CHOCOLATE SWISS MERINGUE BUTTERCREAM
There's buttercream, and then there's Chocolate Swiss Meringue Buttercream. Satiny smooth, rich and deeply chocolaty, this frosting will take your cake and cupcakes to a whole new level. For these spectacular results though, some time and effort is required-but no guesswork! The Betty Crocker Kitchens have laid out precise instructions and tips, so you'll know exactly what to expect-even in the case of the unexpected, check out our Expert Tips for more. Before you dig in, here's what to keep in mind. This frosting is called Swiss meringue buttercream, because you make Swiss meringue first, which means cooking egg whites and sugar over a pan of simmering water in a double boiler (to avoid burning) until mixture reaches 160°F (for food safety reasons), and then whipping egg white-sugar mixture into stiff, glossy peaks. With your Swiss meringue made, the next step is to begin adding softened butter, one piece at a time. Adding the butter slowly is key, because you are blending two mixtures that wouldn't normally mix. To pull it off successfully, have patience. Your frosting will simply look like soupy meringue until nearly the last piece of butter is blended, so keep the faith, follow the directions and keep beating. Once you've incorporated the butter with the meringue, it's easy to stir in the cooled, melted chocolate.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 12
Number Of Ingredients 5
Steps:
- In medium glass or metal bowl, beat egg whites and sugar with whisk until blended. Set over pan of simmering water, beating occasionally, until sugar has dissolved and egg mixture reaches 160°F on candy thermometer, 16 to 20 minutes. Remove from heat.
- Pour into bowl of electric stand mixer fitted with whisk attachment. Beat on high speed 2 to 3 minutes or until glossy peaks form and bowl has cooled to feel slightly warm. Still on high speed, slowly add 1 1/2 cups softened butter, one piece at a time, scraping side of bowl occasionally, until mixture is smooth, thick and shiny, 12 to 14 minutes. Beat in vanilla. If mixture separates, beat until smooth.
- In small microwavable bowl, microwave chopped chocolate uncovered on High 60 seconds, stirring halfway through microwave time. Continue to microwave in 10-second increments, until chocolate can be stirred smooth. Let stand 10 minutes. Beat cooled melted chocolate into frosting until smooth.
- Fill and frost 1 (8-inch) three-layer cake.
Nutrition Facts : Calories 340, Carbohydrate 28 g, Cholesterol 60 mg, Fat 4 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 15 g, ServingSize 5 Tablespoons, Sodium 210 mg, Sugar 28 g, TransFat 1 g
CHOCOLATE SWISS MERINGUE BUTTERCREAM FROSTING
Classic meringue buttercream gets a swiss chocolate twist with this easy recipe, which perfectly pairs with a classic cupcake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 25m
Yield Makes 6 1/4 cups (enough to frost one 9-inch layer cake)
Number Of Ingredients 4
Steps:
- Whisk together sugar and egg whites in a heatproof mixing bowl. Place over a pot of simmering water; whisk constantly until sugar is completely dissolved, 2 to 3 minutes. Remove from heat. With an electric mixer, whisk on high speed until cool (test by touching bottom of bowl), 7 to 10 minutes.
- Change to the paddle attachment. With mixer on medium-high speed, add butter, 2 tablespoons at a time, until combined. Beat in chocolate.
CHOCOLATE MERINGUE
These yummy, melt-in-your-mouth chocolate delights are a perfect way of indulging in sweets without overwhelming your diet. They're a good serving of protein-packed, light chocolaty goodness. These are also crunchy and may fulfill that crunch you've been lusting after.
Provided by wg
Categories Desserts Cookies Meringue Cookies
Time 1h20m
Yield 36
Number Of Ingredients 5
Steps:
- Preheat the oven to 200 degrees F (95 degrees C).
- Beat egg whites in a glass or metal bowl using an electric mixer on low speed until foamy. Add sugar slowly, continuing to beat until meringue is smooth, shiny, and satiny, about 10 minutes. Let stand while coating 2 baking sheets with butter and flour.
- Add cocoa powder to egg white mixture slowly, 1/2 tablespoon at a time. Beat on medium power until very smooth and evenly colored.
- Drop by spoonfuls onto the prepared baking sheets.
- Bake in the preheated oven until each cookie comes off the baking sheet cleanly, 1 to 2 hours.
Nutrition Facts : Calories 35 calories, Carbohydrate 8.2 g, Cholesterol 0.3 mg, Fat 0.2 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 7.2 mg, Sugar 7.7 g
CHOCOLATE PUDDING WITH MERINGUE
A rich, custardy, steamed chocolate pudding topped with chocolate meringue.
Provided by SALLYCOOKS
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Butter a 1 quart baking dish or pudding basin.
- Melt chocolate over low heat in small saucepan. Stir in milk and heat through. Remove from heat and let cool slightly.
- In a medium bowl, beat eggs. Beat in 3 tablespoons sugar and salt. Beat in chocolate mixture. Pour into prepared dish. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
- Bake in preheated oven 30 minutes, until set.
- In a clean, dry bowl, beat egg whites until stiff. Beat in 3 tablespoons sugar and cocoa. Spoon meringue over baked pudding and return pudding to oven to brown meringue, 2 to 8 minutes.
Nutrition Facts : Calories 248.8 calories, Carbohydrate 28.2 g, Cholesterol 157.8 mg, Fat 12.3 g, Fiber 1.6 g, Protein 10.2 g, SaturatedFat 6.4 g, Sodium 121.2 mg, Sugar 25.4 g
CHOCOLATE CUPCAKES WITH MERINGUE FROSTING
Provided by Food Network Kitchen
Time 50m
Yield 12 cupcakes or 48 mini cupcakes
Number Of Ingredients 21
Steps:
- Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan or two 24-cup mini muffin pans with paper liners; lightly spray the liners with cooking spray. Soak the prunes in a bowl with 3/4 cup hot water until softened, about 10 minutes. Pour into a blender and puree until smooth.
- Whisk the all-purpose flour, whole-wheat flour, cocoa powder, baking powder, baking soda, salt and cinnamon in a large bowl. In another bowl, whisk the prune puree, brown sugar, eggs, yogurt, vegetable oil and vanilla. Fold the wet ingredients into the dry ingredients until just combined (it's fine if there are a few lumps).
- Divide the batter among the muffin cups, filling each three-quarters of the way. Bake until a toothpick comes out clean, 18 to 20 minutes for standard-size cupcakes, or 12 to 14 minutes for minis. Transfer to a rack and let cool in the pan, 10 minutes, then remove from the pan to cool completely.
- Make the frosting: Whisk the egg whites, granulated sugar, cream of tartar and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the sugar dissolves, 1 to 2 minutes. Remove the bowl from the pan. Transfer the egg white mixture to a stand mixer fitted with the whisk attachment; beat on medium-high speed until stiff peaks form, 3 to 5 minutes. Sift in the cocoa powder and add the vanilla and orange zest; beat to combine. Spread the frosting on the cupcakes.
Nutrition Facts : Calories 236 calorie, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 32 milligrams, Sodium 124 milligrams, Carbohydrate 32 grams, Fiber 2 grams, Protein 5 grams, Sugar 17 grams
CHOCOLATE MERINGUES
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield approximately 50 meringues
Number Of Ingredients 5
Steps:
- Preheat oven to 200 degrees F. In a large bowl with an electric mixer beat the egg whites until frothy. Add the cream of tartar and granulated sugar 1 tablespoon at a time. Beat until the egg whites are stiff and shiny and the sugar granules cannot be felt in the whites. Beat in the vanilla, reduce speed to low and add cocoa until combined. With a spatula put the egg white mixture into a pastry bag fitted with a large star tip. Pipe 2-inch meringue "kisses" on a parchment paper lined baking sheet, at least 2 inches apart. Bake in the middle of oven for 2 hours. Turn off oven and leave the meringues in it for at least 2 more hours or until meringues are completely dry.
CHOCOLATE MERINGUE BARS
I love layered bar cookies and this one appealed to me because the use beaten egg whites instead of the more common condensed milk looked quite interesting. The resulting cookie is a soft thin blondie-like bar with with a gooey layer of chocolate topped with a crispy shell.
Provided by justcallmetoni
Categories Bar Cookie
Time 44m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Pre-heat oven to 325 degrees.
- Beat butter, sugars, egg yolks, and 1 teaspoon vanilla until soft and creamy. Mix dry ingredients together and add into the butter-sugar bowl along with the milk. Spread evenly into 9"x13" pan. Sprinkle with a laer chocolate chips.
- Beat egg whites to soft peaks, beat in brown or white sugar and vanilla. (Brown sugar yields a slightly more tawny flavor.) Fold in nuts (if using) and spread over the chocolate chips.
- Bake 30-35 minutes.
- Remove from the oven and allow to cool completely before cutting and serving.
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