Description
This Swiss Meringue Buttercream recipe yields a smooth, glossy, and silky frosting perfect for decorating cakes and cupcakes. Made by gently heating egg whites and sugar over simmering water before whipping to stiff peaks and incorporating room temperature butter, this classic buttercream is light, fluffy, and less sweet compared to traditional buttercreams. Its stability and creamy texture make it a favorite among bakers looking for an elegant, velvety frosting that holds shape well.
Ingredients
Scale
For the Swiss Meringue
- 5 egg whites
- 1 1/2 cups granulated sugar
- Optional: gel food coloring
For the Buttercream
- 2 cups unsalted butter, room temperature and cut into tablespoons
- 1 tablespoon vanilla extract or paste (any flavoring can be used)
- 1/2 teaspoon fine sea salt (optional)
Instructions
- Preparation: Ensure all your tools and equipment are completely clean, dry, and free of grease or fat. Wipe them with white vinegar and dry if needed for best results in whipping the meringue.
- Combine Egg Whites and Sugar: In a medium heatproof bowl, whisk together 5 egg whites and 1 1/2 cups granulated sugar until fully combined.
- Cook the Meringue: Fill a saucepan with about 2 inches of water and bring to a simmer over medium heat. Place the bowl with the egg white mixture over the simmering water, ensuring the bowl bottom does not touch the water. Whisk constantly, scraping the sides and bottom, until the mixture reaches 160°F (71°C), about 5 minutes. The mixture will start thick, thin out, then turn white and opaque.
- Whip the Meringue: Transfer the warm mixture carefully into a stand mixer bowl fitted with the whisk attachment. Whip on medium-high speed until the meringue is glossy, stiff, and at room temperature, approximately 15 minutes. If it takes longer, chill the bowl in the fridge for 5-10 minutes and continue whipping.
- Prepare for Buttercream: Allow the meringue to cool to room temperature before adding butter to avoid a soupy texture.
- Add Butter: Switch to the paddle attachment. With the mixer on medium speed, add 2 cups of room temperature unsalted butter one tablespoon at a time, scraping down the sides with a silicone spatula as needed.
- Incorporate Flavorings: Once all butter is incorporated, mix in 1 tablespoon vanilla extract and 1/2 teaspoon fine sea salt (optional).
- Finish Buttercream Texture: Continue mixing until the buttercream becomes smooth and silky. If it curdles or looks grainy, keep whipping for an additional 10-15 minutes until smooth.
- Fix Separated Buttercream (if needed): If the buttercream remains grainy or curdled, place the bowl over a pot of simmering water so the edges of the meringue gently warm to slightly melt the butter. Then rewhip to bring it together.
- Use and Enjoy: Your Swiss meringue buttercream is now ready to use for decorating cakes, cupcakes, and other desserts.
Notes
- Use room temperature butter to ensure it incorporates smoothly without curdling.
- Make sure no grease or yolk contaminates the egg whites to achieve proper whipping.
- If the buttercream curdles, patience and continued whipping will usually fix the texture.
- Gel food coloring can be added after the buttercream is made for tinted frosting.
- Weighing ingredients for accuracy and using a stand mixer will provide the best results.
- The double boiler method is essential for gently cooking the egg whites and sugar to the safe temperature.
- Swiss meringue buttercream can be stored in an airtight container in the fridge for up to a week or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: Swiss meringue buttercream, meringue frosting, cake frosting, buttercream recipe, silky buttercream
