Chocolate-Egg White Buttercream

Preparation info

  • Makes:

    2¼ cups

    • Difficulty


Appears in

Rose's Heavenly Cakes

By Rose Levy Beranbaum

Published 2009

  • About

This is my favorite chocolate buttercream because it can hold the largest amount of chocolate; is quick, easy, and foolproof to prepare; and has a light texture but more body than an egg yolk buttercream. It is the color of rich milk chocolate.


Volume Ounce Gram
dark chocolate, 60% to 70% cacao, chopped<


Melt the Chocolate

Heat the chocolate until almost completely melted. Use a small microwavable bowl, stirring with a silicone spatula every 15 seconds (or use the top of a double boiler set over hot, not simmering, water, stirring often—do not let the bottom of the container touch the water).

Remove the chocolate from the heat and, with the silicone