Swiss Meringue Buttercream
User Reviews
5
Swiss Meringue Buttercream
Description
Swiss Meringue Buttercream begins by whisking egg whites, sugar, and a pinch of salt together and heating this mixture over simmering water until it reaches 160ºF or is no longer grainy. This gentle warming dissolves sugar and pasteurizes the eggs. The mixture is then transferred to a stand mixer and whipped until it forms stiff, glossy peaks at room temperature.
Softened unsalted butter is added by dollops while mixing on low speed, allowing the butter to fully incorporate into the meringue base. Vanilla extract is added last to provide flavor. The resulting buttercream is light yet stable, with a creamy texture and a sweet, mild taste that works well on cakes and cupcakes.
Clean, dry bowls and equipment free of any yolk or grease are essential for the meringue to whip properly. The buttercream can sometimes appear soupy or curdled during mixing, but continued mixing usually resolves this. It should be stored cool and can be refrigerated or frozen for later use, but it may need to be re-whipped after cooling.
The recipe requires patience and attention to equipment and temperature but yields a frosting prized for its texture and flavor balance compared to other buttercreams.
Ingredients
- 5 egg at room temperature, white
- 2 cups butter 452g, at room temperature, unsalted
- 1 ½ cups granulated sugar 300g
- 1 pinch kosher salt
- 1 tsp vanilla extract
Instructions
- Add egg whites, sugar and salt in a bowl.
- Give the mixture a brief whisk.
- Place the bowl over a pan of simmering water. Make sure the water does not touch the bowl.
- Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly. You will heat the mixture until it reaches an internal temperature of 160ºF or until it's not grainy between your fingers.
- Transfer the bowl to a stand mixer, mix with a whisk attachment until you get room temperature glossy peaks.
- Switch to a paddle attachment and while the mixture is running on low, add tablespoon sized dollops of room temperature butter making sure to let the butter incorporate before you add the next piece.
- Once all the butter is incorporated, go ahead and add the vanilla extract. You can transfer it to a piping bag or to a ziplock bag to store in the refrigerator or freezer.
Notes
- Ensure the mixing bowl and equipment are completely clean and free of grease or egg yolk to allow proper meringue formation.
- Separate eggs when cold but allow egg whites to come to room temperature before whipping to improve volume and elasticity.
- Do not be alarmed if the buttercream looks curdled or soupy during mixing; continue whipping to achieve a smooth texture.
- If buttercream does not come together, warming the bowl slightly over simmering water can help.
- The frosting can melt in hot or humid conditions due to its butter content; refrigerate for stability and re-whip before use if needed.
- If the mixer motor overheats, pause mixing and chill the bowl and attachments briefly before resuming.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1batch
Amount Per Serving
Calories 4506 kcal
% Daily Value*
| Serving | 1Batch | |
| Calories | 4506kcal | 225% |
| Carbohydrates | 301g | 100% |
| Protein | 20g | 40% |
| Fat | 368g | 566% |
| Saturated Fat | 233g | 1165% |
| Cholesterol | 976mg | 325% |
| Sodium | 341mg | 14% |
| Potassium | 353mg | 8% |
| Sugar | 301g | 602% |
| Vitamin A | 11345IU | 227% |
| Calcium | 120mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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