Swiss Meringue Buttercream
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5
16 reviews
Excellent
Swiss Meringue Buttercream
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Swiss Meringue Buttercream is a smooth and glossy frosting made by heating egg whites with sugar, then whipping them into a stable meringue before gradually adding softened butter and vanilla. This method creates a buttery, silky frosting that is less sweet than some other buttercreams and holds its shape well on cakes and cupcakes.
Description
Swiss Meringue Buttercream involves gently heating egg whites, sugar, and salt over simmering water until the sugar dissolves and the mixture reaches 160°F, ensuring safety and smoothness. This warm mixture is then whipped until thick and glossy meringue forms. Soft, room-temperature unsalted butter is added gradually and beaten until fully incorporated, resulting in a rich and creamy frosting with a delicate texture. Vanilla extract adds a subtle flavor note.
The final buttercream is light but rich, with a smooth spreadable consistency ideal for decorating cakes or cupcakes. This frosting holds up well and tastes less sugary than traditional buttercreams due to the meringue base.
Swiss Meringue Buttercream can be prepared several days ahead and stored refrigerated in an airtight container. Bring it to room temperature and rewhip before use to restore its texture.
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Ingredients
- 6 large egg make sure there is not even so much as a tiny bit of yolk mixed in with the egg whites or they won’t whip properly. (7.5 oz/210ml)², white
- 1 ¾ cups granulated sugar
- ¼ cant teaspoon salt just ever so slightly less than ¼ teaspoon
- 2 cups butter cut into Tablespoon-sized pieces. Butter should be room temperature but not melt-y/oily, still solid enough to cut, but softened, unsalted
- 1 ½ teaspoons vanilla extract
Instructions
- You will need a double boiler or makeshift double boiler for this recipe. I use my KitchenAid stand mixer and a medium-sized saucepan that the bowl fits snugly into without touching the bottom of the pot.
- In clean, dry mixer bowl, combine egg whites, sugar, and salt and whisk until combined.
- Heat about 1 ½ inches of water over medium-low heat in a medium-sized saucepan and bring to a simmer.
- Rest the bowl of your mixer in the pot over the simmering water (should not be touching the water).
- Whisk egg white/sugar/salt mixture constantly until the sugar is dissolved and mixture is no longer grainy (if you rub a small bit between your fingers it should feel smooth and not at all gritty) and the mixture reaches 160F (70C). This will take several minutes.
- Remove mixing bowl from heat and dry the bottom of your bowl. Fit bowl into your stand mixer.
- Using a whisk attachment, beat the egg whites on medium/medium-high speed until meringue is thick and glossy and you have achieved stiff peaks (see photo in post or see video for visual). This will take about 10 minutes or so.
- Once you have achieved stiff peaks, stop beating and allow bowl to cool down completely. The bowl must no longer be warm to the touch before proceeding.
- Once bowl is no longer warm to the touch (make sure you are feeling near the bottom of the bowl), switch out whisk attachment for paddle attachment. Turn mixer to medium speed and add butter one Tablespoon at a time. Don’t add the next tablespoon of butter until the previous one is incorporated into the meringue. If you notice that your buttercream starts to break down or look curdled, just keep mixing and it will come together. If it still doesn’t come together (it could take some time), place the mixer bowl in the fridge for about 10 minutes and then try mixing again.
- Once all butter has been beaten into the meringue, scrape down the sides of the bowl and stir again. Beat on medium/high until smooth and thick.
- Stir in vanilla extract or other flavoring and any food coloring, if using.
- Spread or pipe over cupcakes or cake or use under fondant! I used an Ateco 848 for the cupcakes shown in this post.
Equipments used:
Notes
- Avoid using pasteurized egg whites from cartons as they may not whip properly; fresh egg whites are best.
- When measuring egg whites by volume, aim between ¾ and 1 cup in a liquid measuring cup.
- This buttercream can be made days in advance and stored refrigerated; bring to room temperature and rewhip before using if it loses volume.
- It pairs well with cakes like pound cake, crème brûlée, pastry cream, cream puffs, and chocolate pie for icing or filling.
Nutrition Information
Show Details
Serving
0.5cup
Calories
788kcal
(39%)
Carbohydrates
59g
(20%)
Protein
4g
(8%)
Fat
61g
(94%)
Saturated Fat
39g
(195%)
Trans Fat
2g
(100%)
Cholesterol
163mg
(54%)
Sodium
80mg
(3%)
Potassium
75mg
(2%)
Sugar
59g
(118%)
Vitamin A
1891IU
(38%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6cups
Amount Per Serving
Calories 788 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 788kcal | 39% |
| Carbohydrates | 59g | 20% |
| Protein | 4g | 8% |
| Fat | 61g | 94% |
| Saturated Fat | 39g | 195% |
| Trans Fat | 2g | 100% |
| Cholesterol | 163mg | 54% |
| Sodium | 80mg | 3% |
| Potassium | 75mg | 2% |
| Sugar | 59g | 118% |
| Vitamin A | 1891IU | 38% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
16 reviews
Excellent
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