Swiss Meringue Buttercream: Silky Frosting for Cakes and Cupcakes
By Mason Brooks
Prep
15 min
Cook
15 min
Total
30 min
Servings
4
Level
Medium
Swiss meringue buttercream is a frosting I use for cakes and cupcakes when I want a smoother‚ less sweet frosting․ Beat egg whites and sugar over low heat to make a shiny meringue‚ then stir in room-temperature butter to make Swiss meringue buttercream‚ a thick frosting suitable for cake and cupcake decorating and other uses․
Temperature is one variable I don't depend on․ I place a heat-resistant bowl over a pot of simmering water and stir the mixture until it reaches 160°F (71°C)․ Test the mixture by rubbing it between your fingers before moving on․ If the mixture looks and feels grainy and sticky‚ there is undissolved sugar․
Beat the meringue until stiff peaks form and the mixing bowl is cold to the touch․ Warmer meringue will melt the butter․ Colder butter will prevent the meringue from mixing well․ When using the paddle attachment‚ add butter‚ a tablespoon at a time‚ to form a smooth buttercream․
Vanilla and salt are added to the buttercream at the end of mixing․ I use this buttercream as a frosting for cakes․ It can also be used to frost cupcakes with an offset spatula․
Why you'll love this recipe
- It's less sugary than manufactured frosting‚ but you can taste the cake․
- Pipe edge decorations and other designs soon after the meringue cools and the buttercream mixture is fully combined in the mixer․
- The batch makes 4 cups of frosting and can be used to frost one or more cakes or cupcakes․
- Add chocolate‚ caramel‚ fruit‚ or espresso topping if desired․ The type of cake will determine which toppings are appropriate․
- The curdy texture of the mixture during churning is a natural part of the process‚ and a mixer can help combine the curds and butter․
- It only requires five ingredients and the same bowl to make the entire recipe‚ including whipping․
Ingredients
- •5 large egg whites (about 150 g)
- •1 ½ cups granulated sugar (about 300 g)
- •2 cups unsalted butter (4 sticks or 452 g, softened to room temperature and cut into cubes)
- •2 tsp pure vanilla extract
- •¼ tsp salt
Instructions
- 1
Set a heatproof bowl over a saucepan of simmering water to make a double boiler, keeping the bowl above the water. Add the egg whites and sugar, then whisk constantly until the sugar dissolves and the mixture reaches 160°F (71°C).
- 2
Move the bowl to a stand mixer fitted with the whisk attachment. Whip on medium-high for 10-15 minutes, until the meringue has stiff, glossy peaks and the outside of the bowl feels completely cool.
- 3
Switch to the paddle attachment. With the mixer on medium-low, add the room-temperature butter one tablespoon at a time, waiting for each piece to incorporate before adding the next.
- 4
Increase the mixer to medium-high and beat for 5-10 minutes, until the buttercream comes together. Mix in the vanilla and salt just until combined.
FAQ
Nutrition (per serving)
Calories
250
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