Chocolate Swiss Meringue Buttercream

Makes about 5 cups

Servings:

Author:

🧂 Ingredients

1¾ cups (350 grams) granulated sugar
3/4 cup (180 grams) egg whites (about 6 large egg whites)
2 cups (454 grams) unsalted butter, softened
1 teaspoon (4 grams) vanilla extract
1/4 teaspoon kosher salt
6 ounces (170 grams) 60% cacao bittersweet chocolate (optional), melted and cooled slightly

1 In a heatproof bowl, whisk together sugar and egg whites by hand. Place bowl
over a saucepan of simmering water. Cook, whisking occasionally, until an
instant-read thermometer registers 120°F (49°C) to 130°F (54°C).
2 Carefully transfer sugar mixture to the bowl of a stand mixer fitted with the
whisk attachment. Beat at high speed until stiff peaks form and bowl is cool to
the touch, 7 to 8 minutes. Add butter, 2 tablespoons (28 grams) at a time,
beating until combined after each addition. (If buttercream breaks, beat for 2
to 3 minutes, and the emulsion will come back together.) Add vanilla and salt,
and beat at medium speed until combined. Add melted chocolate (if using), and
beat just until combined. Use immediately, or refrigerate in an airtight
container for up to 3 days. If refrigerating, let come to room temperature and
rewhip before using.