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Chocolate Swiss Meringue Buttercream Recipe

Creamy and buttery butter cream
Prep Time: 30 minutes
Total Time: 30 minutes

Servings: 9 people


  • 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 boiler
    If 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


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