The Most Delicious Chocolate Swiss Meringue Buttercream
This week was a big one for Nordbo! We finally shot our promotional video that will kick off our presale in June! Woohoo! That being said, it was a jam-packed week trying to prepare for that along with my almost-two-year-old's upcoming birthday. Those two events have heavily influenced the content and length of this blog because in all honestly, I'm in birthday mode AND it's 10pm on Sunday night and I have a deadline. Ha! But, I did just make this buttercream for the fourth time tonight and it turns out absolutely delicious--Every. Single. Time. There's very few ingredients and it's really fun to put together. The one struggle I have had is not waiting until the egg mixture cools before adding the butter, which leaves you with a less-than-fluffy frosting. Luckily, it can be fixed with a little bit of refrigeration! I also don't see anywhere in the actual directions so I want to note it here--you will heat the egg whites to 160°F so they are safe to consume. I'm going to list the ingredients for a little sneak peek but I will also link the recipe I used which is kind of a blog no-no but really guys. I'm tired. We're all tired. Try it out and let me know what you think! ENJOY :)
1 3/4 c. granulated sugar
5 egg whites
10 oz. bittersweet chocolate
1 teaspoon vanilla extract (I have tried almond extract - also works!)
1/4 teaspoon kosher salt
Thanks for reading, friends!