Chocolate Swiss Meringue Buttercream Frosting
- Total Time:
- Yield: Makes 6 1/4 cups (enough to frost one 9-inch layer cake)
Photography: Yuki Sugiura
Source: Martha Stewart Living, October 2015
- 1 1/4 cups sugar
- 5 large egg whites
- 3 sticks unsalted butter, room temperature
- 9 ounces bittersweet chocolate, melted and cooled
Whisk together sugar and egg whites in a heatproof mixing bowl. Place over a pot of simmering water; whisk constantly until sugar is completely dissolved, 2 to 3 minutes. Remove from heat. With an electric mixer, whisk on high speed until cool (test by touching bottom of bowl), 7 to 10 minutes.
Change to the paddle attachment. With mixer on medium-high speed, add butter, 2 tablespoons at a time, until combined. Beat in chocolate.