Swiss Meringue Buttercream
Indulge in the luxurious, silky-smooth texture of Swiss Meringue Buttercream, a baker's dream frosting that's as versatile as it is elegant. Made with just five simple ingredients—fluffy whipped egg whites, granulated sugar, velvety unsalted butter, fragrant vanilla extract, and a pinch of salt—this frosting is renowned for its light, creamy finish and balanced sweetness. The recipe starts with gently heating the egg whites and sugar over a simmering double boiler to create a stable meringue, then transforms into a luscious buttercream as room-temperature butter is whipped to perfection. Ideal for frosting cakes, cupcakes, or creating intricate piping designs, Swiss Meringue Buttercream is easy to store and can be refreshed with a quick rewhip for that perfect, smooth consistency. Whether you're crafting a wedding cake or a weekday treat, this buttercream guarantees a professional finish with every application!
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Ingredients
- 4 large Egg whites
- 200 grams Granulated sugar
- 340 grams Unsalted butter
- 2 teaspoons Vanilla extract
- 0.25 teaspoons Salt
Directions
Step 1
In a clean, heatproof bowl (such as the bowl of a stand mixer), combine the egg whites and granulated sugar.
Step 2
Place the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water.
Step 3
Whisk continuously until the sugar dissolves completely and the mixture reaches 160°F (71°C). This should take about 3-5 minutes. You can test by rubbing a bit between your fingers—if it's smooth without any graininess, it's ready.
Step 4
Remove the bowl from the heat and attach it to a stand mixer fitted with the whisk attachment.
Step 5
Mix on high speed until the meringue forms stiff peaks and the bowl feels cool to the touch. This can take 7-10 minutes.
Step 6
Switch to the paddle attachment and reduce the speed to medium-low. Add the unsalted butter, one tablespoon at a time, allowing each piece to fully incorporate before adding the next.
Step 7
Once all the butter is added, the mixture may look curdled or separated—this is normal. Continue beating and it will come together into a silky, smooth buttercream.
Step 8
Mix in the vanilla extract and salt until well combined.
Step 9
Use immediately to frost cakes or cupcakes, or store in an airtight container in the refrigerator for up to one week. Bring to room temperature and rewhip before using, if needed.
Nutrition Facts
| Serving size | (681.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3331.7 |
| Total Fat 291.4g | 0% |
| Saturated Fat 170.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 752.9mg | 0% |
| Sodium 858.5mg | 0% |
| Total Carbohydrate 204.2g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 202.0g | |
| Protein 16.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 83.3mg | 0% |
| Iron 0.1mg | 0% |
| Potassium 306.0mg | 0% |
Source of Calories