Swiss Meringue Buttercream Recipe

Introduction

Swiss Meringue Buttercream is a silky, smooth frosting that’s lighter and less sweet than traditional buttercream. Perfect for cakes and cupcakes, it creates a delicate, creamy finish that’s sure to impress.

Ingredients

• 6 large egg whites (approximately 180g)
• 2 cups (400g) granulated sugar
• 1 and 1/2 cups (340g) unsalted butter, softened but still cool and cut into tablespoon-sized pieces
• 2 teaspoons pure vanilla extract
• 1/8 teaspoon salt

Instructions

1. Step 1: Make sure all your tools are completely clean, dry, and grease-free. Wiping them with a bit of lemon juice or white vinegar helps remove any grease.
2. Step 2: Separate the egg whites into a heatproof bowl, checking carefully to avoid any yolk contamination.
3. Step 3: Whisk sugar into the egg whites, then set the bowl over a saucepan of simmering water. Whisk constantly until the sugar dissolves and the mixture reaches 160°F (71°C) or feels smooth between your fingers, about 4 minutes.
4. Step 4: Transfer the mixture to a stand mixer with the whisk attachment. Beat on medium-high until stiff, glossy peaks form and the meringue is no longer warm, about 10–15 minutes.
5. Step 5: If the meringue is still warm, let it cool to room temperature before adding butter to prevent melting the butter.
6. Step 6: Switch to the paddle attachment. Add the butter one tablespoon at a time on medium-high speed, waiting for each piece to fully incorporate before adding more.
7. Step 7: Beat in the vanilla and salt on medium speed for about 30 seconds until the frosting is thick, creamy, and smooth.
8. Step 8: If the buttercream separates or is too thick, gently warm the edges over simmering water, then re-whip until smooth. If it’s too thin, chill for 20 minutes and re-whip until thickened.

Tips & Variations

• Use room temperature egg whites for easier whipping and a better texture.
• To add color, mix in gel food coloring after all butter is incorporated for a smooth finish.
• For different flavors, replace vanilla extract with almond, lemon, or peppermint extract.
• Ensure all utensils are grease-free to help the meringue whip properly and reach stiff peaks.

Storage

Store Swiss Meringue Buttercream covered in an airtight container in the refrigerator for up to one week. Before using, bring to room temperature and re-whip with a mixer to regain its creamy texture. It can also be frozen for up to three months; thaw overnight in the fridge before use and re-whip well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Swiss Meringue Buttercream ahead of time?

Yes, you can prepare it a day or two in advance. Store it in the refrigerator and re-whip before using to restore its smooth texture.

What if my buttercream looks curdled or separated?

This can happen if the butter or meringue is too warm or cold. Gently warm the mixture over simmering water to soften it, then beat again until smooth. Alternatively, chill it briefly and re-whip to fix consistency issues.

Swiss Meringue Buttercream Recipe

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Swiss Meringue Buttercream is a silky, smooth, and creamy frosting made from whipped egg whites, sugar, and butter. This elegant buttercream is lighter and less sweet than traditional frostings and perfect for cakes, cupcakes, and other desserts. It requires gentle heating and whisking to create a glossy meringue, which is then combined with butter and vanilla for a luscious texture and flavor.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Enough to frost one 9-inch cake or 24 cupcakes
• Category: Frosting
• Method: Stovetop
• Cuisine: French
• Diet: Vegetarian

Ingredients

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Egg Whites and Sugar

• 6 large egg whites (approximately 180g)
• 2 cups (400g) granulated sugar

Buttercream

• 1 and 1/2 cups (340g) unsalted butter, softened but still cool and cut into tablespoon size pieces
• 2 teaspoons pure vanilla extract
• 1/8 teaspoon salt

Instructions

1. Prepare Equipment: Ensure all tools and bowls are thoroughly cleaned, dried, and completely grease-free. A quick wipe with lemon juice or white vinegar helps remove any grease that can impede meringue formation.
2. Separate Eggs: Carefully separate 6 large egg whites into a heatproof mixing bowl, doing so one at a time into a small bowl first to avoid any yolk contamination that could ruin the meringue.
3. Heat Sugar and Egg Whites: Whisk the sugar into the egg whites, then place the bowl over a saucepan with two inches of simmering water (bain-marie). Make sure the bottom of the bowl does not touch the water. Continuously whisk for about 4 minutes until the mixture is frothy and sugar dissolves. Test by rubbing a small amount between your fingers—no graininess should remain. Alternatively, ensure the temperature reaches 160°F (71°C).
4. Whip Meringue: Immediately transfer the warm mixture to a stand mixer bowl fitted with a whisk attachment. Beat on medium-high speed for 10–15 minutes or until stiff, glossy peaks form and the meringue cools to room temperature. On humid days, this may take up to 18 minutes. If it’s slow, chill the bowl uncovered in the refrigerator for 10 minutes and continue beating.
5. Cool Meringue: If still warm, allow the meringue to cool to room temperature (about 70°F/21°C) before adding butter to prevent melting.
6. Add Butter: Switch to the paddle attachment on the stand mixer. Add softened butter one tablespoon at a time on medium-high speed, ensuring each addition is fully incorporated before adding the next. After all butter is mixed in, blend in vanilla extract and salt on medium speed for about 30 seconds.
7. Finish: Your Swiss meringue buttercream should now be thick, creamy, and silky smooth, perfect for frosting cakes or cupcakes.
8. Troubleshooting – Too Thick or Curled: If the mixture separates or is too thick, warm the bowl over simmering water (without stirring) just until edges liquefy (1-2 minutes), then beat again starting on low speed for 30 seconds, then medium-high until smooth.
9. Troubleshooting – Too Thin: If the buttercream is soupy, refrigerate the bowl for 20 minutes, then re-whip on medium-high speed until thickened. Repeat chilling in 20-minute intervals if necessary, avoiding over-chilling which can solidify the butter.

Notes

• Use room temperature egg whites for best volume.
• Softened but cool butter is essential; too warm butter will cause the buttercream to be runny.
• Ensure all equipment is grease-free to help the egg whites reach stiff peaks.
• Swiss Meringue Buttercream can be flavored with extracts or melted chocolate added after the butter step.
• Keep the buttercream at room temperature for spreading; if refrigerated, rewhip briefly before use.
• Adjust sugar or butter quantities to modify sweetness and texture as desired.

Keywords: Swiss Meringue Buttercream, buttercream frosting, meringue frosting, cake frosting, cake buttercream, silky frosting