Chocolate swiss meringue buttercream is known for its soft and spreadable texture and also great for piping as it is a sturdy buttercream that holds its shape really well. an added advantage is, it is also very buttery and perfect for cupcakes or cakes.
My chocolate cake and chocolate cupcake recipes are both not very sweet and have a dark rich brown colour, this buttercream is perfect for my recipes because this tends to be a bit on the sweet side which means it blends perfectly well with my recipes.
The downside of this recipe is its highly technical and requires a thermometer. But don’t worry I got you covered because this step by step recipe is going to make your life easy. But if you don’t have a thermometer or would like to attempt something simpler, then try my American buttercream recipe, which is equally delicious.
Difference between American buttercream, Italian meringue buttercream & Swiss Meringue Buttercream?
They all taste good, the only difference between meringue buttercream and just buttercream is meringue buttercream holds its shape better than normal buttercream which means it looks much better pipped.
American buttercream is made using icing sugar and cocoa powder.
Swiss meringue buttercream is made using egg white and sugar pasteurised up to 150F
Italian meringue buttercream is made using sugar cooked up to 150F then poured into the egg whites
Which is better, American buttercream or Swiss Meringue Buttercream?
Well, it actually depends on the use. if you want to pipe flowers and have a good piping definition or to have smooth edges when icing a cake, then definitely the swiss meringue buttercream is better.
but if you want an easy buttercream something to just frost a cake and add between layers for examples after frosting the cake you would want to pour a ganache on the top or add a sheet of fondant or marzipan to cover the cake, then an American buttercream is the way to go.
Italian buttercream is not used very often, I use this particular technique mostly to make meringues.
Why use chocolate Swiss meringue buttercream?
Easy to store for later– this can be kept in the fridge for upto 5 days or frozen for 2 months in an airtight container
Perfect for piping – it is a sturdy buttercream, therefore, it is so beautiful when piped
Not too sweet– unlike the american buttercream this is actually less sweet as there is egg white as a base
How to store chocolate swiss meringue buttercream
If using the day after you can store it at room temperature wrapped tightly with cling wrap provided that it is not too hot
you can also store it in the fridge up to 5 days wrapped tightly with a cling wrap, you will need to mix it in the mixer again before using as it will harden in the fridge.
you can also freeze it up to 2 months in an airtight container, but need to thaw it and whisk it up again before using
How to make chocolate Swiss meringue buttercream recipe
It is very important to follow my step by step instructions. The video is there as a guide only, read my recipe card carefully.
First, it is important to cook the sugar, egg white and salt in a double boiler. this needs to be lighly whisked and whisked often so it doesnt get burnt. The temperature of the mixture should turn 150F
Once the egg mixture reaches 150F, the mixture needs to be whipped until STIFF PEAKS are formed, this might take 10-15 minutes. when you touch the bowl, it needs to feel cold, if its hot, then it’s still not ready.
Only when the stiff peaks are formed, you must add butter gradually. let 1 table of butter incorporate before adding the next tablespoon. it is very important that the butter is soft when adding to the mixture if you add cold butter that is hard, it will curdle
Add the flavouring, in this case its melted chocolate.
Common mistakes when making Swiss meringue buttercream
Do not rush the process; this buttercream takes time, so make sure not to rush the process, especially the temperature needs to reach 150F, the stiff peak forming will take 10-15 minutes, the butter needs to be incorporated little by little
Why did chocolate Swiss meringue buttercream turn soupy
That’s because the temperature of the meringue was still hot and was not cooled enough, when adding the butter or if the melted chocolate was hot and not cooled down.
How to fix; leave the made mixture it in the refrigerator for 10 minutes to firm up
Why did chocolate swiss meringue buttercream turn like cottage cheese or curdled
That’s because the butter was hard and cold, it is very important that the butter is soft
how to fix; keep whisking, so the butter will eventually heat up and incorporate into the meringue. if not simply make sure to use softened butter
Why is chocolate swiss meringue too hard
The buttercream can harden up in the fridge if using in 2 days
how to fix; simply bring it up to room temperature by mixing it in a stand mixer
You can also check my other dessert recipes.
Watch how to make chocolate swiss meringue buttercream recipe
Step by Step recipe how to make chocolate swiss meringue buttercream recipe
Chocolate Swiss Meringue Buttercream Recipe
- Stand Mixer
- 122 g Egg whites ( roughly 4 eggs)
- 250 g White caster sugar
- 1/4 tsp Salt table
- 225 Unsalted Butter soften
- 120 g Dark chocolate Melted
- In a medium bowl place the egg whites, sugar, salt and place the bowl on a saucepan filled with water (double boiler)
- Whisk lightly until mix well. whisk the mixture regularly to avoid it from burning. Place a thermometer on the mixture and make sure it comes upto 150F ( This will take approx 10-15 mins)
- Once the mixture comes up to 150F, take it off the fire and add the mixture into a stand mixer. whisk on high speed for about 10-15 minutes until it has reached stiff peaks, it will resemble like shaving cream once it's done.
- Once it has been whisked upto the desired consistency, add the butter little by little. make sure to add 1 tablespoon at a time
- Melt the chocolate either in the microwave or on a double boilerIf using microwave to melt chocolate, make sure the chocolate doesnt burn, chocolate burns very quickly, so dont microwave for too long.
- Add the melted and cooled chocolate into the whisked meringue mixture untl well incorporated.
- If the consistency is a bit loose, then keep in the refrigerator for 10-15 mins it will thicken up.Use the buttercream to decorate a chocolate cake or cupcakes