How to Make Perfect Chocolate Swiss Meringue Buttercream

If you’re looking for a smooth, silky, and not-too-sweet frosting, chocolate Swiss meringue buttercream frosting is a game-changer. 

Unlike American buttercream, which can be overly sweet and dense, this Swiss meringue buttercream has a light, airy texture with a balanced chocolate flavor. It’s perfect to frost cakes, cupcakes, and even as a filling for macarons.

Made by gently heating egg white and sugar, then whipping it into a glossy meringue before adding butter, this frosting benefits from using room temperature ingredients and a stand mixer to achieve the perfect consistency. For a rich finish, fold in melted chocolate or dark chocolate, then whip until smooth using a whisk or paddle attachment.

Why You’ll Love This Recipe

• Smooth and creamy – Unlike regular buttercream, this one is luxuriously silky, especially when made as a Swiss meringue buttercream.
• Not too sweet – The balance of chocolate flavor and butter makes it rich but not overpowering. Using dark chocolate or melted chocolate can enhance the depth without increasing sweetness. For an ultra-rich combination, try this buttercream on our Chocolate Strawberry Cake.
• Holds its shape – Great to frost and pipe beautiful swirls and decorations, especially when made with a stand mixer at room temperature.
• Less grainy – Since the sugar is dissolved in egg whites, you don’t get that grainy texture. A good whisk helps achieve that smooth consistency.
• Perfect for layering – Sturdy enough to use in multi-tiered cakes and can hold up well if you whip it properly, especially in a chocolate Swiss meringue buttercream version.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: Frosts one 8-inch cake or 24 cupcakes or pipe it beautifully over fun bakes like our Churro Cheesecake turned into cupcakes.
• Difficulty Level: Intermediate
• Dietary Information: Contains eggs and dairy (not vegan but can be adapted)

Ingredients

• 4 large egg whites
• 1 1/4 cups (250g) granulated sugar
• 1 1/2 cups (340g) unsalted butter, cubed and softened
• 6 oz (170g) dark chocolate, melted and cooled
• 1/4 cup (25g) cocoa powder (for an extra chocolatey taste)
• 1 tsp vanilla extract
• 1/4 tsp salt

Ingredient Tips

• Egg whites: Make sure no yolk gets into the whites, or they won’t whip properly.
• Butter: Use room temperature butter—not too soft or too firm.
• Chocolate: Dark or semi-sweet chocolate works best. Avoid milk chocolate as it can make the frosting too soft.
• Sugar: Use superfine sugar if possible, as it dissolves quicker in the egg whites.

Equipment Needed

• Heatproof mixing bowl
• Stand mixer or hand mixer
• Saucepan (for the double boiler method)
• Spatula
• Piping bags (if decorating)

Step-by-Step Instructions

Step 1: Melt the Sugar & Whip the Egg Whites

1. Fill a saucepan with about an inch of water and bring it to a simmer.
2. Place the egg whites and sugar in a heatproof mixing bowl.
3. Set the bowl over the saucepan (double boiler method) and whisk continuously until the sugar dissolves (about 3 minutes). To check, rub the mixture between your fingers—it should feel smooth.
4. Remove from heat and transfer the mixture to a stand mixer fitted with a whisk attachment.
5. Beat on medium-high speed until stiff, glossy peaks form and the bowl feels cool to the touch (about 7–10 minutes). This is the base for a classic Swiss meringue buttercream, which you can turn into chocolate Swiss meringue buttercream by folding in melted chocolate or finely chopped dark chocolate. Make sure all ingredients are at room temperature before continuing to whip for the perfect chocolate flavor and texture to frost your favorite desserts.

Step 2: Add the Butter Gradually

6. Reduce the mixer speed to medium and add the softened butter, one cube at a time. The mixture may look curdled at first—keep beating, and it will come together!
7. Once all the butter is incorporated, continue mixing for another 2–3 minutes until smooth and fluffy.

Step 3: Incorporate the Chocolate & Cocoa Powder

8. Reduce the mixer speed to low and pour in the cooled melted chocolate.
9. Sift in the cocoa powder and mix until fully incorporated.
10. Add vanilla extract and salt, then beat for another minute to ensure everything is well combined.

If you’re after more flavor variety, explore our Cookies and Cream Buttercream or Peanut Butter Buttercream Frosting.

Step 4: Use or Store Your Frosting

• Your buttercream is now ready to use! If it feels too soft, refrigerate it for 15 minutes before piping.
• Store leftover buttercream in an airtight container in the fridge for up to a week. Rewhip before using.

Issa’s Tips for the Best Chocolate Swiss Meringue Buttercream

• Fixing grainy buttercream: If your frosting looks grainy, keep mixing—it will smooth out.
• Too runny? Place the bowl in the fridge for 10–15 minutes, then whip again.
• Too thick? Add a tablespoon of heavy cream and mix to loosen it.
• Want it darker? Use Dutch-process cocoa powder or pair this buttercream with our dense Brownie Cake for serious chocolate impact.
• No stand mixer? A hand mixer works, but it will take longer.

Variations You Can Try

• Salted Chocolate Buttercream: Add an extra pinch of sea salt.
• Mocha Buttercream: Mix in 1 tsp of espresso powder for a rich coffee flavor.
• Nutty Version: Fold in a spoonful of Nutella for a hazelnut-chocolate twist.
• Spiced Chocolate: Add a dash of cinnamon or chili powder for warmth.

Chocolate Swiss meringue buttercream frosting is a silky, decadent alternative to traditional buttercream. It’s not overly sweet, holds its shape beautifully, and has a luscious, melt-in-your-mouth texture.

Made by heating egg white and sugar, then whipping with a stand mixer at room temperature, it offers a smooth base that can be enhanced with melted chocolate or dark chocolate for a deeper chocolate flavor.

Whether you’re using it to frost cakes or piping cupcakes, this Swiss meringue buttercream recipe will elevate your desserts to a professional level. Don’t forget to whip it well with a whisk for that perfect finish.

For another smooth chocolate option, check out our Chocolate Fudge Frosting Recipe.

Try it out and let me know how it turns out for you! Happy baking!