Chocolate Swiss Meringue Buttercream


  • 2 egg whites
  • 1/2 cup granulated sugar
  • 2 sticks unsalted butter (room temperature)
  • 1 tsp vanilla extract
  • 1/4 cup powdered sugar
  • 1/4 cup unsweetened cocoa powder


  1. On a double boiler, whip together egg whites and granulated sugar until it reaches 140-150°F.

  2. Remove from heat and continue whipping until it forms stiff peaks.

  3. Beat in vanilla extract.

  4. Beat in butter in chunks until it resembles frosting. It'll take ~5min or so and may curdle in between.

Beat in cocoa powder and powdered sugar.