Swiss Meringue Buttercream Recipe
User Reviews
4.9
Swiss Meringue Buttercream Recipe
Description
The Swiss Meringue Buttercream Recipe involves gently heating egg whites and sugar over simmering water until the sugar dissolves and the mixture reaches 160˚F, ensuring safety and a smooth texture. This mixture is then whipped in a stand mixer until it forms stiff, glossy peaks and cools completely. Once at room temperature, softened unsalted butter, along with vanilla extract and fine sea salt, is added gradually with the paddle attachment, creating a creamy and stable buttercream.
This buttercream has a delicate sweetness balanced by the richness of butter, making it suitable for various cakes and cupcakes as a smooth frosting or decorative icing. The texture is light and fluffy without graininess, and it holds up well in moderate temperatures.
Butter softness is key: it should be slightly cool and not overly soft to prevent the frosting from becoming soupy. If the buttercream appears too thin or won’t thicken, this usually indicates the meringue or butter was too warm during mixing, so cooling the ingredients properly is important for success.
Ingredients
- 7 oz egg from 7 large egg whites, white
- 2 cups granulated sugar
- 1 1/2 cups butter 3 sticks, unsalted, softened
- 2 tsp vanilla extract
- 1/4 tsp salt fine sea salt
Instructions
- In a medium pot, add at least 1-inch of water and bring to simmer.
- Thoroughly wash and dry the stainless steel mixing bowl from your stand mixer (you don't want grease touching meringue). Add 7 egg whites and 2 cups sugar and whisk together. Place mixing bowl over a large saucepan of barely simmering water, creating a seal over the pot (bowl should be over the steam, not touching water). Whisk constantly until mixture reaches 160˚F (takes about 3 min). Sugar should be fully dissolved (you should not feel any sugar granules when rubbing mixture between finger tips). Mixture will feel hot to the touch.
- Wipe water from bottom of mixing bowl and transfer bowl to stand mixer fitted with whisk attachment. Beat on medium-high speed until stiff glossy peaks form (about 15-20 min) and bottom of the bowl feels completely at room temp and not warm (important: warm meringue will melt the butter).
- Once bowl is at room temp, switch to paddle attachment, reduce to medium speed and add butter 1 Tbsp at a time, adding it just as fast as it is absorbed by meringue. Once all butter is in, scrape down the bowl and continue beating until it reaches a thick whipped consistency (3 min on med-high speed). If it looks lumpy or liquidy at all, keep beating until smooth, thick and whipped.
- Add 2 tsp vanilla extract and 1/4 tsp salt and mix on med-high until incorporated (about 1 min).
Notes
- Allow butter to soften for about an hour to a slightly cool, not warm, texture; refrigerate briefly if needed to achieve this.
- If the buttercream is too runny or won’t thicken, ensure the meringue and butter are at the proper cool temperature before combining.
User Reviews
Overall Rating
4.9
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