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Chocolate Swiss Meringue Buttercream
Chocolate Swiss Meringue Buttercream
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Prep Time:
45 minutes
Total Time:
45 minutes
Indulgent, velvety chocolate Swiss meringue buttercream with a delicate sweetness, perfect for frosting cakes. Make in advance, chill for days, or freeze for months - pristine frosting every time.
Ingredients:
  • 5 egg whites
  • 1 3/4 cup (367 g) granulated sugar
  • 1 1/2 cup (3 sticks) unsalted butter, softened
  • 10 ounces bittersweet chocolate, melted
  • 1/4 teaspoon kosher salt
Instructions:
  • Slowly melt the chocolate in a saucepan over low heat, stirring every 30 to 60 seconds until smooth and fully melted, for about 8 minutes.
  • Prepare the egg and sugar mix: Fill a small saucepan with 3 inches of water and heat over medium. In a large metal or glass bowl, combine egg whites and sugar. Place the bowl above the simmering water, ensuring it's not touching, to allow gentle steam to heat the mixture. Whisk continuously until the sugar dissolves completely and the mixture turns thick, white, and slightly frothy. Test the smoothness by rubbing a bit between your fingers.
  • Whip the egg whites and sugar: Beat the mixture on high speed until it cools completely, about 10 to 12 minutes, creating a fluffy texture resembling marshmallow fluff.
  • Season the mixture with salt and add the extract while whipping.
  • Incorporate the butter: Add the butter gradually, one tablespoon at a time, until the mixture appears glossy, turns slightly yellow, and fluffs up.
  • Incorporate melted chocolate into egg white mixture, folding gently until blended. Whip on high for 3 to 4 minutes until mixture is thick, fluffy, and ribbons form when whisk is lifted.
  • Frost your cake: Get creative with your frosting! Use a spoon to make elegant swoops and swirls, or pipe it onto cupcakes and cake for a decorative touch.

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