Mastering Swiss Meringue Buttercream
A luxurious, silky frosting perfect for cake decorating. This Swiss Meringue Buttercream recipe offers a refined texture and flavor, ideal for layered cakes, cupcakes, and elegant desserts.
Equipment
- Stand mixer with whisk attachment
- Heatproof mixing bowl (or bowl of stand mixer)
- Saucepan (for double boiler)
- Instant-read thermometer
- Silicone spatula
- Whisk
- Bench scraper (optional for decorating)
Ingredients
- 4 large egg whites
- 1 cup (200g) granulated sugar
- 1 ½ cups (340g) unsalted butter, softened and cut into cubes
- ¼ tsp salt
- 1-2 tsp vanilla extract (or other flavorings: almond extract, melted chocolate, fruit puree, etc.)
- (Optional) Gel food coloring
Instructions
- Set up a double boiler: Fill a saucepan with 1-2 inches of water and bring to a simmer. In a heatproof bowl, combine the egg whites and sugar.
- Heat mixture: Place the bowl over the simmering water (ensure it doesn't touch the water). Whisk constantly until the mixture reaches 160°F (71°C) and the sugar is completely dissolved.
- Whip the meringue: Transfer the bowl to a stand mixer. Beat on medium-high speed for 7–10 minutes, or until stiff peaks form and the mixture has cooled to room temperature.
- Add butter: With the mixer on medium speed, add the softened butter a few pieces at a time. Mix until fully incorporated. It may curdle—keep mixing until smooth.
- Add flavoring: Mix in vanilla extract or other desired flavorings. Adjust consistency with a splash of milk if too thick, or chill and rewhip if too soft.
- Color (optional): Add gel food coloring to match your theme.
- Use or store: Use immediately for frosting or piping, or refrigerate in an airtight container for up to 1 week. Rewhip before using.
Notes
Tips & Troubleshooting
- Ensure all equipment is grease-free: Egg whites won't whip if there’s any grease residue.
- Use room-temperature butter: Cold butter can break the emulsion; too warm and it may become soupy.
- Fix curdling: Keep mixing—texture often smooths out with time.
- Storing: Store in the fridge up to 1 week or freeze for 1–2 months. Thaw in the fridge overnight and rewhip.
Flavor Variations
- Chocolate: Add melted (cooled) dark or white chocolate or sifted cocoa powder.
- Fruit: Add thick, stable fruit puree like strawberry or raspberry. Adjust sweetness.
- Extracts: Try almond, mint, citrus, or even coffee extracts for unique twists.
