Chocolate Swiss Meringue Buttercream Frosting

The frustrating frosting is frustrating no more! I have successfully made chocolate Swiss meringue buttercream frosting several times with the Fleischmann’s unsalted margarine sticks.*

I want take a moment to give a quick thanks to David Lebovitz for taking the time last year to respond to my email about meringue buttercream. While he didn’t have an answer on whether or not making meringue buttercream frosting was possible with margarine, he suggested a place to look and he was supportive. Thank you, David! Check out his awesome blog.

Now, back to the frosting. My first attempt at making a meringue frosting was a disaster. I tried making an Italian meringue buttercream and I think that between the water used to dissolve the sugar and the water in the margarine there was too much water to allow the meringue and margarine to come together. My 2^nd attempt was a success in regards to texture and consistency, but the taste was absolutely horrible. I used Earth Balance brand margarine and it was way too salty.  I only tried using the Earth Balance because I had difficulty finding the Fleischmann’s. This time I used the Swiss meringue method and it worked. Once I was able to get my hand on the Fleischmann’s, my third attempt was a complete success in both texture AND taste! This is without a doubt the absolute best chocolate frosting ever! The texture is light, creamy and luxurious and the taste is rich and decadent without being sickly sweet. This is the ultimate chocolate frosting.

I suggest using a dark chocolate. I like the result that I get with the bittersweet chocolate (Scharffen Berger). The Scharffen Berger bittersweet and semi-sweet chocolates are dairy free.

6 egg whites

2 ½ cups granulated sugar

4 tsp vanilla extract

1 tsp coffee extract

4 sticks (2 cups) Fleischmann’s Unsalted Margarine sticks, room temperature

9.7 oz bittersweet chocolate melted

·      Make sure you prep everything that comes in contact with the egg whites.

·      Wipe down the mixing bowl, whisk, whisk attachment/beaters, and candy thermometer with lemon juice or white vinegar to remove any residual oils.

·      Combine egg whites, sugar and extracts in a large mixing bowl.

·      Set the bowl with a candy thermometer over a pot of simmer water.

·      Whisk constantly until the sugar is dissolved (140°F-160°F). Mine dissolved at about 155°F.

·      Remove the bowl from the heat and beat the egg whites on high until stiff peaks form and they have cooled.

·      Add the softened margarine to the egg whites one tablespoon at a time.  Continue to beat on high.

·      If the mixture begins to curdle, continue to beat on high until the mixture comes together.

·      Chop the chocolate into small pieces.

·      In a saucepan, melt the chocolate over medium heat.

·      Turn the mixer on medium high and slowly pour the melted chocolate into the meringue mixture.

·      Place the frosting into the fridge until it firms up (30-60minutes).

·      Once the frosting is firm, beat it on high for 20-30 seconds.

·      Frost your cake.

·      The frosting can be stored in the fridge for up to 2 week or stored in the freezer.

*I receive no compensation from Fleischmann’s (or any other brand) for mentioning their product(s). I mention certain brands because I like the results I get when I bake/cook with them.