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Swiss Meringue Buttercream Recipe

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4.4 from 76 reviews

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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/swiss-meringue-buttercream-recipe/