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The corner of a sheet cake topped with chocolate swiss meringue buttercream and chocolate sprinkles
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Chocolate Swiss Meringue Buttercream

Chocolate Swiss Meringue Buttercream: 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!
Course Dessert
Cuisine American
Keyword buttercream, chocolate, chocolate recipes, fall baking, frosting, swiss meringue, swiss meringue buttercream
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 cups
Calories 1130kcal

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

During the double-boiling process, it's crucial that the sugar completely melts and combines with the egg whites. 
To test, dip a finger into the mixture and rub it together with your thumb. If you feel any grit, keep cooking.
I used a chocolate bar instead of chocolate chips to make sure the texture remains smooth.  Also to melt, you can either use a double broiler method or you can microwave in increments of 30 seconds and stir until smooth and melted down.

Nutrition

Calories: 1130kcal | Carbohydrates: 76g | Protein: 5g | Fat: 92g | Saturated Fat: 58g | Cholesterol: 244mg | Sodium: 177mg | Potassium: 92mg | Sugar: 75g | Vitamin A: 2834IU | Calcium: 30mg | Iron: 1mg