Chocolate Swiss Meringue Buttercream

This Chocolate Swiss Meringue Buttercream is foolproof, even liquid egg whites work! It’s silky, smooth, and incredibly delicious.

Published: November 23, 2024 by Pamela

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When it comes to frosting, nothing beats the rich, creamy decadence of chocolate buttercream frosting. Whether you’re looking for the perfect finishing touch for cakes or cupcakes, this chocolate frosting recipe is a must-try.

I’ll be showing you how to make chocolate Swiss meringue buttercream, a smooth and velvety frosting that’s lighter than traditional buttercream but still packed with deep chocolate flavor. It’s the best chocolate Swiss meringue buttercream I’ve ever made, and I promise you’ll love it just as much as I do!

Understanding the Ingredients

• Egg Whites: The base for the meringue, egg whites provide the light, airy texture that makes chocolate Swiss meringue buttercream so smooth. If you’re using liquid egg whites, they won’t whip to stiff peaks, but they still work perfectly when combined with butter.
• Granulated Sugar: Sugar not only sweetens the frosting but also helps stabilize the meringue, ensuring your chocolate frosting recipe holds its shape beautifully.
• Unsalted Butter: The star ingredient for creaminess, butter adds richness and structure to the buttercream. Always use room-temperature butter for smooth incorporation.
• Semisweet Chocolate: Melted chocolate gives this chocolate buttercream frosting its deep, indulgent flavor. Make sure it’s cooled before adding it to avoid melting the meringue.
• Vanilla Extract: This enhances the chocolate flavor and adds a subtle sweetness, making it a must-have in your chocolate icing recipe.
• Salt: A pinch of salt balances the sweetness and enhances the overall flavor of the buttercream, giving it a professional touch.

Common Questions I get Asked:

• Can I use milk chocolate instead of semisweet chocolate?
  Yes, you can substitute milk chocolate, but the frosting will be sweeter and less rich. Adjust the sugar accordingly if you prefer a balanced flavor.
• How long can I store chocolate Swiss meringue buttercream?
  It can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Bring it to room temperature and re-whip before using.
• Why isn’t my meringue forming stiff peaks?
  If you’re using liquid egg whites, they won’t reach stiff peaks, but that’s okay, they’ll still work once the butter is added. If using regular egg whites, ensure the bowl is grease-free and that you’ve dissolved the sugar completely over the double boiler.
• Is this frosting suitable for hot weather?
  Swiss meringue buttercream is more stable than other frostings, but it’s still sensitive to heat. For hot or humid conditions, consider replacing half the butter with vegetable shortening.

If you tried this recipe, be sure to leave a rating and share your thoughts in the comments below. I’d love to hear your feedback!

Chocolate Swiss Meringue Buttercream

This Chocolate Swiss Meringue Buttercream is foolproof, even liquid egg whites work! It’s silky, smooth, and incredibly delicious.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Resting Time 20 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine European

Servings 3 Cups

Ingredients

  

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• 4 Egg whites (OR 1/2 C. Liquid egg whites)
• 1 Cup Granulated sugar
• 1 1/2 Cup Unsalted room temperature butter
• 180 g Semisweet chocolate
• 1 tsp Vanilla extract
• Pinch Salt

Instructions

 

• In a clean and grease-free bowl, combine egg whites, sugar, and salt.
• Place the bowl over a double boiler on low to medium heat, stirring constantly (but slowly) until the sugar dissolves completely (you can check by rubbing a bit between two fingers). Make sure the bottom of the bowl is not touching the water.
• Remove the bowl from the heat and beat the mixture on high speed until stiff peaks form. (If using liquid egg whites, the mixture may not form stiff peaks, but it will still work.)
• Let the meringue cool at room temperature.
• With the mixer on low speed, add the butter, a small piece, at a time until fully incorporated. Make sure the butter is at room temperature.
• Increase the mixer speed to high and whip until the buttercream is smooth and fluffy. (If it curdles, keep whipping, it will come together.)
• Add the vanilla extract and mix well.
• Melt the semisweet chocolate in the microwave at 30 seconds intervals (stirring between each interval) until it is fully melted. Let it cool, and add it to the buttercream. Mix until fully incorporated.
• When everything is incorporated, if you are using a stand mixer, consider setting it on the lowest setting and let it mix the buttercream for a good 10 minutes. This will help achieve the smoothest buttercream texture and remove air pockets.

Video

Notes

• Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.

Nutrition

Calories: 1400kcal

Keyword Chocolate swiss meringue buttercream, Swiss meringue buttercream chocolate

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