My beloved friend Shannon had a birthday last week, so I made her my triple chocolate cake with a special twist. Instead of frosting it with (American) chocolate buttercream frosting, I opted for a chocolate swiss meringue buttercream.
Swiss meringue buttercream is incredibly light and fluffy, so it complemented the dense and rich chocolate cake so well. I’d spread this frosting on everything.
- 6 egg whites
- 1¼ cup granulated sugar
- 12 ounces (3 sticks) chilled unsalted butter, diced into small cubes
- 1 teaspoon pure vanilla extract
- ¼ cup cocoa powder, sifted
- With an electric hand mixer on medium speed, mix the egg whites and sugar in a glass or steel bowl over simmering water until the egg white mixture reaches 160 degrees F.
- Take the bowl off the heat. With an electric mixer on medium-high speed, whip the egg whites until they become fluffy and double in volume.
- Allow the egg mixture to cool to room temperature, about 20 minutes.
- Using an electric mixer again, whisk the egg mixture over medium speed and slowly add the cubes of butter, a few at a time.
- Add the vanilla extract and cocoa powder. Whip until the buttercream is stiff and very thick. If the mixture is too runny and/or won't thicken up after 8 minutes, place the bowl in the refrigerator for about 15 minutes, then re-whip until it comes together (do not over chill in the refrigerator as the frosting will solidify and become difficult to spread).
- Use immediately.