Swiss Meringue Buttercream

This Swiss Meringue Buttercream starts by heating egg whites and sugar over simmering water until the sugar dissolves completely, ensuring safety and smoothness. The mixture is whipped at high speed until thick, shiny peaks form and the bowl feels neutral to the touch, indicating proper aeration and stability. Soft, room-temperature butter is then incorporated piece by piece while mixing on medium speed, yielding a creamy, silky frosting. Vanilla extract and a pinch of salt balance the sweetness.

If the buttercream curdles or becomes too soft, continued beating or brief chilling helps it come back together. Additional flavors and purees can be added after the butter is fully emulsified.

This buttercream stores well refrigerated up to one week and can be frozen up to 6-8 weeks. Thaw at room temperature and rewhip before use. To restore texture, microwaving a third of the frosting briefly and folding it back in may help.

Store leftovers airtight in the refrigerator for up to one week; bring to room temperature and rewhip before using.Buttercream freezes well up to 6-8 weeks; thaw overnight and rewhip to restore texture.If frosting appears curdled or too soft, continue mixing or chill briefly to recover the silky consistency.Microwaving a portion briefly and mixing back in can help achieve a smooth finish if needed.