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Rich Chocolate Buttercream

Silky smooth chocolate buttercream!
Prep Time10 mins
Course: Dessert
Cuisine: American
Keyword: chocolate buttercream
Servings: 8 servings
Author: Amanda Rettke


  • 1 cup powder sugar
  • 3 large egg whites
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 cup (226g) + 2 tablespoons unsalted butter, at room temperature
  • 4 ounces extra-bittersweet chocolate, melted and cooled


  • Melt chocolate. Place in microwave safe bowl and heat in 30-second increments. An alternative method would be to use a double broiler. Place chopped chocolate in heat proof bowl and set over saucepan of simmering water. Gently stir until chocolate is fully melted, then set aside to cool.
  • Place sugar in a medium heatproof bowl and add in the egg whites and salt.
  • Set the bowl over a saucepan of simmering water (about 2 inches deep) and whisk gently until the sugar is completely dissolved, about 5 minutes.
  • Transfer the warm egg-white mixture to standing mixer fitted with the whisk.
  • Add the vanilla and beat at medium-high speed until glossy and firm, about 8 minutes.
  • Beat in the butter a few pieces at a time, making sure it is fully incorporated before adding more.
  • If the buttercream appears runny at any time, transfer the bowl to the freezer for 5 to 10 minutes, then return it to the mixer and continue.
  • Beat in the melted chocolate until fully incorporated, scraping down the side and bottom of the bowl.