Personal feelings about frosting tend to be polar–either you love it or you hate it.  I have built myself a house on the “no frosting” side of the fence, but this recipe for Chocolate Swiss Meringue Buttercream is my reason for a vacation home on the other side.  This light, perfectly sweet garnish could convert anyone to a love of frosting.  That’s why it is a must share recipe. 

Don’t be scared off by the name, the Swiss Meringue makes it sound both decadent and complicated; I promise it is just the first.  You start by whisking a smooth meringue and then add in your butter and flavorings/colors to personalize the recipe to your unique tastes.  This particular recipe calls for adding melted chocolate, which gives the frosting just a kiss of chocolate flavor.  That slight taste is just the right amount to top a Triple Chocolate Cupcake so that you have tons of rich chocolate flavor, but you aren’t overpowered by it’s richness.

Chocolate Swiss Meringue Buttercream

2015-07-21 15:59:31

A silky smooth buttercream perfect that's the perfect topper to any cupcake.

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Ingredients

1. 5 Egg Whites
2. 1 1/4 C Sugar
3. Pinch of Salt
4. 2 C Unsalted Butter, Cubed
5. 1/2 C Milk Chocolate Chips, Melted
6. 1/2 C Semi-Sweet Chocolate Chips
7. 2 tsp Almond Extract

Instructions

1. Whisk together egg whites, sugar, and salt in a glass bowl set over a pot of simmering water (medium high heat). Continue whisking until the sugar is completely dissolved and the mixture is smooth to the touch.
2. Remove bowl from heat and beat the meringue using an electric mixer for about 10 minutes. Begin at a low speed and gradually increase to a medium-high mixing speed. Stop beating meringue when the mixture forms stiff peaks and is glossy.
3. Mixing at a medium speed add butter a few cubes at a time, mixing well in between additions. Once all the butter has been added add-in melted chocolates and almond extract at a low speed. Continue mixing for a few minutes to remove all air bubbles from the frosting, which will give you the perfect smooth texture.

Notes

1. The frosting may look like it is beginning to curdle as you are adding in the butter; if this happens, increase mixing speed slightly and continue adding butter. The frosting will smooth out as you continue to beat the mixture together.
2. This is also delicious with Vanilla Extract instead of the almond.

By Stacy Noren

Adapted from Martha Stewart

Adapted from Martha Stewart

Cake by the Cup Blog https://blog.cakebythecup.com/