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Chocolate Swiss Meringue Buttercream with Cocoa Powder Recipe

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3.9 from 2 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This Chocolate Swiss Meringue Buttercream with Cocoa Powder is a silky, smooth, and rich frosting perfect for cakes and cupcakes. Made by gently heating egg whites and sugar, then whipping them into a glossy meringue before incorporating cold butter, cocoa powder, and vanilla, it offers a decadent chocolate flavor with a light and creamy texture. Ideal for elevating your desserts with a luxurious homemade buttercream.

Ingredients

Meringue Base

  • 5 large egg whites (room temperature, about 150g)
  • 2 cups granulated sugar (400g)
  • 1 tbsp corn starch

Buttercream

  • 1.5 cups unsalted butter (cold but pliable, 3 sticks – 340g, diced small)
  • 2 tsp vanilla extract
  • 1/2 cup cocoa powder
  • 1/4 tsp kosher salt

Instructions

  1. Degrease Bowl and Attachments: Wipe down your mixing bowl and attachments thoroughly with white vinegar or half a lemon to remove any grease, ensuring the egg whites will whip properly.
  2. Prepare Double Boiler: Heat a small pot with 1-2 inches of water until it simmers gently. Place the mixing bowl over the pot, making sure the bowl doesn’t touch the water.
  3. Heat Egg Whites and Sugar: Add the 5 room-temperature egg whites, 2 cups granulated sugar, and 1 tbsp corn starch into the mixing bowl. Whisk constantly to dissolve the sugar. The mixture will become thinner as it warms; continue whisking for about 10-12 minutes until it feels smooth between your fingers with no graininess.
  4. Whip Meringue: Remove the bowl from heat and transfer to your stand mixer fitted with a whisk attachment. Beat on medium speed for 10–15 minutes until the mixture is cooled to room temperature and stiff peaks form.
  5. Add Butter: Switch to the paddle attachment. On medium-high speed, add the cold, diced butter one tablespoon at a time, making sure each addition is fully incorporated before adding more. Continue until all butter is mixed in and the buttercream is smooth.
  6. Flavor the Buttercream: Add 2 tsp vanilla extract, 1/2 cup cocoa powder, and 1/4 tsp kosher salt. Mix on high speed for 15 more seconds until fully combined and smooth.

Notes

  • Ensure your mixing bowl and attachments are completely grease-free for the egg whites to whip correctly.
  • Use cold but pliable butter to prevent the buttercream from becoming too soft or melting.
  • Whisk the egg white mixture constantly over heat to avoid cooking the eggs and to dissolve sugar completely.
  • If your buttercream appears curdled, continue beating; it usually smooths out with more mixing.
  • This buttercream is best used at room temperature and can be stored refrigerated for up to one week; bring it back to room temp and re-whip before using.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Frosting
  • Method: Stovetop
  • Cuisine: American

Find it online: https://sarabaking.com/chocolate-swiss-meringue-buttercream-with-cocoa-powder-recipe/