Name: Chocolate Swiss Meringue Buttercream Frosting
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 cup sugar; 5 large egg whites; 1 pound unsalted butter (softened and cut into 1 inch pieces); 1/2 tsp pure vanilla extract; pinch salt (omit is using salted butter); 6 oz chocolate (melted and cooled)

This bakery style chocolate Swiss meringue buttercream is a perfectly pipeable silky smooth frosting with a light touch of sweetness.

Doesn't this Chocolate Swiss Meringue Buttercream Frosting look luscious?!

Unlike the American version of classic chocolate buttercream, which uses cocoa powder and powdered sugar, this Swiss meringue buttercream version uses egg whites and melted chocolate to keep that perfectly smooth velvety texture with the perfect amount of sweetness.

Ingredients

Egg Whites
Granulated Sugar
Unsalted Butter
Vanilla Extract
Salt (omit or decrease to just a pinch if using salted butter)
Chocolate (Dark, Semi-Sweet, Milk, or White Chocolate all work)

How to Make

Step 1: Heat and whip egg whites and sugar

The best way to heat the egg whites is over a double broiler. This entails setting a heat proof bowl over a saucepan that has an inch or so of water.

Once you turn on the heat the steam from the water will heat the egg whites without overcooking them. You are heating them to 165℉ and making sure all the sugar has incorporated. You can test a bit between your fingers to make sure there are no sugar granules.

Once the sugar has dissolved in the egg whites and they reach the right temperature, transfer the mixture to a standing mixer.

In the bowl of a standing mixer with a whisk attachment whip the egg whites on medium speed until cool. This can take a good 10-15 minutes.

Note: Now is a good time to to melt the chocolate if you haven't done so already. You'll want it to cool down about 5-10 minutes, so it's only just warm to the touch, about 85-95 degrees. Otherwise, it can melt the frosting when you add it.

Step 2: Slowly Add Butter

Once the egg white mixture has cooled down completely, switch the mixer to a beater attachment. While mixing on low, slowly add the softened butter one piece at a time. Make sure each piece is incorporated before adding the next.

If the buttercream starts to break or appear soupy or curdled, no problem. This is very normal. Place the entire bowl in the refrigerator for 15-20 minutes to firm up. Then continue mixing until it comes together. Sometimes it can a few minute, but it will eventually come together.

Step 3: Mix in Chocolate

Once you've added the butter and it comes together in a silky smooth buttercream, add the vanilla, salt, and chocolate and remix until combined. Make sure the chocolate is not too warm or it can melt the butter in the frosting.

Once it’s re-mixed the frosting is ready to use on your favorite cakes, cupcakes, and desserts!

Tips for perfect Frosting, every time!

Make sure all bowls and utensils are very clean. Any oil can cause the egg whites to not whip up.
Not candy thermometer? Check out this Swiss Meringue Buttercream post post for tips.
If the frosting breaks or curdles, that's totally normal and not a problem. Put in the fridge for 15 -20 minutes to firm up and then re-whip. Keep whipping the frosting, it will eventually come together.
Make sure the melted chocolate is not too hot when adding to the frosting. You want it just warm enough to incorporate but not hot enough to melt the butter, about 85-95℉.

Flavor Variations

Chocolate orange: add ½ tsp orange extract instead of vanilla.
Chocolate hazelnut: use Nutella instead of melted chocolate.
Chocolate Mocha: Mix in 1 tablespoon instant coffee or espresso with hot water and add instead of vanilla.
White Chocolate Swiss Meringue Buttercream: Use melted and cooled high quality white chocolate chips such as Guittard.

STORING AND MAKING AHEAD

The frosting can sit out at room temperature for up to a day as well, and can be stored in the refrigerator for 5-7 days in an airtight container.

The frosting can be frozen for up to two months. When ready to use, let defrost in the fridge and then come to room temperature. Rewhip before using.

FROSTING CAKES AND CUPCAKES

This recipe makes about 2 ½ – 3 cups of frosting. This is enough to cover about 18-24 cupcakes (depending on how much frosting you use) or a 9×13 inch cake.

Swiss meringue buttercream is more stable against heat than traditional American buttercream so it’s a perfect frosting for parties and events. Frosted cakes and cupcakes can sit out for up to a day, provided there is nothing else in them that would need refrigeration such as vanilla pastry cream, whipped cream (even if it’s stabilized whipped cream), etc. and it’s not too warm out.

Looking for more chocolate frosting recipes? Check these out!

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