coffee shots & random ramblings

translating my current state of mind into words and pictures, one cup of coffee at a time
Foodstuff | Tutorial / How to:

Recipe: Nutella Swiss Meringue Buttercream

September 18, 2016

img_20160911_204130-01.jpeg

From the Nutella cookies to this, I think I’m kind of on a Nutella roll. Doesn’t help that there are several jars just sitting here at home waiting to be used (in baking) or devoured.

Print Recipe
Nutella Swiss Meringue Buttercream
Course Frosting
Servings
2 or 3 layer 8-inch cake
Ingredients
Course Frosting
Servings
2 or 3 layer 8-inch cake
Ingredients
Instructions
  1. In a medium-sized heatproof bowl, combine egg whites and sugar.
  2. Put the bowl atop a saucepan with about an inch of simmering water. Make sure that the bowl does not reach the water, and vice versa.
  3. Whisk the egg white mixture until all the sugar are dissolved. Test by rubbing a drop between fingers; the mixture should feel smooth and not gritty. The temperature should be hot, but not too hot that you’ll burn your fingers.
  4. Remove the bowl from heat.
  5. [This step is optional and only applicable if you’ll be using a hand mixer, not a stand mixer] Place the bowl in a shallow basin with a little water and a couple of ice cubes. This helps bring down the temperature, especially if like me, you’re living in an infernally hot place.
  6. Whisk the egg white mixture with an electric mixer until volume is about doubled or tripled and looks smooth and glossy. The resulting meringue should form and hold stiff peaks when you lift up the whisk. It should also be down to room temperature by this time.
  7. In a separate bowl, beat/whip the softened butter until fluffy. You can use the same beater attachment, by the way.
  8. Add the meringue to the whipped butter by teaspoonfuls/spatula-fuls, mixing well before each new addition.
  9. Add in the salt, and beat until the frosting is smooth and silky.
  10. Add in the Nutella, one tablespoon at a time. Mix well before each new tablespoonful. Give it a taste before adding more Nutella; you may want more or less of the stuff than what I put in here, depending upon your preference.
  11. Lick the used spatula and beaters clean (or better yet, have your kid do that for you) and congratulate yourself for a yummy frosting well done. ?
Recipe Notes

[recipe]

This is a small batch recipe, but can be easily doubled or tripled depending on how much frosting you'll need.

Share this Recipe

coffee siggy

  1. It was months already that I haven’t visited your blog ate 😀 I love its new template 🙂

    The cake looks yummy! Also knowing that it is made with Nutella. hihi. Thanks for sharing the recipe ate. But i am afraid of using the egg whites. 🙁 I dont know about the heat (dont have thermometer) so I always stick to my buttercream frosting.

    1. Thanks too for visiting! ☺ I don’t have a candy thermometer either so I just eyeball it. So far, no one’s gotten sick from eating any of my cakes and frostings so I think I’m good. Hehe.

Leave a Reply

Your email address will not be published. Required fields are marked *