Chocolate Swiss Meringue Buttercream

1. Stage

Melt the chocolate: In a medium saucepan set over low heat, add the chopped chocolate, stirring it every 30 to 60 seconds to prevent it burning and allowing it to melt evenly. This should take about 8 minutes.

2. Stage

Heat the eggs and sugar: In a small saucepan, add the 3 inches of water and set the pan over medium heat. Bring the water to a simmer. Place the egg whites and sugar in a large metal or glass bowl (I just use the bowl from my stand mixer). Set it over the pan of simmering water. Make sure the bottom of the bowl doesn’t come in contact with the water. You just want the steam to gently heat it. Whisk continuously until the sugar has dissolved completely. It will transform from thick and gelatinous to grayish-white, and finally thickened white and slightly frothy. Check to see if the sugar has dissolved by dipping your finger into the egg mixture and rubbing it between your finger and thumb. If it feels smooth and silky, it’s ready.

3. Stage

Whip the egg whites and sugar: Remove the bowl from the heat and whip the mixture on high speed until it has cooled completely. This will take about 10 to 12 minutes. When ready, the mixture will look like marshmallow fluff.

4. Stage

Add the salt and extract: While the mixture is whipping, add the salt and extract.

5. Stage

Whip in the butter: Add the butter one tablespoon at a time until incorporated. The mixture will look glossy and turn slightly yellow, then fluff up again.

6. Stage

Add the chocolate: Fold the melted chocolate into the egg white mixture just until incorporated. Then whip it on high for about 3 to 4 more minutes. The mixture should look thick, fluffy, and the whisk will leave lines in it.

7. Stage

Frost your cake: Frost your cake as you see fit. Use the back of a spoon to create swoops and swirls, or scoop it into a piping bag for cupcakes or decorative embellishments on the cake.