Chocolate Swiss Meringue Buttercream

This Chocolate Swiss Meringue Buttercream is the perfect topping for almost any cake or cupcake.  It has the distinct flavor of chocolate without giving up the light, creamy texture of a Vanilla Bean Swiss Meringue Buttercream. 

Ingredients:

• 4 egg whites
• ¾ cup sugar
• 2 sticks unsalted butter, cut into 16 pieces, room temperature
• 2½ ounces high-quality bittersweet chocolate, melted and cooled

Whisk together the egg whites and sugar in a mixing bowl.  Place the mixing bowl over a pot of simmering water.  Gently heat the mixture, whisking constantly, until the egg whites are warm and the sugar has dissolved. 

 

Dry the bottom of the mixing bowl and place in your mixer.  With the whisk attachment, gradually increase the speed to high.  Beat the egg whites and sugar until they form stiff peaks, about 5 minutes.  

Scrape down the sides of the bowl and add in the butter all at once.  Slowly increase the speed to high and beat for another 2 minutes.  

Scrape down the sides of the bowl again and add the melted chocolate.  Beat until the chocolate is evenly distributed.  

Yield: Enough frosting for 24 cupcakes