Perfect Swiss Meringue Buttercream for Your Bakes
Introduction: Swiss Meringue Buttercream is a silky, smooth frosting that’s perfect for decorating everything from cupcakes to layer cakes. Its rich texture and not-too-sweet taste make it a favorite among baking enthusiasts. Let’s dive into how you can make this creamy delight at home!
Ingredients:
- 6 large egg whites (discard the yolks)
- 2 cups granulated sugar (400 grams)
- 2 cups unsalted butter (454 grams), softened
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
Directions:
- Preparation:
- Start by separating the eggs while they’re still cold, about 20 minutes before you begin.
- Thoroughly clean your bowls and whisk attachments with vinegar to eliminate any traces of grease, then dry them completely.
- Making the Frosting:
- Combine the egg whites and sugar in a bowl.
- Set the bowl over a saucepan with 1/2 to 1 inch of simmering water (make sure the bowl doesn’t touch the water). Gently whisk this mixture for about 4-6 minutes, or until it’s free of sugar granules. It should reach 160°F (70°C).
- Once done, transfer the mixture to your stand mixer equipped with a whisk attachment. Start on low and gradually increase to medium speed, whisking until stiff peaks form, about 10-20 minutes.
- Switch to the paddle attachment. Add the butter one cube at a time, ensuring each piece is fully incorporated before adding the next.
- Mix in the salt and vanilla extract.
- Adjusting the Consistency:
- If the frosting is too thin or soupy, chill it in the fridge for about 20 minutes then mix again.
- Should the frosting curdle, briefly return it to the simmering water just until the sides start melting. Mix on low speed until smooth. Repeat as necessary.
Recipe Yield:
- This recipe provides enough Swiss Meringue Buttercream to generously frost 24 cupcakes or cover a 9-inch layer cake comfortably. If you’re making an 8-inch layer cake, expect some delicious leftovers!
Nutritional Information:
- Calories: 200 kcal per serving
- Servings: 24
Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Conclusion: Swiss Meringue Buttercream might require a bit of patience and attention to detail, but the result is a wonderfully smooth and buttery frosting that’s perfect for your special occasions or just because! Whether you’re a seasoned baker or a newcomer to the world of cakes and pastries, mastering this buttercream will definitely elevate your baking game. Enjoy your decorating!
Print
Swiss Meringue Buttercream
Description
Swiss Meringue Buttercream is a delightful frosting that offers a silky smooth texture and a rich, buttery flavor. This recipe ensures a perfect consistency every time, making it ideal for decorating cakes and cupcakes. The meringue base provides a light and airy foundation, which is then enhanced with the creamy richness of butter.
What’s more, this buttercream is versatile and can be flavored with various extracts or even fruit purees to suit your taste. Whether you’re frosting a classic layer cake or piping delicate designs on cupcakes, this Swiss Meringue Buttercream will elevate your baked creations to a professional level. Its stability and smooth finish make it a favorite among bakers and cake decorators.
Ingredients
6 large egg whites, discard the yolks
2 cups granulated sugar (400 grams)
2 cups unsalted butter (454 grams), softened but not starting to melt or become greasy – I only take the butter out of the fridge once I take the meringue off the heat
2 teaspoons vanilla extract
1/2 teaspoon salt
Instructions
Separate the eggs. This is easiest to do when cold. I recommend separating the eggs about 20 minutes before getting started.
Wipe down your bowls, whisk, and whisk attachment with vinegar to ensure that there is no residue from butter or oil. Dry thoroughly with a paper towel or fresh dish cloth (do not use a dish cloth that you have previously used – as it may reintroduce grease into the bowl).
Make the Frosting:
Whisk together the egg whites and sugar in a bowl.
Transfer the bowl to over the top of a saucepan over low to medium heat with about 1/2 to 1 inch of simmering water in the pan. Ensure that the bottom of the bowl is not touching the water. Gently whisk for about 4-6 minutes, or until there are no sugar granules remaining. When you rub the hot mixture between your fingers, you shouldn’t feel any granules. It should reach 160°F or 70°C on a candy thermometer.
Take the butter out of the fridge and cut into cubes (about 1-2 tablespoons each). Transfer the mixture to the bowl of your stand mixer with the whisk attachment. Start on a low speed and gradually increase to medium speed. Whisk for about 10-20 minutes, or until stiff peaks are formed. If you lift the whisk attachment out of the bowl – the meringue should stand straight up. If it drizzles or flops over – you aren’t done whisking yet.
Ensure the meringue and bowl are no longer warm to the touch. Change the mixer to the paddle attachment. Beat in the butter one cube/nob at a time. Do not add the next nob of butter until the previous has been incorporated.
Then mix in the salt and vanilla extract.
If your frosting is too thin/soupy – place the bowl in the fridge for about 20 minutes, then continue mixing. If the frosting starts to curdle (i.e., look like cottage cheese) – place it back over the simmering water for about 30 seconds or until the sides are just starting to melt. Then beat on a low speed until smooth. You may need to repeat this process a few times.
Yield: This frosting recipe makes enough for:
24 cupcakes with a generous amount of frosting
9-inch layer cake
8-inch layer cake – you will have some leftover if you only do a 2 layer cake