This chocolate Swiss Meringue buttercream is heavenly! One of my favorite frostings to make and use! It’s silky smooth and has the best flavors! It’s not overpoweringly sweet but instead subtly sweet, silky and buttery and it adds the perfect pop of sweetness to any dessert!
I love to frost cakes with this frosting because it’s so smooth and silky that it goes on the cake really easily. The flavor of the frosting really compliments the cake or dessert you are adding it to instead of taking away from the cake or dessert like some overly sweet American buttercream frostings can do. Below is a picture of it on my favorite Chocolate cake ever! RECIPE HERE. I’m a fan of naked cakes so I frosted this cake naked but your can definitely load your cakes with this frosting and it will taste amazing!
This recipe is a little technical to make but follow my instructions below and you will end up with a delicious frosting that everyone will love!
What you need to make this Chocolate Swiss Meringue Buttercream:
Makes enough frosting to frost a 3 layer – 8 inch cake or a 2 layer – 9 inch cake or 1 – 9 x 13 inch cake.
- 6 egg whites
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 1/2 cups unsalted butter – just firmer than room temperature
- 6 tablespoons cocoa powder
- 1/2 teaspoon instant espresso powder or pero – optional
- 1/4 teaspoon salt
Instructions
- In a metal mixing bowl that is clean, (no grease or residue or the meringue won’t whip) Add egg whites and sugar and whisk together.
- Boil a pot of water and place bowl on top of water, whisk mixture until the sugar begins to melt and dissolve and egg whites begin to heat up, you can check for this by sticking your fingers into the mixture and feeling it between the two fingers for any sugar crystals and I do mean any, if they are in there you will feel the crunch in your frosting. I also lick my finger to double check I didn’t miss any undissolved sugar crystals.
- Once dissolved, use an electric whisk or mixing bowl attachment to beat mixture for 10 -15 minutes, it will look fluffy and meringue like and it will cool down to room temperature.
- Add your slightly cooler than room temperature butter to the bowl in chunks until it is all added.
- Add your vanilla, cocoa powder, instant espresso and salt and blend until smooth.
- If the frosting is still slightly runny and doesn’t hold firm peaks, that is fine, place in the refrigerator for 10-20 minutes before using as an icing and it will firm up, you can also whip it again after refrigerating or use it straight from that point.
Chocolate Swiss Meringue Buttercream
Ingredients
- 6 egg whites
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 1/2 cups unsalted butter – just firmer than room temperature
- 6 tablespoons cocoa powder
- 1/2 teaspoons instant espresso powder or pero
- 1/4 teaspoons salt
Instructions
- In a metal mixing bowl that is clean, (no grease or residue or the meringue won’t whip) Add egg whites and sugar and whisk together.
- Boil a pot of water and place bowl on top of water, whisk mixture until the sugar begins to melt and dissolve and egg whites begin to heat up, you can check for this by sticking your fingers into the mixture and feeling it between the two fingers for any sugar crystals and I do mean any, if they are in there you will feel the crunch in your frosting. I also lick my finger to double check I didn’t miss any undissolved sugar crystals.
- Once dissolved, use an electric whisk or mixing bowl attachment to beat mixture for 10 -15 minutes, it will look fluffy and meringue like and it will cool down to room temperature.
- Add your slightly cooler than room temperature butter to the bowl in chunks until it is all added.
- Add your vanilla, cocoa powder, instant espresso and salt and blend until smooth.
- If the frosting is still slightly runny and doesn’t hold firm peaks, that is fine, place in the refrigerator for 10-20 minutes before using as an icing and it will firm up, you can also whip it again after refrigerating or use it straight from that point.