I realize that making a chocolate Swiss meringue buttercream might require more intention and time from you but it’s just worth it y’all. Nothing compares to that airy silky smooth finish you get with this recipe. The chocolate ratio is just right plus it’s also not overly sweet because I hate too sweet frostings. It just gets it right in every possible way.
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How to Make Chocolate Swiss Meringue Buttercream
Step 1: Put an inch of water in a medium saucepan and bring to a gentle boil. In your stand mixer, stir egg whites, sugar and salt until combined. Place mixing bowl over saucepan but be careful not to let the water touch the bottom of the mixing bowl. Stir with a spatula until the sugar dissolves and reaches a temp of 160 F, about 5 minutes. While you stir, scrap the sides of the bowl to ensure no sugar grains are lurking on the sides. Remove bowl from heat and add to stand mixer with whisk attachment. Whisk on medium high speed until stiff peaks form. They will be glossy. This can take up to 10 minutes.
Step 2: Reduce the speed to low and add 1 to 2 tablespoons of butter at a time making sure to mix in thoroughly after each addition.
Step 3: When butter is incorporated, add vanilla extract and melted chocolate and beat on low until incorporated then frost or refrigerate until ready to frost.
Chocolate Swiss Meringue Buttercream Recipe
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Ingredients
- 8 large egg whites
- 2 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 1/2 lb unsalted butter 6 sticks, room temperature
- 1 tbsp vanilla extract or another flavor of your choice
- 10 oz chocolate melted but cooled to room temperature (check notes below)
Instructions
- Put an inch of water in a medium saucepan and bring to a gentle boil. In the bowl of your stand mixer, stir egg whites, sugar and salt until combined.
- Place mixing bowl over saucepan but be careful not to let the water touch the bottom of the mixing bowl. Stir with a spatula until the sugar dissolves and reaches a temp of 160 F, about 5 minutes. While you stir, scrap the sides of the bowl to ensure no sugar grains are lurking on the sides.
- Remove mixing bowl from heat and add to stand mixer with whisk attachment. Whisk on medium high speed until stiff peaks form. They will be glossy. This can take up to 10 minutes. The bowl will continue to cool down in the process as well.
- Reduce the speed to low and add 1 to 2 tablespoons of butter at a time making sure to mix in thoroughly after each addition. When butter is incorporated, add vanilla extract and melted chocolate and beat on low until incorporated then frost or refrigerate until ready to frost.
Notes
Swiss Meringue Buttercream can be made, stored in an air-tight container and kept in the refrigerator for up to a week. If you find that the buttercream has lost some of its airiness and hardened a bit, don’t worry. Simply scoop it out of the container, allow it to come to room temperature, re-whip it and watch it come back to life!
Nutrition
Recipe Tips
- No Hot Chocolate: Be sure to cool your chocolate before adding it to the meringue so it doesn’t melt and lose its airy texture. Melt the chocolate first and set aside before starting on the recipe.
- Avoid the Grain: During the double-boiling process, it’s crucial that the sugar completely melts and combines with the egg whites. Cook the mixture for around 10 minutes, whisking occasionally then test by dipping a finger and rubbing it together with your thumb. If its still gritty, keep cooking.
- No Curdle: While whipping, the buttercream will go through a phase where it looks curdled but that’s completely normal. This usually occurs right before the buttercream comes together and begins to thicken.
Be sure to add in the butter one tablespoon at a time, allowing each one to fully incorporate before adding the next one. - No Runny Texture: Controlled temperature is the key to avoiding a runny texture. The butter needs to be softened but still slightly cool to the touch. The whites and sugar need to be hot enough to dissolve but then, properly cooled before adding the butter. It’s important to be patient. But, if you find that you’ve still wound up with a runny result, don’t fret! Stick the bowl in the fridge (covered of course) for about 20 minutes and then re-whip it. It’ll work like a charm, I promise!
Recipe Help
I use semi-sweet chocolate. It’s not too sweet and balanced. If you prefer, milk chocolate, white chocolate or dark chocolate can be used! Whatever you select, be sure to use a high-quality chocolate for the best result. I love using Ghiradelli, Lindt or Baker’s chocolate!
Best Frostings and Buttercream Recipes
- Seven Minute Frosting
- American Buttercream
- Original Swiss Meringue Buttercream
- Cream Cheese Frosting
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I'll email this recipe to you, so you can come back to it later!
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I was feeling pretty brave after watching your video , so I decided to try it (my first time making anything other than American buttercream or cream cheese frostings) but after putting the egg whites, sugar and salt in my glass mixing bowl over the simmering pot, my glass bowl busted from the heat and all was ruined and realized my heat was probably too high. But I didn’t let that Out do me, I started over and I’m here to say that this buttercream is absolutely FANTASTIC!! I didn’t really want to put the chocolate in it, because it was so delicious, but I did and it is just as wonderful. I don’t think I will ever make anything else again! Thank you!
This looks so decadent! I love chocolate so I know I’m going to love this buttercream on any cake!
Chocolate swiss meringue and chocolate cake!! This is the ultimate decadence and doesn’t come across as being overly complicated. I’m making this for the birthday on our family calendar.
SO good! Nothing beats Swiss meringue, and this version is super chocolatey and rich. Love it!
I’ve been looking for a good frosting recipe to try out for my sister’s birthday. I think she is going to love this one (she’s a huge chocolate lover too)
Been looking for a reliable recipe for chocolate buttercream so I’m happy to find this luscious and delish version!