Chocolate Swiss Meringue Buttercream Frosting (on pudding filled chocolate cupcakes)
Описание:
This is the recipe I used and it was based on the recipe on this blog:
http://www.runningwithspatulas.com/20...
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:
http://sweetapolita.com/2011/04/swiss...
They even tell you how to freeze and/or refrigerate it.
This is the recipe I used and it was based on the recipe on this blog:
http://www.runningwithspatulas.com/20...
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:
http://sweetapolita.com/2011/04/swiss...
They even tell you how to freeze and/or refrigerate it.
Комментарии:
creepyspider90 пишет: Do I have to add the chocolate
Majaaaaaaaaaa пишет: 1:46 I HAVE THE SAME BOWL
Fatimah Patel пишет: Granulated sugar is normal sugar
pinkpuppychocolate пишет: my faviourt tip is the 1M tip and do you have to use extra large egg whites?
Erica Bee пишет: google...............................GOOGLE!!!
CatValentine1995 пишет: This comment is not meant to be rude!
With all these sweets you make weekly, does anyone ever get sick? Or have like hardcore cavities? .o. I just thought about it.
chopaface пишет: i don't know if i can finish my essay until i make a bloody cupcake/cake....
Claudia Roitman пишет: Hello I was wondering if by using unsalted margarine the outcome will be different. In my country is really difficult to find butter so margarine is the only thing I have at hand. Let me know because I want to really try this recipe. Thank so much yoyomax you rock!
yoyomax12 - the diet free zone пишет: try a google search there is likely a youtube video on it
SephoraAddicted пишет: my question may be silly but my main language isnt English. What is curdling?
CelesteK пишет: Do you make your own chocolate pudding or do you use Jell-o chocolate pudding?
ShinShinxoxo пишет: If you watch more of videos she mentions that she gives them to here co-workers and friends...which I am totally jealous of seeing as I live in the Caribbean and I am not her lucky neighbor or work with her T T. Hehe I love your videos and questions I'm apprehensive about egg whites does the frosting taste some what fresh seeing as no lime juice or lime peel was added. Thanks and keep up the vids.
Mabel Mah пишет: @yoyomax12 what do i do if the meringue loses its peak after adding in the butter ?
yoyomax12 - the diet free zone пишет: They call SMB frosting "the problem child" of frosting. I've made this a half dozen times and have never had any issues with it (I know, this doesn't help you :)
I suggest that you google "troubleshooting swiss Meringue buttercream" and you may get tips and hints to deal with your particular issues.
xXSpikeMLPXx пишет: Are you allowed to use normal for sweeter taste?
Kelly Dannemann пишет: This is awesome!!!!! Thank you!! This WAS MY FIRST TIME EVER MAKING HOMEMADE FROSTING. Your right, I will never go back.
SaddleGirl15 пишет: hi yoymax12 you should really do a cupcake of an english horse saddle!
concepcion garcia пишет: i always freeze cakes frosted with smb.i just take it out from the freezer 30 mins.to 1 hr before eating and it still taste so good.
Indunee W пишет: Hi, this looks wonderful. can I use this without chocolate, as a vanila butter cream (with colours)?
Laura Gambrell пишет: Your an inspiration I love these so much you rock keep it up
UCxPdY7a0HTdXZRcXCM8fxzw",0,0,"https://gp3.googleusercontent.com/-HTbd4Xm83eA/AAAAAAAAAAI/AAAAAAAAAAA/xNP1G8nLD5Y/s48-c-k-no/photo.jpg пишет: http://www.youtube.com/channel/UCxPdY7a0HTdXZRcXCM8fxzw
Caroline Sanders пишет: Can I leave these cupcakes (w/ frosting) out at room temperature or do they need to be refrigerated?
Zhadee whosay пишет: does it melt during hot weather?? please reply! coz Im always disappointed bout my frosting, it just melted after a few minutes! what will i do to maintain its solidness?
zeeguerilla пишет: I made this yesterday and the same thing happened. To fix the problem take 1/4 of the mixture and place it in the microwave for 10-15 sec. Then slowly incorporate it to the frosting while mixing at med speed. It worked great!
Ko6cm пишет: hey how is this texture different from the normal buttercream frosting?
Kkchambers9 пишет: i absolutely LOVE your videos! you're very creative with your cupcake series! i've tried the Swiss buttercream, but i
AdventureJakerz пишет: will you adopt me?
jathiny sivaneswaran пишет: The intro was so cool
Sha-Sha Bruh пишет: can i be ur daughters
Siblify пишет: What does this taste like?
VictorianRabbit3456 пишет: Does the icing last well at room temperature for about 8 hours? I wanted to bring se cupcakes to school for and after school club but I don't want it to be sloppy and messy after a few hours,
kawaiibaker пишет: when yoy mean this will frost ten cupcake do you mean with a tip
Nellipusen пишет: Best intro so far
yoyomax12 - the diet free zone пишет: It is pretty stable at room temperature as long as it is not tropical-hot.
yoyomax12 - the diet free zone пишет: I was just following the recipes I found, I speculate that the reason for the cold butter in this one is the addition of the melted chocolate. It is melted and cooled melted chocolate but will still have some residual heat in it if it is in the liquid form. The cold butter offsets that??
djrockssss пишет: I find that this recipe works out MUCH better with a hand held mixer rather than a stand mixer. I think it's because of the control. Try it out, both with a hand held and a stand mixer is you are fortunate enough to have both. Goodluck to everyone!
TheHappyTears пишет: Mmmmhhhh, I JUST tried this as a filling in vanilla macarons, alongside rasberry jam. :D
Angela Hayden пишет: Its 2 recipes in one! kinda
yoyomax12 - the diet free zone пишет: You are very kind to say so :)
Chloe Reynolds пишет: This looks amazing. but it's near on impossible to make. Tried it twice, and each time when the butter is added it stays smooth and creamy, rather than going like it does in this video. Made sure that the bowl is room temperature, tried putting in the fridge for a little bit, but nothing makes it go right. It's a shame, because this looks gorgeous.
Vial Purtle пишет: it says 10 in the description box I think
fi8na пишет: @creepyspider90 no u don't have to add the chocolate ..u can flavour it with whatever u want if u want to ...if not ...it's just as delicious plain !! :)
alygirlmakeup пишет: This is a gorgeous frosting!
"," пишет: yohana argueta
Kimberly Chieng пишет: for buttercream frosting?
yohana argueta пишет: can you use hersheys chocolate kisses instead? oh and hi and thank you! by the way i love your videos i make your recipies and they taste delisious!!
Dawn Trickey пишет: hey:) i really like the look of this recipe! but im making cupcakes for my nieces 6th birthday party, and she would like pink and blue icing. is their any way i could make a similar recipe to this, but not chocolate? (so i could colour it)
i really like the look of this recipe, as my usual recipe is butter, icing sugar and a drop of milk. and this looks so light and fluffy, compaired to my stodgy, heavy icing! would i be a bother to ask if you could help me? thankyou so much!!
Vi Sugarguy пишет: Same here. I guess I just suck at baking...
Stephanie Fox пишет: does anyone know how i can change my profile name on my youtube account??? Please help
jbaaka пишет: WoW i loved the piano intro very beautiful!!!!! And this recipe is of course delicious and will def be made!
catloverxoxo2 пишет: can u make a peanut butter flavored icing????
noviceprepper53 пишет: Hi Tammy, thanks for this recipe. I'm pre-diabetic and going to try to come up with a reduced carb and lower fat version. I'm never made buttercream before. My plan is to increase the egg whites, use a tiny bit of sugar but mostly sugar substitutes, and decrease the butter. Do you think this will substantially alter the taste/consistency? The sugar substitute I like is pretty good and has very little, to no, aftertaste. Thank you for your thoughts.
theawesomestperssona пишет: this is a great recipe but it works a lot better with cocoa powder
angel9999cake пишет: because i am making chocolate cupcake for my class, there is a party for the last day, (winter break, Christmas break, 2 weeks no school)
sexzychiq17 пишет: HI! Please help me, what can I use as a substitute for Mascarpone cheese? Thanks Alot!
sgSELENA NASIRsg пишет: She put the frosting on sooo perfectly i kept going back to see her doing that!!!!!!
Alex Pham пишет: Hi Tammy. I was wondering would it be the same if I cut all the ingredients in half? For an example, 1 egg white, 1/4 cup of sugar and half a stick of butter? The reason I ask is because I wanted to fill my macarons with these without making so much swiss meringue buttercream
Call Me Codie пишет: You are great! I watch your videos over and over
TheSinabuix887 пишет: this makes me hungry haha :)
yoyomax12 - the diet free zone пишет: If you use the hard un-hydrogenated margarine you should have a similar outcome to butter, let me know if you try it and how it turned out :)
yoyomax12 - the diet free zone пишет: Chocolate makes everything better (except for the waistband of your pants).
Hope you shake the cold soon, there is something particularly nasty and unfair about a summer cold.
AJ Boff пишет: Woah I think this would give me an instant migraine. (chocolate) My Husband would love it though.
TheKingOfMinecraft пишет: That looks good
Lujain Hazeem пишет: would it be ok if I reduced the sugar a little bit? 'it's really good but i was just wondering if i could make it with less sugar :)
Jacqui du Plessis пишет: This icing is amazing! Not too heavy, not too light! Its so fluffy, and it melts in your mouth and aaaahhh!!!!
Sophia Molina пишет: on your other swiss merengue buttercream video, you used room temp softened butter... here, you used cold butter... whats the difference? explain pls? ;)
rubycrazed пишет: Man, that icing on the chocolate cupcake looks so beautiful. It sort of reminds me of a flower :D
catherine minaj пишет: Yoyomax can you make a something that your mom can do and I could do with a broken arm
Chloe Reynolds пишет: I made the comment 4 months ago aha, but I was using real butter, can't remember what temperature it was though.
suzeltje99 пишет: Ehmm.. I made this.. Without the chocolade.. But how many grams of anything do i have to use.. I think i used to much butter...
FusedArtistry пишет: You need to make sure you use real butter and its cold. You can't use the fake stuff.
Faith Jaggernauth пишет: Can you use a turkey baster
yoyomax12 - the diet free zone пишет: It was a packaged mix
kai soo пишет: Can i replace the choco chips with coco powder? reply asap thanks xx
yoyomax12 - the diet free zone пишет: google is your friend.
yoyomax12 - the diet free zone пишет: You quit too early, if you beat it some more it most likely would have come together.
snarkdetriomphe пишет: i have a really miserable head cold... just watched beth's smores croissants and now this... and i have every reasaon to believe that anything you or beth would make with chocolate would make me feel soooo much better if i had some right now ;) these look so darn fluffy yum.
jarrvia00 пишет: Awesome
Tuyen Nguyen пишет: thank you very much
catherine minaj пишет: Like a strawberry cake
yoyomax12 - the diet free zone пишет: You are making the assumption that we are eating everything that I make.
lovealicea пишет: can u make a iphone cupcake PLZZZZZZZZ
P!NG!T0 пишет: you probably used salted butter i did that too so next time use unsalted!:o
Madeline Velasquez пишет: what number of tip did you use.
DIEGO CALVO пишет: yum! P:
Sany K пишет: Um, does it taste like meringue because I don't really like meringue that much
creepyspider90 пишет: Do I have to add the chocolate
Majaaaaaaaaaa пишет: 1:46 I HAVE THE SAME BOWL
Fatimah Patel пишет: Granulated sugar is normal sugar
pinkpuppychocolate пишет: my faviourt tip is the 1M tip and do you have to use extra large egg whites?
Erica Bee пишет: google...............................GOOGLE!!!
CatValentine1995 пишет: This comment is not meant to be rude!
With all these sweets you make weekly, does anyone ever get sick? Or have like hardcore cavities? .o. I just thought about it.
chopaface пишет: i don't know if i can finish my essay until i make a bloody cupcake/cake....
Claudia Roitman пишет: Hello I was wondering if by using unsalted margarine the outcome will be different. In my country is really difficult to find butter so margarine is the only thing I have at hand. Let me know because I want to really try this recipe. Thank so much yoyomax you rock!
yoyomax12 - the diet free zone пишет: try a google search there is likely a youtube video on it
SephoraAddicted пишет: my question may be silly but my main language isnt English. What is curdling?
CelesteK пишет: Do you make your own chocolate pudding or do you use Jell-o chocolate pudding?
ShinShinxoxo пишет: If you watch more of videos she mentions that she gives them to here co-workers and friends...which I am totally jealous of seeing as I live in the Caribbean and I am not her lucky neighbor or work with her T T. Hehe I love your videos and questions I'm apprehensive about egg whites does the frosting taste some what fresh seeing as no lime juice or lime peel was added. Thanks and keep up the vids.
Mabel Mah пишет: @yoyomax12 what do i do if the meringue loses its peak after adding in the butter ?
yoyomax12 - the diet free zone пишет: They call SMB frosting "the problem child" of frosting. I've made this a half dozen times and have never had any issues with it (I know, this doesn't help you :)
I suggest that you google "troubleshooting swiss Meringue buttercream" and you may get tips and hints to deal with your particular issues.
You'll Need:
2 1/4 cups sifted confectioners' sugar
3 egg whites
Green paste food coloring
Chocolate Buttercream
1/3 cup butter, softened
3/4 cup sifted confectioners' sugar
1 1/2 tablespoons cocoa
1/2 teaspoon vanilla extract
1 to 2 teaspoons milk
Procedures : Line two large baking sheets with wax paper. Sketch 24 (3-1/2 inch tall) Christmas trees onto paper. Set aside.
Combine confectioners' sugar and egg whites in top of double boiler. Beat at low speed with an electric mixer 30 seconds or just until blended. Place over boiling water. Beat constantly at high speed 5 to 7 minutes or until peaks form. Remove from heat.
Fit No. 22 tip into decorating bag. Using a small art brush, paint a 1/4-inch wide strip of food coloring inside bag from tip to outer edge. Fill with meringue mixture. Starting at top of drawn trees, pipe meringue mixture to resemble trees, using zigzag motion, with green stripe showing. Bake at 300 degrees F for 25 minutes. Cool on baking sheets.
Carefully peel away wax paper, and store trees in an airtight container at room temperature up to 2 days.
Pipe or spread Chocolate Buttercream on flat sides of half of trees, and top with remaining trees. Serve immediately.
For Chocolate Buttercream: Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add cocoa, vanilla extract and milk; beat until mixture reaches spreading consistenc
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