Description
Swiss Meringue Buttercream is a smooth, silky, and creamy frosting that strikes the perfect balance between sweet and light. Made by gently heating egg whites and sugar, then whipping them into a glossy meringue before folding in whipped butter, this buttercream is less sweet than traditional American buttercream and ideal for beautifully piping onto cakes and cupcakes.
Ingredients
Units
Scale
Swiss Meringue Buttercream
- 6 large egg whites (approximately 180g)
- 2 cups (400g) granulated sugar
- 1 and 1/2 cups (340g) unsalted butter, softened but still cool and cut into tablespoon-size pieces
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Prepare tools and separate eggs: Ensure all your tools and mixing bowls are completely clean, dry, and grease-free by wiping them down with lemon juice or white vinegar. Separate the 6 egg whites carefully, placing each in a heatproof mixing bowl, discarding any yolks to avoid contamination.
- Heat egg whites and sugar: Whisk the granulated sugar into the egg whites, then set the bowl over a saucepan filled with about 2 inches of simmering water, ensuring the bowl’s bottom does not touch the water. Constantly whisk the mixture for about 4 minutes until sugar dissolves fully, and the meringue becomes frothy and white. Test by rubbing a small amount between your fingers or using a thermometer to reach 160°F (71°C).
- Whip the meringue: Transfer the warm mixture to a stand mixer fitted with a whisk attachment (or use a hand mixer) and beat on medium-high speed until stiff glossy peaks form and the meringue is no longer warm to the touch. This usually takes 10–15 minutes, sometimes up to 18 minutes in humid conditions. If stiff peaks do not form, chill the bowl in the refrigerator for 10 minutes and continue whipping.
- Cool meringue if warm: If the bowl or meringue still feels warm after whipping, allow it to cool to room temperature (about 70°F/21°C) or place it in the refrigerator to prevent melting the butter.
- Add butter: Switch the mixer to the paddle attachment and on medium-high speed, add softened butter one tablespoon at a time, waiting until each piece is fully incorporated before adding the next. After all butter has been added, reduce speed to medium, add vanilla extract and salt, and beat for about 30 seconds until smooth and creamy.
- Troubleshoot separation or curdling: If the buttercream separates or curdles, place the bowl back over simmering water for 1–2 minutes without stirring, just to warm the edges. Remove, beat on low speed for 30 seconds, then medium-high speed until smooth. If too thin, refrigerate for 20 minutes, then rewhip until thickened; repeat refrigeration in 20-minute intervals if needed.
- Use or store: The Swiss meringue buttercream is now ready for piping or spreading on cakes and cupcakes, providing a silky and sturdy finish.
Notes
- This vanilla Swiss Meringue Buttercream recipe yields a perfect balance of sweet and creamy without the heavy sweetness of American buttercream.
- Ensure all bowls and utensils are grease-free to achieve proper meringue stiffness.
- Softened butter should still be cool, not melted or room temperature, for best texture.
- Humidity may affect whipping time; patience is key to achieving stiff peaks.
- Troubleshooting tips included to rescue curdled or separated buttercream.
- Ideal for cakes, cupcakes, and other confections that require a smooth, pipe-able frosting.
Nutrition
- Serving Size: 2 tablespoons (about 30g)
- Calories: 150
- Sugar: 18g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 40mg
