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5 from 2 votes

Chocolate Swiss Buttercream

Prep Time45 minutes
Cook Time10 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: buttercream, chocolate, swiss buttercream

Equipment

  • Double Boiler
  • Stand Mixer

Ingredients

  • 3/4 cup egg whites
  • 1 3/4 cup plus 2 tablespoons granulated sugar
  • 4 1/2 sticks unsalted butter at room temperature
  • 1 tbsp vanilla
  • 8-10 oz semi-sweet chocolate melted and cooled

Instructions

  • Chop chocolate and melt over double boiler until smooth, set aside to cool.
  • Combine egg whites and sugar in heat proof mixing bowl. Set over double boiler and whisk constantly until mixture is 140°F on instant read thermometer.
  • Whip warmed egg whites in electric mixer until just cool to the touch, about 5-10 minutes. Gradually add butter 1 tablespoon at a time beating well after each addition. Buttercream will come together into spreadable consistency towards the end of the addition of butter, see notes for trouble shooting if it remains runny after completely adding the butter.
  • Add vanilla and melted chocolate, whip until smooth. Replace whip with paddle attachment and beat at low speed for 3-5 minutes to smooth icing and reduce air bubbles.
  • Frost cake!

Notes

If your buttercream is not coming together it means it is either too warm or too cold. If it is too warm it will remain a soupy mess. Chill briefly and re-beat, you can also add an additional tablespoon or two of softened butter. If it is too cold it will be grainy (undissolved sugar). Place bowl over larger bowl of warm water and beat until smooth.