Swiss Meringue Buttercream
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
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Total Time
30 mins
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Servings
5 cups
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Calories
821 kcal
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Course
Dessert, Condiments, Baked Goods
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Cuisine
Swiss
Swiss Meringue Buttercream
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Creamy, silky and smooth Swiss Meringue Buttercream is the perfect frosting for cupcakes, layered cakes and other baked goods. Not overly sweet, light, stable at room temperature and absolutely delicious!
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Ingredients
- 6 egg whites (from large eggs)
- 2 cups granulated sugar
- 1 1/2 cups unsalted butter, cut into tablespoons pieces and softened (3 sticks)
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Wipe clean the mixing bowl with a clean towel or with paper towels to remove any grease or oils. Grease prevents the meringue from setting.
- Use a double boiler or set one up by placing a mixing bowl over a pot filled with about 1 - 2 inches of simmering water at medium-low heat.
- Place the egg whites and sugar in a heatproof mixing bowl (for convenience, use your stand mixer bowl). Make sure the bottom of the bowl doesn’t touch the simmering water.
- Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly until the sugar is completely dissolved and no longer grainy to the touch about 3-4 minutes. You can also check the internal temperature with an instant read thermometer. The mixture should reach an internal temperature of 160 degrees Fahrenheit.
- Transfer the mixture to the bowl of a stand mixer (unless you are already using it) fitted with the whisk attachment or use a handheld mixer. Beat the mixture over medium-high speed until stiff glossy peaks form and the mixture is no longer warm, about 10 minutes.
- Switch the stand mixer to the paddle attachment. With the mixer on medium high speed, add the cubed butter one piece at a time and mix until the butter is fully incorporated before you add more butter.
- Next, add the vanilla and salt and beat for about 40 seconds. The buttercream should be thick and creamy.
Notes
- Use fresh egg whites not carton egg whites.
- Wipe the mixing bowl clean before you whip the egg whites.
- Make sure your egg whites don't have any yolks.
- If your meringue looks curdled or separated after adding the butter, simply keep beating it. The mixture will reincorporate and become smooth again.
Nutrition Information
Show Details
Calories
821kcal
(41%)
Carbohydrates
80g
(27%)
Protein
5g
(10%)
Fat
55g
(85%)
Saturated Fat
35g
(175%)
Polyunsaturated Fat
2g
Monounsaturated Fat
14g
Trans Fat
2g
Cholesterol
146mg
(49%)
Sodium
605mg
(25%)
Potassium
79mg
(2%)
Sugar
80g
(160%)
Vitamin A
1702IU
(34%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 5cups
Amount Per Serving
Calories 821 kcal
% Daily Value*
| Calories | 821kcal | 41% |
| Carbohydrates | 80g | 27% |
| Protein | 5g | 10% |
| Fat | 55g | 85% |
| Saturated Fat | 35g | 175% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 2g | 100% |
| Cholesterol | 146mg | 49% |
| Sodium | 605mg | 25% |
| Potassium | 79mg | 2% |
| Sugar | 80g | 160% |
| Vitamin A | 1702IU | 34% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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