Swiss Meringue Buttercream
Makes 2 cups
  • 2 large egg whites (60 grams)
  • ½ cup (100 grams) granulated sugar
  • 1 cup (227 grams) cold unsalted butter, cubed
  • ½ teaspoon (3 grams) vanilla bean paste
  • 1.5 ounces (35 grams) 70% cacao dark chocolate, chopped
  1. In the bowl of a stand mixer, place egg whites and sugar. Heat over simmering water, whisking constantly, until mixture registers 160°F (71°C) on a candy thermometer and sugar is dissolved. Carefully transfer bowl to mixer. Using the whisk attachment, beat egg white mixture at high speed until they are snowy white and fluffy, 8 to 10 minutes. Add cold butter, one cube at a time, beating until combined. (The mixture may look curdled, but just keep beating.) Once all butter is incorporated, beat at high speed for 10 minutes. Add vanilla bean paste, and beat until combined. Beat 2 to 3 minutes more. Switch to the paddle attachment, and beat at low speed for 1 minute to remove any air. Transfer half of buttercream to a piping bag fitted with a small French star tip such as an Ateco #865.
  2. Place chocolate in a microwave-safe bowl. Microwave on high in 30-second intervals, stirring between each, until melted and smooth. Let stand for 5 minutes. Add melted chocolate to remaining buttercream, and stir until well combined. Transfer to a second piping bag fitted with a French star tip.
Recipe by Bake from Scratch at