Chocolate Meringue Frosting

Chocolate Meringue Frosting

Syd 0

"This is a creamy chocolate frosting with flecks of hard chocolate."

Ingredients {{adjustedServings}} servings 289 cals

Serving size has been adjusted!

Original recipe yields 20 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 19.7g
  • 6%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 142 mg
  • 6%

Based on a 2,000 calorie diet

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  1. Cream the butter until light and fluffy.
  2. In a large bowl, beat the egg whites to soft peaks. Add the sugar gradually to the egg whites, beating all the while. Add in the whipped butter. The frosting may clump at this point if the butter is at all chilled. Don't worry, it just means that the frosting will require more beating. Beat until smooth.
  3. Melt the chocolate in a double boiler or the microwave. Cool slightly; the chocolate should still be fairly warm. Beat into the butter frosting.
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Reviews 15

  1. 15 Ratings

Lori McKirahan Burton

This is an excellent creamy, easy to spread, icing. The flavor is wonderful, not too rich or too sweet; just melt in your mouth goodness. Definitely whip your egg whites to stiff peaks. Recipe lacks the instruction of when to add the vanilla, but be sure to add it. The description indicated there would be flecks of chocolate but since the receipe directs you to melt all the choclate I'm not sure how you obtain this. I guess you could grate some in afterwards--it might make the icing even better, if that's possible. Just what I was looking for. Thank you!


I haven't tried this recipe yet but I plan to. If you are having trouble with the butter separating, you need to keep beating it. The coldness of the butter determines how long you need to mix it for. If you are ever to make italian buttercream, you have to mix it for at least 10 minutes on high, during which it separates, and yes, does look like cottage cheese. Eventually it comes together. Next time try to not have your butter so cold.


i used maybe a tablespoon of the butter and it turned out like I was hoping. reminds me of the frosting I used to make when i was a kid. i can't find the recipe now, but i used a double boiler, cream of tarter and egg whites. no butter. and so, although i didn't use the boiler or the c.o.t, it turned out fairly similar. i added grated chocolate instead of melting all that. worked great. just a nice frosting for a rich chocolate cake, not too sweet or buttery, which was what i was going for.