Description
Swiss Meringue Buttercream is a smooth, silky, and creamy frosting made by gently cooking egg whites and sugar, then whipping them into a glossy meringue before incorporating soft butter and vanilla. This recipe produces a perfectly balanced, not overly sweet buttercream that’s ideal for cakes, cupcakes, and other confections, providing a sturdy yet light texture that pipes beautifully and holds its shape well.
Ingredients
Units
Scale
Swiss Meringue Batter
- 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-sized pieces
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Prepare equipment and ingredients: Ensure all bowls, beaters, and utensils are cleaned, dried, and grease-free. Wiping with lemon juice or white vinegar helps remove any fat traces that can hinder meringue formation. Separate the egg whites carefully, placing each into the mixing bowl to avoid any yolk contamination that can ruin the batch.
- Heat egg whites and sugar: Whisk the sugar into the egg whites, then set the bowl over a saucepan with 2 inches of simmering water, making sure the bowl’s bottom doesn’t touch the water. Constantly whisk the mixture over medium heat until the sugar is fully dissolved and the mixture is warm and frothy, about 4 minutes. Test by rubbing a bit between your fingers—no graininess should be felt—or check the temperature reaching 160°F (71°C).
- Whip to stiff peaks: While still warm, transfer the 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. If humidity delays this, chill the mixture in the fridge for 10 minutes and continue beating.
- Add butter gradually: Switch to the paddle attachment. With the mixer on medium-high speed, add the softened butter one tablespoon at a time, waiting for each piece to incorporate fully before adding the next. After all butter is incorporated, add vanilla extract and salt. Beat for an additional 30 seconds on medium speed until smooth and creamy.
- Troubleshoot and finish: If the buttercream separates or curdles, warm the bowl over simmering water for 1-2 minutes without stirring to gently liquefy the edges, then return to the mixer to beat until smooth. If it’s too thin and soupy, chill in the refrigerator for 20-minute intervals and re-whip until thickened. The buttercream should finish thick, silky, and perfect for decorating.
Notes
- This recipe produces a frosting that’s less sweet and lighter than traditional American buttercream, with an ideal creamy texture.
- Make sure your butter is softened but still cool to prevent melting when added to the warm meringue.
- Fully clean and grease-free bowls and utensils are critical for stable meringue formation.
- Troubleshooting tips included for fixing curdled or separated buttercream ensure consistent success.
- Perfect for piping or spreading on cakes and cupcakes with a smooth, sturdy finish.
Nutrition
- Serving Size: 2 tablespoons (about 40g)
- Calories: 150
- Sugar: 20g
- Sodium: 15mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
