Description

This rich and silky Chocolate Swiss Meringue Buttercream recipe combines the lightness of whipped egg whites and sugar with the decadence of velvety butter and melted semisweet chocolate. Perfect for frosting cakes, cupcakes, and other desserts, it creates a smooth, fluffy, and stable buttercream that is neither too sweet nor overly dense, making it a favorite for professional and home bakers alike.

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 and Dissolve Sugar: Combine the sugar, egg whites, and salt in the bowl of a stand mixer. Set the bowl over a saucepan filled with 1-inch of gently simmering water, making sure the bowl does not touch the water. Whisk gently and constantly until the sugar dissolves, and the mixture is slightly thickened and foamy, reaching 160°F on a candy or digital thermometer, about 3 minutes. Remove from heat and dry the bottom of the bowl carefully.
Whip Meringue: Attach the bowl to the stand mixer fitted with a whisk attachment. Whip the mixture on medium-high speed until it forms thick, glossy stiff peaks and the bowl is no longer warm to the touch, approximately 7 to 10 minutes.
Add Butter: Switch to the paddle attachment and with the mixer on low, add the room-temperature butter cubes one at a time, incorporating each fully before adding the next. Continue beating until the mixture becomes silky and smooth; this may take several minutes.
Fix Texture Issues: If the buttercream curdles, continue mixing; it will eventually come together smoothly. If it is too thin or runny, refrigerate for about 15 minutes, then continue mixing until smooth.
Incorporate Chocolate and Vanilla: Add the cooled melted chocolate and vanilla extract. Mix on low speed until combined, then increase to medium-high and beat for about 30 seconds until light, fluffy, and fully combined, scraping down the sides and bottom of the bowl as needed.
Storage and Make Ahead Tips: Store the buttercream in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months. Before use, allow it to come to room temperature and re-whip with the paddle attachment until creamy. If the frosting appears runny or curdled, microwave about 1/4 cup for 5-10 seconds, then mix back and beat until smooth.

Notes

Use room temperature butter to ensure smooth incorporation and a silky texture.
Make sure the melted chocolate is cooled to room temperature so it does not melt the butter during mixing.
Use a candy or digital thermometer to accurately check sugar mixture temperature for safe consumption and proper meringue formation.
If the buttercream curdles, patience and continued mixing will often resolve the issue without discarding.
Swiss Meringue Buttercream is less sweet than traditional buttercream and has a lighter texture, ideal for decorating delicate cakes and cupcakes.
Store properly to maintain freshness and ease of use.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Frosting
Method: Stovetop
Cuisine: American

Keywords: chocolate swiss meringue buttercream, buttercream frosting recipe, chocolate buttercream, swiss meringue, cake frosting, cupcake frosting