Simply Perfect Chocolate Swiss Meringue Buttercream

Silky Smooth and Light as Air, yet so Rich and Buttery!  This Buttercream Icing has a Deep, Intense Chocolate Flavor and a Hint of Sweetness.  The Texture is like nothing else!  Simply the Perfect Frosting for your Favorite Cake.

Simply Perfect Chocolate Swiss Meringue Buttercream

Did you see my Simply Perfect Chocolate Cupcake recipe?  You didn’t think I’d leave ya hanging with the frosting recipe, did you?  Aww, I’m not one to hold back, believe me.  😉

It’s over here in a separate post, just for organization and indexing purposes!

Simply Perfect Chocolate Swiss Meringue Buttercream

Swiss Meringue Buttercream takes a little bit more effort than the powdered sugar + butter American variety, but it’s totally doable, even for a beginner, and the flavor payoff makes it all worthwhile.  If you’ve never tasted it before, you are not going to believe it!  Every time one of my friends or family tastes it for the first time, they’re always like “what IS this???”

The hardest part is warming the eggs and sugar together, and that’s not really a big deal.  I do it right in the bowl of my stand mixer, over a pot of simmering water.  Just whisk it continuously for a few minutes, and then rub a drop of the mixture between your thumb and forefinger.  Does it feel gritty?  If so, keep whisking for another minute or so.  If not, go ahead and put the bowl on the mixer and start whipping!

Simply Perfect Chocolate Swiss Meringue Buttercream

You’re going to whip it until it’s completely cool.  It will look (and taste!) a lot like marshmallow.

Simply Perfect Chocolate Swiss Meringue Buttercream

When there is absolutely no hint of warmth to be felt, start whipping in the softened butter.  Just a tablespoon at a time!  If it starts to look curdled, don’t panic.  Just whip, whip, whip, and it’ll come back together.  I promise.  😉

Simply Perfect Chocolate Swiss Meringue Buttercream

Fold in the melted chocolate, and you’re golden!  I melt mine in the microwave, stirring after each 20 second interval, until it’s completely smooth and velvety.

Simply Perfect Chocolate Swiss Meringue Buttercream

Simply Perfect Chocolate Swiss Meringue Buttercream
Prep time: 
Cook time: 
Total time: 
Serves: enough to ice (2) 9-inch diameter cakes, (1) 9 x 13-inch sheet cake, or 2 dozen cupcakes
Silky Smooth and Light as Air, yet so Rich and Buttery! This Buttercream Icing has a Deep, Intense Chocolate Flavor and a hint of Sweetness. The Texture is like nothing else!
  1. Place the egg whites and sugar in a large metal or glass bowl. Set the bowl over a pot of simmering water, and whisk, continuously, until the sugar has completely dissolved and the mixture looks opaque.
  2. Remove the bowl from the heat, add vanilla, and whip on high speed until completely cooled.
  3. Whip in the butter, a tablespoon at a time, until thick and fluffy. If it begins to look curdled, continue to whip until it comes back together, before adding in remaining butter.
  4. Fold in the melted chocolate.
If the egg whites and/or the butter are slightly too warm, the buttercream may not thicken properly. This can be easily remedied by placing it in the refrigerator for 20-30 minutes, then whipping again.

Simply Perfect Chocolate Swiss Meringue Buttercream

This frosting would be great on just about any kind of cake or cupcake.  I especially love it on a vanilla cupcake, but my four-year-old prefers chocolate on chocolate.  Here’s the recipe for Simply Perfect Chocolate Cupcakes.  They are easy-peasy to throw together, super moist, and deeply chocolatey.  You’re going to love ’em!

Simply Perfect Chocolate Cupcakes

This post is part of a recurring series on Baking a Moment called “Simply Perfect,” where I share my favorite recipes for basic “building block” baked goods.  Many of these recipes are tried and true, that I’ve made over and over again, through the years, tested on my friends and family, and deemed to be the best.  Here’s a sampling of what I’ve posted so far (just click the pic to snag the recipe):

Peanut Butter Cookies | Baking A Moment

Simply Perfect Peanut Butter Cookies (naturally GF!)

Simply Perfect Vanilla Cupcakes

Simply Perfect Vanilla Cupcakes

Simply Perfect Chocolate Cupcakes

Simply Perfect Chocolate Cupcakes

Simply Perfect Pizza Dough

Simply Perfect Pizza Dough

These recipes are no-fail!  Stash them away for future use, and feel free to get creative with them!  They’re practically begging to be jazzed up in some innovative and inventive way…




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  1. says

    I tried swiss meringue buttercream for the first time a while ago and I love it, it’s so smooth and creamy. What colour is your kitchenaid? I’m looking to buy one but I’m not sure what colour to go with.

  2. says

    After reading your post for perfect cupcakes and this one, I’m so wishing to give cupcakes a try! This buttercream looks fantastic too! And the pictures are so beautiful *–* So in love with your blog right now, Allie! x

    • says

      That has to be one of the sweetest comments I’ve ever gotten! And I get a lot of sweet comments, lol. You’ve totally made my day. As a blogger yourself, I’m sure you know the time investment that goes into it, and there’s often very little to show for it. But comments like this make it so worthwhile! Thank you so much for brightening my day!

    • says

      Thanks, Gloria! If you’ve never tried Swiss Meringue, I think you will love it! It’s not overly sweet, the texture is amazing, and it’s very stable. :) Thanks so much for sharing on your Pinterest board! I hope to see you here again. :)

  3. Jennie says

    This frosting looks amazing! I have a question about the ingredients, which say *1/2 cup (2 sticks) unsalted butter.* Two sticks of butter is normally 1 cup, not 1/2 cup…is this a typo, or did you really mean to use just 1/2 cup of butter? Thanks for the awesome looking recipe!

    • says

      Oh my gosh, Jennie! You are so right! I can’t believe my mistake. It is two sticks of butter, 100%, and thank you so much for catching my error! That could’ve been a total disaster. I’m hopping over to the post now to correct it. Thanks again! 😉

  4. Sharon says

    This looks beautiful. I made Swiss Meringue Buttercream for the first time a few weeks ago and while I loved the texture I wasn’t crazy about the taste. I can’t wait to give this one a try.

  5. says

    Hallelujah, Allie! I cannot wait to try this decadent and awesome looking frosting (frosting, as you know, makes me a little weak in the knees). I haven’t tried Swiss meringue buttercream but I may have to strongly suggest that my husband make this for me (he is a meringue master). This frosting sounds a bit like 7 minute frosting (which I utterly adore). Can’t wait to try it out!

  6. Nora says

    Hi Allie,
    I liked your choc swiss meringue recipe and I’m gonna try it on a chocolate cake by end of this week, but I wonder if I needed to make a portion of just white Swiss Meringue butter cream with no chocolate, shall I just ommit the chocolate addition step or there are other variations in the ingridients for that? Thanks

  7. says

    Hi Allie – the pictures of this are fantastic! Can I ask you, what piping tip did you use? I love the result of it. I can’t wait to try this recipe.

    • says

      Hi Tina! Thank you 😉 Photography is a learning process for me so I’m always glad to get encouraging comments!

      I just used a big star tip. It’s by Wilton and it’s called 1M, but I pushed a pen through it to bend it outwards and make the opening bigger.

      I hope you enjoy the recipe! It’s my absolute favorite <3

  8. Sarag says

    Hi Allie,

    I was just wondering how this pipes? I am looking for a delicious chocolate icing recipe, and since I haven’t ventured away from the traditional vanilla butter cream, I was wondering how this would fair for icing!
    Thanks for sharing the recipe :)


  9. Kris says

    Hi Allie,

    This frosting looks wicked! How many cupcakes can I frost with a swirl like this? Is it enough for 1 or 2 9-inch cakes? Also how do I store excess buttercream? Thank you 😉

    • Kris says

      Ops just saw frosting is enough for how many cupcakes. How do I store excess buttercream and for how long? Do I have to rewhip before next usage? Thanks.

    • says

      Hi Kris! So happy you’re going to try this frosting! I think you are going to LOVE IT! Check out the “yield” on the recipe card, I believe it’s 2 dozen cupcakes or a 9″ layer cake. I used a Wilton 1M tip for piping. As for what to do with the leftovers, that’s an excellent question! If there’s anything left over, it can be stored in the fridge or freezer for probably a week or so. When you’re ready to use it, you’ll want to take it out and let it come to room temperature, and then whip it up in the mixer again. It tends to get stiff as it sits, so it really helps if you whip it again to get it fluffed and airy. Good luck and thanks again for the great question!

        • says

          Hi Kris! This frosting is super stable. I left my cupcakes in a hot car for an hour or so this summer, and they didn’t lose their shape at all! As far as spoilage, I’d probably pop them in the fridge after a couple of days. The frosting’s probably ok, but the cake might get dry. Good luck, and thanks for reaching out! :)

          • Kris says

            Thanks Allie. Another question. If I want to pipe rosettes at the sides of the cake, ombré style, do u think it is stiff enough to stick onto the cake? Cos some buttercream are too soft to be piped on the sides. Tnx 😉

          • says

            It’s definitely stiff enough, but you may want to give the cake a thin crumb coat, just to give the rosettes something to stick to, if that makes sense…? Good luck, rosette cakes are so in right now! 😉

          • Kris says

            Hi Allie, sorry to bug u again. Perhaps u missed my previous query on whether this smbc is suitable for piping rosettes on the sides of cakes?

  10. Marla says

    Good thing I figured out when to put in vanilla, although I used Almond instead because you never finished the recipe.

  11. says

    Amazing blog, you are doing such a good job! :)
    I have a question: when adding the melted chocolate, even if it is chilled, the buttercream won’t melt a little bit? It would be a good idea to beat the buttercream again, or I must incorporate the chocolate only by hand, using a spatula?
    Please give me an answer because I have a cake to make and I count on your answer! :)

    • says

      Thank you so much, Alexandra! That is so nice to hear :)

      I like to let the chocolate cool a little bit, before adding it to the buttercream. But not too much, or you’ll end up with little blobs of hardened chocolate in your frosting (I’ve actually done this :/). It should be a little warm but not hot. Surprisingly, it really doesn’t melt the buttercream. I’m not sure why??? Perhaps because the meringue has somehow stabilized all that butter?

      You can beat the chocolate in with the mixer, or just fold it by hand. It’s up to you! I’ve done it both ways and have just come to prefer folding it by hand, but it’s really a matter of personal preference.

      Thanks so much for reading and for your kind words. Good luck with your cake! 😀

  12. Lynne S says

    Hello I am going to make this this week to fill and ice a 9″ round, should I just halve the recipe? Also, can this be made in advance and kept in the fridge? X

    • says

      Hi Lynne! I’m so sorry for the delayed reply. I had surgery on Friday so I’ve been laid up for the last few days. :( I think you can probably halve the recipe, that is, if the cake will be just one layer. If you are doing a double layer cake then make a full recipe for sure. It keeps in the fridge but you’ll want to bring it to room temp before attempting to ice the cake, and you may even want to fluff it up with the mixer too. Good luck and I hope you get this in time for your cake! xx

  13. Lynne S says

    Thankyou so much for your reply hope you are feeling better? X

    Can I ask what weight a cup or stick of butter is please in grams?

  14. tity says

    Hi! It’s really frustrating to look @ all ds beautiful pictures, even the step-by-step guide & not be able to reproduce them. I’ve checked as many sites as I possibly can on smbc & somehow, each time I make mine, d butter separates, I think that’s what you call curdle. What am I doing wrong?

    • says

      Tity, it almost always separates on me too. It’s not you, trust me. It separates, and then you just have to keep beating and beating. High speed. It will come back together. Stop adding more butter until it does. When it gets smooth again, then you can begin adding more.

      Make sure that your meringue has NO HINT of warmth left. The butter should be a little soft but not warm. A lot of times, I put the mixing bowl with the meringue in it, in the fridge for 10 minutes or so before I start beating in the butter.

      Take a read through the other comments on this post. You will see more tips there. Also if you click over to the vanilla version (the link is within the post).

      It’s a little more advanced technique and lots of bakers have trouble with it at first, so you are not alone. Don’t give up! You’ll get it. Good luck dear.

  15. Rob says

    Hi Allie,

    I just tried your Chocolate Swiss Meringue Buttercream. It turned out VERY soft, (like whipped cream soft) even after refrigerating for an additional 30 minutes and whipping the sugar/butter/egg mixture, once back to room temperature it was still super soft. I have never had a European Buttercream before, is this normal? I will say I have never tasted a frosting as delicious as this. Even if I can never get it to thicken up it it has a great flavor. As is, it will be great on cupcakes, I was just hoping for something a bit more pipe-able.

    Thanks for a great recipe!

    • says

      Hey Rob! Thanks so much for reading my blog and trying one of my favorite recipes. I’m not sure what the problem could be, but it definitely doesn’t sound quite right. One of the reasons I love this frosting so much is because of how stable and pipeable it is. I do sometimes have to throw the meringue in the fridge for a few minutes (10 or 15?), but it always stiffens right up. It should not take 30 minutes. As you can see from my photos, I piped it on the cupcakes and it held its shape really well. I even left those cupcakes in a hot car for over an hour and it still held up! Did you use fresh eggs or egg whites from a carton? I tried it with pasteurized egg whites once and did not have a good result. Other than that I really can’t imagine what the problem could be…???

      • Rob says

        Thanks for the reply. The were eggs from a friend with chickens actually. They were in my fridge for about a week. I suppose they could have been older since I don’t know when the friend collected them but they were full (no large air pocket) and smelled nice and fresh when I used them. They were a bit small but I had about 8 whites from the cake I made so I measured out 3 oz of whites instead of counting eggs. The resources I found online suggested a “standard” egg white was about an ounce. I may just have to try again and see if the results are different. Still the friend who got the end result loved the cake, it was probably the best tasting cake I’ve made thanks to the combination of non-boxed cake and your tasty frosting.

        • says

          Well I’m so glad to hear that the cake and frosting were so tasty. I wish I had a better answer for you as to why the buttercream was runny. It sounds like your eggs were fresh enough, for sure. The only reason I had asked about that was because the one time I tried making it with pasteurized whites from a carton, it never came together and I had to throw it out. I suppose I should really weigh my whites and include that in the recipe. Perhaps it’s something to do with that. I can tell you, for now, that I always buy the eggs that are labeled “large,” not extra-large or jumbo. I hope you have better luck next time, Rob, and thanks for reading my blog :)

    • says

      Hi Papillon! I’ve done mocha buttercream many times and it’s one of my all-time favorites! I typically use the instant espresso granules, dissolved in just a tablespoon or so of water. The espresso granules are a little harder to find~ I believe the brand I’ve used is called Medaglio D’Oro? Good luck and thanks for reading!

        • says

          It’s really up to your tastes, but I’d probably dissolve a tablespoon of espresso granules in a little bowl with one or two tablespoons of water (whatever it takes to get a thin paste), and then add a little of that at a time to your buttercream, until you get the taste you’re after. It’s hard for me to say exactly, because some people prefer a strong coffee flavor, and some like the chocolate to be the focus. It’s up to you, really, you can add as little or as much as you’d like, it shouldn’t have much impact on the texture of the buttercream really. Good luck, and let us know how you make out with it, ok?

  16. Nasra says

    Hiii I just made your simply perfect chocolate cupcakes and they definitely live up to their name !! Im about to make this recipe and I was wondering is there a specific speed I should keep my stand mix on? Is there a chance of over beating the egg whites ?

    • says

      Hi Nasra! I don’t think you have to worry about overbeating the whites. In fact, the more you beat them, the better! I usually do it on high speed, and you want the whites to be stiff enough to hold firm peaks. Good luck and thanks for reading!

      • Nasra says

        Hello I maaade it and it came out absolutely perfect !!!!! Ive made and failed making many buttercreams but this one came out amazing! Thank Youu!What you’re doing is so admirable and I will now trust all the recipes you post :)

        • says

          Yay!!! I’m so happy it worked so well for you! You’ve just put a huuuuuuuge grin on my face! I hope you enjoy eating the cupcakes and buttercream… these are two of my favorite recipes on the whole site. Thanks so much for reading and for the awesome feedback, Nasra!

  17. rafidah ahmad says

    hi allie..i just love ur blog and ur recipes and photos area so cool!!! can i use normal yogurt instead of greek yogurt…kinda hard to find it here where i live.thanks so much

    • says

      Hi Rafidah! Thank you so much for reading my blog and for the kind words! For which recipe are you wanting to sub in regular yogurt? Just double checking because the post you commented on does not call for yogurt. I’m thinking it’s probably one of the cupcake recipes you’re referring to, and if that’s right I would say go for it! Just be sure that it’s unsweetened yogurt, and bear in mind that the batter will be a little runnier because of the increased water content. Good luck and happy baking!

  18. Elizabeth says

    Hello! I have been dying to get Swiss Meringue Frosting down pat. I am curious as to your thoughts on using unprocessed cocoa powder instead of melted chocolate. I always have powder on hand but not chocolate bars for baking. Not sure how each affects recipes results, any ideas??

    • says

      Hi Elizabeth! What a great question… I’m a big fan of cocoa powder for its robust flavor and also because it makes for fewer dirty dishes than chopping and melting chocolate! I’ve never tried it in my SMB, though… if you do please let me know how it comes out!

      • Elizabeth says

        I did use the requested amount of chocolate and used cocoa powder. My co-workers LOVED it. They all said it was the best frosting ever. I am not a fan at all of traditional buttercream, can never get it to where I don’t taste the butter and no matter how little PS I use its too sweet. This will replace any request for buttercream. I will be using it on half of my order today :) Four Dozen to make better get started. Thank you for this fantastic and easy recipe.

        • says

          Oh, yay! I’m so happy to hear you were pleased with the buttercream, Elizabeth. I feel the same way about buttercreams in general, and this one in particular. Thanks so much for trying one of my favorite recipes, and for the great feedback. Good luck with your order!

  19. BRITTANY says


    • says

      Brittany, I totally hear you! I felt the same way the first time I tried Swiss Meringue Buttercream. No going back! It’s definitely more effort, but the payoff is so worth it! I’m so happy you liked, thanks for the great feedback 😀 😀 😀

  20. Lily says


    I’m after some baking tip. How do I get my cupcakes to rise straight up like yours instead of flaring out at the top?

  21. says


    I am definitely trying this recipe this weekend! May I check with you, the butter as stated on your post 2sticks (1 cup), may I know what’s the exact weight if I were to convert it in grams?

    And also, is this frosting bake to withstand humid weather? I am residing in Singapore you see. It’s mostly sunshine and humid most of the time.

  22. Meghan says

    I am using this frosting for an angel food cake. Will one batch be enough or should I double or 1 1/2 the recipe? Thanks :)

    • says

      Hi Meghan! Sorry I can’t really answer your question without knowing what size cake you’re making. However, as stated in the recipe card, you should have enough buttercream to ice (2) 9-inch diameter cakes, (1) 9 x 13-inch sheet cake, or 2 dozen cupcakes. Good luck, and thanks for reading!

  23. says

    Hi ally!

    Just to check with you, if I want to make vanilla swiss meringue buttercream, I should just omit the melted chocolate right?

  24. Esmeralda says

    How does this Swiss Meringue Buttercream hold up in Hot weather ? does the cake need to be refridgeerated after icing the cake or how long can cake still on counter? Thank you.

    • says

      Hi Esmeralda! The buttercream holds up extremely well. You’re actually not the first reader to ask! I would encourage you to read the other comments on this post- I think you’ll see just how stable it is. Thanks so much for reading!

      • Esmeralda says

        Thank you i’am going to try this today but one more question I did read where you can keep it in the the refridgerator for up to a week but after icicng the cake how long can the cake sit out on the counter ? does it have to be put in a box ?

        • says

          Not sure about the box thing- I guess if you’re trying to transport it a box might be helpful. I usually keep cakes on a pedestal, sometimes I use the kind with a cloche. I probably wouldn’t leave it out more than a day, because of the eggs. Hope that helps!

          • Esmeralda says

            Okay Allie I tried the vanilla SMBC and it was delicious !when I was whipping it I went to stir it and it was runny but I remember you said whip it whip it whip it or something like that so I did and it did come together. My husband who doesn’t like buttercream due to ir being way to sweet loved this one he ate the whole cupcake with the SMBC,lol .but he did say it had an after taste maybe it was the butter or the vanilla who knows who cares I loved it and it answered my ? about how stable it is. wish there was a way to post a pic I started making a cross cupcake but the g/kids ate some of the cupcakes lol.One more ? can I color this SMBC ? Thank you and God Bless.

          • says

            Oh I’m so glad you were happy with it, Esmeralda! And yes, you can most certainly color it or flavor it in all sorts of ways. I’ve done coffee, strawberry, peanut butter, caramel. It holds up really well to all sorts of add-ins. 😀

  25. Anne says

    What if I just want plain swiss meringue? omit the chocolate? I’m going to try swiss meringue since I always got intimidated when I hear it. So it’ll be the first time I going to make one.

    • says

      Good luck Anne! I think you’re going to love it, the silky texture is so lovely. And yes, just leave out the chocolate, or substitute with whatever flavor you’d prefer. I love coffee, peanut butter, strawberry, vanilla… it’s really adaptable!

  26. M says

    So, I made this frosting and it tasted good, but began to crack after a while on the cake. What did I do wrong. I did refrigerate it, but now am hesitant to make it again because of the way it turned out. thanks

  27. Esmeralda says

    Hi I have a ? I made the chocolate Swiss Meringue and I was able to ice (2) nine inch cakes and was able to decorate the top od cake with medium Rosettas .didn’t have enough to add a border on bottom. Today I made the Swiss Meringue again but didn’t add the semi sweet chocolates I only kept it white now why did’nt I have enough to even decorate the top ? is there less icing in the white than the chocolate?Thank you

    • says

      Both recipes are identical with the exception of the chocolate. As you can see, 3 egg whites, 1 cup sugar, and 2 sticks of butter. I’m not really sure why you ended up with less of the vanilla one…?

      • Esmeralda says

        I know I followed the recipe but left out the semi sweet chocolate. don’t know what happened. H

  28. joshi says

    I’ve tried the cup cakes recepi this morning..even though I’m not very sure about the method of combine the wet ingredients first. .but I give a try just to know the end result. turn out to be a very nice cup cake..super fluffy n yumm..thanks for the great recepi. .

    • says

      I know, it’s a little bit different but I love the result too, and I feel like it makes cleanup so much simpler with just one bowl. I’m so glad you enjoyed, Joshi, thanks so much for your comment!

  29. Rachael says

    Hi Allie, these look delicious! I am wondering what icing tip you used to create that perfect swirl?

  30. estelle says

    Hi, I made this chocolate SMB a while ago and it was perfect!!! This weekend I tried to add white chocolate, but the end result was not nearly the same. My butter didn’t combine completely there was tiny lumps and the white chocolate although I thought it was perfectly melted also had tiny lumps when I started to pipe it. So the tips clogged with the butter and chocolate :( . Any tips for getting the butter not to make tiny lumps (was it too cold – it was out of the fridge for around 15-20min)? It also didn’t want to hold shape, tried to put in the fridge, whip it up again, but still not :( Don’t know what I did wrong this time.

    • says

      Hey Estelle! Oh that’s too bad it lumped up on you! What a disappointment. If it wasn’t the chocolate then I’m thinking maybe it was the butter. I usually leave my butter out a bit longer so it’s pretty soft. Maybe 45 minutes or so? It’s best when it’s soft but still a bit cool- but I usually err on the side of softer. Sometimes the buttercream can be too loose when the butter is warm, but I’d rather just pop it in the fridge for 10 minutes to chill and then re-whip, than have lumps. Better luck next time, dear!

      • estelle says

        Hi, I tried it this weekend again and it came out perfect! I made sure the butter was extra soft and whipped it around 15 minutes extra :) No lumps at all and it was super easy to pipe. Just wanted to let you know.

  31. Josephine says

    Hi Allie,
    I’m going to give this a try. From the other comments, I gather that the butter should be soft but not too warm. The meringue needs to be cold before adding the butter. Keep whipping on high speed until it comes together. Is there a heavy butter flavor with using 2 sticks of butter but only 1 cup of sugar? My usual chocolate buttercream has 3 cups of powdered sugar to 2 sticks of butter along with melted chocolate. Thanks!

    • says

      Hi Josephine! I’m so glad you’ve decided to give this recipe a try. It’s one of my all-time favorites! The flavor is definitely more buttery than sugary. And it sounds like you’ve got the process down pat! I hope you enjoy it- it’s definitely a lot different than the traditional powdered sugar variety. Once I tasted it, there was no going back! Good luck!

  32. Patty. says

    Hi Allie! I’m making your chocolate cupcakes for ny mom’s birthday 😀 I have a doubt though.. it’s about the size of the eggs! the 3 eggs whites come from big eggs? sorry for the odd question xD

  33. marthabiddle3 says

    This is a delicious icicing! It was the ABSOLUTE perfect amount to ice a two layer cake – none left over to sit in my fridge for me to eat by the spoonful and feel bad about. I made a deep dark chocolate espresso cake and this icing was perfect because it kept the cake light, but still rich and chocolatey. Well done :)

    *I have to say though, earlier this summer I made a wedding cake with a raspberry swiss buttercream that was divine. If the author of this recipe were to try it (fold in fresh raspberry puree instead of chocolate) they would not be disappointed :)

  34. Sarah says

    Hi Allie!

    I tried your simply perfect chocolate cupcakes today, and my they so were peerrrfffect!! Amazing! I made them for my husband’s colleagues. And I iced some with chocolate frosting and the remaining with vanilla. Everyone loved it. I live in Dubai, and one of his colleagues actually called up to say these were THE BEST cupcakes she has had in all of Dubai! So thank you so much for that!

    I should also add that the thing that really made me want to try out this recipe were the photos. They are beautiful:) Made me really hungry!


  35. Lea says

    Hii :) i just want to say i’m having a hard time doing the smbc please help me. Mine was so runny when the time i added the butter.What do you think went wrong?

  36. Bryn says

    Hi! I found a cheap jar of pb2 today, and as I have been planning on trying out your simply perfect chocolate cupcakes, it hit me-could I add the pb2 to the vanilla frosting and make chocolate peanut butter cupcakes? ! Do you think there would be an issue with texture? Is there a specific way I should add it? Would I have to displace some sugar so it doesn’t get too dry? Thanks! I’m new to baking so it really helps.

    • says

      What a great idea! I have to be honest I have never used that product before, but I think it could work! PB2 is the powder, am I right? You may want to dissolve it in a few tablespoons of warm water just to make sure it doesn’t clump up. I don’t think you need to worry about changing the sugar amount, just because the sugar really doesn’t add any “dryness.” It all gets dissolved into the egg whites so that shouldn’t be any issue. The great thing about this recipe is it takes all sorts of add-ins really well. Just make sure you add at the very end. I’ve done regular peanut butter plenty of times but I’d be really curious to hear how the PB2 works out! Good luck and let me know!

  37. Kira Saito says

    Hi Allie! I only have a hand mixer with me. Would it affect the consistency of the meringue? I just tried it now and it turned out runny to pipe. Is there a way to save it? It taste heavenly by the way :) Thanks!

    • says

      Hey Kira! You can absolutely use a hand mixer, that should be no problem! If your buttercream seems runny it’s probably just because it’s a little too warm. Try popping it in the fridge for 15 minutes and then re-whip. Good luck and enjoy!

  38. Javaria says

    Hi I’ve made this recipe before but I dont have a mixer so although the taste is great it is quite runny. So I was wondering if I could use a food processor to mix the ingredients for the frosting? I love your website and everything you have here looks superbly mouthwatering.

    • says

      Thank you so much Javaria! To be honest I’ve never tried making it with a food processor. I’m not sure how it would work or if it would be able to whip enough air into the meringue. But it’s certainly worth a try! Also if you’re having trouble with it being runny please check out the other comments above- it’s probably a temperature issue that’s easily remedied by just cooling the meringue a little longer. Good luck and let me know how you make out!

  39. Elle says

    Thanks so much for this recipe! This is my favourite icing and until this moment I had no idea what it was called! When I tried to describe it everyone said it had to be buttercream but it wasn’t quite right.

    I did have a bit of trouble so here’s a little tip if anyone else is in the same boat. I couldn’t get my mix to fluff up, even after sticking it back in the fridge to chill several times. It just refused to work, each extra piece of butter (slightly cooler than room temp) made the mix more cream coloured but did nothing to the texture. In the end I tried adding extra butter, cold and straight from the fridge – voila! In less than 10 seconds my mix started fluffing up!

    It’s perfect! Thanks again :)

    P.S. How long can I leave it unrefrigerated?

    • says

      That’s great Elle! Thank you so much for sharing this great tip. I wouldn’t keep the frosting unrefrigerated for more than a couple of hours since it has egg in it. So glad you like it! Thanks so much for reading!

  40. Natalie says

    Hi there, I just made this recipe for probably the tenth time since I first discovered it and each time it has come out absolutely DIVINE and this is coming from a person who typically avoids chocolate cake/frostings. Thanks so much for sharing this recipe, it’s my go to frosting for yellow cakes and my mini kit cat cupcakes (did i mention it tastes great as a dip for pretzels and crackers?!).

  41. Angie says

    hi! i plan on making these cupcakes along with the frosting one day in advance. Would the frosting alter in any way? or would they be good in the morning? thanks!

  42. Emma says

    I am going to give this delicious recipe a try for my husbands birthday next month. However, i usually like to do things in advance due to work and other ‘life’ schedules. How long can this recipe sit in the fridge for?

  43. ruben says

    Great recipe. Keep them coming. Thank u. Allie, Do you have any method to make a mirengue more stable to stand very warm weather? Thanxs again.

    • says

      Hey Ruben! Thanks so much for the great feedback. In my opinion, the Swiss meringue is about the most stable I have found. It really holds up well for me in the heat and humidity. I even left a batch of cupcakes in my hot car for an hour or so and they held their shape beautifully!

  44. Elsi Mathew says

    Hi Allie, can i use dark compound instead of semi sweet chocolate?
    or milk chocolate? will that make a difference? i dont mind if the buttercream becomes more chocolatty 😀

  45. Elsi Mathew says

    Hi , I am abou to try this out :) Can you please share the exact measurements of sugar and butter? we do not get butter in the form sticks here :( we get a big huge cube!

  46. says

    hi, the recipe is too great !. the only mistake i made was the sugar was not completely dissolved in the egg whites so found sugar crystals here and there,but it was licking good !.. is there any way to fix it ..

    • says

      Hi Sashiya! Sorry for the late reply. There’s not really any way to fix it once the butter is added. But for future reference, one thing I always do is to dip my finger in the egg white/sugar mixture and rub it against my thumb to check if there’s any grit. If it feels completely smooth I know it’s time to start whipping. Thanks so much for reading and trying one of my favorite recipes!

  47. Cherie says

    Hi Allie, thanks for sharing this recipe! It’s so fluffy and airy and smooth! I tried to make a batch to cover a chocolate cake, however the texture is a little too soft for me to smooth the frosting out neatly for the sharp edge look.

    Do you have any idea how to “stiffen” up the frosting without changing the taste? I was thinking of adding more butter, however I don’t wish to have a too buttery tasting frosting :) Thanks!

    • says

      Hey Cherie! Thanks for the great question! I never really do much to the recipe other than to make it just as is. However, it stiffens up quite a bit as it cools. Maybe try refrigerating it a bit? Hope that helps!

  48. says

    Hi! I tried doing your swiss meringue buttercream but it won’t hold its shape. I did alter it a bit as I divided the buttercream into two, one chocolate, one vanilla. So I reduced the melted chocolate to 2oz. It just turns into a liquid mess. When I do refrigerate it, it does hold some shape, but later on it will pool a little bit (no water expulsion but just sort of melts). I also couldn’t get my warmed egg whites + sugar to whip to stiff peaks. It’s whipping, but 20 minutes (and a sore arm) still wouldn’t get me to hold up the mixer without the whipped egg whites flopping over. Could this have been the culprit? Thank you.

    • says

      Hey Austin! The whites should be stiff before the butter goes in. They should also be completely cool. Any hint of warmth will melt the butter and cause the buttercream to be soupy. I often place the bowl and whip in the refrigerator for about 10 minutes just be be sure. Also I use a stand mixer rather than hand-whipping. It usually whips up pretty quickly for me. Twenty minutes seems way too long.

      • says

        Hi! After two weeks, I finally tried doing this again and it turned out PER-FECT and so A-MA-ZING! Yes, there are little pauses in every syllable because this totally deserves it! At the process of mixing the butter in, I noticed it started curdling and I immediately thought “I’M DOING IT RIGHT!” and literally punched the air. I was very happy. This is perfect! Thank you!


  1. […] … mit viel Geduld … Augen halb zugekniffen … es sah schon mal besser aus! Nun ließ ich meine Maschine die restliche Arbeit machen … nach etwa 10 Minuten warf ich einen skeptischen Blick in die Schüssel und es hatte wirklich geklappt … meine erste Swiss Meringue Buttercream hat nur zwei Anläufe gebraucht, sah köstlich aus, schmeckte hervorragend und die Cupcakes waren kurz vor der Vollendung. Was jedoch noch fehlte war die Hälfte der Creme mit Schokolade zu vermengen – auch das erfolgte ohne Probleme und so befüllte ich den Spritzbeutel halb mit Schokoladencreme und halb mit Vanillecreme… Eine genaue Anleitung findet Ihr hier: Klick. […]

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