Swiss meringue buttercream is always my go-to buttercream for cakes, cupcakes, cookies, and everything in between. It has a silky smooth, soft, fluffy texture, which makes it so easy to work with. It’s not overly sweet like other frostings, it’s stable, and it’s really easy to make.
People always tell me they don’t like buttercream, and most of the time I have to agree with them. Traditional American buttercream is so sweet and doesn't have a nice texture. I make them something with this Swiss meringue buttercream and their minds are changed. This is an all around crowd pleaser.
Swiss meringue buttercream has a meringue base that is made by cooking egg whites and sugar, then whipping them to make a thick glossy meringue and then whipping in butter. This buttercream is a blank canvas that you can transform into any flavor by adding flavored extracts, vanilla beans, chocolate, nut butters, or even freeze dried fruits.
Egg Whites
For this recipe use fresh egg whites, not boxed. Pasteurized egg whites do not have the same properties as fresh egg whites. The pasteurization process causes several enzymes in the egg whites to be lost. This causes the egg whites to not whip in the same way, and they will deflate very quickly. When separating egg whites, make sure no yolks get into the whites. If any fat gets into the whites, they will not whip. Make sure you have a clean bowl, spatula, and whisk when making a meringue to make sure your egg whites will whip properly.
Butter
You can use salted or unsalted butter. If you are using salted butter, omit the salt in the recipe. The butter needs to be soft when whipping into the meringue, so make sure it's room temperature before using. If the butter is too cold it can break the meringue.
Sugar
When making a meringue, use white granulated sugar so it dissolves properly and you get a nice white color.
Vanilla
Use a high quality vanilla, it's the only flavoring in this recipe so we want it to have a nice clean vanilla flavor coming through. Use vanilla extract if you want a perfect white color or use vanilla bean paste or vanilla beans if you want a speckled look from the beans in your buttercream.
Bain Marie
This is also known as a water bath or double boiler. This is used to heat foods gently. The steam that is trapped in the pot will gently cook the eggs without scrambling them. When setting up your double boiler, choose a heat proof bowl (metal or glass) that fits nicely on top of your pot. You don't want steam rolling out of the pot. You only need about 2 inches of water in the pot. Make sure the bottom of the bowl is not touching the water. Keep on low to medium heat so the water is just simmering. If the egg whites get too hot, they can scramble. Be careful when taking the bowl off of the pot, it will be very hot.
What is a meringue?
A meringue is egg whites and sugar whipped together. There are three types of meringues: Swiss meringue, Italian meringue, and French meringue. They're all made in slightly different ways and cooking processes, but all ensure the eggs are cooked to a safe eating temperature.
How to Store this Buttercream
This buttercream is the perfect consistency to frost cakes and cupcakes right after it’s made. If you make this ahead of time, store it in an airtight container at room temperature and give it a whip before you use it. This will fluff it up again. Because the egg whites are cooked to 160 degrees F, it is safe to keep at room temperature for a couple of days. This buttercream also freezes really well. Store it in an airtight container in the freezer. Bring it to room temperature and whip it before using.
Follow these easy step-by-step instructions and make this beautiful buttercream. You will never go back to those other recipes ever again. This is sure to be your new favorite.
Swiss Meringue Buttercream
Scroll down for a printable version of this recipe
Yield: Frosts 24 cupcakes
Active time: 30 minutes
200 grams egg whites
286 grams sugar
13 grams vanilla extract
512 grams butter (soft, room temperature)
Pinch of salt
1. Start by separating the eggs. Measure one egg white into a small bowl then add it to a heat proof bowl. Repeat with the remaining egg whites. This will ensure if any yolk gets into the egg whites you don't waste the entire batch.
2. Whisk the sugar and vanilla into the egg whites then set the bowl over a pot with 2 inches of simmering water over low heat. Don't let the bottom of the egg white bowl touch the water. Whisk egg whites, sugar, and vanilla constantly until the sugar has completely dissolved. The internal temperature should reach 160 degrees F, or until it's not grainy between your fingers. The mixture will start out thick, but will thin out and be frothy white on top.
3. Transfer to the bowl of a stand mixer. With the whip attachment, whip the egg white mixture until it is shiny and has formed stiff peaks. The meringue should stand strait up on your whisk and hold its shape.
4. While the mixer is running, add salt and tablespoon sized pieces of butter one at a time until all the butter is mixed in, make sure to allow the butter to incorporate before adding more. Scrape down the sides of the bowl.
5. Whip until the buttercream is smooth and fluffy.
6. Grab a piping bag or spatula and have fun frosting your treats!
If you enjoyed this recipe and would like to learn about different pastry techniques and recipes, don’t miss out on these upcoming baking classes at The Chopping Block:
Swiss Meringue Buttercream
Ingredients
- 200 grams egg whites
- 286 grams sugar
- 13 grams vanilla extract
- 512 grams butter (soft, room temperature)
- Pinch of salt
Instructions
- Start by separating the eggs. Measure one egg white into a small bowl then add it to a heat proof bowl. Repeat with the remaining egg whites. This will ensure if any yolk gets into the egg whites you don't waste the entire batch.
- Whisk the sugar and vanilla into the egg whites then set the bowl over a pot with 2 inches of simmering water over low heat. Don't let the bottom of the egg white bowl touch the water. Whisk egg whites, sugar, and vanilla constantly until the sugar has completely dissolved. The internal temperature should reach 160 degrees F, or until it's not grainy between your fingers. The mixture will start out thick, but will thin out and be frothy white on top.
- Transfer to the bowl of a stand mixer. With the whip attachment, whip the egg white mixture until it is shiny and has formed stiff peaks. The meringue should stand strait up on your whisk and hold its shape.
- While the mixer is running add salt and tablespoon size pieces of butter one at a time until all the butter is mixed in, make sure to allow the butter to incorporate before adding more. Scrape down the sides of the bowl.
- Whip until the buttercream is smooth and fluffy.
- Grab a piping bag or spatula and have fun frosting your treats!
