Mocha Swiss Meringue Buttercream


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I don’t have a lot of a candy tooth. After I need one thing candy, I’ll eat a bit of fruit or add a bit of honey to my tea. Another choice is this berry crisp because it has each fruit and honey, and is scrumptious with out being too candy.

In terms of holidays or different particular days, a cake can really feel like one of the simplest ways to assist have a good time. And whereas there’s nothing in any respect incorrect with an unfrosted cake (it’s nonetheless a deal with to eat!), it doesn’t look very festive. When an particularly fancy-looking cake is so as, frosting is a should. I created this mocha Swiss Meringue buttercream for that cause and it turned out excellent.

Much less Candy Swiss Meringue Buttercream

The commonest sort of frosting made by house bakers right here within the U.S. is American buttercream. It’s simply butter and powdered sugar (a LOT of powdered sugar) whisked along with a bit of vanilla extract. It’s tremendous straightforward to make and tremendous candy. I’ve made it sometimes, however it’s not my favourite.

This time round I made a decision to strive one thing new and study to make a Swiss meringue buttercream. I heard that Swiss buttercream was fluffier and fewer candy and needed to strive it. It was really loads simpler than I assumed it will be!

Making Mocha Swiss Meringue Buttercream

To make a Swiss buttercream I first needed to make a Swiss meringue. If you happen to don’t know, meringue is a fluffy egg white and sugar topping. Not troublesome to make, simply plenty of whisking. I’ve made Swiss meringue earlier than as a result of it’s what I take advantage of to high my sweet potato casserole.

Step 1 – Double Boiler:

To make Swiss meringue, you’ll want a double boiler. If you happen to don’t have one available, chances are high you can also make one out of stuff you have already got in your kitchen. Simply discover a glass bowl that may sit steadily on high of a medium-sized saucepan. Put a few inches of water within the backside of the saucepan and put the bowl on high. Ensure that the underside of the bowl isn’t low sufficient the place it touches the water within the saucepan. Ta-da! Double boiler.

Step 2 – Warmth:

Subsequent, mix egg whites and sugar (I like coconut palm sugar) in your double boiler bowl. Warmth it till it’s heat, whisking occasionally. Then warmth it as much as 160°F whereas whisking continually. The sugar needs to be melted.

Tip: If you happen to don’t personal a kitchen thermometer I extremely suggest ordering one. I take advantage of mine for temping meat, milk once I’m making yogurt, oil when frying, and typically baking or making frosting. Right here’s the one I use.

Step 3 – Whisk:

Switch the warmed egg white combination to the bowl of a stand mixer and let it whisk till it has cooled to room temperature. You may put a bag of frozen peas or ice cubes across the bowl to make it cool quicker. I normally transfer round the home getting different issues carried out whereas it does its factor.

Step 4 – Butter:

Subsequent, add the room temperature butter one tablespoon-sized chunk at a time till it’s all integrated.

Step 5 – Taste:

Final, add some taste. Since it is a mocha buttercream, I take advantage of chocolate and low. For the espresso half, I dissolve Four Sigmatic instant coffee granules into vanilla extract. For the chocolate half, I take advantage of chocolate chips melted to room temperature. At this level although, the buttercream could be flavored or coloured any manner you’d like, or be left plain.

Ingredient Substitutions

I’ve gotta admit one thing to you all. I’m not the perfect frosting maker on the planet. I simply don’t do it sufficient. Generally my experiments work out and I hit on one thing nice and typically it’s a catastrophe. The flavors are all the time improbable, it’s simply the feel that’s a bit of wonky. For that cause, I haven’t had a variety of luck with ingredient substitutions. So if anybody is aware of higher than me, be at liberty to chime in on the feedback so we are able to all study!

  • Butter – It’s simply a lot softer than coconut oil at room temperature so I haven’t discovered a manner but to make this frosting dairy-free whereas nonetheless utilizing minimally processed, actual meals components. Nonetheless, you possibly can make a decadent pourable ganache relatively than a buttercream. Simply comply with this chocolate truffle recipe and use coconut cream relatively than dairy cream. It’ll thicken because it cools so pour it whereas it’s nonetheless pourable.
  • Sugar – I like to make use of coconut sugar for this recipe. You should use honey or maple syrup for this recipe, simply remember that your frosting can have that taste. And use rather less. Honey and maple syrup are sweeter than granulated sugar.
  • Flavors – Substitute away! Simply ensure you add the flavors on the finish after the butter is all combined in. If you happen to simply need chocolate buttercream, go away the espresso out. Going for vanilla? Pass over the espresso and the chocolate. Attempt including a fruit puree for each taste and colour. Perhaps whisk in some lemon curd?

Mocha Swiss Meringue Buttercream Recipe

Katie Wells

A fluffy Swiss meringue buttercream with flavors of espresso and chocolate makes a decadent frosting.

Prep Time 5 minutes

Prepare dinner Time 10 minutes

Whisking/Cooling Time 30 minutes

Whole Time 45 minutes

Servings 24

Energy 180 kcal


  • Add a pair inches of water to a double boiler or a saucepan with a medium-sized glass bowl positioned on high.

  • Add the egg whites and sugar to the highest of the double boiler or glass bowl and whisk to mix.

  • Warmth over medium-high warmth whisking sometimes till heat.

  • As soon as heat, proceed heating and whisking till the combination reaches 160°F and the sugar is melted.

  • Switch the egg white combination to the bowl of a stand mixer and whisk till the combination cools to room temperature.

  • Whereas the egg whites are whisking, mix the vanilla extract and immediate espresso in a small bowl and put aside.

  • When the egg whites are cool, they need to be stiff and fluffy. They’re now a meringue!

  • Add the room temperature butter to the meringue one tablespoon at a time whereas whisking at a reasonably excessive velocity.

  • When all of the butter is added the combination needs to be clean and frosting-like. Scrape across the bowl with a rubber spatula.

  • Add the vanilla/immediate espresso combination and the melted cooled chocolate and whisk to mix.

  • Use instantly.


In case you are making this upfront and are going to refrigerate it, you’ll have to let it come to room temperature earlier than attempting to unfold or pipe it. If, after letting it come again to room temperature, the feel appears incorrect, simply give it a fast whisk.


Energy: 180kcalCarbohydrates: 8gProtein: 1gFats: 16gSaturated Fats: 10gPolyunsaturated Fats: 1gMonounsaturated Fats: 4gTrans Fats: 1gLdl cholesterol: 41mgSodium: 156mgPotassium: 16mgFiber: 1gSugar: 6gVitamin A: 482IUVitamin C: 1mgCalcium: 11mgIron: 1mg

Do you make frosting like my Mocha Swiss Meringue Buttercream? I’d love any suggestions!


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