Description
Swiss meringue buttercream frosting recipe to fill and smooth a 2-tier 6 inches / 15 cm cake or piping 12 cupcakes.
Ingredients
- 300 g Egg whites (8 whites)
- 220 g (1 cup) Sugar - granulated
- 400 g (3,5 sticks) Butter - unsalted at room temperature
- 2 teaspoons Vanilla extract
- 1 pinch of salt
Instructions
- Pour the egg whites and granulated sugar into the bowl of your stand mixer and place it on a saucepan filled with a little water to heat the mixture in a double boiler.
- On medium heat, while stirring consistently with a whisk and controlling the temperature with a cooking thermometer the white + sugar mixture must reach 131°F/55°C (you should no longer feel the sugar granules in the egg whites).
- Once the temperature is reached, put the mixing bowl back on the stand mixer fitted with the whisk attachment, and whip at full speed for about 25-30 minutes.
- The meringue will go up and whiten, It is ready when it is shiny, firm with stiff peaks, and cooled.
- Then incorporate the butter cubes one at a time, vanilla extract, and salt while letting your stand mixer run at medium speed.
- Switch to high speed for a few minutes until a smooth, homogeneous buttercream is obtained.
- Replace the whisk with a paddle attachment and beat for a further 2-3 minutes at slow speed to remove any air bubbles.
- Use immediately or store in the fridge under plastic wrap and allow to come to room temperature before whipping again.
Notes
Storage: in the refrigerator up to one week or in the freezer up to 3 months.
Fruit flavor: Add about 50 g (1/4 cup) of fruit purées like a strawberry purée, raspberry purée or blueberry purée.
Cookie crumbs: Oreo cookie crumbs, chocolate chips cookies crumbs, biscoff cookies and more.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: cakes, Dessert
- Cuisine: swiss
Nutrition
- Calories: 66
- Sugar: 14
- Sodium: 31
- Fat: 1
- Carbohydrates: 14
- Protein: 1
- Cholesterol: 2