This Chocolate Swiss Meringue Buttercream is a dreamy, velvety frosting that elevates any dessert to pure indulgence. With its silky smooth texture and rich, decadent chocolate flavor, it’s the perfect balance of sweetness and sophistication. Made in just 27 minutes, it’s surprisingly simple yet delivers a professional-quality finish that will impress every time.
Its light, airy consistency melts on your tongue, while the deep cocoa notes create a luxurious experience. Perfect for cakes, cupcakes, or even as a dip for fresh fruit, this buttercream is versatile and unforgettable. Treat yourself to a frosting that’s as creamy as it is chocolatey, and watch it become your go-to for every sweet occasion.
Ingredients for Chocolate Swiss Meringue Buttercream
- 1 ½ cups (300 g) granulated sugar
- 5 large egg whites (177 ml) (ensure no yolk is mixed in)
- ½ teaspoon table salt
- 2 cups (453 g) unsalted butter (softened but not warm, approximately 60°F/15°C)
- 12 oz (340 g) dark or bittersweet chocolate (chopped, 60-72% cacao)
- 1 ½ teaspoons vanilla extract
Step-by-Step Instructions
- Prepare your double boiler: Use a double boiler, a medium-sized saucepan with a snug-fitting bowl, or a metal stand mixer bowl that fits snugly in a saucepan without touching the water.
- Combine sugar, egg whites, and salt: In the double boiler bowl, whisk together granulated sugar, egg whites, and salt until fully combined.
- Heat the mixture: Fill a saucepan with 1 ½” of water, bring to a simmer, and place the bowl on top. Whisk constantly until the sugar dissolves and the mixture reaches at least 160°F (71°C). Test by rubbing a drop between your fingers—it should feel smooth, not gritty.
- Whip the meringue: Remove the bowl, wipe it dry, and transfer to a stand mixer. Use the whisk attachment to beat on medium, then high speed, until stiff peaks form (about 8 minutes). The meringue should be thick, glossy, and hold its shape.
- Melt the chocolate: While whipping the meringue, melt the chopped chocolate in a microwave-safe bowl in 20-second intervals, stirring until smooth. Set aside to cool slightly.
- Add the butter: Once the meringue is at room temperature (the bowl should not feel warm), switch to the paddle attachment. On medium speed, add the butter one tablespoon at a time, ensuring each is fully incorporated before adding the next.
- Incorporate the chocolate: Check that the melted chocolate is smooth but not warm. Slowly drizzle it into the buttercream with the mixer on low speed.
- Finish with vanilla: Stir in vanilla extract, scrape the sides and bottom of the bowl, and mix briefly to ensure everything is well combined.
- Use as desired: Spread or pipe onto cakes or cupcakes. Enjoy!
Perfect Pairings: Serving Suggestions
This Chocolate Swiss Meringue Buttercream is a versatile topping that pairs beautifully with a variety of desserts. Spread it generously over chocolate or vanilla cupcakes for a decadent treat, or use it to frost a classic layer cake. It also works wonderfully as a filling for macarons or as a dip for fresh fruit like strawberries or bananas.
Storage Tips: Keeping It Fresh
Store your buttercream in an airtight container in the refrigerator for up to one week. Before using, let it come to room temperature and re-whip it in your stand mixer for a few minutes to restore its smooth, creamy texture. For longer storage, you can freeze it for up to three months—just thaw it in the fridge overnight before re-whipping.
Time-Saving Hacks
To save time, prep your ingredients in advance. Chop the chocolate and measure out the sugar, egg whites, and butter before starting. If you’re short on time, you can also melt the chocolate in a double boiler while the meringue is whipping. Just keep an eye on it to avoid overheating!
Equipment Essentials
For best results, use a stand mixer with a whisk and paddle attachment. A digital thermometer is also helpful to ensure the egg white mixture reaches the correct temperature (160°F/71°C). If you don’t have a double boiler, a heatproof bowl over a saucepan works just as well—just make sure the bowl doesn’t touch the water.
Common Questions Answered
What if my buttercream curdles?
Don’t panic! This is common if the meringue is too warm or the butter is too cold. Simply keep mixing on medium speed until it comes together. If it’s still not smoothing out, gently warm the bowl with a hairdryer or by placing it over a warm water bath for a few seconds while mixing.
Chocolate Swiss Meringue Buttercream
Ingredients
- 1 ½ cups granulated sugar
- 5 large egg whites about ¾ cup
- ½ teaspoon table salt
- 2 cups unsalted butter softened but not warm (approximately 60F/15C)
- 12 oz dark or bittersweet chocolate chopped (60-72% cacao)
- 1 ½ teaspoons vanilla extract
Instructions
- Before you begin: It may be helpful to watch the video above before beginning if you have never made a meringue buttercream before. Also, make sure all of your bowls and tools are clean, dry, and grease-free!
- Set up your double boiler: You may use a double boiler, a medium-sized saucepan with a bowl that fits snugly in without touching the bottom or, my preference, a metal stand mixer bowl that fits snugly in a medium-sized saucepan without touching the bottom.
- In the bowl of your double boiler, whisk together granulated sugar, egg whites (make sure there’s no yolk mixed in!) and salt until completely combined.
- Fill a medium-sized saucepan with about 1 ½” of water and make sure your egg whites bowl rests in the saucepan without touching the water. Remove bowl, turn stovetop heat to medium, and bring water to a simmer.
- Once simmering, place bowl on the saucepan and whisk the contents constantly until the sugar is dissolved and/or the mixture reaches at least 160F (71C). To test if the sugar is dissolved, take a small drop of the mixture and rub it between your fingers, it should feel smooth and not gritty.
- Remove the bowl and wipe the bottom dry. If using a double boiler bowl, transfer to the bowl of a stand mixer, and if using a stand mixer bowl attach to your stand mixer now. Fit mixer with a whisk attachment and begin to beat the mixture on medium speed. Slowly increase speed to high and beat until meringue is thick and glossy and significantly increased in volume and you have reached stiff peaks (meaning the peak that forms when you lift the beater out of the mixture holds its shape and does not fold over or fall back in on itself). This will take approximately 8 minutes, meanwhile, melt your chocolate:
- Place chopped chocolate in a microwave safe bowl and melt in 20-second intervals, stirring well in between, until chocolate is completely smooth and melted. Set aside.
- Once your meringue has reached stiff peaks, switch the whisk attachment for a paddle attachment. Make sure the mixture is cooled to room temperature; the outside of the bowl should not feel warm anywhere you touch it.
- Set mixer speed to medium and add butter, one Tablespoon at a time, not adding the next Tablespoon until the previous one is completely mixed into the meringue.
- Once butter has all been added, check your chocolate temperature. It should still be smooth and melted but should not feel warm to the touch. Once it meets this criteria, slowly drizzle it into your buttercream with mixer on low-speed.
- Stir in vanilla extract, scrape the sides and bottom of the bowl, and stir briefly to ensure everything is well incorporated.
- Use as desired over cakes or cupcakes.