Swiss Meringue Chocolate Buttercream Frosting

Igredients

160g caster sugar
3 large egg whites
pinch of salt
300g unsalted butter, room temperature
1/2 teaspoon vanilla essence
200g bittersweet chocolate buttons/tablets, melted


1. Melt the chocolate over a water bath or double boiler, stiring consistenly as not to burn it. Set aside and let cool.
2. Place egg whites, salt and sugar in a big stainless steel bowl. (u need a big bowl as u will be using this bowl to fluff up the egg white later unless u transfer this mixture into another big mixing bowl)
3. Set bowl over 1 inch of water in a saucepan over medium heat. Whisk gently until sugar has dissolved and mixture is no longer grainy when you rub it between your fingers
4. Remove from heat and using an electric mixer, whisk on high speed until egg whites are cool to touch and fluffy (might take a while).
5. Continue beating, gradually add soft butter by tablespoon pieces and continue to beat. It will first look watery or separated but it will come together eventually
6. Once desired, pipe-able consistency has been reached, beat in cooled chocolate until well incorporated

Results: smooth cream! not too sweet too! this is definately much better than the grainy and overly sweet american buttercream! but the cream itself does feels heavier (in terms of weight) than the american buttercream. anyway YUMMY!

American basic buttercream frosting

Basic Buttercream Frosting

Ingredients:
1 stick softened Butter (about 225-250g)
2 cups of powdered sugar (sifted)
2 tablespoon of milk (if necessary)
1 teaspoon vanilla eccense

Directions:
1. Cream the butter well with an electric hand mixer on low speed till light and fluffy then add the sifted powdered sugar into the butter bit by bit (there will be flying powdered sugar if added too much at a time). Add vanilla eccense. Increase speed gradually.
2. Beat the mixture till its smooth and spreadable consistency (add milk if mixture is too dry. do not add any milk if the mixture is already smooth and spreadable. add milk tablespoon by tablespoon depending on your mixture's consistency). Might takes about 15mins

** mummy didnt add any milk for the buttercream frosting as her frosting is already smooth and spreadable before milk is being added.

Results: its very beautiful BUT its grainy and also TOO sweet...but then its really easy to make though hehe.