Chocolate Swiss Meringue Buttercream

Chocolate Swiss Meringue Buttercream

Out of all the buttercreams out there (and there are lots!) Swiss Meringue Buttercream is my absolute favourite.

The traditional American buttercream made with powdered sugar is great. It’s very stable, can stay out at room temperature for a long time, it’s easy to make, it’s easy to adjust consistency/correct errors. It’s a delight to make with your kids as a fun baking project. Lots of good things. However, it’s hard to control the sweetness level. Since the stability and texture of the buttercream comes from the powdered sugar – you can’t really make it less sweet.

Swiss meringue buttercream, on the other hand, is thickened with a meringue made from pasteurized (on the stovetop) egg whites and sugar. You can control the sweetness level by adjusting the amount of sugar you use in your meringue. On top of that – it’s so tasty. The texture is so velvety and smooth. It’s simply the king of all buttercreams.

But it’s definitely harder and more time consuming to make. I’m sharing my recipe for Chocolate Swiss Meringue buttercream with all my tips and tricks, trying to make it as foolproof and easy to make as possible, so that you can enjoy this out of this world buttercream in the comfort of your own home.

CategoryDifficultyIntermediate

Yields24 Servings

 6 egg whites
 1 ½ cup sugar; you can decrease this to 1 1/4 cups if you want
 1 tsp kosher salt
 4 sticks of butter
 1 tsp vanilla
 12 oz dark chocolate, or 10 ounces semisweet chocolate, chopped (see note)

1

To start - place your chocolate in a heat-safe bowl over a pot of gently simmering water. Stir it with a rubber spatula until it fully melts. Remove from heat and allow to cool fully before adding it to the buttercream in step 5.

2

Place egg whites, sugar and salt in the bowl of your stand mixer. Bring a pot of water to a simmer and place your bowl over the pot. Ensure that your bowl is not touching the bottom of your pan and not touching the simmering water. Mix your egg mixture with a rubber spatula over the simmering water for about 10-12 minutes. You don't need to whip the mixture at this point. The goal of this step is to fully cook the eggs and ensure they are safe. You are looking to cook your eggs to the temperature of somewhere between 170-185. I usually aim for 175 to be sure the eggs are fully cooked. You sugar should look fully dissolved.

3

Move your egg mixture to the mixer and beat it on high for about 8-10 minutes - until it's cooled and stiff peaks have formed. Touch the bowl to be sure it's no longer warm.

4

Start adding your butter one tablespoon at a time with the mixer still running on high. If it looks like it may not work or not come together, don't worry, just keep adding and beating it. Reduce the speed to low and add vanilla.

5

Add your melted cooled chocolate and continue beating on medium high. Stop and scrape the sides of your bowl and beat for another minute or so until smooth.

6

NOTE:
The amount of chocolate to add to the buttercream is very subjective. Some recipes on the internet add as little as 5 ounces. I like to add about 12 ounces if using dark chocolate, or about 10 ounces if using semisweet chocolate. Find the ratio that works for you.

Ingredients

 6 egg whites
 1 ½ cup sugar; you can decrease this to 1 1/4 cups if you want
 1 tsp kosher salt
 4 sticks of butter
 1 tsp vanilla
 12 oz dark chocolate, or 10 ounces semisweet chocolate, chopped (see note)

Directions

1

To start - place your chocolate in a heat-safe bowl over a pot of gently simmering water. Stir it with a rubber spatula until it fully melts. Remove from heat and allow to cool fully before adding it to the buttercream in step 5.

2

Place egg whites, sugar and salt in the bowl of your stand mixer. Bring a pot of water to a simmer and place your bowl over the pot. Ensure that your bowl is not touching the bottom of your pan and not touching the simmering water. Mix your egg mixture with a rubber spatula over the simmering water for about 10-12 minutes. You don't need to whip the mixture at this point. The goal of this step is to fully cook the eggs and ensure they are safe. You are looking to cook your eggs to the temperature of somewhere between 170-185. I usually aim for 175 to be sure the eggs are fully cooked. You sugar should look fully dissolved.

3

Move your egg mixture to the mixer and beat it on high for about 8-10 minutes - until it's cooled and stiff peaks have formed. Touch the bowl to be sure it's no longer warm.

4

Start adding your butter one tablespoon at a time with the mixer still running on high. If it looks like it may not work or not come together, don't worry, just keep adding and beating it. Reduce the speed to low and add vanilla.

5

Add your melted cooled chocolate and continue beating on medium high. Stop and scrape the sides of your bowl and beat for another minute or so until smooth.

6

NOTE:
The amount of chocolate to add to the buttercream is very subjective. Some recipes on the internet add as little as 5 ounces. I like to add about 12 ounces if using dark chocolate, or about 10 ounces if using semisweet chocolate. Find the ratio that works for you.

Swiss Meringue Buttercream
Leave a reply

Your email address will not be published.