Chocolate Swiss Meringue Buttercream

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"Not too-sweet, chocolate-y swiss buttercream. Pipes like a dream! From Jenelle"

Serves covers one 2-layer cake | Prep Time 40 minutes | Cook Time

Why I Love This Recipe

Chocolate-y Swiss Meringue Buttercream that melts in the mouth. Perfect for people who don't like their frosting overly sweet.

Ingredients You'll Need

3 egg whites (90 grams)
1 cup granulated sugar (200 grams)
1 cup unsalted butter (2 sticks), softened but cool (room temp)
4 ounces semisweet chocolate, melted & cooled slightly
1/2 teaspoon vanilla extract
1/8 teaspoon kosher salt


Remove the bowl from the heat, wipe the bottom, attach to kitchenaid and whisk on high speed until completely cooled.

Remove whisk and attach paddle. Beat in the butter, a tablespoon at a time, until thick and fluffy. Add each tablespoon after the last is no longer visible. (If it begins to look curdled, continue to beat until it comes back together, before adding in remaining butter.)

Fold in the melted chocolate, vanilla, and salt.

For vanilla buttercream, add 1 teaspoon of vanilla, and do not add chocolate.

Pairs Well With

boxed cake mix

Questions, Comments & Reviews

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