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Chocolate Swiss Meringue Buttercream

Total Time: 30 minutes
Servings: 4 cups
Calories: 209kcal
Author: Shinee
Ultra-smooth and light, chocolate Swiss meringue buttercream is not overly sweet and incredibly stable for frosting cakes, cupcakes and even macarons!
Print Recipe


  • 6 egg whites (Note 1)
  • 1 ½ cups (300g) granulated sugar
  • ½ teaspoon coarse kosher salt
  • 1 ½ cups (340g) unsalted butter at room temperature (Note 2)
  • 8 oz semi-sweet chocolate (Note 3)


  • In a small saucepan, bring a small amount of water to a boil. Reduce the heat to simmer.
  • In medium heat-proof bowl (I used my stand mixer bowl), whisk together egg whites and sugar and place it over the saucepan with simmering water. (This is a make-shift double boiler. Make sure the bottom of the top bowl doesn't touch the water.)
  • Cook the egg white mixture until sugar is completely melted and it reaches 160°F (70°C) stirring continuously, about 5 minutes. (This's my favorite thermometer!)
  • Now, remove the bowl with egg white mixture from heat. Then whisk it on medium speed for a minute, then slowly increase the speed to medium high and beat until stiff peaks form and the mixture is cool to touch, about 10 minutes. (It may take longer with a hand-mixer.)
  • Meanwhile, melt the chocolate in a microwave according to package directions. Let it cool.
  • Once the meringue reached stiff peaks, scrape the side of the bowl with a spatula and add salt.
  • Turn on the mixer on medium speed and start adding butter, one tablespoon at a time. Make sure the butter is fully incorporated before adding the next piece. (NOTE: It's normal if buttercream starts to curlde half way. Keep adding the butter!)
  • Keep whisking the buttercream until smooth, light and fluffy, about 10 minutes.
  • Now, switch to a paddle attachment and add cooled melted chocolate. Beat the buttercream until well combined, about a minute.


Yield: About 4 cups of frosting. It's enough for 3-layer 9-inch cake, or 24 cupcakes.
Make-Ahead Tip:
Chocolate Swiss meringue buttercream can be made in advance and frozen for up to 3 months, or refrigerated for up to 2 weeks. Thaw frozen buttercream on the counter overnight. Whip it before using.
Note 1: While I've had success with carton egg whites, not all brands work for meringue. But if you want to try, you'll need 210g of liquid egg whites.
Note 2: Make sure the butter isn't too soft. When you push a finger into it, the butter should dent with some resistance. 
Note 3: You may use any kind of dark chocolate. Both chocolate bar and chocolate chips will work. Please read the post above for microwave melting directions.


Calories: 209kcal | Carbohydrates: 18g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 64mg | Potassium: 69mg | Fiber: 1g | Sugar: 16g | Vitamin A: 359IU | Calcium: 10mg | Iron: 1mg