Chocolate Swiss meringue buttercream recipe
This Chocolate Swiss Meringue Buttercream is an incredibly stable frosting, starting with a meringue base made from egg whites and granulated sugar. Butter, melted chocolate, and cocoa powder are then incorporated into the meringue, creating a velvety smooth, rich chocolate frosting that you will love.
Servings: 12 quarter cups
Equipment
- Thermometer
Ingredients
- 4 oz egg white 115 g, a smidge less than 4 large egg whites
- ¾ cup granulated sugar 135 g
- ¾ teaspoon distilled vinegar or lemon juice 4 g
- 10 oz unsalted butter room temperature, cubed or cut into thin pats, 283 g
- ½ teaspoon pure vanilla extract
- 4 oz dark chocolate 115 g
- 1 tablespoon cocoa powder dutch-processed, 7 g
- A pinch of kosher salt
Instructions
- Melt the chocolate in a heat proof bowl over a pot of simmering water just until most is melted. Continue to stir as you take it off the heat until all the chocolate is completely melted and smooth. Set aside to cool.4 oz dark chocolate
- Add egg white and sugar to a heatproof glass bowl and place it over a pot of boiling water without allowing the bottom of the bowl to touch the water, reduce heat to keep the water simmering and not boiling over. Whisk the mixture constantly until all the sugar dissolves and the mixture reaches 160°F.4 oz egg white, ¾ cup granulated sugar
- Carefully remove the bowl from the pot and wipe the bottom and side dry. Transfer the egg white mixture into your stand mixer bowl and beat with the balloon attachment on medium speed. Stream in the vinegar or lemon juice, and continue beating until stiff peak forms and the meringue is shiny and smooth.¾ teaspoon distilled vinegar or lemon juice
- Reduce mixer speed to low and slowly add the room temperature cubed butter, one cube at a time, allowing it to incorporate into the meringue before adding another.10 oz unsalted butter
- Once all the butter has been incorporated, add vanilla extract, cocoa powder, melted chocolate and a pinch of salt, beat until light and fluffy.½ teaspoon pure vanilla extract, 1 tablespoon cocoa powder, A pinch of kosher salt, 4 oz dark chocolate
Notes
- This recipe yields 3 cups of chocolate Swiss meringue buttercream, enough for 15-18 cupcakes.
- Make sure your equipment, tools and utensils are clean, dry and free of grease or the meringue may not whip up.
- Avoid gritty buttercream by making sure the sugar is completely dissolved in the egg white while heating.
- While incorporating the butter, your buttercream can look separated or curdled. Just keep beating, it will come together eventually.
- To prevent soft or runny buttercream, make sure your butter is soft but not melted, the meringue is cool and not too warm before adding the butter, and the melted chocolate is also cool and not too warm before the final step.
- Don’t be shy about beating your buttercream, enough air needs to be incorporated to get that light fluffy texture. If you underbeat your buttercream, it will taste just like butter.
- Store your chocolate buttercream at room temp for up to 24 hours, in the fridge for up to a week, and in the freezer for 2-3 months. Let it come to room temp and beat until fluffy before using.
Nutrition
Serving: 56g | Calories: 276kcal
