Mocha Swiss Meringue Buttercream

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

In relation to holidays or different particular days, a cake can really feel like the easiest way to assist have fun. And whereas there may be nothing in any respect mistaken 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 purpose and it turned out good.

Much less Candy Swiss Meringue Buttercream

The most typical kind 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 slightly vanilla extract. It’s tremendous straightforward to make and tremendous candy. I’ve made it sometimes, nevertheless it’s not my favourite.

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

Making Mocha Swiss Meringue Buttercream

To make a Swiss buttercream I first needed to make a Swiss meringue. When you don’t know, meringue is a fluffy egg white and sugar topping. Not troublesome to make, simply numerous whisking. I’ve made Swiss meringue earlier than as a result of it’s what I exploit to prime my candy potato casserole.

Step 1 – Double Boiler:

To make Swiss meringue, you’ll want a double boiler. When you don’t have one readily available, likelihood is you may make one out of stuff you have already got in your kitchen. Simply discover a glass bowl that can sit steadily on prime of a medium-sized saucepan. Put a few inches of water within the backside of the saucepan and put the bowl on prime. Make sure 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 every so often. Then warmth it as much as 160°F whereas whisking consistently. The sugar must be melted.

Tip: When you don’t personal a kitchen thermometer I extremely advocate ordering one. I exploit mine for temping meat, milk after I’m making yogurt, oil when frying, and typically baking or making frosting. Right here’s the one I exploit.

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 performed 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 exploit chocolate and low. For the espresso half, I dissolve 4 Sigmatic instantaneous espresso granules into vanilla extract. For the chocolate half, I exploit 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 this planet. I simply don’t do it sufficient. Typically my experiments work out and I hit on one thing nice and typically it’s a catastrophe. The flavors are all the time unbelievable, it’s simply the feel that’s slightly wonky. For that purpose, 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 be taught!

  • 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 substances. Nevertheless, you can make a decadent pourable ganache moderately than a buttercream. Simply comply with this chocolate truffle recipe and use coconut cream moderately 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 need to use honey or maple syrup for this recipe, simply understand 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. When you simply need chocolate buttercream, go away the espresso out. Going for vanilla? Miss the espresso and the chocolate. Attempt including a fruit puree for each taste and coloration. Possibly 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

Cook dinner Time 10 minutes

Whisking/Cooling Time 30 minutes

Complete 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 prime.

  • 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 instantaneous 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 must be easy and frosting-like. Scrape across the bowl with a rubber spatula.

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

  • Use instantly.


If you’re making this prematurely 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 mistaken, 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 ideas!

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