#chocolate swiss meringue buttercream

[homestylealchemy]

Chocolate Swiss Meringue Buttercream

Type your email… Subscribe Chocolate Swiss Meringue Buttercream is the sweet sibling of my Vanilla Swiss Meringue Buttercream. It is a light, airy, creamy, buttery, and chocolatey icing reminiscent of soft serve ice cream. “All you need is love. But a little chocolate now and then doesn’t hurt.” ― Charles M. Schulz Why You’ll Love This Chocolate Swiss Meringue Buttercream Recipe Airy…

[fullcravings]

Chocolate Cake with Strawberry Filling

[bakedbakermom]

nothing like spending 4 hours making a cake only for the buttercream to come out absolute shit and ruin the whole thing. fuck it i'll use storebought.

[sundove88]

The Cookie Chonk Chart!!

So recently, @thetropicalfairy and I have had a discussion about which Cookies would be considered chonky- and here is the entire list! And the pic was made by her as well.

Note: Some OCs will be on this list- and some folks not shown in the pic will be as well. If there’s anyone you want to add to the list, that’s ok!

A Fine Boi (Somewhat Chubby): Herb, Churro, Aloe, Gold Citrine, Okchun, Elderberry (OC), Sable, Icicle Yeti, Grapefruit, Tiramisu, Habanero, Bubbles Dragon (OC), Snapdragon, Blueberry Pie, Lilybell, Pecan Brownie (OC), Grandberry Brawler 1/Glimmerberry, Grandberry Brawler 2/Grapeberry, Honorable Paladin Trainee/White Choco Chip, Serious Paladin Trainee/Vanilla Bundt Cake, Kouign Amann, Caramel Arrow, Silverbell, GingerBrave, Dizzy Cookie/Gorgonzola, SuperCar Cookies 1 and 2/Emmental Cheese and Cambozola, Partay Cookies/Swiss Cheese and Raclette, Blue Slushy, Xylitol Nova, Shadow Milk, Eternal Sugar, Mystic Flour, Burning Spice, Silent Salt, Golden Cheese, White Lily, Bumbleberry,

He Chomnk (Mostly Chubby): Dark Cacao, Crunchy Chip (Post Odyssey), Ice Candy, Olive, Strawberry, Custard III, Rye, Cream Puff, Cherry, Blueberry, Pinecone, Amber Sugar, Sea Fairy, Walnut, Cherry Ball, Zombie, Frilled Jellyfish, Carrot, Cotton, Milky Way, Hero, Canele, Mille-Feuille, Vanilla Sugar, Longan Dragon, Buttercream Choco, Pancake, Tea Knight, Tarte Tatin, Captain Caviar, Milkshake (OC), Snowfall Villager/Cashmere, Kind Villager/Poplin, Pumpkin, Parfaedia Principal/Deluxe Sundae, Creme Knights Preceptor/Chantilly Cream, Scovillia Headmaster/Hot Pot, Berry Parfaedia Student/Berry Compote, Citrus Parfaedia Student/Marmalade, Prune Juice, Captain Caviar, Tangerine Tanghulu, WildBerry, Timekeeper, Pure Vanilla, Mango, Muscle, Cranberry,

A Heckin’ Chonker (Very Chubby): Lord Oyster, Mozzarella, Royalberry, Princess, Tiger Lily, Milk, Beet, Yogurt Cream, Cocoa, Chocolate Bon Bon, Mocha Ray, Bacon, Pastel Meringue, Cheesecake, Red Bean, S’More, Frosted Choco (OC), Choco Malt (OC), Coconut Choco (OC), Turtle Brownie (OC), Fudge Ice Cream (OC), Snow Sugar, Ananas Dragon, Vagabond, Gelato (OC), Choco Milk (OC), Second Watcher/Choco Chunk, Grandberry Merchant 1/Blueberry Muffin, Grandberry Merchant 2/Honeyberry, Grandberry Merchant 3/Pinkberry, Spicy Scovillia Student/Army Stew, Hot Scovillia Student/Spicy Rosè, Sauna Egg, Golden Cheese Kingdom Citizen 2/Manchego, Space Doughnut,

H E F T Y C H O N K (Extremely Chubby): Avocado, Hollyberry, Princess Professor Mimolette (OC), Prince Professor Cavatappi (OC), Mala Sauce, Capsaicin, Moon Rabbit (Mostly due to her huge rabbit form), Peperoncino, Potato, Eden Dragon (OC), Dark Choco (After he left The Cookies of Darkness), Macaron, Abalone, Lotus Dragon, Spinach, Half Avocado, Hot Mala Warrior/Spicy Noodle Cookie, Spicy Mala Warrior/Chili Sauce Cookie, Mangosteen (Lychee’s Disguise),

M E G A C H O N K E R (Seriously Chubby): Lychee Dragon, Affogato (Post Episode 14), Elder Custard, Affogato’s Disciple 1/Cortado, Affogato’s Disciple 2/Galao, Pumpkin Spice Latte (OC), Mysterious Priest/Compound Choco, Marble Bread, Plain Yogurt,

O H L A W D H E C O M I N (The Chubbiest of All): Pitaya Dragon, Eggnog, Gatekeeper Cookie/Couverture, Stink Eye Tortuca,

[hawaiifiveohana]

H50 Birthday Fic Challenge!!

*inspired by Navy and Roos Sunday Challenge

🧁🧁🧁Danny's b-day is August 23rd. Scott's is also August 23rd and Alex's is August 24th. Which means we are having a bake off!🧁🧁🧁

Thats right, we're making cakes for the boy's birthdays!!!🎂🎂🎂 (there will also be two other b-day challenges: bingo and prompt fills). Pick a cake, add some frosting--and maybe a topping or two-- then share the results! and yes, art or vid can also be used to make a cake🍰!

🍰Dark chocolate: A character's secret is revealed.

🍰Strawberry: The sweetness of a childhood friends AU.

🍰Lemon: A tangy mermen/were AU.

🍰Red velvet: Store/shop AU. Coffee shop, bakery, tattoo parlor, etc.

🍰German chocolate: Stranded/locked in together!

🍰Vanilla: There's only one bed.

🍰Coconut: Rare pair.

🍰Carrot: Pining or unrequited love.

🍰Apple: School/University teacher AU.

🍰Old-Fashion Cream: Historical AU.

*frosting and toppings are optional, you do not need to use one.

Frosting:

🧁French Buttercream: Fake dating/undercover marriage

🧁Swiss Meringue: Found Family.

🧁Chocolate Ganache: Misunderstanding.

🧁Cream Cheese: Sexy times.

🧁 Vanilla: Domestic Fluff/daily routines.

🧁 Whipped Cream: Whump/hurt and comfort.

Toppings:

🥄Cherries: Meet-cute.

🥄Sprinkles: Day at the beach/ocean.

🥄Rasberries: Kisses.

🥄Cookie Crumbles: Flashback.

🥄Pineapple: Hawai'an culture.

🥄Toasted Almonds: Angst.

🥄 Cake Crumbles: Lingerie/underwear.

🥄Caramel: Drunk/delirious/not in their right mind.

🥄Bananas and nuts: Crack fic.

[earthanthem]

Chocolate Layer Cake With Berries & Swiss Meringue Buttercream

(via Pinterest)

[sleepy-hour]

My birthday cake... Chocolate cake with hojicha Swiss meringue buttercream... Little dusting of kinako. Thyme and blackberries to garnish. Cherry candles on clearance from urban outfitters lol

[rachellaurengray]

Vegan Blackberry Chocolate Cupcakes with Eggless Swiss Meringue Buttercream Frosting

Grab the full recipe here

[gram3xssms]

chocolate hi-hat cupcakes w/strawberry swiss meringue buttercream (AND dunked in a shell of chocolate!)...recipe...

[tekaihau]

Chocolate cake with Swiss meringue buttercream, to celebrate the death of noted war criminal Henry Kissinger

[whateuniceats]

Finally got around to visiting From Lucie a few weeks back in the East Village. I was waiting for the initial hype to die down since I didn’t want to wait outside on a long line lol. All the flowers are locally sourced which I thought was a nice touch and the cakes definitely are some of the prettiest that I’ve ever seen. I got a bunch of flavors of their mini-cakes to share with a group of friends and got the following flavors: pistachio cake w/marzipan Swiss meringue buttercream, the chocolate cake w/salted dark chocolate espresso buttercream, the carrot cake w/fromage frais, the lemon olive oil cake w/lavender buttercream, and the vegan lemon cake w/elderflower icing. Out of all the cakes the carrot cake was actually my favorite while my friends preferred the pistachio and the lemon olive oil cake. The cakes are a lil’ more on the pricey side they’re probably worth more of a special celebration occasion if you’re getting a bunch of them at once.

[fullcravings]

Pistachio Cake Recipe

[aftonfamilyvalues]

so i dipped your blorbos in chocolate swiss meringue buttercream and then turned off the water to your house. yeah, you're going to have to clean them up yourself. you're welcome.

oh my tongue is going to get so sore and tired

[sixtwothree]

Buttermilk chiffon cake by gallzprovisions with whipped white chocolate and vanilla ganache, apple pie filling, and miso Swiss meringue buttercream.

Source: x

[sakhshimandal]

Professional Baking Techniques for Perfect Desserts and Confections

Baking is both an art and a science, requiring precision, technique, and creativity to achieve perfection. For those aiming to create exceptional desserts and confections, mastering professional baking techniques is essential. From understanding the chemistry of ingredients to perfecting methods like tempering chocolate or achieving the perfect meringue, professional bakers rely on skill and practice to deliver flawless results every time.

In this article, we’ll explore the most important professional baking techniques to elevate your desserts and confections to a new level of perfection.

1. Understanding Ingredient Precision

In professional baking, precision is non-negotiable. Unlike cooking, where you can improvise, baking relies on the exact measurement of ingredients.

Weigh, Don’t Measure: Professional bakers use kitchen scales instead of cups to ensure accuracy. Even slight variations can impact the structure and flavor of the final product.

Room Temperature Ingredients: Butter, eggs, and milk at room temperature blend more evenly, ensuring consistent texture and aeration.

Using precise measurements helps produce consistent desserts such as sponges, cakes, and pastries.

2. Mastering the Creaming Method

The creaming method is a foundational technique in professional baking for cakes, cookies, and pastries. It involves beating butter and sugar together until light and fluffy. This incorporates air into the mixture, resulting in soft, tender baked goods.

Pro Tip: Use a stand mixer on medium speed and ensure the butter is at room temperature—soft but not melted. Overmixing can deflate the air, while undermixing results in dense textures.

3. Perfecting Dough Handling

When working with dough—whether for pies, cookies, or pastries—technique matters. Professional bakers follow these steps:

Don’t Overwork the Dough: Overmixing develops gluten, which can make dough tough. Handle dough just until it comes together.

Keep It Cold: For flaky pie crusts and pastries, chill the butter and dough. Cold fat creates steam pockets during baking, resulting in light, airy textures.

Resting the Dough: Allow dough to rest in the refrigerator to relax gluten and prevent shrinkage during baking.

This technique ensures consistent results for shortcrust pastries, puff pastries, and laminated doughs.

4. Achieving the Perfect Meringue

Light, airy meringue is a cornerstone of professional baking for desserts like pavlovas, macarons, and mousses. There are three main types of meringue:

French Meringue: Made by whisking sugar into egg whites until stiff peaks form. Perfect for cookies and delicate toppings.

Swiss Meringue: Egg whites and sugar are heated gently over a water bath and then whipped. This meringue is stable and glossy, ideal for buttercream.

Italian Meringue: Sugar syrup is heated to a precise temperature (115-120°C) and poured into whipped egg whites. It’s the most stable and commonly used in professional baking.

Pro Tip: Use clean, dry equipment. Any trace of fat will prevent egg whites from whipping properly.

5. Chocolate Tempering for Professional Confections

Tempering chocolate is a professional baking skill that ensures chocolate sets with a glossy finish and a satisfying snap—perfect for truffles, ganache, and decorative garnishes.

Melt the chocolate slowly to 45-50°C.

Cool it down to 27-28°C by stirring continuously.

Reheat to 31-32°C (depending on the type of chocolate).

Properly tempered chocolate stays shiny, holds its shape, and doesn’t melt easily. Skipping this step can result in dull, grainy confections.

6. Baking with Steam for Perfect Crusts

For breads and pastries, introducing steam into the oven creates a professional-quality crust. Steam delays crust formation, allowing the dough to expand fully and develop a crisp, golden exterior.

Pro Tip: Use a pan of hot water placed at the bottom of the oven or spritz water onto the oven walls during the initial baking stage. This technique is widely used in baking artisan bread.

7. Controlled Baking Temperatures

Temperature plays a critical role in achieving perfect desserts. A professional baker always preheats the oven and uses an oven thermometer to ensure accuracy.

Low Temperatures: Ideal for custards, cheesecakes, and slow-baked desserts.

High Temperatures: Used for quick rises, such as choux pastry or puff pastry.

Uneven baking can be prevented by rotating pans halfway through the baking time.

8. Glazing and Finishing Techniques

In professional baking, the final presentation matters as much as the flavor. Glazing, icing, and finishing techniques elevate desserts and confections:

Mirror Glazes: Achieve a sleek, reflective finish for cakes.

Ganache: Smooth and pourable chocolate coatings provide a rich finish.

Egg Wash: Used to achieve a golden, glossy look on pastries and bread.

Garnishes like edible flowers, gold leaf, and tempered chocolate shards add a professional touch to desserts.

Conclusion

Mastering professional baking techniques requires precision, practice, and a deep understanding of ingredients and processes. Whether you’re creaming butter to perfection, tempering chocolate, or managing dough, these skills elevate your desserts and confections to professional standards.

By combining artistry with science, professional bakers create treats that are not only delicious but also visually stunning. If you aspire to perfect your baking craft, focus on mastering these techniques—and watch your creations transform into masterpieces.

[normalwyfe]

Olive oil chocolate cake, citrus soak, salted tahini Swiss meringue buttercream! I used hibiscus powder for the pink coloring. Made the little chocolate designs with sesame oil and dark chocolate <3