Chocolate Hazelnut Swiss Meringue Buttercream
A delicately sweet Swiss Meringue Buttercream frosting, with chocolate-y hints and a smooth Nutella flavor!
Servings 8
Ingredients
- 5 room temperature egg whites
- 2 cups room temperature butter
- 1.5 cups sugar
- 1 pinch of salt
- 1/4 cup Nutella hazelnut spread
Instructions
- Set out your egg whites and butter to warm up to room temperature. Before using the butter, it needs to be extremely soft.
- Place your egg whites, sugar, and salt in a Bain-Marie (double boiler) over simmering water. Whish the mixture until the sugar has dissolved (it shouldn't feel grainy when rubbed between your fingers) and the temperature reaches 160 degrees.
- Then, transfer the meringue to the bowl of your mixer and whisk on high until it has cooled to room temperature and creates high peaks.
- Next, reduce the speed of the mixer to low and add in the butter, one tablespoon at a time. Before adding in the next tablespoon, be sure that the prior has fully combined. Don't be alarmed if your buttercream begins to appear soupy or chunky halfway through; keep adding the butter, slowly, and the frosting will pull itself back together!
- Once all the butter is combined, set aside a little more than a cup of the buttercream in a separate bowl. You want to save some bright buttercream for the white details on the hedgehog because the hazelnut flavoring will slightly color the remaining frosting.
- Finally, add in the Nutella. Mix and taste test, adding a bit more if you prefer a stronger hazelnut flavor.