Chocolate meringue buttercream frosting recipe
egg whites from large eggs
unsalted butter, room temperature
dulce de leche
dark chocolate, melted and cooled
Step by step
Place the egg whites and sugar (and vanilla, if you’re using it ) into the (very clean) bowl of the Artisan Stand Mixer and set over a pan of simmering water, whisking lightly until the sugar has dissolved and the mixture is warm to the touch. To test the mixture is ready dip two fingers into the egg whites and rub together, if you can’t feel any sugar grains, it is ready. Remove the bowl from the pan and attach to the mixer, fitted with the whisk attachment. Turn the mixer to high speed and whisk for about 10 minutes or until the meringue is stiff, glossy and just lukewarm. With the mixer at medium/high speed add the butter a few pieces at a time, whisking until combined before adding more.
Once all the butter has been added , the meringue should have changed texture and formed a silky smooth buttercream, if it still feels a little loose continue to whisk until the texture changes. If it refuses to form into a buttercream texture the meringue was probably too warm when the butter was added, simply place the bowl into the fridge for 10 minutes before whisking again.
You can flavour the buttercream with lots of different ingredients. For caramel buttercream add 200 g dulce de leche and whisk to combine; to make a raspberry buttercream do the same with 200 g raspberry jam or to make a chocolate buttercream add between 150 g-200 g dark chocolate (depending on how strong a flavour you prefer).
The buttercream can be refrigerated for a few days or frozen for up to a month, making sure that with both methods the buttercream is allowed to come fully to room temperature before whisking for a few minutes to smooth out.