Chocolate Swiss Meringue Buttercream Recipe

Introduction

Chocolate Swiss Meringue Buttercream is a silky, smooth frosting perfect for cakes and cupcakes. It combines a light meringue base with rich butter and chocolate for a balanced, luxurious sweetness that isn’t overly heavy.

Ingredients

• 150 g (about ⅔ cup) egg whites – from 5 to 6 large eggs
• 150 g (¾ cup) granulated sugar
• 300 g (1⅓ cups) unsalted butter – softened but still cool
• 150 g (5 oz) semi-sweet chocolate – melted and cooled
• 2 tsp vanilla extract
• 1 pinch fine salt

Instructions

1. Step 1: Combine the egg whites and sugar in a heatproof bowl and heat over a double boiler, whisking constantly until the mixture reaches 160°F (71°C) and the sugar is fully dissolved. Test by rubbing a bit between your fingers; it should feel smooth without grains.
2. Step 2: Transfer the warm mixture to a stand mixer fitted with the whisk attachment. Whip on medium-high speed until stiff, glossy peaks form, and the bowl feels completely cool to the touch.
3. Step 3: Reduce the mixer speed to medium and add the softened butter gradually. The mixture might look curdled at first, but continue mixing until it becomes smooth and creamy.
4. Step 4: Pour in the melted and cooled chocolate, mixing until fully incorporated and the color is uniform throughout the buttercream.
5. Step 5: Add vanilla extract and a pinch of fine salt, then mix briefly. If air bubbles appear, switch to the paddle attachment and mix on low speed for 1–2 minutes to achieve a smooth finish.

Tips & Variations

• Ensure your butter is softened but not melted to prevent the buttercream from separating.
• Use different types of chocolate (dark, milk, or white) to customize the flavor.
• If the buttercream seems too soft, chill it briefly and then whip again before using.

Storage

Store the buttercream in an airtight container in the refrigerator for up to one week. Before using, allow it to come to room temperature and re-whip to restore its creamy texture. It can also be frozen for up to 3 months; thaw overnight in the refrigerator and re-whip before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pasteurized egg whites for this recipe?

Yes, pasteurized egg whites work perfectly and are a safe alternative if you’re concerned about raw eggs.

What should I do if the buttercream looks curdled?

This is normal during mixing. Keep beating—the mixture will come together into a smooth buttercream as you continue whipping.

Chocolate Swiss Meringue Buttercream Recipe

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5 from 85 reviews

This rich and silky Chocolate Swiss Meringue Buttercream is a decadent frosting made by whipping egg whites and sugar into a glossy meringue before gradually incorporating butter and melted semi-sweet chocolate. The result is a smooth, creamy, and luscious buttercream perfect for cakes, cupcakes, and other desserts, with a perfectly balanced chocolate flavor and a velvety texture.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Enough to frost a 9-inch cake or approximately 24 cupcakes
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Swiss Meringue Base

• 150 g (about ⅔ cup) egg whites – from 5 to 6 large eggs
• 150 g (¾ cup) granulated sugar

Buttercream

• 300 g (1⅓ cups) unsalted butter – softened but still cool
• 150 g (5 oz) semi-sweet chocolate – melted and cooled
• 2 tsp vanilla extract
• 1 pinch fine salt

Instructions

1. Heat and dissolve sugar: Combine the egg whites and granulated sugar in a heatproof bowl placed over a double boiler. Whisk constantly until the mixture reaches 160°F (71°C) and the sugar is fully dissolved. Test by rubbing a small amount between your fingers to ensure it feels smooth without granules.
2. Whip meringue: Transfer the heated mixture to a stand mixer fitted with a whisk attachment. Whip on medium-high speed until stiff, glossy peaks form and the bowl cools to room temperature, ensuring a stable meringue base for the buttercream.
3. Add butter gradually: Reduce mixer speed to medium and slowly add the softened, cool unsalted butter in small amounts. The mixture may initially look curdled, but continue mixing until it smooths out into a creamy buttercream with a silky texture.
4. Incorporate melted chocolate: Once the buttercream is smooth, pour in the melted and cooled semi-sweet chocolate. Continue mixing until the chocolate is fully incorporated and the color is uniform, creating a rich chocolate buttercream.
5. Finish and de-air: Add vanilla extract and a pinch of fine salt to enhance flavor, mixing briefly. If necessary, switch to the paddle attachment and mix on low speed for 1–2 minutes to remove any air bubbles for a perfectly smooth texture.

Notes

• Make sure the butter is softened but still cool to avoid melting the meringue.
• Use a thermometer to accurately reach 160°F (71°C) for safe egg whites and sugar mixture.
• Patience is key when adding butter; add it gradually and mix thoroughly to prevent curdling.
• Use high-quality semi-sweet chocolate for the best flavor and texture.
• This buttercream can be stored in the refrigerator for up to one week; bring to room temperature and re-whip before use.

Keywords: Swiss Meringue Buttercream, Chocolate Buttercream, Meringue Frosting, Cake Frosting, Chocolate Frosting