Easy Swiss Meringue Buttercream
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
10 mins
-
Additional Time
2 hrs
-
Total Time
40 mins
-
Servings
12 servings
-
Calories
237 kcal
-
Course
Dessert, Cake, Baked Goods
-
Cuisine
North American, American
Easy Swiss Meringue Buttercream
Description
Easy Swiss Meringue Buttercream begins by heating egg whites and sugar together either by whisking pasteurized egg whites with confectioners’ sugar or by heating raw egg whites and granulated sugar over simmering water until 160°F, then cooling. The mixture is whipped until thick, glossy, and white. Separately, very soft (but not melted) butter with salt is whipped until light and fluffy. The egg white syrup is then gradually incorporated into the butter, followed by vanilla extract and whipping cream to adjust texture, creating a smooth, spreadable buttercream.
The buttercream is prized for its light texture without graininess, making it ideal for frosting cakes and cupcakes. It has a balanced sweetness and a subtle salty note if added, enhancing flavor depth.
Practical tips include using salted or unsalted butter depending on preference, storing at room temperature for up to two days or refrigerated or frozen for longer periods. The temperature of butter, mixing method, and environment can influence the final texture, so whipping times vary.
Ingredients
Pasteurized egg white syrup
- 115 g egg ½ cup, room temperature, pasteurized, white
- 226 g confectioners sugar about 2 cups, measured by spoon and level method
Raw egg white syrup
- 115 g egg ½ cup, see recipe notes, raw, white
- 225 g sugar 1 ¼ cups, granulated white
Swiss meringue buttercream
- 1 egg white syrup either pasteurized or raw, see above, amount as specified
- 226 g butter very soft, but not melted (2 sticks, unsalted
- ¼ tsp salt fine sea salt
- 2 tsp vanilla extract
- ⅓ cup whipping cream 35% fat
Instructions
Using pasteurized egg whites
- Place the egg whites and confectioner’s sugar in a mixing bowl, and whisk for about 5 - 6 minutes on high speed. The mixture should look thick, glossy, and white.
- Scrape this mixture into a bowl and set aside.
Using raw egg whites
- Place the egg whites and sugar in a heat proof bowl.
- Bring some water to a simmer in a pot. Place the egg white + sugar bowl over the simmering water pot, and whisk for about 10 minutes until the egg whites are heated to 160°F.
- Allow the egg white mixture to cool down to room temperature before using.
Making the swiss meringue buttercream
- Place the butter and salt in a mixing bowl. With the whisk attachment, whip the butter until light, fluffy, and creamy. This can take up to 10 minutes depending on the temperature of the butter, the mixer, and the ambient temperature.
- When the butter is fluffy, add half the amount of cream and all of the vanilla, and whip for a further couple of minutes to make the butter fluffier.
- While running the mixer on medium high, stream the egg white mixture into the butter mixture.
- Keep whipping the buttercream until you have a creamy consistency (a few minutes). Add the rest of the cream if needed.
- If you'd like the buttercream to be sweeter, add more sifted confectioner’s sugar and mix until well incorporated.
- To remove the extra air bubbles, switch to the paddle attachment, and mix for about 1 - 2 minutes on medium high speed.
- The faux swiss meringue buttercream is now ready to be used.
Notes
- Use raw egg whites carefully, ensuring no contamination with yolks; pasteurized whites offer a shortcut.
- If using salted butter, omit added salt in the recipe.
- Buttercream stores covered at room temperature up to 2 days, refrigerated for 1 week, and frozen for up to 3 months.
- Whipping time varies by butter temperature and equipment; patience ensures a light, fluffy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Serving | 3tbsp | |
| Calories | 237kcal | 12% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 50mg | 17% |
| Sodium | 69mg | 3% |
| Potassium | 25mg | 1% |
| Sugar | 19g | 38% |
| Vitamin A | 568IU | 11% |
| Calcium | 9mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
