Chocolate Swiss Meringue Buttercream - Kraft Recipes Top

Chocolate Swiss Meringue Buttercream

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Make It

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  • Set a saucepan with about 2 inches of water over medium heat and bring to a simmer (not boil). Add chopped chocolate to a large, heat safe bowl and set over saucepan with simmering water. Stir gently just until melted. Remove chocolate from heat and set aside.
  • Wipe the bowl of an electric mixer with paper towel and vinegar, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly, until temperature reaches 140 degrees F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
  • With whisk attachment of mixer, begin to whip until the mixture is thick, glossy, and cool. Switch over to paddle attachment and, while mixing on medium speed continuously, add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). Add vanilla, salt and melted chocolate, mix well. If it looks like it's curdling again keep mixing until smooth. If it looks to soupy sit in refrigerator for 5-10 minutes, then continue until it looks smooth. You can also add a wide variety of flavorings, extracts, and more.
  • Keep in airtight container in refrigerator for up to one week, leaving out at room temperature when needed, rewhipping in mixer for 5 minutes.

Special Equipment Needed


Can freeze for up to 6-8 weeks. I did a test on this recipe and it came out very good! Very light and not too sweet. The original recipe asks for another high quality chocolate, but I used what I had and it came out just as good, whether you use a high quality (that cost more) or Baker's Chocolate which was more cost efficient. I've tried both and I believe what I chose (Baker's) was just as good. Besides this recipe wasn't on the Baker's website, so I thought I'd give it a try! :0) Happy Baking!

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