Food & Cooking Recipes Dessert & Treats Recipes Chocolate Swiss Meringue Buttercream Frosting 5.0 (1) This not-too-sweet frosting is simple to make and decorate with. Close Credit: Yuki Sugiura Prep Time: 30 mins Cook Time: 5 mins Total Time: 35 mins Servings: 16 to 20 Yield: Makes 6 1/4 cups (enough to frost one 9-inch layer cake) Jump to recipe Our recipe for chocolate Swiss meringue buttercream yields a creamy, stable frosting full of chocolate flavor. Swiss meringue is our favorite type of buttercream frosting because it holds its shape so well and has such a delicious sweet and buttery flavor. To make this chocolatey version, you whip up a Swiss meringue, which differs from other types of meringue because the egg white-sugar mixture is cooked on the stovetop before being whipped into stiff peaks. From there, you’ll beat in unsalted butter bit by bit until well incorporated, then add melted and cooled bittersweet chocolate. Thanks to a generous amount of butter, this frosting is not overly sweet and is easy to spread, pipe, and decorate with. Use it to top cakes, decorate cupcakes, or spread inside whoopie pies. Ingredients for Chocolate Swiss Meringue Buttercream Frosting Egg whites: You'll need five egg whites for this recipe. For ease, separate the eggs when they're cold using an egg separator, two shells, or your fingers. It's important to do this carefully and make sure that not even a drop of yolk makes it into the whites as this can prevent them from whipping up properly. Granulated sugar: Be sure to use granulated sugar, not confectioners' sugar, for this recipe. You'll cook it with the egg whites on the stove until the sugar is dissolved, then will whip the mixture to stiff peaks while still warm. Unsalted butter: We call for unsalted butter not salted for this recipe (and most of our recipes) as salted butter can give an overly salty taste and risk throwing off the flavor of the frosting. For best results, add it to the egg-white mixture while it's just slightly colder than room temperature (about 60 degrees Fahrenheit). Bittersweet chocolate: You'll need 9 ounces of melted and cooled bittersweet chocolate for this recipe. To melt it, use a double boiler or a heatproof bowl set over a pot of simmering water—just be careful that no water makes its way into the bowl, which can cause the chocolate to seize up. Alternatively, melt chocolate in the microwave in 30-second intervals, stirring well between each one, until smooth. Even a smudge of grease on your mixing bowl or whisk can affect the egg whites' ability to whip up. To be extra safe, wipe down your bowl and tools with lemon juice or white vinegar before beginning. Directions Whisk egg whites and sugar; heat gently: Whisk together sugar and egg whites in a heatproof mixing bowl. Place over a pot of simmering water; whisk constantly until sugar is completely dissolved, 2 to 3 minutes. Remove from heat. Whip egg white mixture until cool: With an electric mixer, whisk on high speed until cool (test by touching bottom of bowl), 7 to 10 minutes. Tip At this point, mixture should be fluffy and glossy with stiff peaks. Note that this will take longer if using a hand-mixer rather than a stand-mixer. Beat in butter, followed by chocolate: Change to the paddle attachment. With mixer on medium-high speed, add butter, 2 tablespoons at a time, until combined. Beat in chocolate. Storage This chocolate Swiss meringue buttercream can be stored in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. It can also be frozen for up to three months. If freezing, let frosting come to room temperature, then beat it until smooth and creamy. More Frosting Recipes to Try: Our Favorite Cream Cheese Frosting Vanilla Frosting Chocolate Ganache Frosting Vegan Chocolate-Ganache Frosting Milk Chocolate Frosting Marshmallow Frosting Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.