Just as good as the classic version, this faux chocolate swiss meringue buttercream is easy and delicious!
Chocolate swiss meringue buttercream is one of my favorite buttercreams ever. I make it often for my cakes, and it’s hard to beat that creamy, buttery flavor. But when I’m in a rush, this easy chocolate swiss meringue buttercream version works just as perfectly for all my frosting needs!
The difference between easy swiss meringue buttercream and the classic version
Classic swiss meringue buttercream relies on the meringue base to add air to the buttercream, which makes it incredibly light and fluffy. However, this easy version is made with pasteurized egg whites from a carton. This doesn’t really form into a meringue, so you rely on air that has been whipped into the butter instead. The result is a faux swiss buttercream that is slightly more dense and buttery, but just as delicious and fluffy! I recently shared the vanilla version for this cheat’s swiss meringue buttercream. There I provide more details on the method and how it differs from the classic version. With this chocolate version, the melted bittersweet chocolate not only adds a deep chocolate flavor, it also makes the buttercream lighter and creamier!
All you need to make this chocolate frosting recipe
Pasteurized egg whites (carton egg whites)Confectioner’s sugarUnsalted butter, soft but not meltedMelted chocolateSalt and vanilla (or coffee extract)
How to make faux chocolate swiss meringue buttercream
Melt the bittersweet chocolate over a double boiler until about 80% of the chocolate is melted. Stir the chocolate mix off the heat, until all the chocolate has melted in the residual heat. Set aside until cooled down, but still remains liquid. You can also melt the chocolate in the microwave, in 20 second bursts. When the chocolate is at the right consistency and temperature, you can start making the faux swiss meringue buttercream. Whisk the pasteurized egg whites and confectioner’s sugar until thick, glossy, and white. I do this in my stand mixer, with the whisk attachment, to save time and energy. Then I transfer the egg white mix into a bowl, so that the mixer bowl is free to whip the butter. Place the soft butter, salt, and vanilla in the mixing bowl, and whip until really light and fluffy. You can use the same whisk attachment for this as well. You can also use coffee extract instead of vanilla if you prefer. Stream in the egg white and sugar mixture while whipping the butter. Whisk it in until the egg white mixture has fully incorporated with all the butter, and the swiss meringue buttercream looks creamy and fluffy. If it still looks a little stiff, not to worry! The melted butter is going to help loosen up the buttercream mixture and make it even more light and fluffy. Pour in the melted and cooled chocolate into the buttercream, while still whipping. I prefer to add the chocolate a little at a time, so that it mixes in smoothly with the buttercream. You can also add the chocolate directly to the butter while whipping it before adding the egg white mixture. It won’t make a difference in the final outcome.
Can I make this with raw eggs?
Yes, you can! You can even make this with raw eggs that have some yolk in them. And you don’t have to throw out the egg white and sugar mixture that didn’t quite form into a meringue for whatever reason. You can still make this easy swiss meringue buttercream version using that! With raw eggs, you will need to heat it to 160 F, over a double boiler, so that the eggs are pasteurized and the sugar is dissolved. Make sure the egg white mixture cools down to room temperature before you add it to the butter.
Can I use cocoa powder instead of melted chocolate?
Yep! However, I prefer to bloom the cocoa powder before adding it to the buttercream. This prevents the swiss meringue buttercream from losing its creaminess, and enhances the chocolate flavor in the cocoa powder. Substitute the melted chocolate with 1 oz (1/4 cup) of cocoa powder, mixed with 1/4 cup of hot water or milk. Make sure to let it cool down to room temperature before adding it in.
How to use this chocolate buttercream frosting
Here are some great ways to use this easy swiss meringue buttercream recipe to frost cakes and cupcakes!
Cakes – devil’s food cake recipe, classic chocolate cake, chocolate sheet cake, classic vanilla cakeCupcakes – chocolate cupcakes, vanilla cupcakes
