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 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 cake, 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 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 these or these.
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 pastry cream, whipped cream, etc. and it’s not too warm out.
Looking for more chocolate frosting recipes? Check these out!
- Chocolate Buttercream Frosting
- Chocolate Ganache
- Chocolate Cream Cheese Frosting
- Mint Chocolate Chip Frosting
- Chocolate Whipped Cream
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Chocolate Swiss Meringue Buttercream Frosting
Equipment
- Mixer
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
Instructions
- Set up a standing mixer with a whisk attachment.
- Mix 1 cup sugar and 5 egg whites in a heat proof bowl bowl. Set the bowl on top of a medium sized saucepan with about an inch of water in it, making sure the water doesn't touch the bottom of the bowl.
- Turn on heat to medium and simmer the water, cooking the egg whites until they reach about 165℉, about 3-5 minutes.
- Transfer the sugar egg mixture to the standing mixer and whip on medium high until the mixture is completely cool. This should take about 10-15 minutes. If after 15 minutes it’s still warm, keep mixing on low until the egg whites are cool to the touch.
- Switch the mixer to a paddle attachment and mix the egg whites on low. Add the butter one tablespoon at a time, making sure it is fully incorporated before adding the next piece.
- Once all the butter is added, return to medium high speed and whip until it is silky smooth. If, at some point the frosting separates or looks curdles, it’s not a problem. Place the bowl in the fridge for 15-20 minutes to cool down and then continue whipping the mixture and it will eventually come together to a silky smooth buttercream.
- Once it’s come together turn up the speed and whip until light and smooth, about another minute.
- Turn off the mixer and add in the cooled chocolate, vanilla, and salt.
- Remix until combined and then it’s ready to use on your favorite dessert.
Notes
- Make sure all bowls and utensils are very clean. Any oil can cause the egg whites to not whip up.
- No candy thermometer? Check out this post for tips.
- Make sure the 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℉.
- This recipe makes 2.5-3 cups of frosting.
- This frosting will last up to a week in the refrigerator or up to two months in the freezer. Make sure to store in an airtight container.
Nutrition
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