Chocolate Swiss Meringue Buttercream Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
