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Chocolate Swiss Meringue Buttercream – Sugar Spun Run

My chocolate Swiss Meringue Buttercream recipe makes use of actual melted chocolate for one of the best taste! This chocolate frosting has a sensational silky texture and is ideal for individuals who want frosting that’s not too candy. Recipe features a how-to video!

chocolate frosted yellow cupcake beneath a cake stand of more cupcakes

Completely Candy Chocolate Frosting

In search of a pipeable, versatile chocolate frosting that’s not too candy? This chocolate swiss meringue buttercream is the reply! It’s silky clean, buttery, and has a definite chocolate taste (due to melted chocolate moderately than cocoa powder!). At this time I’m pairing it with cupcakes produced from my yellow cake recipe (coming very quickly!), and it’s merely gorgeous.

I believed creating this recipe could be so simple as including cocoa powder to my basic Swiss meringue buttercream (like with my chocolate buttercream), however not so. After many makes an attempt, I discovered that as a way to obtain a wealthy, distinct chocolate taste, we have to use melted chocolate (and a darkish, excessive proportion cacao chocolate at that!). A number of different modifications had been so as as effectively, together with growing the salt and reducing the egg whites to get the feel and taste simply proper. 

Swiss meringue buttercream is a little more tough than American buttercream, so I’m together with plenty of ideas that will help you have success. I extremely suggest watching the video first, particularly if that is your first time making a meringue!

What You Want

overhead view of ingredients including butter, chocolate bars, eggs, vanilla, salt, and sugar

Simply six substances come collectively to make this fabulous chocolate frosting. Listed here are the vital ones:

  • Egg whites. I don’t suggest utilizing the egg whites that are available a carton; these are inclined to have blended outcomes and gained’t persistently whip to stiff peaks.
  • Granulated sugar. Not like most chocolate frostings, my chocolate Swiss meringue buttercream makes use of granulated sugar as an alternative of powdered or confectioner’s sugar. You’ll wish to be sure the sugar absolutely dissolves into the egg whites whereas it’s cooking; simply rub a small quantity between your fingers and ensure you don’t really feel any grit to verify it’s all dissolved.
  • Unsalted butter. Use unsalted butter! In the event you use salted butter, your frosting might be too salty (even for those who had been to omit the salt!). Ensure your butter is softened; it shouldn’t be chilly, however it additionally shouldn’t be melty. When you’ve got an instant-read thermometer helpful, use it and search for a temp of about 60 levels Fahrenheit.
  • Chocolate. Use a darkish or bittersweet chocolate with a excessive cacao proportion. Bars are greatest moderately than chocolate chips, although chips will work in a pinch too. I don’t like to make use of semisweet chocolate; I feel it makes this frosting too candy.

SAM’S TIP: In case you are in search of a approach to make use of up your egg yolks, I’ve many recipes that use this actual quantity, together with: eclair cake, coconut cream pie, lemon pie, banana cream pie, chocolate pie, and cream puffs.

Keep in mind, that is simply an summary of the substances I used and why. For the total recipe please scroll right down to the underside of the put up!

How you can Make Chocolate Swiss Meringue Buttercream

collage of four photos showing meringue being prepared and combined with melted chocolate
  1. Whisk collectively the sugar, egg whites, and salt in a double boiler till the sugar dissolves utterly (combination shouldn’t be gritty if a small bit is rubbed between your fingers).
  2. Connect your bowl to a stand mixer and beat the meringue till it reaches stiff peaks.
  3. Let the meringue cool utterly, then add in butter one tablespoon at a time (don’t add the following Tablespoon till the earlier one has been utterly integrated).
  4. Drizzle in your (cooled!) melted chocolate, then stir within the vanilla extract. Use as desired.

SAM’S TIP: You’ll know your meringue has reached stiff peaks when it holds its form (doesn’t flip over or fall) when the whisk is lifted out of the bowl. For a visible, try my meringue cookies put up or the video within the recipe card.

overhead view of a round cake frosted with chocolate frosting


Swiss meringue buttercream is vulnerable to temperature and might curdle if it will get too cool or develop into soupy if it will get too heat. Right here’s easy methods to stop this from taking place:

  • Don’t add your butter till the meringue has utterly cooled. Really feel the underside or sides of the bowl, it mustn’t really feel heat to the contact.
  • Ensuring your butter just isn’t too heat or chilly once you add it (~60F is right).
  • Preserve beating your frosting till all the butter is added; typically it will probably curdle when the butter is launched however comes again along with a great combine!
  • In case your buttercream simply isn’t coming again collectively, attempt putting it within the fridge for a couple of minutes earlier than beating once more.
  • Ensure your chocolate is clean and melted however NOT heat earlier than including it (stir it periodically to make sure even temperature all through and, once more, really feel the underside of the bowl and ensure it isn’t heat).
  • In case your buttercream has became a whole mess, try this information on rescuing Swiss Meringue Buttercream from Critical Eats!
three yellow cupcakes topped with piped chocolate swiss meringue buttercream on a cake stand

Ceaselessly Requested Questions

Can’t I simply add cocoa to common Swiss meringue buttercream?

I attempted this methodology however wasn’t pleased with the outcomes, the flavour was flat and never almost as chocolatey appropriately. Utilizing melted chocolate imparts one of the best chocolate taste and texture, and that’s what I like to recommend.

Why is my Swiss meringue buttercream runny?

It seems like your frosting could be too heat. This may stem from a number of points; try my troubleshooting part above for assist.

Are you able to freeze chocolate Swiss meringue buttercream?

Sure! This chocolate frosting will freeze effectively for as much as 3 months. You’ll have to thaw it to room temperature earlier than whipping it again to the correct texture.

yellow cupcakes topped with chocolate frosting on a cake stand and countertop

In the event you plan to frost your cupcakes as generously as I did right here, you’ll solely be capable of cowl about 12. In the event you do a extra acceptable quantity (in response to some 😉), you’ll be able to cowl 24.

Take pleasure in!

Let’s bake collectively! I’ll be strolling you thru all of the steps in my written recipe and video under! In the event you do this recipe, remember to tag me on Instagram, and you may as well discover me on YouTube and Fb

three yellow cupcakes topped with piped chocolate swiss meringue buttercream on a cake stand

Chocolate Swiss Meringue Buttercream

My chocolate Swiss meringue buttercream recipe makes use of actual melted chocolate for one of the best taste! This chocolate frosting has a sensational silky texture and is ideal for individuals who want frosting that is not too candy. Recipe features a how-to video!


Course: Frosting

Delicacies: American

Prep Time: 20 minutes

Cook dinner Time: 7 minutes

Complete Time: 27 minutes

Servings: 6 cups

Energy: 1057kcal

Stop your display screen from going darkish


  • Earlier than you start: It might be useful to observe the video above earlier than starting when you’ve got by no means made a meringue buttercream earlier than. Additionally, be sure all your bowls and instruments are clear, dry, and grease-free!

  • Arrange your double boiler: Chances are you’ll use a double boiler, a medium-sized saucepan with a bowl that matches snugly in with out touching the underside or, my choice, a metallic stand mixer bowl that matches snugly in a medium-sized saucepan with out touching the underside.

  • Within the bowl of your double boiler, whisk collectively granulated sugar, egg whites (be sure there’s no yolk blended in!) and salt till utterly mixed.

  • Fill a medium-sized saucepan with about 1 ½” of water and ensure your egg whites bowl rests within the saucepan with out touching the water. Take away bowl, flip stovetop warmth to medium, and produce water to a simmer.

  • As soon as simmering, place bowl on the saucepan and whisk the contents always till the sugar is dissolved and/or the combination reaches at the very least 160F (71C). To check if the sugar is dissolved, take a small drop of the combination and rub it between your fingers, it ought to really feel clean and never gritty.

  • Take away the bowl and wipe the underside dry. If utilizing a double boiler bowl, switch to the bowl of a stand mixer, and if utilizing a stand mixer bowl connect to your stand mixer now. Match mixer with a whisk attachment and start to beat the combination on medium velocity. Slowly improve velocity to excessive and beat till meringue is thick and shiny and considerably elevated in quantity and you’ve got reached stiff peaks (that means the height that varieties once you raise the beater out of the combination holds its form and doesn’t fold over or fall again in on itself). This may take roughly 8 minutes, in the meantime, soften your chocolate:

  • Place chopped chocolate in a microwave protected bowl and soften in 20-second intervals, stirring effectively in between, till chocolate is totally clean and melted. Put aside.

  • As soon as your meringue has reached stiff peaks, swap the whisk attachment for a paddle attachment. Ensure the combination is cooled to room temperature; the skin of the bowl mustn’t really feel heat anyplace you contact it.

  • Set mixer velocity to medium and add butter, one Tablespoon at a time, not including the following Tablespoon till the earlier one is totally blended into the meringue.

  • As soon as butter has all been added, examine your chocolate temperature. It ought to nonetheless be clean and melted however mustn’t really feel heat to the contact. As soon as it meets this standards, slowly drizzle it into your buttercream with mixer on low-speed.

  • Stir in vanilla extract, scrape the edges and backside of the bowl, and stir briefly to make sure all the pieces is effectively integrated.

  • Use as desired over muffins or cupcakes.


Stand mixer/electrical mixer

You may make this recipe with no stand mixer, you will want an electrical mixer although and it is going to be fairly an arm exercise as you’ll spend a substantial amount of time mixing on excessive velocity.

Egg whites

For greatest outcomes, use recent egg whites. I’ve had readers report blended outcomes utilizing carton egg whites, they aren’t assured to whip correctly and whipping to stiff peaks is important for this frosting recipe.

Storing/Making prematurely

Frosting could also be saved at room temperature for as much as 48 hours. It might be made a number of days prematurely of utilizing and saved in an hermetic container with a bit of plastic wrap instantly towards the floor. The frosting might want to come to room temperature once more (this will take fairly a very long time relying on the heat of your kitchen) and be re-whipped with the paddle attachment of the mixer earlier than utilizing


This recipe yields roughly 6 cups of frosting, which I’ve discovered to be sufficient to frost 24 cupcakes, and sufficient to generously frost a 8” or 9” 2 layer cake, a 13×9 cake.


Serving: 1cup | Energy: 1057kcal | Carbohydrates: 82g | Protein: 8g | Fats: 79g | Saturated Fats: 55g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 16g | Trans Fats: 2g | Ldl cholesterol: 163mg | Sodium: 305mg | Potassium: 420mg | Fiber: 2g | Sugar: 70g | Vitamin A: 1897IU | Vitamin C: 0.3mg | Calcium: 192mg | Iron: 1mg

Dietary data is predicated on third-party calculations and needs to be thought-about an estimate solely. Precise dietary content material will range based mostly upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.


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