This mocha swiss meringue is so light and fluffy and also easy to make! Everything whips up in only one bowl. I love the rich chocolate flavor combined with a slight hint of coffee. The coffee enhances the chocolate flavors perfectly! I hope you enjoy this swiss meringue buttercream. It can be used to fill cakes, cupcakes, or even macarons. Follow my Classic Chocolate Cupcakes recipe to pair with this mocha swiss meringue buttercream to make the ultimate double chocolate cupcake.
This mocha swiss meringue buttercream comes together in just 6 basic ingredients!
- egg whites
- granulated sugar
- salt unsalted butter
- chocolate
- espresso shot or brewed coffee
Here is also a list of equipment you will need:
- small pot
- stand mixer with the whisk attachment
- whisk
- spatula
Whisk egg whites, sugar and sugar over a double boiler.
Whisk over medium heat until sugar is all dissolved. You can test this by dipping your fingers into the mixer and rubbing them together. If it still feels grainy or gritty, keep cooking until it is completely dissolved. This ensures a smooth and creamy buttercream! One tip is to use your stand mixer bowl over the double boiler.
Whip mixture on medium-high speed until meringue comes to a stiff peak.
You’ll see that the egg whites will double in size and become thick and fluffy. It will be ready for the next step when the bowl is cool to the touch. The meringue will be glossy and has stiff peaks.
Add cubed butter one at a time.
Ensure the butter is mixed thoroughly after each addition. The mixture may look curdled or separated at one point, but don’t get frustrated and just continue whipping! It may take up to 10-15 minutes for the mixture to come together. In the end, it will be a smooth and silky buttercream.
Add chocolate and coffee.
Mix until combined. Transfer your mocha swiss meringue buttercream to a piping bag fitted with a large tip. Pipe onto the macarons or your desired dessert!
Follow this link to make some Mocha Macarons to fill with the delicious meringue buttercream!
Mocha Swiss Meringue Buttercream
Ingredients
- 30 grams egg whites aproximately from one egg
- 35 grams sugar
- 1 pinch salt
- 115 grams unsalted butter cubed
- 30 grams melted chocolate
- 40 ml coffee
Instructions
- Over a double boiler, combine egg white with salt and sugar. Whisk over medium heat until sugar is all dissolved.
- Remove from heat and fit bowl to stand mixer with whisk attachment. Whip on medium high heat until meringue is shiny and has stiff peaks. Ensure mixture is no longer hot to the touch.
- Add cubed butter one at a time. Ensure it is thorougly mixed in each time. Batter may separate and look curdled, but continue mixing and it will come together. Whip until it looks light and fluffy!
- Add chocolate and coffee and your buttercream is done!