Chocolate Swiss Buttercream Recipe | Recipe Cart

Name: Chocolate Swiss Buttercream Recipe | Recipe Cart
Total time: 40 min
Ingredients: 6 ounces egg whites (2/3 cup; 170g), from 5 to 6 large eggs; 11 ounces toasted sugar, Belgian cassonade, or light brown sugar (about 1 2/3 cups; 310g); see note; 1 teaspoon (4g) Diamond Crystal kosher salt (plus more if needed); for iodized salt, use half as much by volume or the same weight; 1/4 teaspoon cream of tartar; 16 ounces unsalted butter (4 sticks; 455g), softened to about 65°F (18°C); 1 teaspoon (5g) vanilla extract (plus more if needed); 8 to 14 ounces finely chopped dark chocolate, between 70 and 77% cocoa solids (about 1 1/3 to 2 1/3 cups; 225 to 395g); 1 teaspoon instant espresso powder (optional), dissolved in a few drops of hot water

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With a hint of caramel from toasted sugar, Belgian cassonade, or light brown sugar, this Swiss meringue–based chocolate frosting is rich, complex, and none too

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Ingredients

6 ounces egg whites (2/3 cup; 170g), from 5 to 6 large eggs
11 ounces toasted sugar, Belgian cassonade, or light brown sugar (about 1 2/3 cups; 310g); see note
1 teaspoon (4g) Diamond Crystal kosher salt (plus more if needed); for iodized salt, use half as much by volume or the same weight
1/4 teaspoon cream of tartar
16 ounces unsalted butter (4 sticks; 455g), softened to about 65°F (18°C)
1 teaspoon (5g) vanilla extract (plus more if needed)
8 to 14 ounces finely chopped dark chocolate, between 70 and 77% cocoa solids (about 1 1/3 to 2 1/3 cups; 225 to 395g)
1 teaspoon instant espresso powder (optional), dissolved in a few drops of hot water