Swiss Meringue Buttercream

 

Swiss meringue buttercream is made by cooking egg whites and sugar over a double boiler, whip them until they’re super fluffy like meringue, and add butter a little at a time. It’s silky, super creamy, not overly sweet, and easy to use for piping or any cake decorations. Even though it may sound complicated, please don’t get overwhelmed or intimidated by the method, because the result will blown you away! 

These are some helpful tips to make swiss meringue buttercream:

  1. Clean the bowl ~ make sure your bowl is free from any grease residue and dry before you cook your egg whites and sugar over a double boiler.
  2. Cook the egg whites and sugar ~ until the sugar completely dissolved or a candy thermometer reaches 160 degrees F.
  3. Whip the egg whites and sugar  ~until the meringue reaches a soft peak, and start to add the butter a little at a time.
  4. Cut your butter in cubes and make sure they are soft before you add them into the meringue ( or you can leave the butter out in a countertop the day before)
  5. Whip your buttercream for a while ~ the longer you whip it, the softer and smoother they will be. 

Thank’s to Bon Appetit for their super delicious recipe and I hope you’ll find these tips helpful and easy enough to follow to make this super silky and yummy buttercream! 

Swiss Meringue Buttercream

Silky smooth, stable, and creamy texture buttercream
Course cakes
Cuisine American, European, French
Keyword buttercream, cake, cakes, dessert
Prep Time 15 minutes
Cook Time 5 minutes
Servings 1 quart
Author mixingbowlnyc
Cost $5

Equipment

  • standing mixer

Ingredients

  • 225 grams granulated sugar
  • 5 large egg whites (i use fresh whole eggs, and separate them. Save the egg yolks to make curd!)
  • 65 grams powdered sugar
  • 300 grams unsalted butter
  • ½ teaspoon kosher salt
  • 1 teaspoon vanilla extract

Instructions

  • Combine granulated sugar and egg whites in the bowl of a stand mixer and set over a medium saucepan filled with 1" of gently simmering water.
  • Heat, whisking constantly, until sugar is dissolved and a candy instant-read thermometer registers 115°, this will take about 5 minutes.
  • Fit bowl onto stand mixer fitted with the whisk attachment and beat on medium-high speed until meringue is stiff and glossy.
  • Turn the speed to low and add the powdered sugar a little at a time, and mix on low speed until incorporated. Increase speed to medium-high and beat until the bowl is cool to the touch, about 2 minutes.
  • Add butter a piece at a time, incorporating fully before adding the next piece, 8–10 minutes. If the mixture starts to look chunky or breaking apart, don't panic and keep beating. It will come back together.
  • Scrape down the sides of the bowl and add vanilla extract and salt. Beat until buttercream looks glossy and smooth.

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