Thursday, April 18, 2013

Chocolate Swiss Meringue Buttercream Frosting


The past one week was a rough week for us.  I was totally out of the tech world, no gadgets, no fb, no blogs and no entertainment.  Me and my hubby were down with flu.  Yes you heard it right, you won't expect it around this time of the year, but we were terribly sick.  It was the worst cold I had and still recouping from the cough.  I had to rely on antibiotics for my cough.  Kids were so understanding and I cannot thank them enough for taking care of the household chores by themselves and even taking care of us in their own ways.  It was a great time for us to realize and recognize the blessings granted to us.  My SIL was kind enough to drop food for us which was a great relief.  Thanks to all the friends who called and inquired about our health.  It meant a lot to us.  We felt blessed and lucky to be around the people who cares.

Ok, now I want to come to today's post.  This is something I made before I got sick, but never got a chance to post it.  As mentioned in one of the earlier posts, I am not a big fan of buttercream frosting.  It is good to pipe and decorate, but too sweet for me.  But here is a frosting that is so fluffy and light and they are perfect for piping and decorating cakes.  You can add any flavors to it and they are glossy and shiny and not too sweet either.  Once you try this frosting, you would never ever go for another frosting.  I made these frosting a year ago to decorate a mother's day cake and since then this is my favorite frosting.  I made some cupcakes for Sunday school and frosted them with Chocolate Swiss Meringue ButterCream frosting.



Patience is the key factor in making this frosting.   You need a standing or hand electric mixture to make this frosting. The butter used should be cold. 


Please follow the step by step instructions to make the frosting.

Yields - to decorate 24 cupcakes

Ingredients
3 - large egg white
1/2 cup - sugar
1 cup or  2 sticks - cold butter cut into cubes
1 cup - good quality semi sweet dark chocolate pieces

Directions
  • Microwave the dark chocolate pieces in a microwave safe bowl for 40 -50 seconds or till they are completely melted.  Keep them aside to cool.
  • Take a sauce pan half filled with water and place a steel bowl over it.  Place 3 egg whites and 1/2 cup of sugar into the bowl and turn on the stove to medium flame.  Using a long spoon, stir the egg sugar mixture continuously till you don't feel any sugar crystals when rubbing the mixture between your fingers.  At this point you can notice that the egg sugar mixture is clear with light pale color.  Turn off the flame. 
  • Transfer the egg white mixture into the standing mix bowl.  Make sure that the steam from the bottom of the bowl don't get into the mixture while transferring.   Use the whipping paddle and whip till the egg whites are silky white and forms soft peaks.
  • Now add the cold butter pieces one at a time and whip till the butter is mixed well with the egg white.  This needs good 10 minutes of whipping.  My stand mixture turned off automatically after 10 minutes.  At this point you will notice that the frosting looks lumpy and soupy, you will notice little wetness in the frosting too.  Don't panic, this happens.  What you have to do is just cover the bowl with a plate and stick it into the refrigerator for 10-15 minutes.
  • After 10 minutes take the frosting out and whip for another 5 - 6 minutes.  You will start seeing the difference  the frosting will come along as a smooth fluffy frosting.  Now add the cold melted chocolate and whip for 2 -3 minutes on high till chocolate is mixed well and frosting forms sharp peaks.
  • Place the frosting into piping bags with Wilton 1 M tip and make swirls to decorate the cake.  I tried the swirls on a plate first and once they looked OK, I scooped the trial swirls on the plate and put them back into the piping bag and started decorating the cake. 
Notes:
  • If you don't want your frosting to be too chocolaty, start with 1/4 cup of melted chocolate first and add according to the desired color and taste.
  • Any left over frosting can be stored in air tight container in the refrigerator for a week.
  • The decorated cake doesn't need to be refrigerated.

18 comments:

  1. Looks awesome Shibi...the pics are so crisp clear, i could almost lick that frosting off the screen :-) Lovely cupcakes as well. Good to see u back :-)

    ReplyDelete
  2. Shibi, Hope you have recovered completely from your flu now. Thanks for this great frosting, I also don't like the sweet frosting, even kids also prefer medium sweetness. Now I have to try this. Sure kids will enjoy that. Btw, great photos, I love the color combination.

    ReplyDelete
    Replies
    1. Thanks Sujan for visiting!! I am getting better. Please do try the frosting and let me know.

      Delete
  3. Such pretty cupcakes, I have always wanted to try swizz butter cream. Love all your clicks Shibi :)

    Love
    Priya

    ReplyDelete
  4. ur clicks are just too gud Shibi !! glad that u have recovered. near presentation

    ReplyDelete
  5. This is such a yummy filling..i love it because its not sweet like usual buttercream..u have done a grt job piping it :)Hope u r feeling better now..take care :)

    ReplyDelete
    Replies
    1. Thanks Vineetha!! Yes I am feeling much better.

      Delete
  6. looks divine..beautiful clicks.....

    ReplyDelete
  7. this is a very useful post and such lovely pics...

    ReplyDelete
  8. Great looking frosting! And wonderful piping job. Terrific looking cupcakes - nicely done! Sorry to hear you were sick, but I'm glad you're on the road to recovery. Anyway really nice post - thanks.

    ReplyDelete
  9. Just roamed around all your recipes Shibi. Cant believe I have never been to your page before !!

    So glad to follow you, hope to see more such exciting recipes coming from you

    ReplyDelete
    Replies
    1. Hi Nupur,

      Actually you have visited me before :) and commented on the Baked sweet potato fries

      Anyways thanks for visiting again!!!

      Delete
  10. could you use meringue powder instead of egg whites?
    thank you!

    ReplyDelete
    Replies
    1. This comment has been removed by the author.

      Delete
  11. Thanks Shana for stopping by!!! Meringue powder is usually used for stabilizing frosting those are made out of whipped cream. I use egg whites for this recipe and it works like a charm and the frosting turns out to be silky and glossy. Also in this recipe 3 egg whites are used which gives that fluffy soft texture, so if you skip egg whites and use meringue powder, I am not sure if you will get the same texture. I would recommend if you try with meringue powder try a smaller quantity first and see how it turns out for you. Let me know how it turns out for you.

    ReplyDelete

Recent Posts

google adsense