Description
Swiss Meringue Buttercream is a smooth, silky frosting made by gently heating egg whites and sugar, whipping them into a glossy meringue, and then incorporating soft butter for a light yet rich texture. This versatile buttercream is perfect for frosting cakes or cupcakes, providing a less sweet and more refined alternative to traditional buttercreams.
Ingredients
Scale
For the Swiss Meringue:
- 7 oz egg whites (from 7 large eggs)
- 2 cups granulated sugar
For the Buttercream:
- 1 1/2 cups unsalted butter, softened (3 sticks)
- 2 tsp vanilla extract
- 1/4 tsp fine sea salt
Instructions
- Prepare a double boiler: Fill a medium pot with at least 1 inch of water and bring it to a gentle simmer over medium heat. This will be used to gently heat the egg white mixture.
- Combine egg whites and sugar: Thoroughly wash and dry a stainless steel mixing bowl to ensure it is free of any grease. Add the 7 egg whites and 2 cups of granulated sugar to the bowl and whisk together until combined.
- Heat egg whites and sugar: Place the mixing bowl over the simmering water pot, ensuring the bottom of the bowl does not touch the water but is heated by the steam. Whisk the mixture constantly for about 3 minutes, or until the temperature reaches 160°F and the sugar is fully dissolved (test by rubbing a bit between your fingers—no graininess should be felt). The mixture will be hot to the touch at this stage.
- Whip the meringue: Remove the bowl from the heat, wipe the bottom dry, and transfer it to a stand mixer fitted with a whisk attachment. Beat on medium-high speed for 15 to 20 minutes until stiff, glossy peaks form and the bowl has cooled to room temperature. This is crucial to prevent the butter from melting when added.
- Add the butter: Switch to the paddle attachment and reduce the mixer speed to medium. Gradually add softened butter one tablespoon at a time, adding it as quickly as it’s absorbed by the meringue. Once all the butter has been mixed in, scrape down the sides of the bowl and beat on medium-high for another 3 minutes until the frosting is thick, smooth, and whipped. If it appears lumpy or runny, continue beating until fully smooth.
- Flavor the buttercream: Add 2 teaspoons of vanilla extract and 1/4 teaspoon of fine sea salt to the frosting. Mix at medium-high speed for about 1 minute to fully incorporate.
Notes
- Ensure all equipment is clean and free of grease to help the egg whites whip properly.
- Be patient when whipping the meringue; it can take 15–20 minutes to reach the right temperature and texture.
- If the buttercream looks curdled or lumpy after adding butter, keep mixing as it will come together with continued beating.
- Use room temperature butter for easier incorporation into the meringue.
- This buttercream is ideal for frosting cakes or cupcakes and should be stored in the refrigerator if not used immediately. Bring to room temperature and re-whip before using.
