Small Batch Chocolate Swiss Meringue Buttercream (with cocoa powder and melted chocolate)

This small batch chocolate Swiss meringue buttercream is silky, creamy, rich with chocolate and not overly sweet.

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Have you tried Swiss meringue buttercream {smbc}? It's the perfect frosting recipe for cakes and cupcakes! You will love this chocolate version; made with a brown sugar meringue and both melted chocolate and cocoa powder, it's sure to become a favorite!

This post has lots of step-by-step photos to guide you through the process of making the best frosting recipe. And as always, feel free to leave a comment below or send me an email with any questions.💗

why you will love chocolate Swiss meringue buttercream

• It has a rich chocolate flavor.
• The frosting is less sweet than American buttercream.
• It has a silky smooth, light and airy texture.
• It is stable for piping and does not crust.

what ingredients do I need?

• Large egg whites ~ use fresh eggs, not egg whites from a carton. Eggs separate easier when they are cold. I recommend separating each egg into a small bowl before adding it to the mixing bowl. This way you won't contaminate the whole batch if you get a little yolk into one of the egg whites.
• Brown sugar ~ the eggs and sugar create the meringue for this buttercream. The brown sugar adds another layer of flavor to chocolate buttercream.
• Kosher salt ~ many Swiss meringue buttercream recipes do not call for salt. I like to add a small amount to help balance all the flavors.
• Unsalted butter ~ the butter is what takes the meringue to buttercream. I prefer unsalted butter as you then have complete control over how salty the buttercream tastes. For smbc the butter needs to be on the cool side of room temperature. If the butter is too warm the buttercream will be softer or more soupy {don't worry, we can most likely fix it}. Depending on the temperature of your kitchen, the butter probably doesn't need more than 1 hour of time on the counter before beginning the recipe.
• Unsweetened cocoa powder ~ adds depth to the chocolate flavor. I use Hershey's.
• Pure vanilla extract ~ also adds to the overall flavor.
• Dark chocolate ~ use a baking chocolate bar and not chocolate chips. I like Callebaut chocolate, Ghirardelli or Trader Joe's Pound Plus. The dark chocolate pairs really nice in this buttercream, but milk chocolate will also work. You will melt the chocolate before starting the meringue to allow it to cool before adding it to the buttercream.

before you begin, make sure all your tools are grease free

Grease is smbc's biggest enemy! To help ensure your success with this frosting recipe, I suggest highly recommend wiping down all your tools prior to beginning.

I use white vinegar {lemon juice also works} and wipe down the mixing bowl, any whisks being used and any measuring tools. Plastic tools are not recommended as they can hold onto residual grease.

why is this a small batch recipe?

This recipe creates about 2 ½ to 3 cups of buttercream, which is a great amount for decorating a dozen cupcakes. You could also use a semi-naked decorating technique on a two layer 8" cake or a three layer 6" cake.

The recipe easily doubles to make enough to decorate a three layer 6" cake, like the photo below.

how to make chocolate Swiss meringue buttercream

Start by melting the chocolate. Be sure to use a baking chocolate and not chocolate chips.  I make a double boiler by placing chopped chocolate in a bowl placed over a saucepan of simmering water {about an inch of water}.  Make sure the bottom of your bowl isn't touching the water. Once the melted and smooth, remove the bowl, wipe the bottom dry and set aside to cool.

Then add the egg whites, brown sugar and kosher salt to the bowl of your stand mixer and whisk it all together. Place this bowl over the simmering water and whisk until the mixture is hot to touch, sugar is fully dissolved {you should not feel any granules when rubbed between your clean fingers} and it’s a bit frothy, approximately 3 minutes.  {If you want to use a thermometer, 160°F is what you are going for}. I make mine without a thermometer.

When the meringue passes the dissolved sugar test or has reached 160°F, remove the bowl from the pot, wipe the bottom dry and place it on your stand mixer fitted with the whisk attachment. I set my Kitchen Aid to speed 8 {medium-high} and whisk until the mixture has cooled and the meringue holds a stiff peak. This takes about 10 minutes.

The photo below is what you want your meringue to look like. No droopy meringue here! At most this should take 10-15 minutes in a stand mixer. If your meringue doesn't hold a stiff peak it was likely affected by yolk in your egg whites or grease on your equipment. Sadly, if this happens you will have to start over.

At this point, feel the outside of the mixing bowl. It should be much cooler than when you started, close to room temperature. I always like to stick a clean finger into the meringue as well to see how it feels. If it's still quite warm, wait a few minutes {I do any dishes that have piled up at this point} before adding the butter.

Now, switch the mixer to the paddle attachment and start adding the butter a tablespoon at a time. The butter should be still cool to the touch and not super soft. You likely don't need it to sit out for more than an hour before making smbc. Let each tablespoon of butter fully incorporate before adding the next tablespoon. {this will take you 10 or so minutes}. I use my Kitchen Aid on speed 4 for this portion.

This is when you will start to get nervous... after about one third of the butter is added the meringue starts to look soupy.

Have no fear! This is very normal and if you had good stiff peaks on your meringue, all is going to be okay.

Once the second third of butter has been added, you are really going to start worrying and be sure that you've done something wrong. The mixture starts to appear curdled. Again, have no fear!

After the final third of butter has been added, you might be ready to throw the whole thing in the bin and cry thinking "I've completely ruined it"! Mine always looks super clumpy and ugly at this point.

Now stop the mixer and scrape up and down the sides of the bowl. Then add the cocoa powder {I use a little tea strainer to sift it as I add it to the buttercream}, followed by the vanilla and the cooled and melted chocolate.

Start by mixing on low for 30-60 seconds, until the cocoa powder has been incorporated. Then turn the mixer back up to medium-high {8 on a Kitchen Aid} and walk away for 4-5 minutes.

When you return, the chocolate Swiss meringue buttercream should look like the photo below. Soft, silky, light and creamy. Go ahead and sneak a taste!

I always like to use a spatula to mix the buttercream for a few minutes to help eliminate any air bubbles. This is especially helpful if you are hoping to get smooth sides on a cake.

why is my Swiss meringue buttercream runny?

Most likely your meringue wasn't cool enough before the butter was added. Or the butter was too soft and warm. In either case, as long as your meringue had stiff peaks to start, you can fix it. Place the mixing bowl in the refrigerator for 15-20 minutes and then rewhip the buttercream.

If I am decorating a cake, I sometimes find the chocolate buttercream gets extra soft in the piping bag. The warmth of your hands and the room can contribute to this. If this happens, pop the piping bag into the refrigerator for about 5 minutes. The butter will cool down and give you a stiffer smbc. Don't leave it in for too long though, because it will become hard quickly.

how do you store Swiss meringue buttercream?

Swiss meringue buttercream can be kept at room temperature for 1-2 days or kept in the refrigerator for up to one week. You can also freeze it for up to three months in an airtight container.

If you have frosted cupcakes {this simply vanilla cupcake recipe is delicious with it!} or a cake {also amazing on this chocolate malt cake recipe!} with smbc; I typically store them in the refrigerator until an hour or two before they will be served. I have also frozen frosted cakes and cupcakes and just let them come to room temperature before serving.

Because smbc has a higher butter to sugar ratio, it will get extremely hard when it is cold.

If freezing the buttercream, allow it to thaw to room temperature on the counter, then rewhip it before using it.

can you make smbc ahead of time?

If you make your chocolate Swiss meringue buttercream a day before you need it, store it covered on the counter. It most likely will need to be rewhipped prior to using it. If the buttercream separates and looks curdled again it's because it is too cold. You can set the buttercream over a pot of simmering water until you just start to see the edges melt and then rewhip it. I have also heard of people using a hair dryer to warm the sides of the bowl. {If your kitchen is very warm, the smbc may be back to the soupy stage and it will need about a 15-20 minute trip to the refrigerator before rewhipping it}.

I hope you have found this post helpful! The first time I made Swiss meringue buttercream, I didn't even realize that's what I was making. But, from my first taste, I haven't been able to look back. {I made a white chocolate Swiss meringue buttercream the first time}. This method of buttercream is by far my very favorite!!

Remember to snap a picture and tag me on Instagram if you make this Small Batch Chocolate Swiss Meringue Buttercream. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more buttercream recipes to try

• Cookie Butter Cake {with Cookie Butter Swiss Meringue Buttercream}
• Homemade Raspberry Cake {with White Chocolate Swiss Meringue Buttercream}
• Homemade Vanilla Snack Cake {with my less sweet American buttercream}
• Pink Velvet Cake {with Vanilla Swiss Meringue Buttercream}
• Perfect Coconut Cake {with Coconut Swiss Meringue Buttercream}
• Homemade Lemon Cupcakes with Berry Swiss Meringue Buttercream

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!