Best Swiss Meringue Chocolate Buttercream Frosting Recipes

Chocolate Swiss Meringue Buttercream Frosting image

Provided by Martha Stewart

Time 25m

Yield Makes 6 1/4 cups (enough to frost one 9-inch layer cake)

Number Of Ingredients 4

1 1/4 cups sugar
5 large egg whites
3 sticks unsalted butter, room temperature
9 ounces bittersweet chocolate, melted and cooled

Steps:

Whisk together sugar and egg whites in a heatproof mixing bowl. Place over a pot of simmering water; whisk constantly until sugar is completely dissolved, 2 to 3 minutes. Remove from heat. With an electric mixer, whisk on high speed until cool (test by touching bottom of bowl), 7 to 10 minutes.
Change to the paddle attachment. With mixer on medium-high speed, add butter, 2 tablespoons at a time, until combined. Beat in chocolate.

Swiss Meringue Chocolate ButterCream Frosting image

Provided by Karina Alcala

Categories Spreads

Time 20m

Number Of Ingredients 8

3 egg whites
1 c sugar
1/2 c water
1 Tbsp light corn syrup
2 sticks of unsalted butter ( room temperature).
2 tsp pure vanilla extract
1/4 tsp salt
8 oz melted chocolate (dark or semi sweet).

Steps:

1. In a sauce pan add water, sugar and corn syrup stir and let simmer until mixture reads 140 degrees in a candy thermometer. I don't have one so I do this by eye when the mixture starts to turn light golden brown. Melt chocolate in microwave and set aside.
2. While the mixture is cooking beat your egg whites until soft peaks. Add hot sugar mixture slowly to the egg whites while whisking at the same time. I don't have a stand mixer so I I use a hand one. The mixture will become fluffy like marshmallow cream about 5 minutes of mixing.
3. Cream together butter, salt and vanilla until smooth add fluffy mixture to the butter and start mixing. Add melted chocolate to the mixture and whisk until it comes together. You can store it in an air tight container in the fridge or on your counter. You should have no lumps and it should be smooth.