Chocolate buttercream with Swiss meringue
Chocolate buttercream with Swiss meringue is a medium French recipe that serves 12. 250 calories per serving. Recipe by Il était une fois la pâtisserie on YouTube.
Prep: 23 min | Cook: 8 min | Total: 39 min
Cost: $6.70 total, $0.56 per serving
Ingredients
- 200 g Granulated sugar (Granulated, not powdered)
- 4 unités Egg whites (At room temperature)
- 250 g Unsalted butter (Softened, not melted)
- 200 g 70% cacao dark chocolate (High quality, at room temperature before incorporation)
- 5 ml Liquid vanilla extract (Approximately 1 teaspoon)
Instructions
Prepare the double boiler
Place the sugar and egg whites in the stainless steel bowl and set the bowl over a pot of simmering water.
Time: PT5M
Heat the meringue to 50 °C
Whisk the mixture with the hand whisk until the thermometer reads 50 °C.
Time: PT5M
Temperature: 50°C
Cool the meringue
Continue whisking until the mixture returns to room temperature and forms stiff peaks.
Time: PT5M
Soften the butter
Cut the butter into cubes and microwave for 10 s or place near a heat source until very soft, but not melted.
Time: PT2M
Incorporate the butter
Add the softened butter gradually to the meringue while whisking at medium speed. The buttercream may initially look grainy, which is normal.
Time: PT5M
Melt the chocolate
Melt the dark chocolate in a double boiler or microwave in 20 s intervals, stirring between each.
Time: PT3M
Temper the chocolate
Allow the melted chocolate to cool to room temperature (neither too hot nor too cold).
Time: PT2M
Incorporate the chocolate and vanilla
Pour the tempered chocolate and vanilla extract into the buttercream, then whisk at low speed until fully homogeneous.
Time: PT3M
Store the buttercream
Transfer the buttercream to an airtight container, cover with plastic film in contact, and refrigerate until use.
Time: PT1M
Nutrition Facts
- Calories
- 250
- Protein
- 2 g
- Carbohydrates
- 25 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: vegetarian, gluten-free, low-calorie
Allergens: eggs, milk (butter), soy (chocolate may contain soy)
Ingredient Substitutions
- Instead of Granulated sugar: Powdered sugar
- Instead of Egg whites: Pasteurized egg whites
- Instead of Unsalted butter: Vegetable margarine (different texture)
- Instead of 70% cacao dark chocolate: Milk chocolate, White chocolate
- Instead of Liquid vanilla extract: Vanilla powder
Equipment Needed
- Stainless steel bowl
- Hand whisk (or stand‑mix attachment)
- Infrared thermometer
- Saucepan for double boiler
- Microwave (optional)
- Silicone spatula
- Kitchen scale
Critical Steps — Do Not Skip
- Heat the meringue to exactly 50 °C.
- Soften the butter without melting it.
- Incorporate the butter slowly to avoid separation.
- Melt the chocolate without overheating.
- Ensure the chocolate is at room temperature before adding.
Chef Tips from the Video
- Use dark chocolate with at least 70 % cacao for an intense flavor and smooth texture.
- A stainless steel bowl cools faster than glass, helping bring the meringue to room temperature more quickly.
- For a brighter color, add a pinch of fine sea salt.
Troubleshooting
The buttercream separates or “breaks”.
Make sure the butter was properly softened but not melted and that the chocolate was at room temperature before incorporation. Re‑whisking quickly can sometimes recover the texture.
The chocolate causes the meringue to coagulate.
Let the chocolate cool further (around 25 °C) before adding.
The buttercream is too firm after refrigeration.
Remove the buttercream 15‑20 min before use and whisk on medium speed to loosen it.
Storage
Refrigerator: Store in an airtight container for 3 to 4 days.
Freezer: Can be frozen for up to 1 month; thaw in the refrigerator then whisk before use.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the buttercream the day before and keep it refrigerated.
- Before using, take it out 30 min beforehand and whisk to restore a supple texture.
Last updated: August 21, 2026
