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The Easiest Chocolate Swiss Meringue Buttercream
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The Easiest Chocolate Swiss Meringue Buttercream

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!
Prep Time35 mins
Course: Dessert
Cuisine: American
Keyword: The Easiest Chocolate Swiss Meringue Buttercream
Servings: 1 medium-sized layer cake
Author: cakedecorist.com

Equipment

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.
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