Description
Recipe for Nutella Swiss Meringue Buttercream (for topping 12 cupcakes or smoothing and decorating a 6 inch/15 cm cake)
Ingredients
- 6 egg whites - room temperature
- 1 1/4 cups (280 g) granulated sugar
- 3 1/4 cups (390 g) unsalted butter - softened
- 1/2 - 3/4 cup (150 - 200 g) Nutella spread
- 2 tbsps unsweetened cocoa powder (optional)
- 1 1/2 tsp vanilla extract
- 1 pinch salt
Instructions
- Heat the egg whites with the granulated sugar in a heatproof bowl over a double boiler on a pot containing simmering water over medium heat.
- Check the temperature using a candy thermometer, it should reach at least 131°F (55°C), while continuously stirring until the sugar is completely dissolved (test by rubbing the mixture between your fingertips to ensure no sugar grains remain).
- Transfer the mixture to the bowl of your stand mixer fitted with the whisk attachment and beat on high speed for 10-15 minutes until you get a firm and cooled meringue.
- Reduce the mixer speed and gradually add the softened butter, then increase the speed and beat for 5-7 minutes until the mixture is smooth and thick (the consistency may go from grainy to liquid, but keep beating until it's homogeneous).
- Add the sifted unsweetened cocoa powder and Nutella, then beat for an additional 2-3 minutes to incorporate.
- Finish by smoothing the Nutella buttercream with the flat beater attachment or a spatula.
- Use immediately to frost your cakes.
Notes
Storage: Up to 1 week in the fridge under plastic wrap or in an airtight tin, up to 3 months in the freezer. After chilling, bring the cream to room temperature before whipping again.
- Prep Time: 25 minutes
- Category: filling, frosting
- Cuisine: American