Chocolate Swiss meringue buttercream that’s smooth, not overly sweet, and firm enough for clean layer cakes, cupcakes, and sharp finishes.
This chocolate Swiss meringue buttercream is made with real chocolate and egg whites, giving a silky texture and a balanced chocolate flavor.
It’s the chocolate version I use for my layer cakes when I want something refined, stable, and easy to work with, even for detailed decorating.
Why you’ll love this recipe
- Silky and light, never gritty or greasy
- Not too sweet, with a real chocolate taste
- Stable and smooth, perfect for filling, frosting, and sharp edges
Ingredients you need
- Unsalted butter, softened but still cool
- Large egg whites, at room temperature
- Granulated sugar
- Dark chocolate, finely chopped or melted and cooled
- Vanilla extract
- Fine salt - optional
Tips before you start
- Use real chocolate - Skip cocoa powder. Melted chocolate gives a smoother texture and a deeper chocolate flavor.
- Cool the chocolate - The chocolate must be melted and cooled before adding it, or the buttercream can split.
- Check the meringue temperature - The meringue should feel completely cool to the touch before adding the butter.
- Adjust the texture if needed - If the buttercream feels too soft, chill it briefly, then rewhip until smooth and stable.
How to make chocolate Swiss meringue buttercream
Start by preparing the Swiss meringue, then turn it into my Swiss meringue buttercream base before adding the flavoring.
Heat the egg whites and sugar over a double boiler until the mixture reaches 160°F / 71°C and the sugar is fully dissolved.
Whip on medium-high speed until stiff, glossy peaks form and the bowl feels completely cool.
Add the butter gradually at medium speed until the buttercream turns smooth and creamy.
Incorporate the melted, cooled chocolate and mix until fully combined.
Finish with vanilla and salt, then mix briefly and rewhip if needed until smooth and stable.
Best ways to use this buttercream
- Frost and fill layer cakes with clean slices and sharp edges
- Pipe smooth swirls on cupcakes without being too sweet
- Finish sheet cakes with an even, professional look
- Use it for borders, rosettes, and decorative piping
- Create sharp edges and smooth sides with a bench scraper
Storage
- Store at room temperature for up to 1 day if the room is cool
- Refrigerate in an airtight container for up to 5 days
- Bring back to room temperature and rewhip briefly before using
Variations
- Milk chocolate Swiss meringue buttercream
- Dark chocolate extra-rich version
- White chocolate Swiss meringue buttercream
- Mocha chocolate buttercream with espresso
- Chocolate hazelnut buttercream
Recipe Questions
Can I make it ahead of time?
Yes. Make it in advance, refrigerate it, then rewhip once fully back to room temperature.
Why does my buttercream look curdled?
This usually means the butter or meringue was too cold or too warm. Keep mixing, it will smooth out.
Is this buttercream very sweet?
No. Swiss meringue buttercream is known for its balanced sweetness and smooth texture.
More Chocolate Buttercream Recipes
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
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Chocolate Swiss Meringue Buttercream
- Total Time: 30 minutes
- Yield: 12 cupcakes
Description
Chocolate Swiss meringue buttercream with a smooth, silky texture and a balanced chocolate flavor. Not too sweet, easy to work with, and stable enough for filling, frosting, and sharp edges on layer cakes and cupcakes.
Ingredients
- 150 g (about ⅔ cup) egg whites – from 5 to 6 large eggs
- 150 g (¾ cup) granulated sugar
- 300 g (1⅓ cups) unsalted butter – softened but still cool
- 150 g (5 oz) semi-sweet chocolate – melted and cooled
- 2 tsp vanilla extract
- 1 pinch fine salt
Instructions
- Combine the egg whites and sugar in a heatproof bowl and heat over a double boiler, whisking constantly, until the mixture reaches 160°F / 71°C and the sugar is fully dissolved. Rub a little between your fingers to check that it feels smooth.
- Transfer the mixture to a stand mixer fitted with the whisk attachment and whip on medium-high speed until stiff, glossy peaks form and the bowl feels completely cool to the touch.
- Reduce to medium speed and add the butter gradually. The mixture may look curdled at first—keep mixing. It will come together into a smooth, creamy buttercream.
- Once smooth, pour in the melted, cooled chocolate and mix until fully incorporated and uniform in color.
- Finish by adding vanilla and salt, then mix briefly. If needed, switch to the paddle attachment and mix on low speed for 1–2 minutes to remove air bubbles.
Notes
Storage: Keep at room temperature for up to 1 day in a cool room, or refrigerate up to 5 days. Bring back to room temperature and rewhip before using.
Tips:
- Use real chocolate, not cocoa powder, for the best texture
- Make sure the chocolate is cooled before adding
- The meringue must be fully cool before adding butter
- If too soft, chill briefly and rewhip
- Prep Time: 30 minutes
- Category: Frosting, buttercream, filling
- Cuisine: American
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