Mango or Chocolate Swiss Buttercream recipe
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Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 11 cups
 
This is ONE large recipe to make either the mango buttercream OR the chocolate buttercream. If making two cakes, you will need to double this recipe. There will be some leftover; it is better to have extra frosting than not enough. It freezes well for other projects.
Ingredients
  • 10 large, fresh egg whites (or 300 g)
  • 2½ cups (500 g) sugar
  • 3 cups (687 g) unsalted butter, cubed and slightly softened
  • 1 tablespoon vanilla extract
  • pinch of salt
  • FOR MANGO FLAVOR: 3.4 ounces (96 g) freeze-dried mango, pulverized in a spice grinder
  • 1½ cups (300g) fresh mango, pureed
  • FOR CHOCOLATE FLAVOR: 12 ounces (340 g) semi-sweet chocolate
Instructions
  1. Lightly whisk egg whites and sugar together over simmering water (double boiler) until the sugar dissolves and the egg white mixture is too hot to touch or an instant read thermometer reads 140 degrees F. It should look and feel as smooth as silk.
  2. Using a stand mixer with a whisk attachment, pour hot whites into the room temperature mixer bowl and whip on low speed, gradually increasing to high speed until egg whites double in volume. The meringue should appear to have stiff, glossy peaks. This should take about 10 minutes.
  3. Remove the whisk attachment and replace with paddle. Allow the meringue to cool to room temperature, or else your butter will melt. On low speed, add butter, 1 to 2 pieces at a time, continuously mixing. Continue to beat until the mixture is smooth in appearance, about 3 minutes after all of the butter is added. On a low speed, mix in vanilla. TROUBLESHOOTING: WHAT IF I END UP WITH A DRIBBLY OR CURDLED MESS? First off, don’t freak out like I did the first time I made Swiss buttercream, threw it out, started over, and ended up with the same curdled ick (SO DUMB). There are two situations we can work through: 1) If you have runny Swiss buttercream, put it back in the fridge for 15 to 20 minutes, then whip it again. It should firm up nicely. 2) If you have curdled Swiss buttercream, or a “broken” buttercream, take about ¼ of it out of the bowl, put it into a smaller bowl and microwave it for 15 seconds. While the mixer is running on low with the paddle attachment, pour this heated mixture in slowly, then turn up the speed to high. Your buttercream should recover in a few minutes, looking smooth and thick. It worked for me!
  4. IF MAKING MANGO BUTTERCREAM: Reserve about half of the buttercream in a bowl (you want smooth buttercream for the crumb coat and outside, to make the fondant coat more smooth. The mango makes it a bit more lumpy.). In the other half, mix in 3.4 ounces freeze dried mango, pulverized in a spice grinder (do NOT use dried, chewy mango -- not the same) and pureed fresh mango. Use immediately for filling, store in fridge for a couple of days, or freeze well wrapped for up to 3 months, thaw and re-whip before using.
  5. IF MAKING CHOCOLATE BUTTERCREAM: Melt chocolate over double boiler. Allow to cool to room temperature and fold into buttercream. Use immediately or store as discussed above.
Recipe by story of a kitchen at https://www.storyofakitchen.com/dessert-recipes/a-construction-themed-birthday-menu-mango-and-chocolate-swiss-buttercream-recipes/