Milk Chocolate Swiss Meringue Buttercream

170g Pasteurised Egg Whites (Approx 5 Large Eggs)

360g White Sugar

350g Unsalted Real “Block Butter” (not margarine)

50g Milk Chocolate I recommend Callebaut

2 Tbsp Cocoa Powder

1/8tsp Salt

1/4tsp Coffee Powder/Granules

1/2tsp Vanilla

In a bowl place 60g of your cubed butter, along with the salt, coffee & cocoa powder. Melt these together and then place the chocolate into the warm mixture, leave it for 30 seconds and then mix it all together. (If it is not fully melted just pop it back into the microwave in 10 second bursts until melted) Now pour this over the rest of the butter and stir it all together. If it is too melted and runny, pop it into the fridge whilst you make the meringue. (You don’t want it too hard though, just a soft butter consistency)

Clean out your Bain Marie bowl and mixing bowl with vinegar or lemon juice and wipe it all out, this will remove any grease that will prevent your meringues forming stiff peaks.

Place the egg whites and sugar into your clean bowl and place it on the top of a sauce pan with water boiling, do not let the water touch the bottom of the egg white bowl, so only put about an inch of water into the pan.

Continuously stir the mixture until it reaches 65C/149F then immediately pour it into the cold, clean mixing bowl. Using the balloon whisk, turn the mixer on low for 1 minute then turn it upto medium for another min, then you can turn it unto high until the meringue is cool and form stiff peaks.

Now add in your chocolate, butter mix spoonful by spoonful allowing the mixture to fully incorporate before adding in the next.

Once you have added in all the butter mix, add in the vanilla and continue to whip on med-high for a further min or 2. Now cover with cling film pop it into the fridge for around 1-2 hours then using the paddle attachment on low, whip up for around 5 mins.(if the buttercream looks split do not panic just keep going, the meringue comes to temperature faster than the butter, so be patient it will all come together)

Products used

I use Tesco/Aldi Real Block Butter

Callebaut Milk Chocolate https://tidd.ly/41Uq6JR

Dr Oetker Milk Chocolate https://tidd.ly/4ioqvex

Saracino Vanilla https://tidd.ly/4bWzyBa

Callebaut Cocoa Powder https://tidd.ly/4kM8kRH

Dr Oetker cocoa https://tidd.ly/41R0L3w