Chocolate Swiss Meringue Buttercream

Step 1

Melt your chocolate in a heatproof bowl in 15 seconds until just melted. Do not overheat. Cool to 90ºF

Step 2

Bring 2" of water to a boil in a medium saucepan then reduce heat until it's just simmering. Place your metal or glass mixing bowl on top. The bowl should not be touching the water.

Step 3

Place egg whites and sugar in the bowl and whisk occasionally to dissolve the sugar and keep the egg whites from cooking. Once the mixture reaches 110ºF or you can no longer feel any granules of sugar in between your fingers, it's ready

Step 4

Place the bowl on your stand mixer and whip on high until you reach VERY stiff peaks. The tips should stand straight up when you touch them and the meringue should feel very thick and dense.

Step 5

Place a large bag of ice under the bowl as you're mixing to cool the meringue down.

Step 6

Reduce the speed to low. Slowly add in your butter in small chunks, then your salt, melted and cooled chocolate and vanilla extract.

Step 7

Increase the speed back to high and whip until the color is light and fluffy. Give it a taste, if it still tastes buttery, keep whisking.

Step 8

Reduce the speed to low again and then drizzle in your cooled chocolate and vanilla and mix until smooth.