Name: Swiss Meringue Buttercream Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 7 oz egg whites ((from about 7 large egg whites)); 2 cups granulated sugar; 1.5 cups unsalted butter ((softened, about 3 sticks)); 2 tsp vanilla extract; 0.25 tsp fine sea salt

Swiss Meringue Buttercream is a dreamy frosting that elevates any cake or cupcake to a bakery-worthy treat. With its silky texture and rich flavor, it’s a favorite among bakers and dessert lovers alike. This recipe utilizes just a few simple ingredients, creating a buttercream that is not only delicious but also easy to work with. Whether you’re frosting a special celebration cake or simply indulging yourself with a sweet treat, Swiss Meringue Buttercream is the ultimate choice. Let’s dive into this Swiss Meringue Buttercream Recipe that will surely impress your family and friends!

Why This Recipe is a Keeper

This Swiss Meringue Buttercream Recipe stands out for several reasons. First, it has a smooth, glossy finish that makes it perfect for decorating cakes and cupcakes. The flavor is subtly sweet, allowing the cake or dessert it accompanies to shine through. Additionally, the stability of Swiss meringue buttercream makes it ideal for warm weather, as it holds its shape beautifully. Plus, it’s incredibly versatile—you can easily customize it with various flavors, colors, and toppings.

What Goes In

Here’s what you’ll need to create this luscious buttercream:

7 oz egg whites (from about 7 large egg whites) – the base of our meringue.
2 cups granulated sugar – sweetens and helps achieve that perfect meringue texture.
1 ½ cups unsalted butter, softened (about 3 sticks) – provides creaminess and richness.
2 tsp vanilla extract – adds a warm, comforting flavor.
¼ tsp fine sea salt – balances the sweetness.

What You’ll Need (Gear)

To make this Swiss Meringue Buttercream Recipe, gather the following equipment:

Stand mixer or hand mixer – for whipping the egg whites and butter.
Heatproof bowl – to create a double boiler for the meringue.
Spatula – for folding and scraping the sides of the bowl.
Kitchen thermometer – to ensure the egg whites reach the right temperature.
Storage container – for keeping your buttercream fresh.

From Start to Finish: Swiss Meringue Buttercream Recipe

1. Prepare the Double Boiler

Start by setting up your double boiler. Fill a saucepan with a couple of inches of water and bring it to a simmer. Place a heatproof bowl over the saucepan, making sure it doesn’t touch the water.

2. Whip the Egg Whites and Sugar

In the heatproof bowl, combine the egg whites and granulated sugar. Stir gently to combine. Place the bowl over the simmering water and whisk constantly until the sugar has dissolved and the mixture reaches 160°F (71°C). This step is crucial for food safety, as it pasteurizes the egg whites.

3. Whip into Meringue

Once the mixture is heated, transfer it to your stand mixer fitted with the whisk attachment. Beat on high speed until stiff, glossy peaks form and the bowl is cool to the touch. This process usually takes about 7-10 minutes.

4. Add the Butter

With the mixer on low speed, gradually add the softened unsalted butter, a few tablespoons at a time. Allow each addition to incorporate fully before adding more. Once all the butter is added, increase the speed to medium-high and beat until the mixture is smooth and fluffy.

5. Flavor It Up

Add the vanilla extract and fine sea salt. Mix until combined. Taste and adjust if necessary—feel free to add more vanilla or even some cocoa powder for a chocolate version!

6. Store or Use Immediately

Your Swiss Meringue Buttercream is now ready to use! If you’re not using it right away, store it in an airtight container at room temperature or in the refrigerator. Just give it a quick whip before using if it has been chilled.

Make It Fit Your Plan

This Swiss Meringue Buttercream Recipe can easily be customized to suit your needs:

Flavor variations: Experiment with different extracts like almond, lemon, or even coffee for unique flavors.
Coloring: Use gel food coloring to tint your buttercream for themed parties or special occasions.
Serving size: Feel free to halve or double the recipe depending on your cake size or how much frosting you need.
Pairing: This buttercream pairs beautifully with Butter Cake With Salted Caramel Buttercream Frosting Recipe or Mint Brownies for a delightful dessert experience.

Pitfalls & How to Prevent Them

Swiss Meringue Buttercream is generally forgiving, but here are some common pitfalls and how to avoid them:

Grainy texture: Ensure the sugar fully dissolves before whipping the egg whites. If you notice a grainy texture after adding the butter, continue to beat until it smooths out.
Too soft or too stiff: If the buttercream is too soft, it could be because the butter was too warm. Let it cool slightly and re-whip. If it’s too stiff, add a splash of milk or cream to loosen it.
Separation: If your buttercream separates, it may be too cold. Let it come to room temperature and re-whip to bring it back together.

Best Ways to Store

For optimal freshness, here’s how to store your Swiss Meringue Buttercream:

Store the buttercream in an airtight container at room temperature for up to 2 days. If you need to keep it longer, refrigerate it for up to a week. Before using refrigerated buttercream, let it sit at room temperature for about 30 minutes and then re-whip until fluffy.

FAQ

Can I use this buttercream on a cake that needs to be refrigerated?

Yes! Swiss Meringue Buttercream holds up well in the refrigerator. Just remember to bring it back to room temperature and re-whip before using it for the best texture.

What can I do if my buttercream is too sweet?

If you find your buttercream too sweet, you can add a pinch of salt or adjust the flavoring to balance the sweetness. Adding a bit of cocoa powder can also help if you want to make it chocolatey.

Can I freeze Swiss Meringue Buttercream?

Absolutely! You can freeze it for up to three months. Just ensure it’s in a freezer-safe container. When you’re ready to use it, thaw it overnight in the refrigerator and re-whip before using.

How can I make my buttercream more stable in warm weather?

To make your buttercream more stable in warm weather, consider adding a bit of powdered sugar to the mix, which can help firm it up. You can also use high-ratio shortening in place of some of the butter for added stability.

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That’s a Wrap

Now that you have this Swiss Meringue Buttercream Recipe in your baking arsenal, you can elevate any dessert to new heights. With its rich flavor and smooth texture, this buttercream is sure to become a staple in your kitchen. Whether you’re frosting a simple cake or creating an elaborate dessert, you’ll find that Swiss Meringue Buttercream is not only delightful to work with but also a joy to eat. Happy baking!