Description
Swiss Meringue Buttercream is a smooth, silky, and light buttercream frosting made by whipping heated egg whites and sugar into a glossy meringue, then incorporating room temperature butter. It’s perfect for frosting cakes and cupcakes, providing a stable yet creamy texture that holds up well under fondant. This classic buttercream is buttery but not overly sweet and can be flavored with vanilla or other extracts to suit any dessert.
Ingredients
Scale
Swiss Meringue
- 5 large (150 grams) egg whites
- 1 1/4 cups (250 grams) granulated sugar
Buttercream
- 3 sticks (340 grams) unsalted butter, at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon fine sea salt
Instructions
- Prepare the Double Boiler: Wipe the bowl of the electric mixer with a paper towel soaked in lemon juice or vinegar to remove any grease. Set the bowl over a saucepan of simmering water, ensuring the bowl’s bottom does not touch the water.
- Heat Egg Whites and Sugar: Add the egg whites and sugar to the bowl and whisk constantly but gently until the mixture reaches 160°F or the sugar fully dissolves and egg whites become hot and foamy. Carefully dry the bottom of the bowl afterward.
- Whip to Meringue: Attach the bowl to the mixer with the whisk attachment and whip until the mixture is thick, glossy, and stiff peaks form. The bowl should no longer feel warm to touch; this usually takes 7 to 10 minutes.
- Add Butter: Switch to the paddle attachment and on low speed, add the butter cubes one at a time until fully incorporated. Continue beating until the mixture achieves a silky and smooth consistency, which may take several minutes.
- Fix Texture if Needed: If the buttercream curdles, continue mixing until it smooths out. If too thin or runny, refrigerate it for about 15 minutes, then beat again with the paddle attachment until it comes together. Add vanilla extract and sea salt, then beat on low speed until well combined.
- Add Flavorings or Mix-ins: Incorporate any additional flavors, purees, or other mix-ins as desired for customization.
- Make Ahead and Storage: Store the buttercream in an airtight container in the refrigerator for up to one week or freeze for up to two months. Before using, bring to room temperature and beat on low with the paddle attachment until creamy.
- Using under Fondant: Frost cakes smoothly with the buttercream, chill until it hardens, then cover the cake with fondant directly from the refrigerator for best results.
Notes
- Ensure the mixer bowl is completely grease-free to achieve stable meringue.
- Use room temperature butter for easier incorporation and smoother texture.
- Patience is key when whipping butter into the meringue; it may look curdled but will come together.
- This buttercream is less sweet than traditional buttercream, allowing for versatile flavor adaptations.
- When storing, always seal tightly to avoid absorbing fridge odors.
- Ideal for decorating cakes that will be covered with fondant due to its firm texture after chilling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Frosting
- Method: Stovetop
- Cuisine: American
Keywords: Swiss Meringue Buttercream, buttercream frosting recipe, silky buttercream, cake frosting, meringue buttercream, smooth buttercream, vanilla buttercream
