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chocolate swiss meringue buttercream on cupcake.
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Chocolate Swiss Meringue Buttercream Frosting

This bakery style chocolate Swiss meringue buttercream a perfectly pipeable silky smooth frosting with a light touch of sweetness.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 24
Calories: 207kcal
Author: Sophia Assunta

Equipment

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

Serving: 2tbsp | Calories: 207kcal | Carbohydrates: 13g | Protein: 1g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 14mg | Potassium: 36mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 472IU | Calcium: 7mg | Iron: 0.2mg