Swiss buttercream is light, fluffy, and rich. Not too sweet which means it lets the flavor of the cupcake through and enhances it rather than covers it.
You can flavor buttercream almost anyway you like. I happen to like the combination of rich chocolate and delicate rose. Why? Well first you get the whiff of rose but as you bite in there is the deep flavor of chocolate and then rose, just a hint. It is a fabulous combination.
I frosted half of the French Vanilla cupcakes with this buttercream and sprinkled the tops with some chopped pistachios. I think the finished cupcake looked amazing and it tasted even better.
This recipe will frost 12 cupcakes.
Recipe: Chocolate and Rose Swiss Buttercream
- 1 cup sugar
- 4 large egg whites, room temperature
- 2 sticks of butter
- 2 tsp. rose water
- 1/2 cup cocoa
- pinch of salt
- Fill the bottom of a double boiler 1/3 full of water and bring to a simmer.
- Place egg whites and sugar in the mixer bowl if it is stainless steel, in the top of the double boiler if it isn’t.
- Place the bowl over the simmering water and whisk until the sugar dissolves and the egg whites are warm.
- Remove to the mixer and beat with a whisk until the mixture doubles in volume and is cool.
- Add butter a few tablespoons at a time, whipping constantly.
- When all of the butter is incorporated add the rose and cocoa and whip until well blended.
If it breaks just continue to whip until it comes back together.
Cooking time (duration): 20
Number of servings (yield): 12
Meal type: dessert
Culinary tradition: French
Fat 15.8 (saturated fat 9.9)