This faux chocolate swiss meringue buttercream is much simpler to make, and just as good as the classic version! Learn how to make creamy, buttery, and very chocolatey swiss meringue buttercream with this quick and easy recipe.EASY- This chocolate buttercream is very easy to make. Perfect for beginners, who may find classic swiss meringue buttercream a bit daunting. For the easiest version, use carton egg whites and confectioner's sugar. Serving InformationThis recipe will make 2 ½ cups of frosting. Which will frost 15 - 17 cupcakes (about 3 tbsp per cupcake). Or more cupcakes with less frosting. You will need to make about twice the amount to frost a two layer 8 or 9 inch cake.
226gconfectioner's sugarabout 2 cups, measured by spoon and level method
Raw egg white syrup
115graw egg whites½ cup, see recipe notes
225ggranulated white sugar1 ¼ cups
Swiss meringue buttercream
115gmelted bittersweet chocolate70% chocolate, melted and cooled
1amount of egg white syrupeither pasteurized or raw, see above
226gunsalted buttervery soft but not melted (2 sticks)
¼tspfine sea salt
2 tspvanilla extract or coffee extract
Instructions
Using pasteurized egg whites
Place the egg whites and confectioner’s sugar in a mixing bowl, and whisk for about 5 – 6 minutes on high speed. The mixture should look thick, glossy, and white.
115 g pasteurized egg whites, 226 g confectioner's sugar
Scrape this mixture into a bowl and set aside.
Using raw egg whites
Place the egg whites and sugar in a heat proof bowl.
115 g raw egg whites, 225 g granulated white sugar
Bring some water to a simmer in a pot. Place the egg white + sugar bowl over the simmering water pot, and whisk for about 10 minutes until the egg whites are heated to 160°F.
Allow the egg white mixture to cool down to room temperature before using.
Making the chocolate swiss meringue buttercream
Melt the bittersweet chocolate in a heat proof bowl, over a double boiler. You can also melt it in the microwave in 20 second bursts.
115 g melted bittersweet chocolate
Melt the chocolate until about 80% of it is melted. Then stir the chocolate (off heat), until it’s all melted from the residual heat. Let the chocolate cool down to almost room temperature, but still remains liquid.
Place the butter, vanilla, and salt in the mixing bowl. With the whisk attachment, whip the butter until light, fluffy, and creamy. This can take up to 10 minutes, depending on the temperature of the butter, the mixer, and the ambient temperature. Remember to scrape down the sides as you go.
226 g unsalted butter, ¼ tsp fine sea salt, 2 tsp vanilla extract or coffee extract
While running the mixer on medium high, stream the egg white mixture into the butter mixture.
1 amount of egg white syrup
Keep whipping the buttercream until you have a creamy consistency (a few minutes).
Then reduce the speed of the mixer and stream in the melted chocolate. Scrape down the sides to make sure everything is mixing evenly.
If you'd like the buttercream to be sweeter, add more sifted confectioner’s sugar and mix until well incorporated.
To remove the extra air bubbles, switch to the paddle attachment, and mix for about 1 – 2 minutes on medium high speed.
The cheat’s chocolate swiss meringue buttercream is now ready to be used.
Notes
Note about egg whites
You can use raw egg whites that have been contaminated by egg yolks for this recipe.
Note about salt
I like to add ½ tsp because I prefer a sweet and salty buttercream.If you use salted butter, then skip the added salt.
Storage
You can store this swiss meringue buttercream, covered, at room temperature for up to 2 days.Store the buttercream in an airtight container, in the fridge for up to 1 week, or in the freezer for up to 3 months.Let it thaw out to about 75 F, then re-whip the buttercream before using.