Swiss Buttercream Meringue. Swiss meringue buttercream frosting is very similar to Italian meringue buttercream in that they both use egg whites. - For Chocolate Swiss Buttercream.
Both are meringue based frostings that use egg whites to create a lightness and silky structure perfect for decorating. Melt 1 cup 6 ounces bittersweet chocolate and cool to room temperature. Reserve 34 cup 6 ounces of the butter from the recipe.
Italian buttercream uses 240F sugar syrup poured into the fluffed egg whites to stabilize the meringue while to make Swiss buttercream you gently heat the egg and sugar mixture to 160F.
Turn mixer on high and drizzle the chocolate into the buttercream mixture. Turn mixer on high and drizzle the chocolate into the buttercream mixture. Traditional Swiss Meringue involves heating egg whites then lots and lots of whipping. Melt 1 cup 6 ounces bittersweet chocolate and cool to room temperature.