Swiss Meringue Buttercream Frosting Recipe
User Reviews
5
Swiss Meringue Buttercream Frosting Recipe
Description
The Swiss Meringue Buttercream Frosting Recipe utilizes whipped egg whites and granulated sugar heated gently until the sugar dissolves and the mixture reaches 160°F. Beating the meringue to stiff, cool peaks creates a stable base. Softened but cool cubes of butter are then incorporated one tablespoon at a time with a paddle attachment to form a creamy, fluffy frosting. Vanilla extract adds flavor, but this base is versatile for many additions such as fruit purees, melted chocolate, caramel sauce, or spices.
The resulting frosting is lighter than traditional buttercream, with a smooth texture that holds well for cake decorating. It works well for two-layer cakes, can be piped with a tall swirl on cupcakes, or simply spread as a thin layer. Proper technique and temperature control are key to preventing separation or a runny texture.
Storage tips include refrigerating up to 1-2 weeks or freezing for 3 months, with reheating and re-whipping required before use. The recipe also offers troubleshooting advice for common issues like curdling, excessive sweetness, or runny consistency. This frosting can be prepared ahead and customized with various flavorings to suit different baked goods.
Ingredients
- 6 egg about 230g, large, whites
- 2 cups granulated sugar (400g)
- 1 1/2 cups butter cut into Tablespoon-sized cubes, softened but still cool, salted
- 2 teaspoons vanilla extract
Instructions
- Separate egg yolks and egg whites. Save yolks for making ice cream, pastry cream, lemon curd, or another use.
- Transfer egg whites to a heat proof bowl. Whisk in sugar. Nestle bowl into a saucepan with simmering water so the bottom of the bowl isn't touching the water. Whisk for about 4 minutes until the sugar has dissolved and reaches 160°F on an instant digital thermometer.
- Transfer to a stand mixer with a whisk attachment. Beat on medium-high until stiff peaks form. They should be glossy and have cooled. This will take 10-15 minutes, even up to 20 minutes depending on the temperature of your kitchen. The meringue should no longer be warm to the touch.
- Switch to paddle attachment. Add the butter 1 Tablespoon at a time while mixing on medium-high speed. Watch for butter to be mixed in completely before adding more butter. Reduce speed to medium and add vanilla extract. If you want to have perfectly white frosting, add a tiny amount (like half a drop) of violet gel food coloring to counteract the yellow from the butter. Works like a charm.
Notes
- Yield makes about 5 cups, enough for a two-layer 8" or 9" cake or generous frosting on cupcakes.
- Can be made ahead and stored at room temperature up to 2 days, or refrigerated/freezed with proper thawing and re-whipping before use.
- Chill and re-whip if the frosting becomes runny or curdled; warming a small portion and mixing it back in can smooth texture.
- Add flavor variations like fruit purees, chocolate, caramel, citrus zest, nuts, or spices as desired.
- Balance sweetness by adding a pinch of salt or more butter if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5cups
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 33g | 11% |
| Protein | 2g | 4% |
| Fat | 23g | 35% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 208mg | 9% |
| Potassium | 33mg | 1% |
| Sugar | 33g | 66% |
| Vitamin A | 709IU | 14% |
| Calcium | 8mg | 1% |
| Iron | 0.04mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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