Chocolate Swiss Meringue Buttercream

Baking By lorie09 Updated 12 Aug 2013 , 12:49pm by yortma

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lorie09 Posted 6 Nov 2011 , 4:53pm
post #1 of 8

If I want to make a chocolate swiss meringue buttercream, what type of chocolate is recommended to use? Melted? And when is the chocolate added to the whole process of making the smb. thanks for your help.

7 replies
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littlestruedel Posted 6 Nov 2011 , 5:16pm
post #2 of 8

My pastry chef recommended using good cocoa powder because the oil in chocolate can sometimes leech out of the buttercream. I add a good quality cocoa powder to my buttercream after the butter has been added and the icing has been whipped, it is so yummy!!!

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MCurry Posted 6 Nov 2011 , 5:17pm
post #3 of 8

Chocolate swiss meringue buttercream is awesome and so good!

I use chocolate not cocoa, melt it and allow it to cool.

We use Guittard Couverture chocolate.

The chocolate can not be hot because it will melt the buttercream. I pour it in after the base is made.

I'm sure there are recipes on this site if you want more detailed steps.

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lorie09 Posted 6 Nov 2011 , 8:59pm
post #4 of 8

Thanks! I will try cocoa powder and melted chocolate.

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pmarks0 Posted 6 Nov 2011 , 9:39pm
post #5 of 8

Anytime I'm going to flavour my SMBC with chocolate or fruit I flavour it after I have made the SMBC. I will add vanilla during the mixing process, or any liqueurs. But for chocolate and fruit flavouring, I will it in afterwards. For chocolate I will make a ganache and fold it in, and for I will make a fruit puree and fold that in for strawberry or raspberry. I would do the same for a citrus flavour using a citrus curd (ie lemon, lime).

If you go look for FromScratch SF, she has a great thread about her SMBC plus she has an excellent tutorial on her blog.

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icer101 Posted 6 Nov 2011 , 10:06pm
post #6 of 8

I , too, melt good quality chocolate and use in the end.

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danyag Posted 12 Aug 2013 , 9:40am
post #7 of 8


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yortma Posted 12 Aug 2013 , 12:49pm
post #8 of 8

1)  Add cooled melted good quality chocolate to the finished  buttercream.  



2)  (my favorite) combine cocoa (I use Hershey's special dark)  with enough strong hot coffee to make a thick liquid like heavy cream or sour cream. (about 3/4 cup cocoa, 1/2 cup coffee  per 4 to 6 cups SMBC)  Stir well until smooth and let cool.  Mix into finished buttercream.  Add a couple of tablespoons Godiva chocolate liqueur - fabulous!

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