Silky chocolate buttercream frosting made with Swiss meringue. This chocolate frosting recipe is smooth, rich, and perfect for cakes and cupcakes.
Published: November 23, 2024 by Pamela. Updated on September 29, 2025.
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Swiss meringue buttercream has always been my favorite frosting. It’s the one I used when I sold cakes, and even the buttercream I chose for my own wedding cake alongside my vanilla cake recipe. I trust it every time because it’s silky, not too sweet, and everyone loves it. This chocolate version, though, has a special place in my heart. It comes from my mom, who’s known in our family for making the best bûches de Noël. Everyone in the family asked for her recipe and they all make it for Christmas. A few years back, while she was visiting for Christmas, I asked for the recipe, so we filmed it together! I added the video to Youtube and the recipe on here of course.
So, I really hope you like this chocolate buttercream recipe as much as we all do!
Ingredients to make this chocolate buttercream icing:
- 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 and makes sure your chocolate frosting recipe holds its shape beautifully. Use granulated white sugar.
- Unsalted Butter: The star ingredient for creaminess, butter adds richness and structure to the buttercream. Always use room-temperature butter for smooth incorporation and go with unsalted butter to have control over the amount of salt added.
- 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. Also, go with a brand you love.
- Vanilla Extract: This enhances the chocolate flavor and adds a subtle sweetness, you can use extract or go with something better in quality and taste like vanilla bean paste.
- Salt: A pinch of salt balances the sweetness and enhances the overall flavor of the buttercream.
How to make chocolate buttercream frosting:
Frequently Asked Questions:
- 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 2 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 Swiss meringue 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
Ingredients
- 4 Egg whites (OR 1/2 C. Liquid egg whites)
- 1 Cup Granulated sugar
- 1 ½ 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
Troubleshooting Chocolate Buttercream Frosting:
Why is my chocolate buttercream frosting grainy?
This usually happens if the chocolate wasn’t fully melted or cooled before mixing. Always melt your chocolate smoothly, let it cool slightly, then whip it in slowly so the icing stays silky.
Why did my Swiss meringue buttercream curdle when I added chocolate?
If the chocolate is too warm, it can shock the meringue. If it’s too cold, it can seize. Bring the melted chocolate to room temperature before adding. If it curdles, keep whipping, it should comes back together.
How do I fix chocolate buttercream icing that’s too soft?
The butter may have been too warm. Place the bowl in the fridge for 10 minutes, then whip again.
Best Cakes and Desserts to Pair With Chocolate Buttercream Icing:
Storage and Freezing Chocolate Frosting Recipe:
- Room temperature: Because this frosting has eggs in it, I wouldn’t leave it at room temperature. For events, you can take the frosted cake or cupcakes out of the fridge to display for a few hours, depending on the temprature of the room. If it’s too hot, I wouldn’t recommend leaving this for more than 2 hours.
- Refrigerator: Store in an airtight container for up to 4 days. Bring back to room temperature and rewhip before using.
- Freezer: Freeze in a sealed container or piping bag for up to 2 months. Thaw overnight in the fridge, then whip again until smooth.
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