Comments on: Chocolate Swiss Meringue Buttercream

By: Sam Merritt

Sam Merritt — Wed, 17 Jun 2026 17:51:33 +0000

In reply to Olga B. Hi Olga! You can certainly cut the recipe in half, just make sure to cut all of the ingredients in half. :)

By: Olga B

Olga B — Sat, 13 Jun 2026 02:08:20 +0000

Hello,
I am looking forward to making this recipe, however I don’t have enough of the cacoa bars. I only have two, which come to 8 oz. Is there any way to half the recipe and be able to frost at least 12 cupcakes?

By: Sam Merritt

Sam Merritt — Fri, 29 May 2026 14:27:00 +0000

In reply to Stacy. Hi Stacy! You could use milk chocolate, but the frosting will be much sweeter. :)

By: Stacy

Stacy — Tue, 05 May 2026 05:06:48 +0000

Can I make this with all milk chocolate?

By: Sam Merritt

Sam Merritt — Mon, 27 Apr 2026 15:20:06 +0000

In reply to Tasia. Thank you so much for trying my recipe, Tasia! I'm so glad you enjoyed it so much! :)

By: Tasia

Tasia — Sat, 25 Apr 2026 23:42:25 +0000

This is my absolute favorite chocolate frosting recipe. American buttercream is too much and I made cupcakes with this for a group of at least 50 people and everyone was talking about how amazing this frosting was. Thank you I will never make another chocolate frosting again!

By: Sam Merritt

Sam Merritt — Fri, 24 Apr 2026 03:00:55 +0000

In reply to Cliffie. Hi Cliffie! I wouldn't recommend reducing the butter here without making other alterations. :)

By: Cliffie

Cliffie — Mon, 13 Apr 2026 19:02:53 +0000

can I make it with less butter to reduce the calorie count ?

By: Sam Merritt

Sam Merritt — Mon, 09 Mar 2026 18:16:18 +0000

In reply to Shannon. Thank you so much for trying my recipe, Shannon! I'm so glad you enjoyed it so much! :)

By: Shannon

Shannon — Sat, 07 Mar 2026 19:47:16 +0000

I’ve made Swiss meringue icing for years. This recipe was new to me and excellent. Normally, I use 11 egg whites. This was way more manageable and stable! It didn’t curdle at all which has been frustrating in the past for me. I used a combination of 70% Dark and milk chocolate that amounted to 270g total. It was sensational! Tastes like chocolate mousse. I’m not a huge fan of chocolate, but I can’t stop having a taste of this!! Really lovely recipe that you created. Thank you!!

By: Morgan

Morgan — Wed, 04 Feb 2026 20:42:56 +0000

Ok, I just made this recipe (well, 3/4 of it) with my hand mixer and she was not kidding. It took me at least 30 min trying to get stuff peaks in my meringue and I still wasn’t there, but I was tired of waiting, so went ahead anyway. It got soupier at first when I started adding the butter, but ended up coming out alright. Doing this with a hand mixer is not for the faint of heart.

By: Sam Merritt

Sam Merritt — Mon, 03 Nov 2025 17:25:44 +0000

In reply to Pattw2ts. I'm so glad you enjoyed it so much! Thank you so much for your support! :)

By: Pattw2ts

Pattw2ts — Mon, 03 Nov 2025 03:09:17 +0000

Making this buttercream is rather complicated, which is one of the reasons I love it so much. But the reason I love it so much the most is what an incredible finished product it makes! Once I made this, I have never made any other type of frosting. As far as I’m concerned, the cake is only there to hold this fabulous buttercream! Thank you, Sam Merritt!
– -Your Forever Fan
Pattw2ts

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Wed, 22 Oct 2025 14:11:22 +0000

In reply to Patricia Evans. We're so happy you enjoyed it, Patricia! Thanks for the review

By: Patricia Evans

Patricia Evans — Tue, 21 Oct 2025 21:23:58 +0000

Good recipe. I used frozen egg whites and they worked great. I amused used 100% cacao bars, which for me was fine as well. It takes some time but worth the time and effort.

By: Sam Merritt

Sam Merritt — Fri, 03 Oct 2025 02:08:08 +0000

In reply to Janelle. Hi Janelle! I actually recommend refrigerating it. :)

By: Janelle

Janelle — Wed, 01 Oct 2025 20:20:26 +0000

Can it be refrigerated?

By: Sam Merritt

Sam Merritt — Thu, 21 Aug 2025 13:23:22 +0000

In reply to Jessica. Hi Jessica! Was it frozen? I wouldn't be comfortable eating it after two weeks.

By: Jessica

Jessica — Thu, 21 Aug 2025 05:14:13 +0000

hello I made this frosting on August 7th would it still be safe to eat if its already on a cake

By: Casey @ Sugar Spun Run

Casey @ Sugar Spun Run — Fri, 21 Mar 2025 18:11:10 +0000

In reply to Loraine. We're so glad you enjoyed the recipe, Loraine!

By: Loraine

Loraine — Thu, 20 Mar 2025 14:06:49 +0000

This was the first time I tried making the SMBC and I followed your recipe to the T! It turned out so great. Thank you Sam for being a god sent 🥰

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Tue, 11 Mar 2025 16:37:17 +0000

In reply to Erin G. Oh boy! That probably was quite the workout. We're so happy you enjoyed it regardless, Erin

By: Erin G

Erin G — Mon, 10 Mar 2025 19:45:35 +0000

I just made this and it turned out great! It tastes amazing and the instructions were very easy to follow. However, I do not recommend making this without a stand mixer. I used a hand mixer and had quite a hard time, but, I got a good arm workout!

By: Sam

Sam — Mon, 20 Jan 2025 20:53:55 +0000

In reply to Emily Hernandez. I'm so glad you enjoyed it so much, Emily! :)

By: Emily Hernandez

Emily Hernandez — Mon, 20 Jan 2025 17:54:20 +0000

We followed this recipe exactly and it was PERFECTION! We’ve been looking for that beautiful smooth consistency to make a wedding cake, and this was it! We like icing a bit sweeter, so after it was made, we tried whipping in a cup of powdered sugar. It came together beautifully and didn’t ruin the texture but did add some sweetness. Our new go-to icing!