Name: Swiss Meringue Buttercream
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Ingredients: 7 oz egg whites egg whites (from 7 large egg whites); 2 cups granulated sugar granulated sugar; 1 1/2 cups unsalted butter unsalted butter (softened (3 sticks)); 2 tsp vanilla extract vanilla extract; 1/4 tsp fine sea salt fine sea salt

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The first time I whipped up a batch of Swiss Meringue Buttercream, I was on a quest to create the perfect frosting for my sister’s birthday cake. I wanted something that was light yet rich, sweet but not overpowering. As I carefully whisked the egg whites and sugar over simmering water, I felt like a mad scientist in the kitchen, eager to see the magic happen. The transformation of those simple ingredients into a silky, fluffy frosting was mesmerizing. Every swirl of the mixer revealed a creamy cloud of deliciousness that I couldn’t resist tasting. This Swiss Meringue Buttercream has since become my go-to frosting for not just cakes but also cupcakes, cookies, and any occasion that calls for a touch of sweetness. It’s a game changer in the world of desserts!

Recipe Snapshot

Total Time:
30 mins

Prep Time:
25 mins

Cook Time:
5 mins

Difficulty:
Medium

Calories:
150 kcal

Protein:
0 g

Diet:
Gluten-Free, Low FODMAP

Fat:
7 g

Tools Used:
Frying Pan, Whisk, Saucepan, Mixing Bowl

The Beauty of This Swiss Meringue Buttercream

Perfectly Silky Texture

One of the standout features of Swiss Meringue Buttercream is its incredibly smooth and silky texture. Unlike other buttercreams that can feel gritty or overly sweet, this version is a dream. The meringue provides a velvety mouthfeel that glides effortlessly over your cake or cupcake.

Stability that Lasts

Another reason to love this frosting is its stability. It holds up incredibly well, even in warmer conditions. Whether you’re transporting your cake to a party or serving it outdoors, Swiss Meringue Buttercream will stay intact and just as delightful as when it was freshly made.

Less Sweet, More Flavor

If you find traditional buttercream too sweet, this recipe is for you. The balance between the buttery flavor and the slightly sweet meringue creates a frosting that enhances your dessert without overpowering it. You’ll find yourself using less sugar while still achieving that lovely sweetness.

Versatility is Key

This frosting isn’t just about looks; it’s versatile too! You can easily flavor it with different extracts, fruit purees, or even a splash of espresso. Want a chocolate version? Add some melted chocolate! The options are endless, making it ideal for any dessert occasion.

Impressive Yet Simple

Lastly, making Swiss Meringue Buttercream might sound intimidating, but it’s surprisingly simple once you get the hang of it. With just a few ingredients and some patience, you’ll impress everyone with your baking prowess. It’s a recipe that showcases your skills while being easy to replicate.

What’s In This Swiss Meringue Buttercream

When it comes to the ingredients for Swiss Meringue Buttercream, simplicity reigns supreme. The combination of egg whites, granulated sugar, unsalted butter, vanilla extract, and fine sea salt creates a frosting that is not only delicious but also stable and easy to work with. Each ingredient plays a crucial role, ensuring that the end result is a smooth, creamy frosting perfect for any dessert.

7 oz egg whites (from 7 large egg whites) – The main component that provides structure to the meringue, allowing it to whip up beautifully into stiff peaks.
2 cups granulated sugar – Adds sweetness and helps stabilize the meringue when whipped with the egg whites.
1 1/2 cups unsalted butter, softened (3 sticks) – Provides the creamy richness that makes this buttercream so delightful.
2 tsp vanilla extract – Enhances the flavor profile of the buttercream, making it aromatic and delicious.
1/4 tsp fine sea salt – Balances the sweetness and enhances the overall flavor of the frosting.

The Process for Making Swiss Meringue Buttercream

Creating Swiss Meringue Buttercream is a rewarding process that allows you to witness the transformation of basic ingredients into a stunning frosting. Let’s embark on this sweet journey together!

Begin by filling a medium pot with at least 1-inch of water and bring it to a gentle simmer. This will create a double boiler effect, which is essential for making the meringue.
Thoroughly wash and dry the stainless steel mixing bowl from your stand mixer. It’s important to ensure the bowl is grease-free, as any oil can prevent the meringue from whipping up properly.
Add the 7 egg whites and 2 cups sugar to the mixing bowl. Using a whisk, combine the ingredients until mixed.
Place the mixing bowl over the saucepan of simmering water, ensuring the bowl does not touch the water. This gentle heat will help dissolve the sugar while whipping the egg whites.
Whisk constantly for about 3 minutes, or until the mixture reaches 160°F. It’s important that the sugar fully dissolves; you should not feel any granules when rubbing the mixture between your fingertips.
Once it reaches temperature, carefully remove the bowl from the heat. Wipe any water from the bottom of the bowl and transfer it to your stand mixer fitted with the whisk attachment.
Beat the mixture on medium-high speed for about 15 to 20 minutes until stiff glossy peaks form. The bottom of the bowl should feel completely cool, as warm meringue will melt the butter later.
Once your meringue is ready and cool, switch to the paddle attachment. Reduce the speed to medium and begin adding the 1 1/2 cups softened unsalted butter, 1 tablespoon at a time, incorporating it gradually.
After all the butter is added, scrape down the sides of the bowl and continue beating for about 3 minutes until it reaches a thick whipped consistency. If it appears lumpy or liquidy, keep beating until it is smooth.
Finally, add the 2 tsp vanilla extract and 1/4 tsp fine sea salt. Mix on medium-high speed until fully incorporated, which should take about 1 minute.

Things Worth Knowing

Temperature Matters: Ensure that your butter is at room temperature; it should be slightly cool and not overly soft. This helps the buttercream achieve the right consistency.
Whipping Technique: When whipping the egg whites and sugar, make sure to constantly whisk to prevent the sugar from settling and burning on the bottom.
Storage Tips: Store any leftover Swiss Meringue Buttercream in an airtight container in the fridge for up to a week. Re-whip it again before using.
Common Issues: If your buttercream seems soupy, it usually indicates that the meringue or butter was too warm. Be patient and continue mixing until it firms up.

Helpful Notes about Swiss Meringue Buttercream

When it comes to creating the perfect Swiss Meringue Buttercream, there are a few helpful notes that can enhance your experience. Here are some tips to keep in mind!

Storage: How to store leftovers: Keep any unused buttercream in an airtight container in the refrigerator for up to a week. Let it come to room temperature before re-whipping.
Freezing: You can freeze Swiss Meringue Buttercream for up to three months. Thaw it in the fridge and re-whip before using.
Pairing: This frosting pairs beautifully with chocolate cake, vanilla cupcakes, and even fruit-flavored desserts.
Variations: Experiment with different flavors by adding citrus zest, cocoa powder, or fruit purees to create unique buttercream variations.
Serving: Always serve this buttercream at room temperature for the best texture and flavor.

What to Serve With Swiss Meringue Buttercream

Finding the right desserts to complement Swiss Meringue Buttercream is delightful! Here are some perfect pairings:

Chocolate Cake: Spread this creamy frosting generously on a rich chocolate cake for a decadent dessert.
Vanilla Cupcakes: Top your vanilla cupcakes with Swiss Meringue Buttercream for a classic treat that’s always a crowd-pleaser.
Fruit Tarts: This buttercream contrasts beautifully with fresh fruit tarts, adding a creamy element to the fruity flavors.
Brownies: Use it to frost fudgy brownies, turning them into an irresistible dessert experience.
Seasonal Cakes: Perfect for birthdays or holidays, this buttercream elevates any cake to a special occasion.
Special Occasions: Whether for weddings, anniversaries, or just because, it makes every dessert feel like a celebration.

FAQ

Swiss Meringue Buttercream is a type of frosting made from whipped egg whites and butter. The process involves heating the egg whites with sugar in a double boiler until fully dissolved, then whipping them until stiff peaks form. This creates a light, creamy, and less sweet frosting compared to traditional buttercream.

To store Swiss Meringue Buttercream, place it in an airtight container and refrigerate it for up to a week. Before using, allow it to come back to room temperature and re-whip it to restore its creamy texture. You can also freeze it for up to three months; just thaw it in the fridge and re-whip before use.

If your Swiss Meringue Buttercream is runny, it might be due to the butter or meringue being too warm. Make sure to let the meringue cool completely before adding the butter. If it still fails to thicken, continue to mix until it reaches the desired consistency. Patience is key!

Absolutely! You can easily flavor your Swiss Meringue Buttercream by adding different extracts, fruit purees, or even melted chocolate. This makes it incredibly versatile and allows you to customize it for different cakes and desserts.

Conclusion

The beauty of Swiss Meringue Buttercream lies in its perfect balance of flavor and texture. It’s a frosting that elevates any dessert, making it feel special and indulgent. I encourage you to give this recipe a try—it’s easier than it seems and the results are absolutely worth it. Once you taste that velvety smoothness, you’ll be hooked and want to use it for all your baking adventures!