This chocolate meringue buttercream from Switzerland has a silky, melt-in-the-mouth texture, a balanced, not-too-sweet flavor and is wonderful on cakes. You can even make it days in advance and store it in the fridge or freeze it for months. It’s frosting perfection.
I freely admit that American Buttercream and I are not best friends. i want to like it I tried really hard, but it’s just too cute for my grumpy nature.
Swiss meringue buttercream, on the other hand, is light, luxurious, easy to make, and perfectly spreadable. It’s a lot less sweet than American buttercream and has an irresistible silky texture. I used it to glaze this chocolate layered cake – a crowd favorite in my family.
This chocolate version of Swiss meringue buttercream is easy to make, more stable than American buttercream and stores well. You can fully glaze a cake days in advance, refrigerate and bring to room temperature just before serving for a beautiful result every time!
This frosting is for the chocolate-loving planners among us.
What is Swiss meringue buttercream?
Swiss meringue buttercream has an egg white and sugar base that is heated to 160°F over a double boiler (a bowl set over a saucepan of simmering water). The combination is then whipped at high speed while adding a tablespoon of butter at a time. Finally fold in the chocolate. Dead easy.
Heating the egg whites reduces the risk of harmful bacteria from uncooked egg whites while also dissolving the sugar. Combine that with the fat from the butter, and you have the telltale silky mouthfeel of Swiss meringue buttercream.
Yes, Swiss meringue buttercream is safe. For this recipe, beat the egg whites in a bowl over boiling water until they reach 160F. This eliminates any risk of salmonella.
Ways to customize this recipe
When writing this recipe, I used different amounts and different types of chocolate. I’ve tried both semisweet and bittersweet chocolate. I have also made batches of 8oz, 10oz and 12oz chocolate. I ended up landing on 10 ounces of bittersweet chocolate.
For me, 10 ounces of bittersweet chocolate gave me the perfect balance of flavors while still delivering that silky Swiss meringue buttercream texture. All of this to say: if you want to mix it up, feel free to play around with the chocolate ratios a bit.
If you want an even richer buttercream, you can add up to an additional 1/4 cup of butter.
Troubleshooting Swiss meringue buttercream
Why is my buttercream grainy?
If your chocolate meringue buttercream is grainy, it’s probably one of two things. First, you didn’t dissolve the sugar well enough while beating the eggs and sugar over the water bath, or you cooled your chocolate a bit too much.
- How to prevent grainy buttercream: Dip your index finger into the heated egg white and sugar mixture. Rub it between your finger and thumb. If you feel some graininess, keep beating and test again in a few minutes. It should feel perfectly smooth.
- Check the sides of the bowl: When whipping, it’s not uncommon for a few small grains of sugar to stick to the sides of the bowl. Use a spatula to work it into the mixture.
- Overcooled Chocolate: You may have over-chilled your chocolate and small specks of chocolate may appear as the chilled chocolate folds into the cool mixture of whipped egg whites and sugar.
Why is my Swiss Buttercream too fluffy?
You’ve just whisked in all that delicious butter and folded in the melted chocolate just to have a limp frosting. No panic! The egg whites were probably still a little warm when you started adding the butter.
- Put the frosting in the fridge Let cool for about 20 minutes, then beat again. It might look a little lumpy, but just keep going. You’ll probably have to whip it again for about five minutes.
Can You Squirt Swiss Meringue Buttercream?
Absolutely!!! Squirt this homemade Swiss meringue buttercream into all the swoops and swirls your heart desires.
How long does Swiss meringue buttercream keep at room temperature?
I’m guessing you don’t plan on leaving that cake on the counter for days. You probably just want to know if you can take the cake out of the fridge in the morning because you need room for all that other party food. The answer to this question is, “Yes, you can!” It can stand at room temperature all day.
Can I make Swiss meringue buttercream ahead of time?
Yes you can! Feel free to set yourself up for success by making this frosting up to four days ahead and storing it, covered, in the fridge. You’ll need to whip it again to loosen it up before frosting your cakes.
Can You Freeze Swiss Meringue Buttercream?
made icing, then your plans changed? Do not worry! Swiss meringue buttercream freezes beautifully. Put it in the freezer for up to three months. I’ve seen people say it has a shelf life of up to six months, but my personal experience has maxed out at three months.
Thaw completely in the fridge and whip again before icing.
Need more icing in your life? We get it!
- Vegan Chocolate Frosting
- Easy Vanilla Buttercream
- Extra rich chocolate icing
- Cream Cheese Frosting
- Swiss meringue frosting
Swiss chocolate meringue buttercream
ingredients
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5 egg white
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1 3/4 cup (367G) granulated sugar
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1 1/2 Cup (3 sticks) unsalted buttersoftened
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10 ounces bittersweet chocolatemelted
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1 teaspoon vanilla extract
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1/4 teaspoon kosher salt
special equipment
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blender
method
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Melt chocolate:
In a medium saucepan over low heat, add the chopped chocolate, stirring every 30 to 60 seconds to prevent burning and to melt evenly. This should take around 8 minutes.
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Heat eggs and sugar:
In a small saucepan, add 3 inches of water and place the pan over medium-high heat. Bring the water to a simmer. In a large metal or glass bowl (I just use the bowl from my stand mixer), combine the egg whites and sugar. Set it over the pan of simmering water.
Make sure the bottom of the bowl doesn’t touch the water. You just want the steam to gently warm it up.
Stir continuously until the sugar is completely dissolved. It turns from thick and gelatinous to greyish-white and eventually thickens to white and slightly foamy.
Check if the sugar has dissolved by dipping your finger into the egg mixture and rubbing between your finger and thumb. If it feels smooth and silky, it’s done.
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Beat the egg whites and sugar until stiff:
Remove the bowl from the heat and beat the mixture on high speed until completely cooled. This takes about 10 to 12 minutes. When the mixture is ready, it will look like marshmallow fluff.
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Add the salt and extract:
While the mixture is beating, add the salt and extract.
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Beat in butter:
Add the butter one tablespoon at a time until incorporated. The mixture looks shiny and turns slightly yellow, then bunches up again.
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Add chocolate:
Fold the melted chocolate into the egg white mixture until incorporated. Then whip it on high for about 3 to 4 more minutes. The mixture should look thick and fluffy and the whisk will leave lines in it.
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Glaze your cake:
Frost your cake as you see fit. Use the back of a spoon to create swoops and swirls, or transfer to a piping bag for cupcakes or to decorate the cake.
| nutritional information (per serving) | |
|---|---|
| 361 | calories |
| 27g | Fat |
| 28g | carbohydrates |
| 4g | protein |
