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