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A vintage measuring cup filled with silky chocolate Swiss Meringue Buttercream

Chocolate Swiss Meringue Buttercream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Julianne Dell
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 42 minutes
  • Yield: 4 cups
  • Category: Frosting
  • Method: Stand Mixer
  • Cuisine: American


Easy to make, this rich chocolate frosting is silky and light in texture and less sweet than American buttercream.


For the frosting

  • 5 large egg whites
  • 1 1/4 cups (237.5 g) granulated sugar
  • 1 1/2 cups (12 oz) unsalted butter, at room temperature
  • 2 teaspoons (10ml) vanilla extract
  • 6 ounces (226g) dark chocolate, melted


  1. Wipe down the inside of your stainless-steel bowl with vinegar to remove any grease. Combine sugar and egg whites in the bowl with candy thermometer attached.
  2. Set the bowl over top of a pot with 1 ¼ cups water covering the bottom. Place over medium heat.
  3. Stir constantly with a whisk until the mixture reaches 140°-160°  The sugar should be dissolved in the egg whites. You can test this by placing a drop on your finger tips and rubbing them together. The mixture should be completely smooth.
  4. In a microwave-safe bowl, microwave the chocolate 50% power in 30-second increments, stirring each time until the chocolate is melted and smooth. Set aside to cool.
  5. Immediately place the mixing bowl on your stand. Using the wire whisk attachment, beat the egg whites on low for 2 minutes then increase to medium high.
  6. Beat for another 5 minutes. At this point, your frosting should have turned white and the body of the meringue starts to form. Increase the mixing speed to high. It will start to look glossy as the peaks begin to form. Beat for another 5-8 minutes until the bottom of your bowl is cool to the touch and your meringue has stiff peaks.
  7. Turn your mixer down to medium-low. Slowly add your butter, 1 tbsp at a time. As you add more butter, the frosting might appear to have curdled and lost its body, that’s ok. Scrape down the sides of the bowl.
  8. Switch to the paddle attachment, add the vanilla extract and continue beating on medium-high speed until your frosting starts to form. Slowly drizzle in the chocolate and continue beating until stiff peaks form, about 3-5 minutes.


  • This recipe makes about 4 cups of frosting. With this recipe, you can frost 24 cupcakes. If you’d like to use it for a 3-layer 8-inch cake, I recommend doubling the recipe.
  • To make ahead:
    • Store in the fridge: In an airtight container, you can refrigerate this frosting for up to two weeks. Before using, you’ll need to bring it to room temperature and rebeat with the paddle attachment until it is silky and creamy again.
    • Store in the Freezer: Store in an airtight container for up to 3 months. Thaw this frosting at room temperature then beat it with your paddle attachment until it is silky and creamy again.
  • Storing frosted cakes and cupcakes: Desserts that are frosted with Swiss Meringue Buttercream can be stored at room temperature unless it’s hot or humid. In that case, store in an airtight container in the refrigerator, and bring to room temperature before serving.