This is the BEST Chocolate Buttercream! Chocolate Swiss Meringue Buttercream is beyond airy and silky-smooth, with a rich chocolate flavor and a subtle hint of sweetness! Forget that plain ‘ole chocolate frosting and welcome in your new favorite flavorful whip!

The corner of a sheet cake topped with chocolate swiss meringue buttercream and chocolate sprinkles

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Today, we’re making the BEST frosting you have ever tasted! Not gonna lie to ya, it does require a little extra work but I’ve outlined a few of my greatest tips and tricks so you can make perfect Chocolate Swiss Meringue Buttercream.

I’ve said this before, but I’m team frosting all the way. Frosting comes in all colors, flavors and textures but, believe me when I say, I love them all! Each option lends its unique variations to whatever base it is applied to.
Today, we’re talking about Chocolate Swiss Meringue Buttercream: an airy, subtly-sweet and delectably chocolate-filled frosting. Get your spoons ready y’all, you’re gonna want to dig into this over and over again!

Table of Contents

Perks and Highlights of Chocolate Swiss Meringue Buttercream

Cuisine Inspiration: Dessert Fantasia
Whipping up a storm in the kitchen? This buttercream is straight from Dessert Fantasia, where sweetness reigns supreme, and chocolate is the currency. It’s the stuff of pastry chef’s dreams, adding that lush texture and richness to any dessert that dares to dance with decadence.

Primary Cooking Method: Vigorous Whisking & Beating
Roll up those sleeves and show that mixer who’s boss! It’s all about the whisking power and letting the mixer do the heavy lifting. From silky meringue peaks to the smooth buttery finish, your biceps and baking gadgets are in for a mini-workout.

Dietary Info: Vegetarian, Gluten-Free
Good news for dessert lovers navigating the gluten minefield, this buttercream’s got none! It’s a safe haven of indulgence. And to our vegetarian friends, there’s no meat in sight, just creamy, buttery, chocolatey delight.

Key Flavor: Chocolatey Nirvana
Hello, chocoholics! This buttercream is your passport to Chocolatey Nirvana. Imagine the richest, most decadent chocolate kiss, but it’s a cloud, and you’re floating on it. That’s the vibe here.

Skill Level: Intermediate Baker
You’ve got some kitchen conquests under your belt, and you’re no stranger to the whisk. This recipe is your next step up the baking ladder! A little bit challenging, a whole lot of rewarding.

Special Perks:

Unmatched Silkiness:
Not all heroes wear capes; some just bring unmatched silkiness to your desserts. This buttercream is so luxuriously smooth; it’s like a silk scarf made of chocolate, caressing your taste buds.

Stable and Pipeable:
Worry not about your frosting wilting under pressure. This buttercream holds its shape like a champ, making your piping designs look sharp and professional. Those swirls and twirls aren’t going anywhere.

Balanced Sweetness:
None of that teeth-aching sweetness here. This buttercream hits the sweet spot just right, offering a chocolate embrace without overwhelming your senses. It’s the mature version of a sugar rush.

Versatile Baking Buddy:
Cupcakes, cakes, pastries, you name it! This Chocolate Swiss Meringue Buttercream doesn’t discriminate. It’s ready to jazz up any dessert that comes its way.

Crowd-Pleaser Guarantee:
Ready to hear the oohs and aahs around the dessert table? This buttercream is a sure-shot way to impress the toughest crowds.

What is Swiss Meringue Buttercream?

Swiss Meringue Buttercream is a frosting made by combining granulated sugar and egg whites, warming them together over a water bath, then whipping them until stiff. The result is an incredibly airy yet decadent topping used for cakes, cupcakes, macarons and so much more!

Though I love a classic, sugar laden spread, this buttercream is one I love to trot out when I’m looking to elevate a dessert!

Swiss Meringue Vs. American Buttercream

Buttercream, in its simplest form, is a mixture of butter and sugar that has been creamed together to make a fluffy frosting. There are a variety of styles of buttercream that vary in difficulty to make, sweetness and texture.

American Buttercream, also known as simple buttercream, is the easiest to make and work with. The texture is quite thick and the flavor, very sweet.

Swiss Meringue Buttercream is a bit more difficult to make because it requires a double boiler. The texture is silky smooth and the flavor is buttery and much less sweet.

Ingredients

8 Large Egg Whites: Not yolk-ing around here! Egg whites are the secret to that light, airy texture we’re all after. They’re the backbone that’ll hold your buttercream together while keeping it fluffy as a cloud.
2 1/4 Cups Granulated Sugar: Sweetness, oh hello! This is the perfect amount to balance out the richness of the butter and chocolate. It’s the sweet embrace your tastebuds crave.
1/4 tsp Salt: Small but mighty! This pinch of saltiness enhances all the flavors and cuts through the sweetness, making everything pop just a little bit more.
1 1/2 lb Unsalted Butter (6 sticks, room temperature): Smooth operator alert! Room temp butter ensures your buttercream is silky and spreadable. Plus, unsalted means you’re in control of the flavor balance.
1 tbsp Vanilla Extract: Classic and with good reason! Vanilla adds that subtle depth of flavor, rounding out the chocolatey richness. Feelin’ adventurous? Sub in almond, orange, or mint extract to take your buttercream to new flavor heights!
10 oz Chocolate (melted but cooled to room temperature): The star of the show! Quality chocolate makes all the difference, giving you that creamy, indulgent flavor. Remember, patience is key—let it cool so you don’t melt your masterpiece.

How to Make Chocolate Swiss Meringue Buttercream

There is slightly more to making Chocolate Swiss Meringue Buttercream than just creaming butter and powdered sugar. But, you’ll find that the extra effort is well-worth it.

With that being said, there are a couple downfalls that you should look out for. I’ve made all the mistakes so you don’t have to!

Step 2: Gentle Heat Place the mixing bowl over the saucepan (no water contact, please!). Stir until sugar dissolves and you hit 160 F—around 5 minutes.

Step 3: Whisk Away Remove from heat, attach the bowl to your mixer, and whisk at medium-high. Aim for stiff, glossy peaks—about 10 minutes.

Step 4: Butter Time Slow to low speed, add butter bit by bit, mixing well after each. Finish by adding vanilla and melted chocolate, then mix until smooth.

Troubleshooting Your Chocolate Buttercream

GRAINY TEXTURE

During the double-boiling process, it’s crucial that the sugar completely melts and combines with the egg whites. To achieve that, cook the mixture for around 10 minutes, whisking occasionally.
The mixture will go from thick and transparent, to thinner and more opaque. Dip a finger into the mixture and rub it together with your thumb. If you feel any grit, keep cooking.

CURDLED BUTTERCREAM

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.

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!

What Kind of Chocolate Should I use?

This recipe calls for semi-sweet chocolate: a balanced, not-too-sweet and not-too-bitter option. If you prefer, milk chocolate, white chocolate or dark chocolate can be used! No matter the choice, be sure to use a high-quality chocolate for the best result. I love using Ghiradelli, Lindt or Baker’s chocolate!

TIP: Be sure to properly cool your chocolate before adding it to the meringue! Hot chocolate will cause the meringue to melt and lose its airy texture. I suggest melting the chocolate first and setting it aside while you prepare the base.

CAN IT BE FLAVORED?

Absolutely! Swiss Meringue Buttercream is super versatile! This recipe uses my base Swiss Meringue Buttercream and upgrades it by adding in rich chocolate. If you’d like to take it up a notch from there, I’m in full support; there are a few classic chocolate combinations that I highly recommend trying out.

Here are a few:

Add the zest of an orange to create something decadent yet citrusy.
Blend dried fruit in a food processor until a fine powder and add it to the buttercream for a fruity frosting! Strawberry and raspberry are both great options.
Try out a teaspoon of peppermint extract for a refreshing twist.
Powdered Peanut Butter (it can be found at most grocery stores with all the other nutty products).
TIP: Just be sure not to add too much liquid or the buttercream will separate. It’s best to add in the liquid slowly while whipping. Watch carefully!

How to Serve It

Chocolate Swiss Meringue Buttercream is light and silky yet, rich and buttery at the same time. With each bite there is a subtle sweetness that gives way to a melt-in-your-mouth experience. They are wonderful on cupcakes for sure like these Vanilla Cupcakes.

I love spreading this buttercream on a decadent chocolate cake to add in an element of airiness. Whether it’s a Red Velvet or Devil’s Food Cake, the result is bound to be delicious!

This recipe can also be spread on Baked Alaskas, piled high on Chiffon Pies or Pavlovas. Don’t forget to quality test the buttercream by eating a few spoonfuls straight out the bowl first!

Making it In Advance

Personally, I prefer to make my buttercream fresh but, there have been many occasions where I’ve had to make it ahead of time.
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!

Best Frostings and Buttercream Recipes

Got cake on the brain? Stumped on what to spread? Try out some of Grandbaby Cakes’ BEST cake recipes along with their sugary sweet counterparts. Get funky, mix n’ match and create something all your own!