Description
Light, silky, and perfectly smooth, this Swiss meringue buttercream is made with whipped egg whites and butter for a creamy, stable frosting — ideal for layer cakes and cupcakes. To fill and smooth a 2-tier 6 inches / 15 cm cake or piping 12 cupcakes.
Ingredients
- 6 large egg whites
- 150 g (¾ cup) granulated sugar
- 300 g (1 ⅓ cups) unsalted butter, softened
- 2 tsp pure vanilla extract
Instructions
- Place the egg whites and sugar in the bowl of a stand mixer set over a saucepan of simmering water (double boiler). Make sure the bowl doesn’t touch the water.
- Whisk constantly until the sugar is fully dissolved and the mixture reaches 130°F (55°C) — you shouldn’t feel any sugar grains when rubbing it between your fingers.
- Transfer the bowl to the stand mixer fitted with the whisk attachment and beat on high speed for 15–20 minutes, until the meringue forms stiff, glossy peaks and the bowl feels completely cool to the touch.
- Switch to the paddle attachment and gradually add the softened butter, a few pieces at a time, mixing on medium speed. The mixture may look curdled at first — keep beating until it comes together into a smooth, silky buttercream.
- Add the vanilla extract and continue mixing for another minute until perfectly creamy
- Finish by softening the buttercream: use a flat spatula attachment or a silicone spatula to gently stir the buttercream for a few minutes to remove air bubbles and get a perfectly smooth, creamy texture.
Notes
Storage : Store in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months. Bring back to room temperature and rewhip before using.
Tips :
- Make sure the bowl is completely clean and grease-free before whipping the meringue.
- The butter must be soft, not melted — around 65°F (18°C) is ideal.
- If the buttercream looks curdled, keep mixing — it will come together as the butter warms up.
- If it looks too runny, chill it for 10–15 minutes, then whip again.
- Switch to a paddle attachment at the end to remove air bubbles and make it super smooth.
- Perfect for layer cakes, cupcakes, or fillings that need a stable and silky frosting.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: cakes, Dessert
- Cuisine: American
Nutrition
- Calories: 66
- Sugar: 14
- Sodium: 31
- Fat: 1
- Carbohydrates: 14
- Protein: 1
- Cholesterol: 2