Smooth, silky, velvety chocolate Swiss meringue buttercream is a fabulous frosting that you can easily make ahead of time. Made with 6 ingredients this frosting is not sickly sweet, it's full of chocolate flavor and perfectly sweet!
There are numerous reasons why I love Swiss meringue buttercream over American buttercream. The main reason? Granulated sugar instead of powdered sugar.
Is it just me or does powdered sugar/ confectioners sugar get EVERYWHERE!!! It makes such a mess, so working with good ol' granulated/caster sugar is soo much cleaner!
Another reason I love SMB is that it's not sickly sweet. The frosting is just the right amount of sweet, and this chocolate version is fabulous.
Honestly, if you have never had Swiss Meringue Buttercream you are in for a treat.
Let's get to the recipe.
What are the ingredients for Chocolate Swiss Meringue Buttercream?
- Egg Whites
- Granulated Sugar
- Salt
- Butter
- Vanilla
- Chocolate, melted ( I prefer dark in this recipe but feel free to use milk or semi-sweet)
How do you make Chocolate Swiss Meringue Buttercream?
Let's start by melting the chocolate.
Over a Bain Marie melt the chocolate.
To create a bain Marie place a medium size pot filled with a little water over low medium heat with a larger heatproof bowl on top (the bowl should rest on top of the pot, it should not be touching the water) add the chocolate to the bowl, stirring occasionally you are letting the steam from the water melt the chocolate slowly to prevent burning.
You can also do this in a microwave at 50% power in 15-second increments until melted, mixing in between.
Whichever method you use I advise you to take the chocolate off of heat before it is all completely melted. Mixing the chocolate will melt the rest and help ensure you do not end up accidentally burning the chocolate.
Let the chocolate sit aside to cool while you prepare the frosting.
I prefer to do this in the bowl of my stand mixer but by all means, prepare it in another heatproof bowl.
Add the egg whites and granulated sugar. Place this bowl over a Bain Marie- just like you did with the chocolate. Ensuring the bottom of the bowl is not touching the simmering water.
Whisk the mixture until it about 180F/82C or the sugar has dissolved and the texture has slightly thickened and it's foamy. This process should take 2-4 minutes depending on how warm your stove/kitchen is.
I always suggest using an instant-read thermometer to ensure you do not overcook your egg whites, or undercook them. I use a Thermapen Mk4 and use it for this frosting, making cinnamon rolls, caramel, steak, bread...the list goes on. It's well worth the investment.
Once the egg white mixture is at the proper temperature add the egg mixture to the bowl of an electric stand mixer fitted with the whisk attachment, or a large bowl with a handheld mixer with the whisk attachment.
Beat the egg whites on medium speed for 3-5 minutes, or until the mixture has cooled and thickened. This will take longer if done with a hand-held mixer. It will look thick and voluminous. Kind of like shaving cream.
Next, add the butter chunks one at a time, the frosting will likely look curdled and you’ll think you’ve ruined it, keep mixing and it will become a lush smooth texture.
If the butter looks like is separating from the egg white mixture, or looks curdled, or looks greasy- it could be because it's too warm so place the bowl in the fridge for 10-15 minutes then start mixing again.
Add the melted chocolate and vanilla and mix for another minute or so it's fully combined and fluffy.
Use the frosting immediately or store in an airtight container in the fridge for up to 5 days.
When ready to use the buttercream let it come to room temperature and rewhip for 3-5 minutes before using.
How long does Chocolate Swiss Meringue Buttercream last?
This gorgeous frosting will last at room temperature for a day or two, or up to 1 week in the refrigerator, OR you can freeze it!
How do you serve frozen Chocolate Swiss Meringue Buttercream?
Let the frosting sit in the fridge overnight to thaw, then place on the counter at room temperature until the frosting has reached room temperature. Add the frosting to the bowl of a stand mixer and rewhip until you reach the smooth velvety texture.
If you're after another chocolate frosting recipe be sure to check out my fudgy chocolate buttercream recipe.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Chocolate Swiss Meringue Buttercream
Smooth, silky, velvety chocolate Swiss meringue buttercream is a fabulous frosting that you can easily make ahead of time. Made with 6 ingredients this frosting is not sickly sweet, it's full of chocolate flavor and perfectly sweet!
- Total Time: 15 minutes
- Yield: Enough to Frost a 2 Layer 9 Inch Cake
Ingredients
- 6 Large Egg Whites
- 1 cup (200 Grams) Granulated Sugar
- ¼ Teaspoon Salt
- 18oz (4.5 Sticks) Unsalted Butter at room temp- cut into small chunks
- 16-18oz Dark chocolate, melted and slightly cooled (you can use milk or semi-sweet)
- 1 ½ Teaspoons Pure Vanilla Extract
Instructions
- Melt the chocolate first, by using a Bain Marie** or in a microwave at 50% power in 15-second increments.
- In a large bowl or bowl of an electric mixer add the sugar, salt and egg whites, place the bowl over a Bain Marie** and whisk until the mixture reaches about 180F/82C or the sugar has dissolved and the texture has slightly thickened and its foamy. This should take about 2-4 minutes depending on how warm your stove is.
- Add the egg mixture to the bowl of an electric stand mixer fitted with the whisk attachment, or a large bowl with a handheld mixer with the whisk attachment. Beat on medium speed for 3-5 minutes until the mixture has cooled and thickened. This will take longer if done with a hand-held mixer.
- Next, add the butter chunks one at a time, the mixture will likely look curdled and you’ll think you’ve ruined it, keep mixing and it will become a lush smooth texture. If the butter looks like is separating and looks greasy- it could be because it's too warm so place the bowl in the fridge for 10-15 minutes then start mixing again.
- Add the melted chocolate and vanilla and mix for another minute or so it's fully combined and fluffy.
- Use immediately or store in an airtight container in the fridge for up to 5 days. Let come to room temperature and rewhip for 3-5 minutes before using.
Notes
How to create a Bain Marie-in a small pot with a little water over low heat place a bowl on top of the pot making sure the bowl does not touch the water- the steam from the water will cook/melt the mixture.
- Prep Time: 10
- Cook Time: 5
- Category: Dessert
- Method: Cook
- Cuisine: Swiss
Keywords: swiss meringue buttercream, chocolate frosting, chocolate icing
Jacqueline says
This is my go too! Easiest Best tasting butter cream frosting ever! I receive so many compliments when i make it! And the pictures, tips and notes will safe you time and frustration! Thank you for the recipe! I will be making the carrot cake for the new year!
★★★★★
Elizabeth Waterson says
Wow, Jacqueline, thank you for such a lovely comment. I am so happy you love this frosting as much as I do. It is also my go-to! Can't wait to hear how you like the carrot cake!! XX Liz
Sarah says
Can you use cocoa powder instead of melted chocolate?
Elizabeth Waterson says
Hi Sarah, I would not recommend it but if you really want to try I would suggest adding an additional 1/3 cup of sugar to the sugar and egg white mixture. Then before you add the butter I would add the maybe 4 Tablespoons cocoa powder ( I would use Dutch-process) to make sure the cocoa powder has been sifted at least once as it clumps easily. Please let me know if you try it! XX Liz
Tina says
When do you add the salt??? I cannot seem to find it anywhere.
Elizabeth Waterson says
Ooops, sorry about that Tina! Add the salt with the granulated sugar, the recipe card has been updated as well. Thank you so much for bringing it to my attention!! XX Liz
Bing Dalisay says
Hi good day...I was searching for a smooth chocoalte swiss meringue buttercream because every time i put melted chocolate in my SMBC the result is not smooth and it has small lump of chocoalte. Any suggestion on how can i have a smooth Chocolate Swiss Meringue Buttercream...I really need help. Thank you very much...
Elizabeth Waterson says
Hi Bing, I would make sure that your chocolate is fully melted and completely smooth, then I would also make sure that your SMBC is not too cold, if it is really cold I think that might be the problem with the little lumps forming. Let me know if you have success with it or if you have any further questions! XX Liz
Monét says
Delicious!!! Initially very soft, but set up well after a couple hours in the fridge.
★★★★★
Sally R says
Does the leftover cake need to be refrigerated due to the egg whites in the icing or can I cover and leave it on the counter?
Elizabeth Waterson says
Hi Sally, Thanks for reaching out. I would leave it out for a day or two but then place it in the refrigerator, then let the cake sit at room temperature for a few minutes before enjoying it again. Did you try the recipe? What did you think? XX Liz