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Chocolate Swiss Meringue Buttercream Frosting

  • Prep:
  • 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


  1. 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.

  2. Change to the paddle attachment. With mixer on medium-high speed, add butter, 2 tablespoons at a time, until combined. Beat in chocolate.

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