Chocolate Swiss Meringue Buttercream (Faux Method)
This chocolate Swiss meringue buttercream is smooth, silky, and lightly sweet with a rich chocolate flavor. Thanks to pasteurized egg whites and powdered sugar, it comes together more easily than traditional Swiss meringue buttercream, no heating egg whites or dissolving sugar required. The result is a foolproof frosting that’s just as luxurious, perfect for cakes, cupcakes, or any dessert!
Equipment
- 1 5-quart stand mixer with the whisk attachment (paddle optional)
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Ingredients
- 113 grams pasteurized egg whites
- 450 grams powdered sugar
- 453 grams salted butter room temperature
- 56 grams cocoa powder
- 1 teaspoon vanilla extract
Instructions
- Make sure your stand mixer bowl and attachments are clean and dry, then fit the mixture with the whisk attachment.
- Add the egg whites and powdered sugar and mix on low for about 30 seconds to prevent a sugar cloud.113 grams pasteurized egg whites, 450 grams powdered sugar
- Increase the speed to medium-high and whip for 8-10 minutes or a thick, opaque white meringue forms. It should have soft peaks with gently curled tips. If the peaks aren't stiff, that's ok! The mixture should be thick, opaque, and drip very slowly from the whisk.
- With the mixer running on medium, add the butter 1 tablespoon at a time, letting each addition fully incorporate before adding more. Scrape down the bowl as needed. The buttercream may look curdled at first, especially if your butter was too cold. Keep mixing and it will smooth out as the butter warms, about 8-10 minutes total.453 grams salted butter
- Switch to the paddle attachment for a smoother frosting or keep the whisk for a lighter, whipped texture. Add the cocoa powder and vanilla extract and mix on medium-low until combined.56 grams cocoa powder, 1 teaspoon vanilla extract
- Increase to medium speed and mix until creamy and smooth. Taste and adjust as needed. The buttercream should taste lightly sweet and chocolatey, not buttery.
- Use immediately to decorate cakes, cupcakes, cookies, or brownies!
Notes
Storage: Store the Swiss meringue buttercream in an airtight container in the refrigerator for up to 1 week. Give it a good mix before using to make it smooth and creamy again. Do not freeze (the egg whites may weep when thawed).
Nutrition
Serving: 1cupCalories: 1299.8kcalCarbohydrates: 121.1gProtein: 6.8gFat: 93.8gSaturated Fat: 59.3gPolyunsaturated Fat: 3.5gMonounsaturated Fat: 24.4gTrans Fat: 3.7gCholesterol: 243.5mgSodium: 788.7mgPotassium: 243.7mgFiber: 5.2gSugar: 110.5gVitamin A: 3075.8IUCalcium: 46.3mgIron: 2.5mg
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