How To Make Black Swiss Meringue Buttercream Super Black Buttercream
Ever wonder how to do this without adding loads of grainy black cocoa powder? We'll make our own black Swiss meringue buttercream, and I'll explain the scien.
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Refrigerate the meringue for 15 to 20 minutes if necessary.) Step 4: Add the butter in a tablespoon at a time, beating well after each addition. (If the mixture looks curdled, continue to beat until it comes back together before adding the remaining butter.) Step 5: Scrape the sides of the bowl.
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How to Make Swiss Meringue Buttercream. 1. Add egg whites, sugar, and salt to a large bowl. 2. Whisk everything together. 3. Place the bowl over a pan of simmering water. Make sure the water does not touch the bowl. Whisk the egg whites occasionally while it warms up.
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The bowl should not be warm at all as it may melt the butter. Once the meringue is cooled, switch the whisk attachment to a beater attachment. Mixing at a medium speed, add the room temperature unsalted butter to the meringue 1 tbsp at a time (about a 1" cube of butter), letting the butter beat in fully each time.
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Instructions. In a stand mixer fitted with a paddle attachment, whip the butter on medium speed until creamy and light in color, about 4 minutes. Scrape down the bowl and paddle, then add the powdered sugar, cocoa powders, milk, vanilla extract, and salt. Turn the mixer to low until all ingredients start to come together.
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Save the yolks for another recipe. Cook the egg whites & sugar: Whisk sugar & egg whites together, then set the bowl over a saucepan filled with simmering water. Do not let the bottom of the mixing bowl touch the water. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out.
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Whisk until the sugar is dissolved and the egg whites reach 160 degrees. Place the mixing bowl on the stand mixer fitted with the whisk attachment. Beat on medium/low for about 10 - 15 minutes until the egg whites have cooled to room temperature. Turn the mixer to high and beat until the meringue reaches stiff peaks.
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Set aside. In another bowl, cream together your butter, vanilla and black gel colour for a few minutes using an electric mixer (hand or stand mixer both work fine). Add your black paste from earlier (see note 2) to your creamed butter and mix with an electric mixer until just combined. Do not overmix (see note 3).
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How to Make Swiss Meringue Buttercream. 1. In a medium pot, add about 1-inch of water and bring to a simmer. 2. Thoroughly wash and dry the stainless steel mixing bowl from your stand mixer ** (you don't want any fat touching meringue). Add 7 egg whites and 2 cups sugar and whisk together. Place mixing bowl over a pot of barely simmering.
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UPDATED RECIPE: https://cakesbymk.com/recipe/black-buttercream-that-doesnt-stain/Have you ever tried making black buttercream and ended up using a whole bott.
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Step 1: Make the Swiss Meringue. Create a double boiler by placing your mixing bowl over a pot of water filled with 1 to 2 inches of water. Bring the water to a simmer. Make sure that the water does not touch the bottom of the bowl or the eggs could overcook. To the mixing bowl, add the egg whites and sugar. Whisk to combine.
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Remove from double boiler. Place the bowl in a stand mixer fitted with a whisk. Whisk on high speed for 10 minutes until the bowl has cooled to the touch, the meringue has more than tripled in volume, and starts to ball up around the whisk. Set aside to cool completely. Add in the butter, one TB chunk at a time.
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Scoop 1/4 cup of your black buttercream frosting into a microwavable bowl. Add additional black gel food coloring and mix. Then, microwave the frosting for 5-10 seconds . The frosting will be melted and deeper in color. Pour this into the bowl with the rest of the frosting and mix on low speed for 5-10 minutes.
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Start with a small amount and mix it in thoroughly. Gradually add more food colouring until you reach a dark grey colour. Then, insert the immersion blender into the bowl, making sure the blades are fully submerged in the buttercream. Blend the buttercream using the immersion blender on low to medium speed for 20-30 seconds.
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Mix on low speed at first, then increase the speed until combined. Add in your heavy cream and vanilla extract, and mix on medium to high speed for 8 minutes until light and creamy. Add the pinch of salt. Add in the cocoa powder and beat to combine. Add a few drops of the black food coloring and beat to combine.
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Cut the butter into 1 tablespoon pieces. The butter should be at room temperature, 65-68F. If the butter is too warm and is very soft, refrigerate it for 15 minutes to firm it back up. If the butter is too warm when it is added to the meringue the buttercream won't set and will remain too soft.
