Chocolate Swiss Meringue Buttercream
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5.0
51 reviews
Excellent
Chocolate Swiss Meringue Buttercream
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My chocolate Swiss meringue buttercream recipe uses real melted chocolate for the best flavor! This chocolate frosting has a sensational silky texture and is perfect for people who prefer frosting that's not too sweet. Recipe includes a how-to video!
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Ingredients
- 1 ½ cups granulated sugar
- 5 large egg whites about ¾ cup
- ½ teaspoon table salt
- 2 cups unsalted butter softened but not warm (approximately 60F/15C)
- 12 oz dark or bittersweet chocolate chopped (60-72% cacao)
- 1 ½ teaspoons vanilla extract
Instructions
- Before you begin: It may be helpful to watch the video above before beginning if you have never made a meringue buttercream before. Also, make sure all of your bowls and tools are clean, dry, and grease-free!
- Set up your double boiler: You may use a double boiler, a medium-sized saucepan with a bowl that fits snugly in without touching the bottom or, my preference, a metal stand mixer bowl that fits snugly in a medium-sized saucepan without touching the bottom.
- In the bowl of your double boiler, whisk together granulated sugar, egg whites (make sure there’s no yolk mixed in!) and salt until completely combined.
- Fill a medium-sized saucepan with about 1 ½” of water and make sure your egg whites bowl rests in the saucepan without touching the water. Remove bowl, turn stovetop heat to medium, and bring water to a simmer.
- Once simmering, place bowl on the saucepan and whisk the contents constantly until the sugar is dissolved and/or the mixture reaches at least 160F (71C). To test if the sugar is dissolved, take a small drop of the mixture and rub it between your fingers, it should feel smooth and not gritty.
- Remove the bowl and wipe the bottom dry. If using a double boiler bowl, transfer to the bowl of a stand mixer, and if using a stand mixer bowl attach to your stand mixer now. Fit mixer with a whisk attachment and begin to beat the mixture on medium speed. Slowly increase speed to high and beat until meringue is thick and glossy and significantly increased in volume and you have reached stiff peaks (meaning the peak that forms when you lift the beater out of the mixture holds its shape and does not fold over or fall back in on itself). This will take approximately 8 minutes, meanwhile, melt your chocolate:
- Place chopped chocolate in a microwave safe bowl and melt in 20-second intervals, stirring well in between, until chocolate is completely smooth and melted. Set aside.
- Once your meringue has reached stiff peaks, switch the whisk attachment for a paddle attachment. Make sure the mixture is cooled to room temperature; the outside of the bowl should not feel warm anywhere you touch it.
- Set mixer speed to medium and add butter, one Tablespoon at a time, not adding the next Tablespoon until the previous one is completely mixed into the meringue.
- Once butter has all been added, check your chocolate temperature. It should still be smooth and melted but should not feel warm to the touch. Once it meets this criteria, slowly drizzle it into your buttercream with mixer on low-speed.
- Stir in vanilla extract, scrape the sides and bottom of the bowl, and stir briefly to ensure everything is well incorporated.
- Use as desired over cakes or cupcakes.
Equipments used:
Notes
- You can make this recipe without a stand mixer, you will need an electric mixer though and it will be quite an arm workout as you will spend a great deal of time mixing on high speed.
- For best results, use fresh egg whites. I’ve had readers report mixed results using carton egg whites, they are not guaranteed to whip properly and whipping to stiff peaks is critical for this frosting recipe.
- Frosting may be kept at room temperature for up to 48 hours. It may be made several days in advance of using and stored in an airtight container with a piece of plastic wrap directly against the surface. The frosting will need to come to room temperature again (this can take quite a long time depending on the warmth of your kitchen) and be re-whipped with the paddle attachment of the mixer before using
- This recipe yields approximately 6 cups of frosting, which I’ve found to be enough to frost 24 cupcakes, and enough to generously frost a 8” or 9” 2 layer cake, a 13x9 cake.
Nutrition Information
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Serving
1cup
Calories
1057kcal
(53%)
Carbohydrates
82g
(27%)
Protein
8g
(16%)
Fat
79g
(122%)
Saturated Fat
55g
(275%)
Polyunsaturated Fat
2g
Monounsaturated Fat
16g
Trans Fat
2g
Cholesterol
163mg
(54%)
Sodium
305mg
(13%)
Potassium
420mg
(12%)
Fiber
2g
(8%)
Sugar
70g
(140%)
Vitamin A
1897IU
(38%)
Vitamin C
0.3mg
(0%)
Calcium
192mg
(19%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6cups
Amount Per Serving
Calories 1057 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 1057kcal | 53% |
| Carbohydrates | 82g | 27% |
| Protein | 8g | 16% |
| Fat | 79g | 122% |
| Saturated Fat | 55g | 275% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 2g | 100% |
| Cholesterol | 163mg | 54% |
| Sodium | 305mg | 13% |
| Potassium | 420mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 70g | 140% |
| Vitamin A | 1897IU | 38% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 192mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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