If you’re looking for a silky delicious chocolate frosting, this is it! Say hello to the most decadent Chocolate Swiss Meringue Buttercream Frosting.
I can’t express enough how silky this frosting is.
Swiss meringue frosting is not as sugary as American Buttercream Frosting,
and the texture is smooth…
not going to lie, I could eat it off a spoon!
Luckily I saved some for the cupcakes!
Silky and decadent yet perfectly balanced, this Chocolate Swiss Meringue Buttercream Frosting will become your next favorite topping for just about any delicious treat!
I love chocolate and meringue, so when I decided to put them together it was a match made in heaven for my taste buds. I guarantee you’ll try it once and it will become a go-to for cupcakes and even cookies.
One thing I love about this recipe is how it can be used for so many different types of sweets. I have a few that I favor with this delicious frosting, such as:
- Chocolate Red Wine Cupcakes – These light up your tastebuds, treating you to the best combo around – chocolate and red wine! Just add friends 😉
- Chocolate Frosted Cookies – Perfect for afternoon tea or coffee, or anything really! They’re so beautiful you’ll almost hate to eat them…almost.
In addition to a wide catalog of cupcake recipes, I also have decorating tips for making these little cakes shine and stand out at any birthday party or celebrations and more. By the time you’re finished reading and applying all the tips, you’ll feel like a pro.
One thing I have seen is how the word meringue causes home bakers to sweat, don’t. I have a foolproof way of making this frosting, so even someone with no experience can produce the silkiest, tastebud intriguing frosting! A double boiler is our secret weapon and a careful eye.
Grab a double boiler. This can be an actual double boiler, or something as simple as a small saucepan with boiling water, and a bowl that sits on top. The water shouldn’t touch the bottom of the bowl.
Your first step will be to melt your chocolate. You may do this in your double boiler by adding a tablespoon of butter to your chips and slowly melting them. And then set aside to cool. Or, use the microwave.
In your double boiler, over high heat add your egg whites and sugar to a clean bowl or top part of the double boiler. Stir or whisk this mixture until it reaches 160°. This is slowly cooking your egg, so it can safely be consumed. Once it is finished, remove it from the heat.
In the bowl of a mixer, place your egg white mixture and beat until stiff peaks form. Then, keep mixing until the mixture cools, this takes about 10 minutes. A good test to see if the mixture is cool enough will be the side of your bowl. If it’s cool, your mixture will be as well.
Then on medium speed add in the butter 1 tablespoon at a time. At this point, the mixture may look clumpy, separated, or look runny. Rest assured this is normal, just keep mixing. Slowly the mixture will become thick. You can do a spatula test – take a spatula and spread a little of the mix on a cutting board, if it spreads smoothly with no lumps, it’s time to taste it.
If it tastes too buttery, whip it a little longer.
If you still find your mixture is too runny, put the bowl in the fridge for 10-15 minutes. This will help solidify the fats from the butter, thus creating a thicker consistency that should spread smoothly.
Once finished, you’re ready to add your chocolate!
Add in the chocolate and cocoa, mixing on low to medium speed, until it’s combined.
What’s the best way to separate the yolk from an egg?
You can use an egg separator, or use your fingers. I like to crack the egg in half and then over a bowl pass the yolk back in forth between the shell halves until all white has drained from them into the bowl.
Is it worth buying a double boiler?
It can be! It depends on your kitchen space and how often you’ll use it! Either way, it’s always good to know that you can work with the items you have instead of having to buy a whole other tool!
What are your tips for melting chocolate in the microwave?
Yes, you can slowly heat the chocolate in the microwave in a glass microwave safe dish, use intervals of 20-30 seconds, and stir in between heating, even if the chocolate doesn’t look melted, move it around so it will heat evenly and this will prevent burning the chocolate (but chocolate is not only grainy it doesn’t taste good either)
more Swiss meringue buttercream frosting recipes:
- Mint Swiss Meringue Frosting
- Strawberry Swiss Meringue Frosting
- Coffee Swiss Meringue Frosting
- Vanilla Swiss Meringue Frosting
- Mint Swiss Meringue Frosting
Swiss meringue frosting is so silky it may become your new favorite frosting!
Now let’s talk CAKE….
The frosting recipe can be doubled to accommodate any dessert.
- 3 eggs whites (from large eggs)
- 3/4 cup granulated sugar
- 1/2 cup butter, cold
- 1/4 cup dark chocolate chip, melted and cooled (I use Ghirardelli 60% cacao chips)
- 1 tablespoon Dutch-process cocoa (or use your favorite unsweetened cocoa)
- In a double boiler, over high heat bring egg whites and sugar to160°
- (A double boiler is when you have a pan of boiling water with a bowl on top without the water touching it to gently cook the item inside, in this case, egg whites and sugar)
- Stir or whisk until the mixture reaches 160°.
- In the bowl of a mixer whip the egg white mixture to stiff peaks and keep mixing until the mixture cools, this takes about 10 minutes. The sides of the bowl shouldn't be warm if they keep mixing.
- Then on medium speed add in the butter 1 tablespoon at a time, the mixture may look clumpy, separated, or look runny, just keep mixing.
- It will then become thick and when spread with a spatula it's smooth.
- If it tastes too buttery, keep whipping it.
- If it's runny, put the bowl in the fridge for 10-15 minutes.
- Then mix more until it's thick and smooth.
- Then add in the chocolate and cocoa and mix it in on low until it's combined.