Chocolate Swiss Meringue Buttercream

Gingerbread Cookies for Gingercake House
Makes 5 1/2 cups

Use this recipe when making our Gingercake House.


  • 1 ½ cups sugar

  • 6 ounces whipping-quality pasteurized egg whites (6 large egg whites)

  • 1 pound (4 sticks) unsalted butter, softened

  • 1 teaspoon pure vanilla extract

  • 5 ½ ounces semisweet chocolate, melted and cooled


  1. Put sugar and egg whites in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water; whisk until sugar is dissolved, about 5 minutes.

  2. Fit mixer with the whisk attachment. Beat the egg-white mixture on medium speed until stiff peaks form and mixture is completely cooled, about 10 minutes.

  3. Beat in butter a few tablespoons at a time. Reduce speed to low; add vanilla and melted chocolate. Beat until mixture is smooth, about 5 minutes.

Cook's Notes

The buttercream will keep for up to 3 days in an airtight container in the refrigerator. Egg whites make this icing glossy and smooth. If serving this cake to children, the elderly, or anyone whose health is compromised, use pasteurized egg whites (available at grocery stores) instead of separating eggs yourself.

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