This past week I made some of my buttermilk vanilla cupcakes but decided to change them up just a little. I threw in some mini chocolate chips and had just what I was looking for! You can click this link for the recipe. Just before scooping out the batter I stirred in 1 cup of mini chocolate chips. However, before adding the chocolate chips, I tossed them in about a tbsp of flour to coat them. This way they didn’t sink to the bottom of the batter. If you want one dozen plain vanilla and a dozen chocolate chip then you can scoop out one dozen first and then add 1/2 cup of mini chocolate chips to the remaining batter. (Don’t forget to coat them with flour.)
When it was time to make the frosting I realized I would have to make some changes to my previous recipe. When I bake I always use a kitchen scale for accuracy. When I first tested and posted the recipe for Swiss Meringue buttercream, I was using large eggs in Ireland. There is apparently quite a big size difference in large eggs in Ireland versus large eggs here in the United States. 8 large egg whites in Ireland weighed about 10.5oz or 300 grams. Here, 8 large eggs weigh about 8oz or 225grams. So, I have updated the recipe here.
Swiss Merengue Buttercream (updated)
Delicious Buttercream that is not overly sweet!
- 8 large egg whites (8 oz / 227 grams)
- 1 ¾ cups sugar ((white granulated))
- 2 ½ sticks unsalted butter (softened) (10 oz/ 284 grams)
- 2 tsp vanilla
- pinch salt ((optional))
Whisk the egg whites and sugar together in the top of a double boiler or in a heatproof bowl over a saucepan of simmering water. Be sure that the bottom of the bowl is not touching the water.
Whisk the sugar and eggs continuously while the sugar dissolves and the mixture heats. As soon as the mixture reaches 140 F or 60 C, remove it from the heat and transfer the mixture into the bowl of a stand mixer.
Using the whisk attachment, beat the mixture on medium high speed. It will take at least 10-12 minutes. It will turn white and smooth and glossy. You want to keep beating it until the sides of the bowl are cool to the touch. If the meringue is still warm when you add the butter, the butter will melt. Be sure to take your time.
Once your meringue is cooled you can now switch to a paddle attachment.
Add the butter a little at a time with the mixer on medium speed. The butter should be softened but not at all melting. Sometimes I take butter out early in the day. I have found that especially in the summer, it gets too soft. If you have this happen, you can put it back in the refrigerator to harden a little for 5-10 minutes at a time. Drop in the butter by spoonfuls. (About a tablespoon or so at a time.) After the spoonful is incorporated drop in the next spoonful.
Once all the butter is incorporated add the vanilla and a pinch of salt. Increase the speed to medium high and beat for 2-3 minutes.
If your buttercream becomes lumpy or looks thin, keep beating it on medium high. It will come together into a fluffy and creamy frosting. If it isn't thickening then it may have still been too warm when you added the butter. Put it in the refridgerator for 15-20 minutes and then beat it again. It will thicken and come together.
It will be a creamy, fluffy and light buttercream that is beautiful to decorate with and not overly sweet!
Once the cupcakes are completely cooled it’s time to decorate. I used a large piping bag and an Ateco 846 closed star tip. I also sprinkled some mini chocolate chips over the top. You can add sprinkles, ganache or decorate these whatever way you like best! Enjoy!
