Perfect Chocolate Swiss Meringue Buttercream
This is the most velvety, smooth, delicious buttercream. This recipe comes out perfect every time. Swiss meringue buttercream is made by heating egg whites and sugar, whipping them into a glossy meringue, and then beating in softened butter. The result is silky, stable, and noticeably less sweet than traditional American buttercream.
Why You’ll Love This Recipe
- It is less sweet and heavy than American-style buttercream
- Because you dissolve your sugar completely into your egg whites you end up with the smoothest buttercream you’ve ever had.
- This recipe is simple enough for less experienced bakers, but will give your desserts a professional edge.
- It is shelf stable
Equipment Notes
A stand mixer with a whisk and paddle attachment. You will also need a sauce pan to simmer water (for a bain-marie or double boiler), so you can heat your sugar and egg whites gently before whipping them.
You will also need a sauce pan to heat your heavy cream, and a separate bowl to make a ganache.
Ingredient Notes
- Egg Whites: You should use egg whites from fresh eggs. Liquid pasteurized egg whites from a carton will not work well here. They don’t whip quite as well and you want to whip your whites to stiff peaks.
- Salt: Fine sea salt, or kosher salt works best here especially if you are going to pipe your frosting on a cake. Coarse salt will not dissolve well in your buttercream and could get stuck in your piping tips.
- Butter: softened but still cool is the best choice (around 60-65° F 16-18° C) is perfect. The slightly cold butter will cool your warm meringue and help your buttercream to come together faster.
- Extracts: I suggest using pure vanilla extract and almond extract in my vanilla buttercream. But you can omit almond extract if you don’t care for it, and I would suggest you omit it for the chocolate swiss meringue buttercream.
- Chocolate: A high quality chocolate is best here, I love Ghirardelli.
- Cream: You’ll be making a chocolate ganache to add to your buttercream. Heavy cream works best for ganache.
Chef Anne’s Pro Tip
For my Chocolate Swiss Meringue Buttercream recipe I make my plain vanilla recipe and then add 5 oz of cooled dark chocolate ganache. This makes for an incredibly silky and smooth chocolate buttercream.
My ganache recipe is here.
Sometimes swiss meringue buttercream will take a few minutes of beating to come together. To help it along be sure to whisk your egg whites/sugar until they are no longer warm. Then switch from a whisk to a paddle. Add slightly cooled butter 1 tablespoon at a time (not cold, but not super soft either).
If you’re buttercream does look slightly curdled or separated, don’t despair, this is the phase that usually comes right before it comes together. Continue to beat. You know it’s done when it is glossy and smooth. When your plain buttercream is completely done and ready to go add your cooled ganache!
The Food Science Behind This Buttercream
Heating the egg whites and sugar accomplishes several things. First, it completely dissolves the sugar, which gives swiss meringue buttercream its exceptionally smooth texture. Heat also changes the structure of the egg-white proteins so they can form a stable foam when whipped. The dissolved sugar helps stabilize that foam, giving us a strong, glossy meringue that can support all of the butter we’re about to add.
Heating the egg whites and sugar also helps to kill any harmful bacteria that might be present.
How to Make the Vanilla Swiss Meringue Buttercream
Step 1: Measure your egg whites and granulated sugar into the bowl of a stand mixer. Place your bowl over a pan of simmering water.
Step 2: While your sugar and egg whites are heating whisk continuously until it reaches a temperature of 180° F (82° C)
Chef Anne’s Pro Tip
Use an instant read thermometer to ensure that your sugar/egg whites have reached the appropriate temperature. Whisk continuously to prevent your egg whites from cooking.
Step 3: Whip your egg whites and sugar to stiff peaks. Your meringue should be stable and thick.
Step 4: Add your butter, 1 tablespoon at a time. Your buttercream might appear curdled. Switch out your whisk for your paddle and continue to beat.
Chef Anne’s Pro Tip
If your buttercream is looking very loose and almost soupy at this stage, you may have added your butter when your meringue was too warm, or your butter may have been too soft. Try sticking your bowl into the fridge for 5-10 mins or so, pull it out and continue to beat.
Step 5: When your buttercream is completely homogeneous, glossy, and smooth, it is ready. If you haven’t already, be sure to add your extracts and salt to taste.
Step 6: Make a ganache with your chocolate and cream, allow to cool and add it to your buttercream
Chef Anne’s Pro Tip
You can add more than 5 oz of chocolate here. If you want it a little less chocolatey or a little more add accordingly. Don’t be afraid to play with the amounts.
How to Store Chocolate Swiss Meringue Buttercream
This buttercream can sit out for up to 24 hours. If you are making this ahead of time, place in a bowl covered in plastic wrap, and place in the fridge. It will last in the fridge for up to 5 days.
This buttercream freezes very well and will last for up to 3 weeks in the freezer. When you’re ready to use, pull it out and allow to thaw on the counter for a couple of hours. Then beat it in your stand mixer to make it smooth again.
Frequently Asked Questions
Why has my buttercream curdled?
You just haven’t beat your buttercream enough! Switch your whisk to a paddle and continue to beat.
My buttercream looks loose and is kind of soft and soupy?
It is possible that your meringue was too warm when you added your butter. Or your butter was a little too warm. I remedy this by placing my bowl of buttercream in the fridge for 5-10 minutes, and then try beating it some more.
What temperature should my butter be?
Between 60-65° F or 16-18° C is ideal. It will be slightly soft when you press it but will feel cool.
Chocolate Swiss Meringue Buttercream
Equipment
- 1 Stand mixer
- 1 paddle attachment
- 1 whisk attachment
Ingredients
- 4.5 oz egg whites
- 7.5 oz granulated sugar
- 12 oz butter (3 sticks)
- 1 tsp vanilla extract
- 1/2 tsp salt
- 5 oz ganache (cooled so that it's no longer warm)
Instructions
- Heat your 4.5 oz (128 grams) egg whites and 7.5 oz (213 grams) white granulated sugar over a saucepan filled with simmering water.
- Whisk consistently until your eggs and sugar reach 180℉ or 82℃.
- Using your whisk attachment, whip your egg whites and sugar until you reach stiff peaks and until your meringue is no longer warm.
- Switch to a paddle attachment. Add your 12 oz (340 grams or 3 sticks) unsalted butter 1 tablespoon at a time.
- Continue to beat until your buttercream is smooth and glossy.
- Add 1 tsp vanilla extract and 1 tsp salt to buttercream.
- Add 5 oz of your slightly cooled ganache (It should be warm enough that you can easily add it, but not hot)
- Continue to beat your buttercream until no chocolate streaks remain.