Last Updated on April 9, 2024
Personally, I cannot fathom a cake without any buttercream. It is my favorite type of frosting. So easy to make and so delicious! American buttercream is by far the most beginner-friendly of all but not so long ago I started delving into other types of buttercream, mainly because of my cooking show addiction. The one professional chefs seem to use the most is swiss meringue buttercream. I have tried it before and loved its flavor but I thought that it was not worth the hassle, until I made it from scratch. Oh my! It was a taste from heaven! I encourage you to try this recipe for chocolate swiss meringue buttercream with cocoa powder that I think will blow your mind!
What Is Different About Swiss Meringue Buttercream?
First of all, there are a whole lot of different types of European buttercreams. Swiss, Italian and French meringue buttercreams are very widely used even in the US. But, how are they different from traditional American buttercream?
Well, American buttercream is very dense and sweet. It uses a lot of powdered sugar and very often is made up of half shortening, half butter, rather than only butter and sugar.
European buttercreams use a lot less sugar. They also use granulated sugar instead of powdered, which may be cheaper or easier to get your hands on.
Another BIG difference is that they all use eggs. In different ways, of course, but you should keep that in mind when planning on making them. Do not fret, though, because Swiss meringue heats up the egg whites to 160°, eliminating the risk of salmonella.
Their lightness is amazing but they take twice the time or more than it would take to make traditional American buttercream. They are also more temperamental recipes, so do not get discouraged if the first time you try to make it it does not turn out the way you wanted.
How to Make Chocolate Swiss Meringue Buttercream without Chocolate
This recipe will take you at least 35 minutes. If it is the first time, take it slow and make sure you follow all steps and recommendations.
As it already is a more advanced recipe, we are going to avoid using ganache to flavor it, but if that is your preference, you should definitely try it!
This recipe will yield enough to fill and cover a medium-sized layer cake.
Some Tips before We Start
If your final product looks soupy or curdled, do not worry. The best solution is to just keep mixing until it all comes together. Try and let it rest in the fridge for a couple of minutes if it refuses to combine, but then continue to mix. Even 10 more minutes. Be patient!
You will definitely want to use a candy thermometer for this one. You will need it to check the temperature of the egg whites and sugar mixture (which is literally the first step).
Whenever you are using egg whites to form a meringue, remember that your bowl needs to be extra clean and dry. If there is some water on your bowl, your whites will not puff up. You can clean it with some alcohol, as they do in professional kitchens. It dries down really quick, leaving no residue.
Finally, use good quality ingredients! It will tremendously change the flavor of this buttercream.
Ingredients
- 6 egg whites
- 1 ¼ cup of granulated sugar
- 12 ounces (3 sticks) of chilled unsalted butter
- 1 tsp of pure vanilla extract
- ¼ cup of cocoa powder
How to Make Chocolate Swiss Meringue Buttercream
Step 1
Set up a double boiler. You will need to place a pan with shallow water over the heat with a metal bowl on top where you will put your ingredients. Set up your thermometer so it is easier to check the temperature.
You can use a flat whisk for this, although a regular one would work just fine, as you need to mix continuously so that nothing sticks to the bottom of the bowl.
Place your egg whites and granulated sugar in the bowl and mix them non stop until they reach 160°F.
Step 2
Take the mixture off the heat and continue beating it on high speed until the egg whites double in size and they have a fluffy texture.
Step 3
Let the mixture cool at room temperature for at least 20 minutes.
Step 4
While you wait, dice the chilled butter so that it is ready to use.
Step 5
Take the hand mixer and mix the whites and sugar for one minute on medium speed. Then start adding the cubes of butter a few at a time until all the butter is incorporated. You can also do this on a stand mixer.
Step 6
Add the vanilla extract and then sift the cocoa powder into the mixture. Whip it all until it is stiff. If after 8 minutes it has not thickened up, place it in the fridge to cool for a quarter of an hour and try again.
Remember, continue mixing until you get a stiffer, pipeable buttercream. Do not over chill it though, because it will become too stiff and you will not be able to spread it easily.
If you continue to beat the mix you will force the fat in it to emulsify (that is to combine) and you will be able to salvage your hard work!
You should use this recipe immediately, do not try to store it as it will lose its texture.
You could use this recipe for a dense triple chocolate cake, or on top of some cherry-filled chocolate cupcakes. YUM! What is your favorite flavor combo that includes chocolate?
The Easiest Chocolate Swiss Meringue Buttercream
Equipment
- Candy thermometer
- Double boiler
Ingredients
- 6 egg whites
- 1 ¼ cup of granulated sugar
- 12 ounces 3 sticks of chilled unsalted butter
- 1 tsp of pure vanilla extract
- ¼ cup of cocoa powder
Instructions
- Step 1
- Set up a double boiler. You will need to place a pan with shallow water over the heat with a metal bowl on top where you will put your ingredients. Set up your thermometer so it is easier to check the temperature.
- You can use a flat whisk for this, although a regular one would work just fine, as you need to mix continuously so that nothing sticks to the bottom of the bowl.
- Place your egg whites and granulated sugar in the bowl and mix them non stop until they reach 160°F.
- Step 2
- Take the mixture off the heat and continue beating it on high speed until the egg whites double in size and they have a fluffy texture.
- Step 3
- Let the mixture cool at room temperature for at least 20 minutes.
- Step 4
- While you wait, dice the chilled butter so that it is ready to use.
- Step 5
- Take the hand mixer and mix the whites and sugar for one minute on medium speed. Then start adding the cubes of butter a few at a time until all the butter is incorporated. You can also do this on a stand mixer.
- Step 6
- Add the vanilla extract and then sift the cocoa powder into the mixture. Whip it all until it is stiff. If after 8 minutes it has not thickened up, place it in the fridge to cool for a quarter of an hour and try again.
Notes
- Remember, continue mixing until you get a stiffer, pipeable buttercream. Do not over chill it though, because it will become too stiff and you will not be able to spread it easily.
- If you continue to beat the mix you will force the fat in it to emulsify (that is to combine) and you will be able to salvage your hard work!
- You should use this recipe immediately, do not try to store it as it will lose its texture.
This recipe was inspired by Sprig and Flours’. Check them out too!
What do you think? Would you try this type of buttercream? Which one do you prefer? Post a picture of your creations and opinions below! We would love to hear about your own tips and tricks to achieving the best swiss meringue buttercream possible.
Karen is a passionate pastry chef who loves to create delicious baked goods. She has been in the culinary arts for over 10 years, honing her skills and perfecting her craft. Karen is known for her creativity and attention to detail, creating unique desserts that bring a smile to everyone’s face. She is always looking for ways to challenge herself and come up with new recipes that are both tasty and visually appealing. Karen loves to experiment with different flavors and textures, and she is committed to providing the highest quality of products to her customers.
