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chocolate swiss meringue buttercream mixed in a metal bowl on a white background with a grey and white linen

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


Units Scale
  • 6 Large Egg Whites
  • 1 cup (200 Grams) Granulated Sugar
  • 1/4 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 1/2 Teaspoons Pure Vanilla Extract



  1. Melt the chocolate first, by using a Bain Marie** or in a microwave at 50% power in 15-second increments.
  2. 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.  
  3. 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.
  4. 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. 
  5. Add the melted chocolate and vanilla and mix for another minute or so it's fully combined and fluffy.
  6. 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.


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.

  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 10
  • Cook Time: 5
  • Category: Dessert
  • Method: Cook
  • Cuisine: Swiss

Keywords: swiss meringue buttercream, chocolate frosting, chocolate icing

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