Description
This rich and velvety Chocolate Swiss Meringue Buttercream combines smooth melted semisweet chocolate with a glossy Swiss meringue base, creating a luxurious frosting perfect for cakes and cupcakes. It’s whipped to a silky, fluffy consistency with a balance of sweet chocolate and creamy butter flavor.
Ingredients
Scale
Swiss Meringue Base
- 2/3 cup (133 grams) granulated sugar
- 4 large egg whites
- 1/4 teaspoon fine sea salt
Buttercream
- 3 sticks (340 grams) unsalted butter, cut into 12 pieces and at room temperature
- 12 ounces (340 grams) semisweet chocolate, melted and cooled to room temperature
- 1 teaspoon vanilla extract
Instructions
- Heat Meringue Mixture: Combine sugar, egg whites, and salt in the bowl of a stand mixer. Set the bowl over a saucepan with gently simmering water. Whisk constantly until sugar dissolves and mixture thickens slightly to 160°F, about 3 minutes. Remove and dry bowl bottom.
- Whip Meringue: Attach the bowl to the mixer with the whisk attachment and whip until thick, glossy, and stiff peaks form, and the bowl is no longer warm, about 7 to 10 minutes.
- Add Butter: Switch to paddle attachment. On low speed, add butter cubes one at a time, ensuring each is incorporated before adding the next. Beat until silky smooth, which may take several minutes.
- Fix Texture if Needed: If buttercream curdles, continue mixing until smooth. If too thin and runny, refrigerate for 15 minutes, then remix until it comes together.
- Add Chocolate and Vanilla: Mix in cooled melted chocolate and vanilla extract. Increase speed to medium-high and beat until light, fluffy, and fully combined, about 30 seconds, scraping bowl sides as necessary.
- Make Ahead and Storage: Store in an airtight container in the refrigerator for up to 5 days or freezer up to 2 months. Before use, let come to room temperature and beat until creamy. If runny or curdled, microwave about 1/4 cup for 5-10 seconds, then remix until smooth.
Notes
- Make sure the butter is at room temperature for easy incorporation.
- Whisk constantly when heating egg whites to prevent them from scrambling.
- If your buttercream curdles, be patient and keep mixing – it will come back together.
- Use a candy or digital thermometer to ensure the meringue reaches 160°F for safety and stability.
- Allow melted chocolate to cool before adding it to prevent melting the butter.
- Swiss meringue buttercream is less sweet and fluffier than traditional American buttercream.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Frosting
- Method: Stovetop
- Cuisine: American
Keywords: Chocolate Swiss Meringue Buttercream, Swiss Meringue Buttercream, chocolate frosting, homemade buttercream, cake frosting
