Chocolate Swiss Meringue Buttercream
User Reviews
5
34 reviews
Excellent
Chocolate Swiss Meringue Buttercream
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Chocolate Swiss Meringue Buttercream is a smooth, fluffy frosting made by gently heating egg whites and sugar to dissolve sugar crystals, whipping them into a stable meringue, and then incorporating softened butter and melted dark chocolate. The process yields a light yet rich buttercream with a balanced chocolate flavor and a glossy finish, suitable for cakes or cupcakes requiring a luscious spreadable frosting.
Description
This buttercream starts by combining granulated sugar, egg whites, and salt in a heatproof bowl set over simmering water. The mixture is whisked constantly until it reaches 160°F and sugar dissolves completely, ensuring the safety and smoothness of the meringue. Once heated, the mixture is whipped at high speed to develop glossy, stiff peaks.
Softened unsalted butter is added gradually to the meringue, beaten until silky and aerated. Melted dark chocolate (60-72% cacao) and vanilla extract are incorporated last, blending a rich chocolate essence and smooth texture. The final buttercream is stable, spreadable, and less dense than traditional frostings.
It pairs well with chocolate, vanilla, and other complementary cake flavors. The recipe yields enough to generously frost multiple cupcakes or a two-layer 8 or 9-inch cake.
For best results, use fresh egg whites and ensure all utensils are clean and grease-free. The buttercream may be made ahead and stored airtight at room temperature for up to 48 hours or refrigerated and re-whipped before use.
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Ingredients
- 1 ½ cups granulated sugar
- 5 egg about ¾ cup, large, whites
- ½ teaspoon table salt
- 2 cups butter softened but not warm (approximately 60F/15C, unsalted
- 12 oz dark chocolate chopped (60-72% cacao, or bittersweet chocolate
- 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
- Fresh egg whites are recommended for stable meringue; carton whites may not whip properly.
- Use an electric mixer; hand mixing will be very strenuous due to long whipping time.
- Frosting can be stored at room temperature up to 48 hours or refrigerated and re-whipped before use.
- This recipe yields about 6 cups, enough for 24 cupcakes or a generously frosted 8" or 9" two-layer cake.
- Ensure all tools and bowls are clean and grease-free for best results.
Nutrition Information
Show Details
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%)
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
34 reviews
Excellent
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