If I had to pick my favorite buttercream, this would be it! The meringue base makes this buttercream taste significantly less sweet than other buttercream options. The chocolate flavor combined with the light, airy texture of the Swiss meringue base make for a silky smooth buttercream that is the perfect pairing for so many desserts!

I made a video for my YouTube channel containing this recipe as well as my Easy and Incredible Caramel! You can check it out here:

Ingredients:

• 1 1/2 cups granulated sugar
• 6 large egg whites
• 4-5 sticks (2 – 2 1/2 cups) unsalted butter
• 12 ounces (about 2 cups) semi-sweet or bittersweet chocolate chips
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

Directions:

1. Add the granulated sugar and egg whites to a large mixing bowl. Place the bowl over a saucepan with about 1 to 2 inches of boiling water. Whisk this mixture constantly until all of the sugar has dissolved in the egg whites.*
2. Transfer the mixture to the bowl of a stand mixer fitted with a whisk attachment. Whip the mixture on a medium or medium-high speed until the meringue achieves stiff peaks. Periodically scrape down the sides of the bowl to make sure that all of the meringue is getting whipped to stiff peaks.
3. Swap the whisk attachment for the paddle attachment. On a low speed, slowly start to add the room temperature unsalted butter in increments of about 2 tablespoons at a time.**
4. Once all of your butter is added, increase the speed to medium and let it thicken, about 2-3 minutes. Turn off the mixer while preparing for the next step.
5. Add the semi-sweet or bittersweet chocolate chips to a heat-safe bowl. Microwave in increments of approximately 15-30 seconds and stir in between each heating. Once the chocolate is fully melted, turn the mixer speed to low and slowly drizzle the melted chocolate into the buttercream.***
6. After all of the chocolate has been added and thoroughly mixed into the buttercream, add 1 teaspoon of vanilla extract and 1/8 teaspoon of salt. Once everything is thoroughly combined, your super yummy buttercream is ready to adorn some delicious desserts.

Notes:

• *To double check that all of the sugar is dissolved, quickly dip your clean index finger into the sugar mixture and rub it between your finger and thumb. If you feel any pieces of sugar, then place it back over the pot of boiling water until all granules of sugar are dissolved.
• **For lighter, thinner buttercream, add a total of 4 sticks of butter. For thicker buttercream, add a total of 5 sticks of butter.
• ***I recommend doing this while the chocolate is still warm because I have added the chocolate when it is cooled, and it solidifies quickly and turns into small chocolate pieces rather than properly mixing into the buttercream.

Silky, Smooth Chocolate Swiss Meringue Buttercream

Recipe by Carly PrestonCourse: DessertDifficulty: Easy

Prep time

10

minutes

Total time

30

minutes

Ingredients

• 1 1/2 cups granulated sugar

• 6 large egg whites

• 4-5 sticks unsalted butter

• 12 ounces (about 2 cups) semi-sweet or bittersweet chocolate chips

• 1 teaspoon vanilla extract

• 1/8 teaspoon salt

Directions

• Add the granulated sugar and egg whites to a large mixing bowl. Place the bowl over a saucepan with about 1 to 2 inches of boiling water. Whisk this mixture constantly until all of the sugar has dissolved in the egg whites.*
• Transfer the mixture to the bowl of a stand mixer fitted with a whisk attachment. Whip the mixture on a medium or medium-high speed until the meringue achieves stiff peaks. Periodically scrape down the sides of the bowl to make sure that all of the meringue is getting whipped to stiff peaks.
• Swap the whisk attachment for the paddle attachment. On a low speed, slowly start to add the room temperature unsalted butter in increments of about 2 tablespoons at a time.**
• Once all of your butter is added, increase the speed to medium and let it thicken, about 2-3 minutes. Turn off the mixer while preparing for the next step.
• Add the semi-sweet or bittersweet chocolate chips to a heat-safe bowl. Microwave in increments of approximately 15-30 seconds and stir in between each heating. Once the chocolate is fully melted, turn the mixer speed to low and slowly drizzle the melted chocolate into the buttercream.***
• After all of the chocolate has been added and thoroughly mixed into the buttercream, add 1 teaspoon of vanilla extract and 1/8 teaspoon of salt. Once everything is thoroughly combined, your super yummy buttercream is ready to adorn some delicious desserts.

Notes

• *To double check that all of the sugar is dissolved, quickly dip your clean index finger into the sugar mixture and rub it between your finger and thumb. If you feel any pieces of sugar, then place it back over the pot of boiling water until all granules of sugar are dissolved.
• **For lighter, thinner buttercream, add a total of 4 sticks of butter. For thicker buttercream, add a total of 5 sticks of butter.
• ***I recommend doing this while the chocolate is still warm because I have added the chocolate when it is cooled, and it solidifies quickly and turns into small chocolate pieces rather than properly mixing into the buttercream.

Thank you so much for checking out this post! Let me know in the comments below how you enjoyed this buttercream recipes and for what kind of baking projects you’ve used it!