Faux Chocolate Swiss Meringue Buttercream
This faux chocolate swiss meringue buttercream is much simpler to make, and just as good as the classic version! Learn how to make creamy, buttery, and very chocolatey swiss meringue buttercream with this quick and easy recipe.EASY - This chocolate buttercream is very easy to make. Perfect for beginners, who may find classic swiss meringue buttercream a bit daunting. For the easiest version, use carton egg whites and confectioner's sugar. Serving InformationThis recipe will make 2 ½ cups of frosting. Which will frost 15 - 17 cupcakes (about 3 tbsp per cupcake). Or more cupcakes with less frosting. You will need to make about twice the amount to frost a two layer 8 or 9 inch cake.
Ingredients
Pasteurized egg white syrup
- 120 g egg ½ cup, room temperature, pasteurized, white
- 226 g confectioners sugar about 2 cups, measured by spoon and level method
Raw egg white syrup
- 120 g egg ½ cup, see recipe notes, raw, white
- 225 g sugar 1 ¼ cups, granulated white
Swiss meringue buttercream
- 115 g bittersweet chocolate 70% chocolate, melted and cooled, melted
- 1 egg white syrup either pasteurized or raw, see above, amount as specified
- 226 g butter very soft but not melted (2 sticks, unsalted
- ¼ tsp salt fine sea salt
- 2 tsp vanilla extract or coffee extract
Instructions
Using pasteurized egg whites
- Place the egg whites and confectioner’s sugar in a mixing bowl, and whisk for about 5 – 6 minutes on high speed. The mixture should look thick, glossy, and white.
- Scrape this mixture into a bowl and set aside.
Using raw egg whites
- Place the egg whites and sugar in a heat proof bowl.
- Bring some water to a simmer in a pot. Place the egg white + sugar bowl over the simmering water pot, and whisk for about 10 minutes until the egg whites are heated to 160°F.
- Allow the egg white mixture to cool down to room temperature before using.
Making the chocolate swiss meringue buttercream
- Melt the bittersweet chocolate in a heat proof bowl, over a double boiler. You can also melt it in the microwave in 20 second bursts.
- Melt the chocolate until about 80% of it is melted. Then stir the chocolate (off heat), until it’s all melted from the residual heat. Let the chocolate cool down to almost room temperature, but still remains liquid.
- Place the butter, vanilla, and salt in the mixing bowl. With the whisk attachment, whip the butter until light, fluffy, and creamy. This can take up to 10 minutes, depending on the temperature of the butter, the mixer, and the ambient temperature. Remember to scrape down the sides as you go.
- While running the mixer on medium high, stream the egg white mixture into the butter mixture.
- Keep whipping the buttercream until you have a creamy consistency (a few minutes).
- Then reduce the speed of the mixer and stream in the melted chocolate. Scrape down the sides to make sure everything is mixing evenly.
- If you'd like the buttercream to be sweeter, add more sifted confectioner’s sugar and mix until well incorporated.
- To remove the extra air bubbles, switch to the paddle attachment, and mix for about 1 – 2 minutes on medium high speed.
- The cheat’s chocolate swiss meringue buttercream is now ready to be used.
Notes
- You can use raw egg whites that have been contaminated by egg yolks for this recipe.
- I like to add ½ tsp because I prefer a sweet and salty buttercream.
- If you use salted butter, then skip the added salt.
- You can store this swiss meringue buttercream, covered, at room temperature for up to 2 days.
- Store the buttercream in an airtight container, in the fridge for up to 1 week, or in the freezer for up to 3 months.
- Let it thaw out to about 75 F, then re-whip the buttercream before using.
Nutrition Information
Nutrition Facts
Serving: 15 servings
Amount Per Serving
Calories 215
% Daily Value*
| Serving | 3tbsp | |
| Calories | 215kcal | 11% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 33mg | 11% |
| Sodium | 54mg | 2% |
| Potassium | 60mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 380IU | 8% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.