Description
Swiss Meringue Buttercream is a smooth, light, and fluffy frosting made by whipping egg whites and sugar into a meringue and then incorporating softened butter. This recipe creates a silky, pipeable buttercream perfect for frosting cakes and cupcakes, offering a less sweet, more elegant alternative to traditional buttercream.
Ingredients
Buttercream Ingredients
- 200 g Granulated sugar
- 120 g Egg white
- 226 g Unsalted butter, softened to room temperature
- ½ tablespoon Vanilla extract
- ¼ teaspoon Salt
Instructions
- Prepare Butter: Bring your unsalted butter to room temperature. It should be soft but not melted to ensure it whips properly into the meringue.
- Set Up Mixer: Attach the whisk attachment to your stand mixer or prepare an electric hand mixer for whipping the meringue later.
- Make Sugar-Egg White Mixture: Using a double boiler setup, place a bowl over a saucepan with simmering water without the bowl touching the water. Whisk together the egg whites and granulated sugar constantly until the sugar dissolves and the mixture reaches 160°F (71°C).
- Create Meringue: Transfer the hot egg white and sugar mixture to the stand mixer bowl and whip on medium-high speed for about 6 minutes or until stiff, shiny peaks form and the bowl is no longer warm.
- Add Butter: Once the meringue has cooled to room temperature, switch to the paddle attachment and add softened butter one tablespoon at a time on medium speed. After all butter is added, increase speed to medium-high and whip for an additional 4 minutes until the mixture is light, fluffy, and has increased in volume.
- Incorporate Vanilla and Salt: Add vanilla extract and salt to the buttercream. Whip for another minute until the frosting is smooth, silky, and fully combined.
- Adjust Texture: If the buttercream seems too thin, refrigerate for 30 minutes to firm up before use. Whip again briefly if needed to restore fluffiness.
- Storage and Use: Use the Swiss meringue buttercream immediately for best texture, or store at room temperature in a piping bag for a few hours. If refrigerated, bring back to room temperature and whip again before using to restore its fluffy texture.
Notes
- Ensure butter is exactly at room temperature; too cold or melted butter will affect texture.
- The meringue mixture should reach 160°F to properly dissolve sugar and ensure safety.
- Use freshly whipped buttercream for best consistency and pipeability.
- If stored in the refrigerator, rewhip before use to regain fluffiness.
- The recipe yields about 6 servings suitable for frosting a standard-sized cake or cupcakes.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Frosting
- Method: Stovetop
- Cuisine: American
