Description
This decadent Chocolate Swiss Meringue Buttercream is a smooth, creamy frosting made by whipping heated egg whites and sugar into a glossy meringue, then gradually incorporating butter and melted semi-sweet chocolate. Perfect for frosting cakes and cupcakes, it offers a rich chocolate flavor with a silky texture that melts in your mouth.
Ingredients
Egg Whites and Sugar
- 150 g (about ⅔ cup) egg whites – from 5 to 6 large eggs
- 150 g (¾ cup) granulated sugar
Buttercream
- 300 g (1⅓ cups) unsalted butter – softened but still cool
- 150 g (5 oz) semi-sweet chocolate – melted and cooled
- 2 tsp vanilla bean paste
- 1 pinch fine salt
Instructions
- Heat Egg White Mixture: 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. Test by rubbing a little between your fingers to ensure it feels smooth.
- Whip to Meringue: Transfer the hot 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. This creates the Swiss meringue base.
- Add Butter: Reduce mixer speed to medium and gradually add the softened butter. The mixture may appear curdled initially, but keep mixing until it comes together into a smooth, creamy buttercream.
- Incorporate Chocolate: Once smooth, pour in the melted and cooled semi-sweet chocolate. Mix until fully incorporated and the buttercream is uniform in color.
- Finish and De-bubble: Add vanilla bean paste and a pinch of fine salt, then mix briefly. If needed, switch to the paddle attachment and mix on low speed for 1–2 minutes to remove air bubbles for a perfect texture.
Notes
- Ensure the butter is softened but still cool to avoid melting the meringue prematurely.
- Use a candy thermometer to accurately measure the temperature of the egg white mixture.
- The buttercream may look curdled when adding butter; don’t worry, keep mixing and it will smooth out.
- For best results, use high-quality semi-sweet chocolate for a rich flavor.
- Store any leftover buttercream in an airtight container in the refrigerator and bring to room temperature before re-whipping to use again.
