Chocolate Swiss Meringue Buttercream:
– Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.**Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins).
– Or registers 160F on a candy thermometer.Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).Switch to paddle attachment. Slowly add cubed butter and mix until smooth.
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