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! Â
If you’ve never tasted it before, you won’t believe it! Â 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. Â I do it right in the bowl of a stand mixer over a pot of simmering water. Â 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. Â
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
This post contains affiliate sales links.
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
Can this be put on the cake and than frozen?
Yes, I’ve done that and it works well. Good luck!
It was the best frosting by far. It was perfect for a chocolate cake. Everyone was amazed by the flavor. Thank you so much for posting this recipe.
My pleasure Jieun! I’m so happy you liked it!
I am a noob at baking. I tried your “Simply Perfect Chocolate cupcakes” recipe and had received great reviews. THANK U.
I have always been intimidated by meringues but will give this a try.
Can I know if the eggs are large or medium sized ones?
Does it matter?
Thanks in advance. ?
Hey Joy! So glad you were happy with the cupcakes. For this recipe, you will want to use large eggs. It does matter! All of the recipes on this site will call for large eggs. Good luck and keep up the great work!
I am a beginner at baking and have not done a meringue before and have always been intimidated by it.
However, I will give it a try as I had done with your “Simply Perfect Chocolate Cupcakes”. <<< They were the BEST!
Can I check with you, what size eggs should we use? Medium or Big? Does it matter?
XOXO
Can I use carton egg whites?
I am a noob at baking. I tried your “Simply Perfect Chocolate cupcakes” recipe and had received great reviews. THANK U.
I have always been intimidated by meringues but will give this a try.
Can I know if the eggs are large or medium sized ones?
Does it matter?
Thanks in advance. ?
This icing is excellent and do not let it intimidate. I was worried about the some of the comments people left but my husband picked this icing/recipe and I was determined to make it. Well boy am I glad I did. AMAZING!  What worked for me was after I heated the egg white and sugar using the double broiler method,  I beat them on a speed of 8 with my kitchen aid  for 10 mins.  after the 10 mins I took my butter out of the fridge 1 hour before I used it, and added it to beat eggs and sugar in 1 Tbsp increments about ever minute ( so about 8 mins) while the beaters were on a speed of 8. While I was beating the egg and sugar I melted the chocolate using the double broiler method and after it was smooth added the salt and sugar, stirred to combined. Then I let it slightly cool before I folded it in. worked liked a charm. Thank you so much. This will be forever my go to recipe.
I’m so glad it worked out so well for you Erin! Thanks so much for sharing your method- I’m sure it will be helpful for other readers!
I don’t suppose you have any pointers for someone who only has a hand mixer to make this? The frosting tasted good but I could not get it to whip up, no matter how hard I tried or how long I stood there. I made the cake but now I have nothing to put on it. I’m a bit disappointed that I couldn’t get this to work out.
I’m so sorry you had difficulty Christina. Is it at all possible that there could have been a trace of grease on your bowl, beaters, or in the whites themselves? Maybe one of the yolks got pierced when you were separating the eggs? If there is any fat at all, from the yolk or maybe just from residual grease from a previous recipe, the whites will not whip properly. I’m thinking that could be the cause of your trouble, rather than the kind of mixer you used. Because I make meringue often, sometimes in a stand mixer, sometimes with a hand mixer, and sometimes just with a whisk and a lot of elbow grease. The mixer shouldn’t really matter.
Can u pls tell me if this buttercream hardens if refrigerated and would it be good to be under fondant?? Also do this need to be refrigerated??Â
Yes, yes, and yes! Good luck!
This is simply fantastic! I don’t think I would use a different method for frosting. There is no gritty sugar taste and you can really taste the melted chocolate in it. Mind is blown, I could eat it right out of the bowl! Your instructions are clear and your advice is great! I wanted to let you know how much I enjoyed the recipe and just as important enjoyed following it. The fridge advice is all important, it fixed just about every problem I had along the way. Thank you so much for taking the time to share it.
Aw, it’s my pleasure Adrienne! I’m so happy you were pleased. Thank you so much for the positive review!
Family raved about this frosting!!!!!!!! A keeper B for sure, light, airy, and perfect flavor! Â Making again cupcakes for granddaughters birthday.
I’m so happy you liked it! Thanks for the 5-star rating and happy birthday to your granddaughter!
This frosting is so good! I ran out of vanilla extract so I ended up using Kahlua, since coffee compliments chocolate and this made it so extra!
Sounds fabulous! Way to be resourceful Cassie!
Hello –Â
I recently tried your Swiss buttercream for the first time and really liked it.  So I wanted to try the Chocolate version.  I’m wondering though why the vanilla recipe calls for 6 eggs white and 2 cups of sugar but the chocolate calls for half of those.  Will the chocolate recipe make as much as the vanilla?
Just finished icing the buche de noel for thrift store I work for Christmas party..I’ve been making then for about 12 years for the party…tried your butter cream a double batch and it turned out wonderful..I had to beat it a long time to get it shiny .. Bravo I’ll be making this again
Wonderful! So happy it worked for you. I’ve always wanted to make a buche de noel! Maybe next year I will try!
i have never used swiss meringue buttercream before and i am hoping that you can answer a few questions.
I am planning to make the cupcakes and a cake covered in fondant the day before and put them in the fridge.
1. how are they the day after?
2. do they need to sit out for a bit?
i am excited to try your chocolate meringue buttercream for the cake.
Hi there! I’m so happy you’re going to try this recipe. To answer your question, yes I would advise you to let the cupcakes sit out a bit before serving. The buttercream contains so much butter, and as I’m sure you know, butter does get quite hard when it’s been refrigerated. So if someone were to bite into a cupcake topped with cold, hard frosting, it might not be as pleasant an experience as if the topping were softer. I hope that’s helpful! Good luck and enjoy!
Hi could you be so kind to give me the quantities in grams please? It looks very nice and I would like to try it in sooner!
Hi Valentina- you can toggle between US Customary and Metric by clicking the buttons just below the list of ingredients.
What is the Australian equivalent of granulated sugar? Is it our caster sugar?
I believe so. Our granulated sugar is white, with fine crystals. Hope that is helpful Sara!
Oh my goodness! This is sooo! Amazing!!
Haha I’m so happy you like it!
Hi Allie I’ve made SMB hundreds of times but have never made chocolate. Was just wondering if there was any way the buttercream can harden almost to the consistency of ganache? Thanks I love your recipes!!
Hey Joseph! Swiss Buttercream doesn’t really harden or for a crust- you might want to instead try a whipped ganache or American-style Buttercream. There is a whipped ganache recipe here: https://bakingamoment.com/chocolate-cake-with-mexican-chocolate-frosting/, and you can check out my favorite American buttercream here: https://bakingamoment.com/easter-basket-cupcakes-with-american-style-buttercream/. Hope that’s helpful!
Thanks for the tip I will definitely try the ganache frosting. Never made that before
So light, but so rich and chocolate-y
So perfect! I am inspired to bake some cupcakes now!