Swiss Meringue Buttercream
Servings: 24 servings
Yields: 3.5 cups frosting
Calories: 154kcal
Swiss Meringue Buttercream is the BEST in the world of buttercream! This frosting is light and fluffy, silky smooth and creamy, super stable for decorating cakes and cupcakes.
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Ingredients
- 6 (210 g) egg whites Note 1
- 1 ½ cups (300 g) granulated sugar
- ½ teaspoon coarse kosher salt
- 1 ½ cups (340 g) unsalted butter at room temperature and sliced, Note 2
- 1 vanilla bean split and scraped (or 1 teaspoon vanilla bean paste)
Instructions
To make Swiss meringue:
- In a small saucepan, bring a small amount of water to a boil. Reduce the heat to simmer.
- In a medium heat-proof bowl, whisk together egg whites and sugar and place it over the saucepan with simmering water. (This is a makeshift double boiler. Make sure the bottom of the top bowl doesn't touch the water.)
- Cook the egg white mixture until sugar is completely melted and it reaches 160°F (70°C) stirring frequently, about 5 minutes. (This is my favorite thermometer!)
- Now, remove the bowl with the egg white mixture from heat. Then whisk it on medium speed for a minute, then slowly increase the speed to medium-high and beat until stiff peaks form and the mixture is cool to touch about 10 minutes. (It may take longer with a hand mixer.)
- Once the meringue reaches stiff peaks, scrape the side of the bowl with a spatula and add salt.
To make the buttercream:
- Turn on the mixer at medium speed and start adding butter, one tablespoon at a time. Make sure the butter is fully incorporated before adding the next piece. (NOTE: It's normal if buttercream starts to curdle halfway. Keep adding the butter!)
- Keep whisking the buttercream until smooth, light and fluffy, about 10 minutes.
- Now, switch to a paddle attachment and add vanilla bean. Beat the buttercream until well combined, about a minute.
Notes
Note 1: While I’ve had success with carton egg whites, not all brands work for meringue. But if you want to try, you’ll need 210g of liquid egg whites.
Note 2: Make sure the butter isn’t too soft. When you push a finger into it, the butter should dent with some resistance.
Yields: It's enough frosting for a 3-layer 9-inch cake or 24 cupcakes.
Make-Ahead Tip:
Swiss meringue buttercream can be made in advance and frozen for up to 3 months or refrigerated for up to 2 weeks. Thaw the frozen buttercream on the counter overnight. Whip it before using.
Swiss meringue buttercream can be made in advance and frozen for up to 3 months or refrigerated for up to 2 weeks. Thaw the frozen buttercream on the counter overnight. Whip it before using.
Nutrition
Servings: 1 serving
Calories: 154kcal
Carbohydrates: 13g
Protein: 1g
Fat: 12g
Sugar: 13g
Sodium: 63mg