Chocolate Swiss Meringue Buttercream Frosting (on pudding filled chocolate cupcakes)

Chocolate Swiss Meringue Buttercream Frosting (on pudding filled chocolate cupcakes)

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    Chocolate Swiss Meringue Buttercream Frosting (on pudding filled chocolate cupcakes)

    This is the recipe I used and it was based on the recipe on this blog:
    http://www.runningwithspatulas.com/2012/03/chocolate-swiss-meringue-buttercream-cupcakes.html

    My half recipe was enough to frost about 10 cupcakes.
    (this is a half recipe, whole recipe is on the blog in the link above)
    2 extra large eggs
    1/2 cup plus one tablespoon granulated white sugar
    1/2 tsp vanilla
    1 cup cool butter cut into 1 tbsp cubes (cold enough so that you can cut it into cubes, but not frozen solid cold)
    1/2 cup and 1/8 cup (just over half a cup) of chocolate chips, melted and cooled.

    Fill a saucepan with water and heat on the stove on medium heat until the water starts to simmer, turn heat down to medium -low.
    Place bowl on top of pot making sure the bottom of the bowl isn’t touching the water.
    Add the sugar and the egg white and start whisking immediately and constantly over the hot water on the stove. Whisk until you no longer can feel any sugar between your fingers in the egg whites, this happens fairly quickly. The egg white will be safe when they reach 140F (pretty much the same time the sugar will be dissolved).

    ** I will get the question, “what if I don’t have a thermometer? ” You basically need to heat the egg whites until they are hot. How hot? Hot enough so that you still can put your fingers in it to test for the dissolved sugar, but can’t leave them in there for long without feeling pain from the heat.

    Once the egg whites are hot enough and the sugar is dissolved take the bowl off the pot and continue beating with an electric mixer (stand or hand). Beat the egg whites until they are thick and glossy with soft peaks.
    The temperature of the bowl must not feel hot at all. Generally by the time your egg whites get thick and glossy enough their temperature will have come down to room temp. If you egg whites are still warm, they will melt the butter when you add it.
    This process can take about 10 to 15 minutes. This is not a fast frosting.

    Now add the butter one cube at a time, beating after each addition. Continue to beat until you get something smooth and satiny and looking like frosting.
    If your mixture look curdled keep beating! This part may take a while. If it looks soupy and runny, put the bowl in the fridge for a few minutes and then try beating again.

    Once you get frosting, slowly add the melted and COOLED chocolate. Hot melted chocolate will melt the butter in the frosting = runny frosting. If you do this, chill it a bit and try again with the beating.

    You should end up with some smooth, satiny, fluffy, creamy, wonderfully chocolaty frosting that pipes like a dream.

    For some excellent troubleshooting tips and tricks, please go to this blog:

    Swiss Meringue Buttercream Demystified


    They even tell you how to freeze and/or refrigerate it.

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    Paul

    Owner of Recipe Flow

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