Swiss Meringue Buttercream Recipe
User Reviews
4.7
Swiss Meringue Buttercream Recipe
Description
This Swiss Meringue Buttercream starts by heating egg whites and granulated sugar over simmering water until the sugar dissolves and the mixture reaches 160°F. This step ensures the eggs are safe to eat and creates a stable meringue when whipped. Once whipped to stiff, glossy peaks, softened unsalted butter is added gradually while mixing on low speed, forming a creamy, airy buttercream. Vanilla extract and a pinch of salt enhance flavor complexity.
The buttercream has a luxurious texture, smooth and slightly fluffy, making it ideal for frosting a variety of cakes and cupcakes. The method requires patience but yields a stable frosting that will hold up well at room temperature.
The recipe makes enough to generously frost a 9-inch two-layer cake or roughly two dozen cupcakes. It's important to thoroughly wipe the mixing bowl free of grease before starting, as any fat can prevent the egg whites from whipping properly.
If the buttercream appears curdled during mixing, continuing to beat it usually restores a smooth consistency without issues.
Ingredients
- 5 egg white, large, (150 grams
- 1 1/4 cups granulated sugar
- 3 unsalted butter at room temperature, 340 grams, sticks
- 2 teaspoons vanilla extract pure
- 1/4 teaspoon salt fine
Instructions
- Wipe the bowl of an electric mixer with a paper towel and lemon juice or vinegar, to remove any trace of grease. Make a double boiler by placing the mixer bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water.
- Add the egg whites and sugar to the bowl, whisking constantly but gently, until the temperature reaches 160°F, or until the sugar has completely dissolved and the egg whites are hot and foamy. Carefully wipe the bottom of the bowl dry.
- Attach the bowl to the mixer fitted with the whisk attachment and begin to whip, until the meringue is thick, glossy, and stiff peaks are achieved. The bottom of the bowl must no longer feel warm to the touch. This should take about 7 to 10 minutes.
- Switch over to paddle attachment and, with mixer on low speed, add the butter cubes, one at a time, until incorporated. Continue beating until it has reached a silky smooth texture. This may take several minutes.
- If the buttercream curdles, simply keep mixing and it will come back together and be smooth. If the buttercream is too thin and runny, refrigerate for about 15 minutes before continuing mixing with the paddle attachment until it comes together. Add the vanilla and salt, continuing to beat on low speed until well combined.
- Add additional flavors, purees, or mix-ins as desired.
To make ahead:
- Keep in an airtight container in the refrigerator for up to one week or in the freezer for up to 2 months. Let come to room temperature and beat on low with the paddle attachment, until creamy, before using.
To use under fondant:
- Frost the cake as smoothly as possible. Place in the refrigerator until the buttercream has hardened before covering in fondant. Cover with fondant straight from the refrigerator.
Notes
- This recipe yields enough frosting for a 9-inch two-layer cake or approximately 24 cupcakes.
- Ensure your mixing bowl is spotless and free of grease to achieve stiff peaks.
- If the buttercream appears curdled while adding butter, continue mixing until it becomes smooth again.
User Reviews
Overall Rating
4.7
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