Description
Light, silky, and perfectly smooth Swiss meringue buttercream made with whipped egg whites and butter — a stable, creamy frosting ideal for layer cakes and cupcakes. Makes enough to fill and frost one 2-tier 6-inch (15 cm) cake or pipe about 12 cupcakes.
Ingredients
- 150 g (¾ cup) egg whites - about 6 large, room temperature
- 150 g (¾ cup) granulated sugar - white sugar
- 300 g (1 ⅓ cups) unsalted butter - softened, at least 80% fat
- 10 g (2 tsp) vanilla extract - pure liquid vanilla
Instructions
- Place the egg whites and sugar in the metal bowl of a stand mixer and set it over a saucepan of simmering water (double boiler). The bottom of the bowl must not touch the water.
- Whisk constantly until the sugar is completely dissolved and the mixture reaches 160°F (71°C). When you rub a little between your fingers, you should feel no sugar grains and the mixture will be hot but not boiling.
- Transfer the bowl to the stand mixer fitted with the whisk attachment. Beat on high speed for 15–20 minutes, until the meringue is very thick, forms stiff glossy peaks, and the outside of the bowl feels completely cool.
- Switch to the paddle attachment. Add the softened butter a few pieces at a time on medium speed. The mixture may look thin or curdled at first; keep mixing and slowly adding the butter until it turns into a thick, smooth buttercream.
- Add the vanilla extract (and a pinch of salt if you like) and mix for 1–2 minutes, until the frosting is creamy and well combined.
- Finish by mixing on low speed with the paddle, or stirring with a spatula for 1–2 minutes, to push out air bubbles and get a perfectly smooth Swiss meringue buttercream.
Notes
Storage: Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months; bring back to room temperature and re-whip briefly before using.
Tips:
- Use a kitchen scale for accurate measurements
- Make sure the meringue is completely cool before adding butter
- Butter should be soft but not greasy or melted
- If the buttercream curdles, keep mixing — it will come together
- Switching to the paddle helps remove air bubbles for a smooth finish
- 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