Simply Perfect Chocolate Swiss Meringue Buttercream

Simply Perfect Chocolate Swiss Meringue Buttercream

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.

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: 15 minutes

Cook Time: 5 minutes

Yield: enough to ice (2) 9-inch diameter cakes, (1) 9 x 13-inch sheet cake, or 2 dozen cupcakes

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!



  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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About Allie {Baking A Moment}

Hi! I'm Allie, and when I find myself with a few free moments, I head straight for my kitchen! I love to bake, and I especially love pastry and desserts.

You can also follow me via: RSS | Facebook | Twitter | Pinterest | G+ | BlogLovin'


  1. Heaven.

    That’s really all you need to say. This frosting is just heaven!
    Kayle (The Cooking Actress) recently posted…One Pan Chicken AlfredoMy Profile

  2. Wow that looks incredible, terrific recipe! Thanks for sharing :)
    Happy Valley Chow recently posted…Recipe Revisited: Chicken Pot PieMy Profile

  3. 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.
    Laura@bakinginpyjamas recently posted…Jam Tea BreadMy Profile

  4. 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

    • 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!

  5. This is the most beautiful frosting ever! I am always fascinated by a frosting with great texture, hold, and smoothness! Pinning onto my Frosting board! Can’t wait to try it out!
    Gloria // Simply Gloria recently posted…Show Stopper SaturdayMy Profile

    • 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. :)

  6. 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!

    • 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! ;)

  7. Hi Allie! New fan of your gorgeous blog! Love the recipes and photos!
    Anna @ Crunchy Creamy Sweet recently posted…Chocolate Cherry SpreadMy Profile

  8. 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.

  9. 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!
    Amy | Club Narwhal recently posted…OAHU | VALLEY OF THE TEMPLESMy Profile

  10. Allie, I am a new fan of your blog. Don’t know how I went this long without bumping into you. This frosting is gorgeous and your pipping is beautiful. Love love love.
    Zainab @ Blahnik Baker recently posted…White Chocolate Biscoff CheesecakeMy Profile

  11. That buttercream does look absolutely perfect – pinned!
    Trish – Mom On Timeout recently posted…Why Your Creative Timeout Party is Taking a TimeoutMy Profile

  12. 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

  13. 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.
    Tina Jui recently posted…Chocolate Pasta con Chilies and RicottaMy Profile

    • 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

  14. Your description of it is so mouthwatering that if my kitchen wasn’t such a mess (due to paint job) I would make it right now! 8)
    Erika recently posted…Lemon madeleinesMy Profile

  15. Your chocolate cupcakes was perfect and the frosting is even better and again I’ve featured this recipe on my blog, if you don’t agree with that, please contact me and I’ll remove it. All the best.
    Vera Zecevic – Cupcakes Garden recently posted…Simply Perfect Chocolate Swiss Meringue ButtercreamMy Profile

  16. 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 :)


  17. 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 ;)

    • 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.

    • 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!

      • Hi Allie, if I pipe these buttercream on cupcakes, how long can they sit out in room temp? Thanks :)

        • 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! :)

          • 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 ;)

          • 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! ;)

          • 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?

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

  19. 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! :)

    • 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! :D

  20. 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

    • 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

  21. 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?

  22. 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?

    • 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.

  23. 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!

    • 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…???

      • 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.

        • 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 :)

  24. hi! i just want to ask how to make this into a mocha swiss meringue buttercream? thank you!

  25. hi. i just want to ask how to make this into a mocha swiss meringue buttercream? thank you!

    • 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!

      • So its 1 tbsp espresso granules dissolved in 1 tbsp water?

        • 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?

  26. 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 ?

    • 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!

      • 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 :)

        • 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!

  27. 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

    • 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!

  28. 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??

    • 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.

        • 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!


    • 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 :D :D :D

  30. Hi,

    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?

  31. Hello!

    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.

  32. 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 :)

    • 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!

  33. Hi ally!

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

  34. Hi Allie.

    If I were to make cream cheese frosting using this recipe, how much cream cheese should I add in?

  35. Brilliant recipe – thanks ever so much – worked perfectly, first time!! ;o))

  36. 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.

    • 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 ?

        • 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.

          • 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. :D


  1. […] Find the recipe at : […]

  2. […] adapted the cake recipe from here and filled it with a Chocolate Swiss buttercream adapted from here. You can use all dark chocolate in the buttercream if you prefer – I used a mixture for more […]

  3. […] … 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. […]

  4. […] schlagen, nicht aufhören und auf keinen Fall aufgeben. ;) Für die Torte benötigte ich recht viel Creme. Da ich sie jedoch das erste Mal zubereitet habe und aus mehreren Rezepten eins gemacht habe, […]

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