Swiss Meringue Buttercream
User Reviews
5
Swiss Meringue Buttercream
Description
Swiss Meringue Buttercream starts with gently heating egg whites and granulated sugar over simmering water until the sugar dissolves and the mixture reaches 160°F. This ensures safety and creates a stable base. After cooling, the mixture is whipped to stiff peaks, forming a thick, shiny meringue. Powdered sugar and vanilla are folded in for sweetness and flavor. Finally, shortening and softened butter cubes are incorporated to create a rich, creamy texture.
The resulting buttercream is smooth and less sweet than some traditional frostings, with a delicate vanilla flavor from the extract. It can hold its shape well, making it suitable for piping and decorating cakes or cupcakes.
Temperature control during heating and whipping is key for a successful stable meringue. Using room temperature egg whites also aids in achieving the desired volume and texture.
A double boiler can be used as an alternative to the stand mixer bowl and saucepan setup for heating the egg whites and sugar.
Ingredients
- 6 large egg room temperature, white
- 1 1/2 cups granulated sugar
- 2 cups powdered sugar sifted
- 1 T. vanilla extract
- 3/4 cup shortening
- 2 cups butter softened and cubed, salted
Instructions
- In a saucepan, add about 1 inch of water, Bring it to a simmer.
- In the stand mixer bowl, add the egg whites and granulated sugar. Place it on top of the saucepan with the simmering water. Make sure the water isn't touching the bowl otherwise you'll have scrambled egg whites.
- Whisk until the sugar is dissolved and the egg whites reach 160 degrees.
- Place the mixing bowl on the stand mixer fitted with the whisk attachment. Beat on medium/low for about 10 - 15 minutes until the egg whites have cooled to room temperature. Turn the mixer to high and beat until the meringue reaches stiff peaks. The meringue will be thick and shiny. If you turn the whisk upside down and the peak stands straight up, you've reached the stiff peak stage.
- Swap out the whisk attachment for the paddle attachment. Add in the sifted powdered sugar and vanilla extract. Mix until combined.
- Add all at once the shortening and cubes of butter. Beat until it all comes together. It will thicken up at this point. If the mixture looks like it curdled, keep mixing. It will come back together.
- The frosting should be thick and creamy. If it looks separated, keep mixing. It will come back together.
Notes
- Avoid direct heat contact with the egg whites to prevent cooking or scrambling them.
- Use room temperature egg whites to help achieve better volume when whipping.
- Ensure sugar is fully dissolved by checking with a finger test during heating — the mixture should feel smooth.
- Consider using a double boiler as an alternative method to gently heat the egg whites and sugar.
- Beat until the meringue is cool before adding the butter to prevent melting and separation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7cups of frosting
Amount Per Serving
Calories 973 kcal
% Daily Value*
| Calories | 973kcal | 49% |
| Carbohydrates | 77g | 26% |
| Protein | 3g | 6% |
| Fat | 74g | 114% |
| Saturated Fat | 38g | 190% |
| Cholesterol | 139mg | 46% |
| Sodium | 512mg | 21% |
| Potassium | 61mg | 1% |
| Sugar | 76g | 152% |
| Vitamin A | 1620IU | 32% |
| Calcium | 18mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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