Chocolate Swiss Meringue Buttercream
Chocolate swiss meringue buttercream is silky smooth, super light, and tastes like chocolate mousse.
Use this frosting for cakes or cupcakes, or pipe it onto cookies, brownies, and bars. Make a large batch or a small one—it’s far less sweet than American buttercream and tastes fantastic! It is light in texture and soft but sturdy enough for piping, and it’s not cloyingly sweet.
It can seem like a tricky frosting to make for a lot of people as there are some things that can go a little wrong. The good thing is, that there is usually an easy fix for all of the issues! There is a FAQ section in this post to answer troubleshooting questions.
A Quick rundown
Swiss meringue buttercream (SMBC) is made by gently cooking egg whites and sugar in a double boiler until the temperature reaches around 160°F (71°C) on an instant-read thermometer/candy thermometer. The mixture is then whipped into a stiff meringue.
Lastly, lots of room-temperature butter is whisked into the meringue, a little at a time, until the mixture comes together into a cloud of delicious frosting. Swiss meringue buttercream can be flavored how you like it – with chocolate, coffee, caramel, brown butter swiss meringue buttercream, vanilla, lemon… This chocolate SMBC can be flavored in two ways – with melted chocolate. It can be dark chocolate, milk chocolate, or make white chocolate Swiss meringue buttercream.
Is Swiss meringue buttercream stable?
SMBC is very stable at room temperatures under 75°F (24°C). As the temperature increase above this, the butter will begin to soften. The buttercream will still hold up at temperatures between 75°F-80°F (24°C-26°C), but above this, it will begin to melt.
Ingredients needed
The ingredients amounts for this chocolate buttercream are listed in the recipe card at the bottom of this post. Here is a rundown of what you will need.
- Egg whites – For best results use room temperature egg whites. This forms the meringue base and it’s what is responsible for the light and cloud-like texture of the buttercream. There are no raw eggs in this recipe as the egg whites are gently cooked until the mixture reaches 160°F (71°C) to kill any potential bacteria. If you don’t have a thermometer, you can heat the egg white mixture until all the sugar granules have melted. Use leftover egg yolks in lemon curd!
- Granulated sugar – Use granulated sugar. Heat it along with the egg whites over simmering water until it has melted. You can use your fingers to rub a little egg mixture between them to see that the sugar has melted and it’s no longer grainy.
- Unsalted butter – Unsalted butter is best as this way, you can control the amount of salt in the recipe. You want your butter to be around 65°F/18°C, softened but not melted and greasy.
- Vanilla – A good quality vanilla paste or vanilla extract pairs beautifully with chocolate.
- Salt – A flavor enhancer.
- Chocolate– Real melted chocolate gives it great flavor. You can use a mix of dark and milk chocolate for robust flavor. You can use white chocolate too to make white chocolate swiss meringue buttercream.
Equipment
For best results, you’ll need a stand mixer with both a whisk attachment and a paddle attachment. It is possible to do with a hand mixer and a mixing bowl but be prepared for it to take a very long time.
Method
- In a metal or heatproof bowl, add egg whites and granulated sugar.
- Whisk and warm until the sugar has dissolved
- Whisk until a meringue with stiff peaks forms.
- Add in the butter in stages and beat.
- It might look curdled initially or look like cottage cheese.
- Just keep beating the mixture until it comes together into a thick and cohesive buttercream.
- Once the mixture is thick and cohesive, beat in the melted chocolate, salt, and vanilla until thick and fluffy.
- Switch to the paddle attachment and beat on low speed for 10 minutes to remove some of the larger air bubbles in the buttercream.Now you have perfect Swiss meringue buttercream.
Notes
If the meringue is too warm before adding butter:
- The butter will melt, resulting in a soupy or runny texture.
- Solution: Chill the bowl briefly, then re-whip until smooth.
If the butter is too cold:
- The buttercream will appear curdled or lumpy.
- Solution: Gently warm the mixture by placing the bowl over warm water for a few seconds, then re-whip.
Storing and re-whipping chocolate SMBC
Store chocolate Swiss meringue buttercream in a covered bowl at room temperature for 1-2 days, as long as the room doesn’t get too warm. Store it in the fridge or freezer if your kitchen is hot until needed.
Rewhipping cold Swiss meringue buttercream
As the buttercream cools in the refrigerator, it will become hard as all the butter in there has solidified. Bring it back to room temperature and whip it to make it creamy again. You can leave it to sit out and warm up for a few hours, or you can gently warm the bowl of buttercream over a hot water bath until the buttercream edges in the bowl begin to melt.
Once the edges have melted, place the bowl back in the stand mixer and whip it for 3-5 minutes until creamy again. If the mixture appears to split and become curdled, the butter is still too cold and it will need a little more warming.
If it becomes soupy and liquid it has warmed too much, so place it back in the fridge to cool it down. Whichever way it swings, there’s a fix for it, you just need to get it at the right temperature.
Baker’s Tips
- Ensure your bowl is clean when adding the egg whites and that no yolk gets into the mixture as this can stop you from achieving stiff peaks.
- Avoid making this buttercream on hot days. If you really need to, make it in the morning when temperatures aren’t too warm yet.
- Keep whisking the egg whites as they cook over the hot water so you don’t scramble any egg whites!
- Make sure both your butter and meringue are at room temperature before beating in the butter. Room temperature butter should leave a slight indent when pressed but not be so warm that it’s greasy and melty.
FAQS
If your buttercream is too warm, it will melt and become soupy buttercream. To fix this it needs to cool down. Refrigerate the bowl of buttercream for around 10-20 minutes until the edges of buttercream in the bowl harden up. Then whip again.
It’s quite common for the mixture to split as the butter is being added in. Just keep beating it until it comes together. However it doesn’t after 10 minutes, your butter might be too cold. Warm it up gently by placing the bowl over a hot water bath until the edges begin to melt, then whip it until creamy. If it’s still curdled, melt it a little bit more and try again.
It is too cold and the butter has solidified too much. Warm it up over a hot water bath until the edges begin to melt and then whip it again until creamy.
Yes, freeze in an airtight container for up to 3 months. Warm to room temperature then beat until creamy.
You can overwhip the egg white component of the buttercream before the butter has been added. Beat them on medium-high speed to cool them down, not at high speed. If the egg whites have cooled but stiff peaks haven’t formed yet, then you can switch to high speed to achieve the stiff peaks.
Chocolate Swiss Meringue Buttercream
Ingredients
- 4 large egg whites
- 150 g granulated sugar
- 340 g unsalted butter softened to room temperature
- 230 g chocolate dark chocolate, milk chocolate or white chocolate
- 1 teaspoon vanilla paste or vanilla extract
- 1/4 teaspoon salt
Instructions
- In a clean metal bowl of a stand mixer or other heatproof bowl, add egg whites and granulated sugar.
- Balance the bowl over a pot with 1 inch of gently simmering water, ensure that the bottom of the bowl isn’t touching the water. Whisk continuously as the egg whites warm-up and keep whisking until all the sugar has dissolved or the temperature reads 160°F (71°C) on an instant-thermometer. Don’t stop stirring or some egg whites may overcook on the edges of the bowl.
- Place the bowl of cooked egg whites in your stand mixer, or add them to your stand mixer bowl, fitted with the whisk attachment and beat on medium-high speed until a meringue with stiff peaks forms and the meringue has cooled down to room temperature. When you touch the sides of the bowl they shouldn't feel warm.
- While the egg whites are beating, melt the chocolate. Place the chocolate in a microwave-proof bowl and melt it in the microwave for 20-30 seconds at a time, stirring after each time. Once about 2/3 of the chocolate has melted, remove it from the microwave and stir it to further melt it and combine it. Let the chocolate cool to room temperature (but don't let it get too cold or harden again.)
- With the mixer on medium-high speed, feed in a cube of room temperature butter at a time, allowing it to incorporate fully before adding the next cube.
- At this point, the meringue can suddenly appear split or curdled. Just keep beating the mixture until it comes together into a thick and fluffy buttercream. This can take a lot of beating so don't give up if it doesn't seem to come together – it will. You want to keep mixing it until it loses the greasy look and it's just thick and fluffy. See the notes for troubleshooting.
- Once the mixture is thick and fluffy, beat in the melted chocolate, salt, and vanilla until thick and fluffy.
- Switch to the paddle attachment and beat on low speed for 10 minutes to remove some of the larger air bubbles in the buttercream.
Notes
Swiss Meringue Buttercream Notes:
If the meringue is too warm before adding butter:- The butter will melt, resulting in a soupy or runny texture.
- Solution: Chill the bowl briefly, then re-whip until smooth.
- The buttercream will appear curdled or lumpy.
- Solution: Gently warm the mixture by placing the bowl over warm water for a few seconds, then re-whip.
HI TRIED YOUR RECIPE, IT TASTE DIVINE AND REALLY GOOD
I used callebaut chocolate callet 811 (54.5%) & salted butter which I omit the salt as well
looks amazing! Can this be used on a tiered cake?
Yup! 😀