Swiss Meringue Buttercream

Swiss Meringue Buttercream

Silky, glossy buttercream made by whisking egg whites and sugar over heat before whipping.

Total 45 min Makes 48 oz Calories 210/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Eggs, Dairy

This buttercream starts with egg whites and sugar warmed over a water bath until dissolved, then whipped into a glossy meringue before softened butter is beaten in. The result is a smooth, not-too-sweet frosting with a stable texture that pipes cleanly and holds its shape at room temperature, making it a reliable choice for layer cakes and cupcakes.

Ingredients

  • 6 large egg whites
  • 1 1/2 cups granulated sugar
  • 1/4 teaspoon salt
  • 3 cups unsalted butter, softened and cut into cubes
  • 2 teaspoons vanilla extract

Method

  1. Combine the egg whites, granulated sugar, and salt in the heatproof bowl of a stand mixer.

  2. Set the bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water, and whisk constantly until the sugar dissolves and the mixture is hot to the touch, about 5 minutes.

  3. Transfer the bowl to the stand mixer fitted with the whisk attachment and whip on medium-high speed until stiff, glossy peaks form and the outside of the bowl has cooled to room temperature, about 10 minutes.

  4. Switch to the paddle attachment and beat in the softened butter a few cubes at a time on medium speed until fully incorporated.

  5. Continue beating until the buttercream comes together into a smooth, thick frosting; if it looks curdled or soupy, keep beating and it will come together.

  6. Add the vanilla extract and beat on low speed until evenly combined.

  7. Beat on low speed for 2 minutes to eliminate air bubbles before using to frost or pipe.

Rate this recipe

★ 4.3 (1)

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    Swiss Meringue Buttercream

    This buttercream starts with egg whites and sugar warmed over a water bath until dissolved, then whipped into a glossy meringue before softened butter is beaten in. The result is a smooth, not-too-sweet frosting with a stable texture that pipes cleanly and holds its shape at room temperature, making it a reliable choice for layer cakes and cupcakes.

    45 min 48 oz 210 cal

    Ingredients

    • 6 large egg whites
    • 1 1/2 cups granulated sugar
    • 1/4 teaspoon salt
    • 3 cups unsalted butter, softened and cut into cubes
    • 2 teaspoons vanilla extract

    Method

    1. 1

      Combine the egg whites, granulated sugar, and salt in the heatproof bowl of a stand mixer.

    2. 2

      Set the bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water, and whisk constantly until the sugar dissolves and the mixture is hot to the touch, about 5 minutes.

    3. 3

      Transfer the bowl to the stand mixer fitted with the whisk attachment and whip on medium-high speed until stiff, glossy peaks form and the outside of the bowl has cooled to room temperature, about 10 minutes.

    4. 4

      Switch to the paddle attachment and beat in the softened butter a few cubes at a time on medium speed until fully incorporated.

    5. 5

      Continue beating until the buttercream comes together into a smooth, thick frosting; if it looks curdled or soupy, keep beating and it will come together.

    6. 6

      Add the vanilla extract and beat on low speed until evenly combined.

    7. 7

      Beat on low speed for 2 minutes to eliminate air bubbles before using to frost or pipe.