Chocolate Swiss Meringue Buttercream
User Reviews
4.7
Chocolate Swiss Meringue Buttercream
Description
This frosting begins by gently heating egg whites with granulated sugar and salt over a double boiler until the sugar dissolves and the mixture reaches 160°F, which ensures food safety and creates a stable base. The mixture is then whipped at high speed until thick and glossy stiff peaks form and cool to near room temperature, ensuring a stable meringue.
Cubed, room-temperature butter is added gradually with the mixer on low speed, blending each piece before adding the next to create an emulsified, creamy buttercream. Melted semisweet chocolate, cooled to room temperature, along with vanilla extract, are folded in to give this buttercream a rich chocolate flavor. If the buttercream looks curdled at any point, continued mixing will restore its smoothness.
The resulting buttercream is ideal for cake decorating, offering a balanced chocolate flavor with a light texture. The recipe notes specify the weight of egg whites needed, defrosting and re-whipping instructions for frozen versions, and reassurance about the frosting’s texture changes during mixing. This recipe can be doubled for larger quantities.
Ingredients
- 2/3 cup granulated sugar 133 grams
- 4 egg large, whites
- 1/4 teaspoon salt
- 3 unsalted butter cut into 12 pieces and at room temperature, 340 grams, sticks
- 12 ounces semisweet chocolate melted and cooled to room temperature
- 1 teaspoon vanilla extract
Instructions
- 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. Whisking gently and constantly, heat mixture until sugar is dissolved and mixture is slightly thickened and foamy and registers 160°F on a candy thermometer or a digital thermometer, about 3 minutes. Remove from heat and carefully wipe the bottom of the bowl dry.
- Attach the bowl to the mixer fitted with the whisk attachment and begin to whip, until the meringue is thick, glossy, and stiff peaks are achieved. The bottom of the bowl must no longer feel warm to the touch. This should take about 7 to 10 minutes.
- Switch over to paddle attachment and, with mixer on low speed, add the butter cubes, one at a time, until incorporated. Continue beating until it has reached a silky smooth texture. This may take several minutes.
- If the buttercream curdles, simply keep mixing and it will come back together and be smooth. If the buttercream is too thin and runny, refrigerate for about 15 minutes before continuing mixing with the paddle attachment until it comes together.
- Add cooled chocolate and vanilla and mix until combined. Increase speed to medium-high and beat until light, fluffy, and well combined, about 30 seconds, scraping down the sides and bottom of the bowl as necessary.
Make Ahead:
- Keep in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months**. Let come to room temperature and beat on low with the paddle attachment, until creamy, before using. If frosting appears runny or curdled, microwave about 1/4 cup for 5-10 seconds, then mix back into bowl and beat on medium-high until smooth.
Notes
- Use approximately 120 grams of egg whites (about 4 large egg whites) for accurate measurements.
- If making ahead and freezing, thaw overnight in the refrigerator and re-whip at low speed until smooth.
- Do not worry if the mixture looks curdled when adding butter or flavorings; continued mixing will restore the smooth texture.
- This frosting can be doubled to make larger quantities as needed.
User Reviews
Overall Rating
4.7
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