Swiss Meringue Buttercream
The smoothest, fluffiest, and silkiest frosting you will ever try! With only three simple ingredients, you will have a perfect cupcake, cake, or dessert topping in 30 minutes.
Forget about regular buttercream! This Swiss Meringue Buttercream tops it all, and you will never go back to the simple version. Don’t be intimidated; it’s not as difficult as it might sound. All you need to do is warm up the egg whites over a water bath (double boiler), whip them into a meringue, and then add the butter & flavorings, if desired.
I recently made Almond Joy cupcakes and added this buttercream as a topping! It was a big hit, and the cupcakes were all gone in no time!
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How to make Swiss Meringue Buttercream?
If you have a stand mixer, I highly recommend you use it for this recipe. It will make the whole process much easier; otherwise, you will hold a hand mixer for 30 minutes. Your arm muscles will grow a little during that time 😁
1. Have sparkling clean tools
It is crucial to have a spotless mixer bowl and whisk attachment. Everything the egg whites come in contact with should be absolutely grease-free, or you will not achieve a stiff meringue. Grease and egg whites do not like each other.
2. Prepare your double boiler
Use a big pot where you can comfortably fit your mixing bowl onto. Fill it with 1-2 inches of water. Bring it to a boil, then reduce the heat to a low simmer.
3. Separate eggs
Be careful when you separate the egg yolk from the whites. Egg yolks are high in fat, so they should not get mixed in with the egg whites.
Separate each egg white into a small bowl and then transfer it into your mixing bowl. Do not separate it directly into the mixing bowl. If you have one damaged egg yolk, you could ruin the whole batch of whites.
4. Cook egg whites:
Once all the eggs are separated, add the sugar and place the mixing bowl over the pot of simmering water. Stir with a hand whisk to make sure it cooks evenly. The egg whites are done when they are hot to the touch and you no longer feel sugar grains.
You can check that by dipping one clean finger into the mixture and rubbing it between two fingers. If you feel any grains at all, keep cooking them. If you don’t trust your finger testing, you can use a candy thermometer, and if it shows 160°F, you know your egg whites are fully cooked.
5. Whip your meringue:
Take the mixing bowl from the pot, dry it and start whipping. It will be a lot quicker if you are using a stand mixer. It will take anywhere from 10-15min. You want to whip until your mixing bowl is cool to the touch; otherwise, the butter will melt and make the meringue liquid. Your meringue is whipped enough if it holds a stiff peak!
6. Add butter:
Your butter should not be too soft or too cold. It is the ideal temperature when you press with one finger on the butter, and your finger leaves a bit of a dent in it. Cut it into cubes, about half an inch each.
Reduce the speed of your mixer and slowly start to add the butter. Once all the butter is added, you can increase the speed and beat on high until it is entirely smooth, fluffy, and creamy. At this point, you can add your flavorings as you wish.
E Guete (Bon appétit)!! Don’t forget to share some pictures with me and tell me how you liked this Swiss Meringue Buttercream. It would make my day if you tag @mirjamskitchenyodel on Instagram, share on Facebook or pin on Pinterest.
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Swiss Meringue Buttercream
Ingredients
- 6 Egg whites large
- 400 g Granulated sugar
- 230 g Butter unsalted
- 2 tsp Vanilla extract
Instructions
- Separate the egg whites from the yolk and place them with the sugar in your mixing bowl.6 Egg whites, 400 g Granulated sugar
- Place the bowl onto a double boiler (a big pot filled with 2 inches of simmering water). Whisk until the egg whites are hot to the touch and you can't feel any sugar grains anymore, or the candy thermometer reads 160°F.
- Place the bowl onto your stand mixer (or use your hand mixer) and whisk on medium-high until the egg white is stiff and cooled. The bowl has to be cold to the touch.
- Slowly add cubed, soft butter and mix until smooth.230 g Butter
- Add Vanilla extract and mix until combined.2 tsp Vanilla extract