Chocolate Italian Meringue Buttercream Frosting

Sep 19, 2026 · By VanillaGoods

Baking Frostings fillings toppings Origin: Ugandan Vanilla: Extract Advanced

Cupcakes piped with chocolate Italian meringue buttercream frosting

A silky, not-too-sweet chocolate Italian meringue buttercream frosting that pipes smooth, sharp decorations. Best with Ugandan vanilla (bold, chocolatey, smoky); any pure vanilla works. Makes about 4 cups; frosts 24 cupcakes or a two-layer 8-inch cake.

Prep 30 min

Cook 10 min

Total 40 min

Yield 24 cupcakes

Diet —

Ingredients

Adjust yield

cupcakes

4.0 (132.0 g)large egg whites, about 1/2 cup, room temperature
1.0 cup (200.0 g)granulated sugar, divided
⅓ cup (80.0 ml)water
1 ½ cups (340.0 g)unsalted butter, 3 sticks, softened but cool (about 65°F), cut into tablespoons
¼ tspfine sea salt
6.0 oz (170.0 g)dark chocolate, chopped, melted, and cooled to lukewarm
2.0 tsp (10.0 ml)VanillaGoods pure vanilla extract

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Instructions

Put the egg whites, salt, and 2 tablespoons of the sugar in a stand mixer bowl fitted with the whisk.
In a small saucepan, bring the remaining sugar and water to a boil over medium heat, stirring just until the sugar dissolves. Cook without stirring until the syrup reaches 240°F on a candy thermometer.
When the syrup reaches about 230°F, start whipping the whites on medium-high to soft peaks.
With the mixer running, pour the hot syrup in a thin stream down the side of the bowl (not onto the whisk). Whip on high until the meringue is thick, glossy, and the bowl feels cool, 8 to 10 minutes.
Switch to the paddle. On medium speed, add the butter 1 tablespoon at a time, letting each piece blend in. If it looks curdled, keep beating; if it looks soupy, refrigerate the bowl for 10 minutes and beat again.
Beat in the vanilla and dark chocolate until silky and smooth, about 1 minute.

Tips

A candy thermometer is essential. For anyone who should avoid undercooked eggs, use pasteurized egg whites.
Vanilla swap: use vanilla bean paste 1:1 in place of the extract for visible specks, or the seeds of 1 vanilla bean for each tablespoon of extract.
Best vanilla for this: Ugandan (bold, chocolatey, smoky), or Mexican (spiced, warm, woodsy). Any pure vanilla works.
Storage: Keep at room temperature for up to 1 day, refrigerate for up to 1 week, or freeze for up to 3 months. Bring chilled buttercream to room temperature, then beat until smooth.

Recipe FAQ

How long does it take to make chocolate italian meringue buttercream frosting?

Plan on 30 minutes of prep and 10 minutes of cooking. It makes about 4 cups; frosts 24 cupcakes or a two-layer 8-inch cake.

How should I store chocolate italian meringue buttercream frosting?

Keep at room temperature for up to 1 day, refrigerate for up to 1 week, or freeze for up to 3 months. Bring chilled buttercream to room temperature, then beat until smooth.

Can I use a different form of vanilla?

use vanilla bean paste 1:1 in place of the extract for visible specks, or the seeds of 1 vanilla bean for each tablespoon of extract.

Estimated · per serving

Nutrition

Per serving = 1 of 24 servings this recipe makes.

176 Calories / serving

13.7g Fat

12.8g Carbs

1.1g Protein

11.8g Sugar

Whole recipe (24 servings): ~4224 cal · 329g fat · 307g carbs · 26g protein · 283g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 176 calories

What it takes to burn one serving

Brisk walking 33 min·1.9 mi·~3850 steps
Walking uphill or incline treadmill 24 min·1.2 mi·~2400 steps
Moderate cycling 18 min·3.6 mi
Swimming laps 25 min
Jogging 17 min·1.4 mi·~2700 steps
Stair climbing 16 min·~1450 steps
Dancing 29 min
Bodyweight circuit training 18 min
Cleaning, errands, or playing with the dog 41 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.

Made with VanillaGoods

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