Chocolate-Hazelnut Swiss Buttercream
 
Makes 3 cups
Ingredients
  • ¾ cup plus 2 tablespoons (174 grams) granulated sugar
  • 3 large egg whites (90 grams), room temperature
  • 1 cup (227 grams) unsalted butter, softened
  • ½ teaspoon (2 grams) vanilla extract
  • ¼ teaspoon kosher salt
  • ¾ cup (192 grams) chocolate hazelnut spread
Instructions
  1. In a heatproof bowl of a stand mixer, whisk together sugar and egg whites by hand. Place bowl over a saucepan of simmering water. Cook, whisking occasionally, until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C).
  2. Carefully return bowl to stand mixer fitted. Using the whisk attachment, beat at medium-high speed until stiff peaks form and bowl is cool to the touch, 7 to 8 minutes. Add butter, 2 tablespoons (28 grams) at a time, beating until combined after each addition. (If buttercream breaks, beat for 2 to 3 minutes, and the emulsion will come back together.) Beat in vanilla and salt. Reduce mixer speed to medium, and beat in chocolate hazelnut spread until well combined. Use immediately, or refrigerate in an airtight container for up to 3 days. If refrigerating, let come to room temperature and rewhip before using.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/chocolate-snack-cake/