Introduction

Chocolate Swiss Meringue Buttercream is a luscious, silky frosting that combines whipped egg whites and butter with rich melted chocolate. It’s perfect for cakes and cupcakes, offering a smooth texture and balanced sweetness that’s lighter than traditional buttercream.

Chocolate Swiss Meringue Buttercream Recipe - Recipe Image

Ingredients

2/3 cup (133 grams) granulated sugar
4 large egg whites*
1/4 teaspoon fine sea salt
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

Step 1: Combine the sugar, egg whites, and salt in the bowl of a stand mixer. Place the bowl over a saucepan with 1 inch of gently simmering water. Whisk gently and constantly until the sugar dissolves, the mixture thickens slightly and becomes foamy, and reaches 160°F on a candy or digital thermometer (about 3 minutes). Remove from heat and dry the bottom of the bowl carefully.
Step 2: Attach the bowl to the mixer with the whisk attachment and whip the mixture until thick, glossy, and stiff peaks form. The bowl should no longer feel warm to the touch. This takes about 7 to 10 minutes.
Step 3: Switch to the paddle attachment and set the mixer to low speed. Add the butter cubes one at a time, incorporating each before adding the next. Continue beating until the buttercream is silky smooth, which may take several minutes.
Step 4: If the buttercream curdles, keep mixing and it will come back together. If it feels too thin or runny, refrigerate for about 15 minutes, then continue mixing with the paddle attachment until smooth.
Step 5: Add the cooled melted chocolate and vanilla extract. Mix until combined, then increase speed to medium-high and beat for about 30 seconds until the buttercream is light and fluffy. Scrape down the sides and bottom of the bowl as needed.

Tips & Variations

Make sure the butter is at room temperature to avoid lumps. If your buttercream curdles, patience and continuous mixing will save it.
Use a high-quality semisweet chocolate for the best flavor, or swap for milk or dark chocolate depending on your preference.
You can add a pinch of espresso powder to enhance the chocolate flavor without making it taste like coffee.

Storage

Store the buttercream in an airtight container in the refrigerator for up to 5 days or freeze it for up to 2 months. Before using, bring it to room temperature and beat on low with the paddle attachment until creamy. If it appears runny or curdled after warming, microwave about 1/4 cup for 5-10 seconds, mix back in, and beat until smooth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pasteurized egg whites instead of fresh?

Yes, pasteurized egg whites work well and are a safer alternative if you are concerned about raw eggs.

What should I do if my buttercream is grainy?

Graininess usually means the sugar wasn’t fully dissolved. Make sure to heat the sugar and egg whites thoroughly over simmering water until the mixture feels smooth and the sugar is completely dissolved before whipping.

Chocolate Swiss Meringue Buttercream Recipe

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★★★★★

4.6 from 57 reviews

This rich and velvety Chocolate Swiss Meringue Buttercream combines silky melted semisweet chocolate with a light yet creamy Swiss meringue base, creating a luscious frosting perfect for cakes and cupcakes that delivers a smooth, fluffy texture and deep chocolate flavor.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: Enough to frost a 9-inch two-layer cake or about 3 cups
Category: Frosting
Method: Stovetop
Cuisine: American

Ingredients

Scale

Swiss Meringue Base

2/3 cup (133 grams) granulated sugar
4 large egg whites*
1/4 teaspoon fine sea salt

Buttercream Ingredients

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

Prepare the Meringue: Combine the sugar, egg whites, and sea salt in the bowl of a stand mixer. Set the bowl over a saucepan with 1 inch of gently simmering water. Whisk gently and constantly until the sugar dissolves, and the mixture is slightly thickened, foamy, and reaches 160°F on a candy or digital thermometer, about 3 minutes. Remove from heat and dry the bowl bottom carefully.
Whip the Meringue: Attach the bowl to the mixer with the whisk attachment and whip on medium-high speed until thick, glossy stiff peaks form and the bowl no longer feels warm, about 7 to 10 minutes.
Add Butter: Switch to the paddle attachment and with the mixer on low speed, add the butter cubes one at a time until fully incorporated. Continue beating on low until a silky smooth texture develops, which may take several minutes.
Fix Texture Issues: If the buttercream curdles, keep mixing until smooth again. If too thin or runny, refrigerate for about 15 minutes, then continue mixing on low until the buttercream comes together.
Incorporate Chocolate and Vanilla: Add the cooled melted chocolate and vanilla extract, mixing on low to combine. Then increase speed to medium-high and beat for about 30 seconds until light, fluffy, and well combined—scrape the bowl sides and bottom as needed.
Storage and Reheating: Store the buttercream in an airtight container in the refrigerator up to 5 days or in the freezer up to 2 months. Before use, bring to room temperature and beat on low speed until creamy. If the frosting appears runny or curdled, microwave approximately 1/4 cup for 5–10 seconds, then mix and beat on medium-high until smooth.

Notes

Ensure egg whites reach 160°F to safely cook and dissolve sugar.
Room temperature butter yields the best creamy texture.
If buttercream curdles, continued mixing usually brings it back to smoothness.
Refrigerate briefly if buttercream becomes too runny before re-whipping.
Properly stored, this buttercream keeps well refrigerated or frozen.
Always melt and cool the chocolate before adding to prevent melting the buttercream.

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