Chocolate Swiss Meringue Buttercream
Simply perfect chocolate Swiss meringue buttercream: So light and silky-smooth, with a deep chocolate flavor and a hint of sweetness. This will be your new favorite frosting!
Swiss meringue buttercream takes a little more effort than the powdered sugar + butter American variety, but it’s doable, even for a beginner, and the flavor payoff makes it all worthwhile!
If you’ve never tasted it before, you won’t believe it! Every time one of my friends or family tastes it for the first time, they’re always like, “What is this???”
Once you give it a try, you’ll never want to go back to American buttercream!
Table of Contents
- Why this is the best chocolate Swiss meringue buttercream recipe
- Ingredients and notes
- Variations
- Tools and equipment
- How to make chocolate Swiss meringue buttercream
- Expert tips For making Swiss meringue buttercream
- FAQS
- Serving suggestions
- Storage
- More simply perfect frosting recipes
Why this is the best chocolate Swiss meringue buttercream recipe
- Texture: It has the most incredible silky-smooth mouthfeel.
- Not overly sweet: The meringue helps balance the chocolate’s sweetness.
- Versatile: Use it for various desserts, including layer cakes, and cupcakes, and even as a filling for macarons.
- Firm: It holds its shape well, making it an excellent choice for decorating cakes with intricate designs or smooth finishes.
- Stable: It pipes beautifully and is stable enough to withstand warm temperatures.
Ingredients and notes
Egg whites: Use the whites only from large eggs. It’s best if they’re at room temperature, but I don’t find this to be too critical. Be careful not to pierce the yolk when separating the eggs. If you do, the meringue won’t whip up properly.
Sugar: Granulated white sugar combines with the egg whites to create an airy meringue.
Butter: I use unsalted butter because it lets me control the amount of salt in the dish. Different brands of butter can contain different amounts of salt, so this way you get a more consistent result. This recipe works best if you allow the butter to come to room temperature first. You can set it out on the counter a few hours ahead of making your recipe, or you can microwave it for 10 seconds, turn it over, and microwave it again for another 8 seconds. Make sure that the butter is at room temperature, but not warm or melted.
Chocolate: Use high-quality chocolate that has been melted and cooled. Baking bars that have been chopped or broken into small pieces will melt the smoothest. You can use semi-sweet, bittersweet, white chocolate, or milk chocolate depending on your preference.
Vanilla: Vanilla extract adds a subtly sweet flavor without being at all sugary.
Salt: Carries the flavors and intensifies them. The end result won’t taste salty, but it will make everything so much more flavorful! I like kosher salt best because it doesn’t have any additives (table salt usually contains iodine which can leave a bitter taste), so the flavor is pure. It’s also inexpensive and easy to find in a regular grocery store.
Variations
White chocolate Swiss meringue buttercream: Use melted white chocolate to create a white chocolate Swiss buttercream.
Mocha Swiss meringue buttercream: Add a tablespoon or two of instant espresso or coffee powder to the melted chocolate before incorporating it into the buttercream.
Raspberry or strawberry chocolate Swiss meringue buttercream: Mix in one to two tablespoons of seedless raspberry or strawberry jam to the finished buttercream to add a fruity twist that complements the chocolate.
Peppermint chocolate Swiss meringue buttercream: Add peppermint extract to the buttercream for a festive and refreshing flavor, perfect for holiday treats.
Tools and equipment
- Measuring cups and spoons: Follow my “How to Measure Ingredients” guide.
- Large pot: The meringue is cooked over a pot of simmering water.
- Mixing bowl: In which to make the buttercream.
- Whisk: For stirring the egg whites and sugar together as they cook.
- Electric mixer: Either a handheld mixer or a stand mixer, fitted with a whip attachment.
How to make chocolate Swiss meringue buttercream
This recipe comes together in just 4 simple steps.
Step 1: Cook the eggs and sugar
Place the egg whites and sugar in a large metal or glass mixing bowl and set the bowl over a pot of simmering water.
Allow the mixture to cook, whisking, until the sugar has completely dissolved and the mixture looks opaque.
Step 2: Whip
Remove the sugar mixture from the heat and whip it on high speed using the whisk attachment (not the paddle attachment) until completely cooled and stiff peaks form.
Step 3: Add butter
With the mixer going at medium speed, whip in a tablespoon of butter at a time, allowing each addition to become fully incorporated before adding the next.
If it looks curdled, continue to whip until it comes back together before adding the remaining butter.
Step 4: Add flavorings
Scrape the bottom and sides of the bowl with a silicone spatula, then fold in the melted dark chocolate, vanilla, and salt.
Expert tips For making Swiss meringue buttercream
- The hardest part is warming the eggs and sugar together to create the meringue base. I do it right in the bowl of a stand mixer over a pot of simmering water. Be sure the egg yolks are separated from the whites. You don’t want to use a heatproof bowl; you need the bowl to warm up enough to melt the sugar.
- Continue to whisk over the simmering water if the egg whites and sugar still feel gritty.
- Once you place the egg whites and sugar on your stand mixer, whip it on medium-high speed until it’s completely cool and air bubbles form. It will look (and taste!) a lot like marshmallow. If you don’t have a stand mixer an electric mixer will also work.
- When there is no hint of warmth, start whipping in the softened butter a tablespoon at a time.
- If it starts to look curdled, don’t panic. Just whip, whip, whip, and it’ll come back together.
- Melt the chocolate in the microwave, stirring after each 20-second interval, until it’s completely smooth and velvety. Allow it to cool a bit before folding it into the meringue.
FAQS
Mistake #1: Not entirely dissolving the sugar in the egg whites over the double boiler. If this happens, the buttercream can have a grainy texture.
Mistake #2: Not cooling the meringue completely before adding butter. Adding butter to warm meringue can lead to a runny buttercream.
Mistake #3: The butter is too cold or too soft. Adding butter that is too cold or too soft can affect the texture of the buttercream.
Mistake #4: Underwhipping. Underwhipping can result in a loose and unstable buttercream.
Mistake #5: Adding warm chocolate. Adding warm chocolate to the buttercream can cause it to melt, resulting in a runny texture.
Yes, Swiss meringue buttercream does firm up, but its texture is influenced by temperature.
At room temperature, Swiss meringue buttercream has a smooth and creamy consistency.
If you refrigerate the buttercream, it becomes more solid, similar to butter, due to the high butter content. The firmness can make it easier to handle when working on intricate cake decorations.
Serving suggestions
This buttercream is great on just about any cake or cupcake.
Frosting for layer cakes: Provides a smooth and luxurious coating that complements a variety of cake flavors.
Cupcake frosting: I especially love it on a vanilla cupcake, but chocolate cupcakes are perfect, too. It works great as a filling for cupcake centers.
Macaron filling: Sandwich macarons with Swiss meringue buttercream for a delicious and sophisticated twist.
Filling for pastries: Use as a filling for your favorite pastries, such as cream puffs, éclairs, or turnovers. It adds a luscious and sweet element to the pastry.
Storage
Room temperature: If you have frosted a cake or cupcakes with chocolate Swiss meringue buttercream, they can be kept at room temperature for about 1 to 2 days, depending on the ambient temperature. However, Swiss meringue buttercream is sensitive to heat, so avoid leaving it in a warm environment for too long.
Refrigerated: Store it in an airtight container in the refrigerator. It should last for 1 to 2 weeks. Before using it again, allow the buttercream to come to room temperature, and then re-whip it to restore its smooth texture.
Freeze: Place it in an airtight container or a zip-top bag, ensuring that it is well-sealed to prevent freezer burn. It can be stored in the freezer for 2 to 3 months. When ready to use, thaw it in the refrigerator overnight and then allow it to come to room temperature before re-whipping.
More simply perfect frosting recipes
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Simply Perfect Chocolate Swiss Meringue Buttercream
Ingredients
- 3 (90 g) egg whites
- 1 cup (200 g) granulated sugar
- 1 cup (227 g) unsalted butter, (2 sticks), softened but cool
- 4 ounces (113.4 g) semisweet chocolate,, melted & cooled slightly
- 1/2 teaspoon (2 g) vanilla extract
- 1/8 teaspoon (0.75 g) kosher salt
Instructions
- 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.
- Remove the bowl from the heat, and whip on high speed until completely cooled.
- 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.)
- Fold in the melted chocolate, vanilla, and salt.
Notes
*Enough to ice (2) 9-inch diameter cakes, (1) 9 x 13-inch sheet cake, or 2 dozen cupcakes
Hello, I read on other blogs that when start adding butter it’s better to switch to paddle attachment. Does it really make a difference? and if yes, why?
Hey Hala! I don’t switch to the paddle attachment. I just use the whip for the whole recipe. I like it because it keeps things light and fluffy, and if the butter is soft there’s no issue with the whip not incorporating everything well. Hope that helps!
For the last step, can the chocolate we whisked on low speed to incorporate or does it need to be hand folded?
You can do it that way! Should be totally fine 🙂
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.
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.
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!
Awesome! So glad it worked for you! Congrats! 😀 😀 😀
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!
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!
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 ..
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!
Hello! So Ive had this same problem and tried it twice. Both times I heated the sugar and egg whites and whisked it together and kept heating it and whisking it, but every time I felt it between my fingers there was still sugar not dissolved. The second time I did it, I ended up adding the butter and chocolate and it tasted great (probably my favorite tasting chocolate frosting ever!), but it had little sugar crystals throughout. Any idea what Im doing wrong? I’m using simmering water, but I don’t have a thermometer. Thank you!!
Hi McKenzie! I’m not sure what kind of bowl you’re using- if it’s glass it could take longer to get up to temperature than a metal bowl would. But it sounds like you just need to be patient and let the whites/sugar cook a little longer, until they aren’t gritty any more. Good luck!
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!
2 sticks would be one cup, Elsi. Also expressed as half a pound. Hope that helps! Thanks for stopping by and good luck!
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 😀
Hi Elsi! Absolutely. Any kind of chocolate will do!
This is going to be my go-to from here on out when I need a good buttercream. Thanks so much for sharing! 🙂
My pleasure Rachel! I’m so happy you like it- thanks for the great feedback!
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.
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!
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?
Hey Emma! I would say at least a week, if not longer. You’ll just want to bring it up to room temp before using, and maybe even re-fluff it with the mixer. Good luck and I hope you enjoy!
This frosting is AMAZING! I used it on top of banana cupcakes and it was a huge hit!!!
Yay! I’m so happy you liked it Joanne! Thanks so much for the great feedback 🙂
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!
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?!).
That is so wonderful Natalie! I’m so happy you are pleased with the recipe and it’s great to hear that it’s one you keep going back to. And I’m crazy for your dip idea! Thank you so much for sharing 🙂
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?
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!
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.
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!
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!
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!