Swiss Meringue Buttercream

Swiss meringue buttercream is my favorite frosting because it's silky smooth, light, and rich without being overly sweet. Made by whipping a cooked egg white and sugar meringue with butter, it creates a stable, ultra-creamy frosting that's perfect for cakes and cupcakes.

Ingredient Notes & Substitutions

• Egg whites: 5 large egg whites. Make sure your bowl and whisk are completely clean and grease-free so the whites whip up properly.
• Granulated sugar: 1 ¼ cups. It dissolves right into the egg whites over the heat for a smooth base.
• Unsalted butter: 2 cups (4 sticks), at room temperature. This is key, cold butter will not incorporate smoothly and warm butter will make it soupy. It should be soft but still cool to the touch.
• Vanilla extract: 2 teaspoons, for warmth and flavor.

How to Make Swiss Meringue Buttercream

Storage

• The buttercream: Refrigerate in an airtight container for up to 1 week. Remove it from the fridge about 2 hours before using so it softens, then rewhip until smooth.
• An iced cake: Store in the fridge and remove about 2 hours before serving. If the cake is covered in fondant, keep it on the counter (ideally in a cardboard box) for 1 to 2 days.

Use it on these cakes:

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Swiss Meringue Buttercream

Makes: 5 cups

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Prep Time: 40 minutes mins

Total Time: 40 minutes mins

Swiss Meringue Buttercream is my new-favorite buttercream to work with because it is silky-smooth and tastes extremely decadent! Plus, its very simple to make!

Recipe by Dalya Rubin

Ingredients

 

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Ingredients

• 5 large egg whites
• 1 ¼ cup granulated sugar
• 2 cups unsalted butter i.e. 4 sticks, at room temperature
• 2 teaspoons vanilla extract

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Instructions

 

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1. Whisk 5 large egg whites and 1 ¼ cup granulated sugar in a bowl of a stand mixer using a whisk.
2. Place the bowl over a meidum saucepan with simmering water. *Make sure that the bottom of the bowl doesn't touch the water in the pot.
3. Continue to whisk the egg white-sugar mixture for about 5 minutes or until the mixture is hot and all the sugar granules have dissolved. *Dip your finger into the mixture to test if the sugar has dissolved.
4. Once the sugar has dissolved, place the bowl over a towel and wipe the bottom of the bowl.
5. Transfer the bowl to a stand mixer fitted with a whisk attachment, and beat on medium-high speed for 8-10 minutes. The mixture will be ready once it looks super thick/stiff, and the bottom of the bowl comes to room temperature.
6. Swap the whisk attachment for a paddle attachment, and beat on low speed while adding in the 2 cups unsalted butter i.e. 4 sticks, one tablespoon at a time. Then, add in the 2 teaspoons vanilla extract.
7. Bring the mixer to medium-high speed and mix for 3-5 minutes until the buttercream looks thick and smooth.

Test Kitchen Notes

To store the buttercream: Fridge-This buttercream can be refrigerated for 1 week. Remove from the fridge 2 hours before using to soften the cream. You may need to rewhip the buttercream. Storing an Iced Cake: Fridge-Remove the iced cake from the fridge 2 hours before serving. Countertop-If the cake is covered with fondant, store the cake on the countertop (preferably in a cardboard box) for 1-2 days.

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