Swiss Meringue Buttercream Frosting | A Next Level Frosting Recipe

We make Swiss Meringue Buttercream using the Sous Vide method for cooking the egg whites and sugar. This makes an easy to make, stable meringue that is perfect for making buttercream frosting. Using this method, we create a chocolate buttercream that is airy, light and smooth. I take you through all of the techniques for making this incredible frosting recipe. How to sous vide eggs and sugar. How to make meringue. When to add butter for the buttercream. How to make a chocolate buttercream. Every step is covered! This icing is perfect for cake filling, cake frosting, cupcakes and more! Below are the steps, timeline snaps, and sous vide notes for this recipe. ** Sous Vide Time and Temp ** 150 degrees for 90 minutes * Make Buttercream at Home * 6 Egg Whites 2 cups Sugar 1# Unsalted Butter at room temperature 1/2# Dark Chocolate ( milk chocolate works too! ) 1 tsp Vanilla Bean Paste 1/4 tsp Kosher Salt Buttercream Technique 1. Combine the sugar and egg whites in a cryovac bag and place in immersion circulator at 150 degrees for 90 minutes 2. Place the egg mixture into a mixer with the whisk attachment and whip until the egg white are cool and at stiff peaks 3. Add the butter in while continuing to whip until fully incorporated 4. Melt the chocolate and pour it into the bowl while whipping 5. Add the vanilla and salt and whip until the frosting is light, fluffy and well mixed * Tools for Making this Recipe * Vacuum Seal Machine https://amzn.to/3lhBbxD Immersion Circulator (sous vide machine) https://amzn.to/30E7HCh Mixer for Home Use https://amzn.to/36ymX7q ** Follow Michael Ponzio on Social Media ** Instagram https://www.instagram.com/chefponzio Facebook https://www.facebook.com/chefponzio easy buttercream recipe chocolate buttercream french meringue sous vide everything