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