Recipe of the Week! Choc Swiss-Meringue Buttercream
Colour Mill sent this email to their subscribers on September 17, 2022.
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Chocolate Swiss-Meringue i CIgelgF- 100! INGREDIENTS e 4509 214 cups granulated white sugar 7959 312 cups unsalted butter room
temp and cut into smaller cubes Pinch of salt e 9 egg whites e 212tsps vanilla extract 1 cup melted and cooled bittersweet
chocolate
METHOD 1 Add egg whites, sugar and salt in your heatproof standing mixer bowl. 2 Give the mixture a brief whisk. 3 Place the bowl
over a pan of simmering water. 4Make sure the water does not touch the bowl. 5 Whisk the egg whites occasionally while it warms
up. When the mixture has warmed, whisk it constantly. You will heat the mixture until it reaches an internal temperature of 160F
or until it's not grainy between your fingers. 6 Transfer the bowl to a stand mixer, and mix with a whisk attachment until you get
room temperature glossy peaks about 5 minutes. 7 With the mixer on the highest setting add the butter a few TBS at a time, mixing
well after each addition. 8Once all the butter is added, reduce the speed to low and then drizzle in your cooled chocolate and
vanilla and mix until smooth. 9 Store buttercream in an airtight container for up to two weeks. Note: Always re-mix your
buttercream before using it to make it creamy again. If it's cold, bring it to room temperature first, then whip until it's creamy
and smooth. DOWNLOAD PDF RECIPE
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