Swiss Meringue Buttercream
User Reviews
4.6
Swiss Meringue Buttercream
Description
The Swiss Meringue Buttercream begins by gently heating egg whites and granulated sugar over a simmering water bath until the sugar dissolves and the mixture reaches 160°F. This step ensures safety while preparing the base meringue. After heating, the mixture is whipped at high speed until glossy, stiff peaks form, which takes about 10 to 15 minutes. Cooling the meringue is important before adding the butter to prevent melting. Butter cut into tablespoon-size pieces is beaten in slowly with vanilla extract and salt, resulting in a light, fluffy frosting with a smooth texture. This buttercream differs from American buttercream by lacking a crust, remaining soft yet stable at room temperature but becoming soft in temperatures above 80°F. It is versatile enough for detailed piping, filling cakes and cookies, and as a base for fondant coverings. Variations include adding melted cooled chocolate or different extracts to customize flavors. The recipe yields about 5 cups of frosting, adequate for various cake sizes and quantities of cupcakes. SMBC can be stored at room temperature up to a few hours, refrigerated for a week with re-whipping before use, and frozen for up to six months without significant quality loss.
Ingredients
- 6 egg white
- 2 cups granulated sugar
- 2 cups butter at cool room temperature and cut into tablespoon-size pieces, unsalted
- 2 teaspoons vanilla extract
- Pinch salt
Instructions
- Place the egg whites in a heatproof mixing bowl (the bowl of your stand mixer would be ideal, but another heatproof bowl will work). Fill a medium saucepan with 1 to 2 inches of water and place over medium-low heat for a slow simmer.
- Add the sugar and whisk together. Place the bowl over the saucepan and whisk constantly until the sugar is completely dissolved and the mixture reaches 160 degrees F on an instant-read thermometer. This can take anywhere from a few minutes up to 10 minutes.
- Remove the bowl from the saucepan and place on your stand mixer fitted with a whisk attachment (you can also use a hand mixer if that’s all you have). Whip on medium-high speed until stiff, glossy peaks form, about 10 to 15 minutes. (If you have stiff peaks but your bowl or the meringue is still warm to the touch, place the bowl in the refrigerator for 10 minutes or so to cool down before you add the butter.)
- Switch to the paddle attachment and beat on medium-high speed while adding the butter one piece at a time, waiting for each piece to fully incorporate before adding the next.
- Once all of the butter has been incorporated, reduce the mixer speed to medium and add the vanilla extract and salt. Beat for 30 seconds, stop and scrape down the sides and bottom, then beat for a final 30 seconds.
- The Swiss meringue buttercream can keep at room temperature, covered, for up to 2 days, or in the refrigerator for up to 5 days.
Notes
- This buttercream yields about 5 cups, enough for frosting a 9-inch cake or 24 cupcakes.
- SMBC does not crust, making it suitable for piping, filling, and use under fondant.
- Store at room temperature for a few hours or refrigerate up to 1 week; re-whip after refrigeration.
- Can be frozen in airtight containers for up to 6 months; thaw overnight and re-whip before use.
- Add gel food coloring on low speed after adding vanilla for even tinting without thinning the frosting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 15g | 23% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 15mg | 1% |
| Potassium | 17mg | 0% |
| Sugar | 17g | 34% |
| Vitamin A | 473IU | 9% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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