Chocolate Swiss Meringue Buttercream for Beginners

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free alternative.

dark chocolate

🥗Healthier: cocoa powder

💰Cheaper: semi-sweet chocolate

Cocoa powder reduces calories while maintaining chocolate flavor.

Separate the eggs, ensuring no yolks get into the egg whites.

Cut the unsalted butter into cubes to help it soften later.

Break two 4-ounce bars of Baker's brand semi-sweet chocolate into squares and place them in a stainless steel bowl.

Melt the chocolate using indirect heat by boiling water in a medium saucepan and placing the bowl of chocolate on top, stirring gently with a silicone spatula until melted.

Allow the melted chocolate to cool to about room temperature, about 30 minutes.

Bring the same water in the saucepan to a boil again and combine the egg whites and granulated sugar in the stainless steel bowl that fits the stand mixer.

Whisk the egg whites and sugar together over the indirect heat until the mixture is thin and frothy, checking the temperature with a thermometer until it reaches at least 160 degrees Fahrenheit (72 degrees Celsius).

Remove the mixture from heat and transfer it to a stand mixer fitted with a whisk attachment, whipping on high speed until stiff peaks form and the mixture is bright white and glossy.

Switch to a paddle attachment and gradually add the softened butter cubes one by one while mixing on low medium speed.

If the butter is too cold and not incorporating well, use a kitchen torch to gently heat the sides of the bowl while mixing.

Continue mixing for about 20 minutes until the butter completely combines into the meringue, which may look curdled at first but will smooth out eventually.

Pour the melted chocolate into the mixing bowl while the mixer is running to avoid splattering, then mix until fully combined, scraping down the sides of the bowl as needed.

The final buttercream is creamy and decadent, suitable for filling and covering cakes and cupcakes, making about three cups.

Refrigerate the buttercream, which will keep for about a week; if refrigerated, allow it to soften at room temperature and re-whip to regain proper consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens