Ultra smooth, creamy, and perfectly sweet, this Chocolate Swiss Meringue Buttercream is quite possibly the BEST frosting you'll ever taste! Step by step photos AND how-to video below! Download my free Buttercream guide here!
Course Dessert
Cuisine American
Prep Time 25 minutesminutes
Cook Time 5 minutesminutes
Total Time 30 minutesminutes
Servings 1recipe is enough frosting for a 2-layer cake or 24 cupcakes
3sticks (340 grams) unsalted butter, cut into 12 pieces and at room temperature
12ounces(340 grams) semisweet chocolate, melted and cooled to room temperature
1teaspoonvanilla extract
Instructions
Combine the sugar, egg whites, and salt in the bowl of a stand mixer. Set bowl over a saucepan filled with 1-inch of gently simmering water. Whisking gently and constantly, heat mixture until sugar is dissolved and mixture is slightly thickened and foamy and registers 150°F on a candy thermometer or a digital thermometer, about 3 minutes.
Fit stand mixer with whisk attachment and beat the egg white mixture on medium speed until slightly cooled and thickened, about 2 minutes. Add the butter, 1 piece at a time, until smooth and creamy. If the mixture looks curdled, that’s okay. Just keep beating until it becomes smooth. This may take several minutes. If the butter becomes too warm and greasy, refrigerate the bowl for 10 to 15 minutes then continue to beat until smooth.
Add chocolate and vanilla and mix until combined. Increase speed to medium-high and beat until light, fluffy, and well combined, about 30 seconds, scraping down the sides of the bowl as necessary.
Make Ahead:
Frosting can be made 1 day ahead of time and stored in an airtight container in the fridge. Let come to room temperature and beat on low with a paddle attachment until creamy. If frosting appears runny or curdled, microwave about 1/4 cup for 5-10 seconds, then mix back into bowl and beat on medium-high until smooth.
Alternatively, freeze the frosting in a ziptop bag or airtight container for up to 1 month. Defrost in the fridge overnight, then let come to room temperature before whipping in the stand mixer on low until light and smooth.