Swiss Meringue
I learned how to make this easy, delicious Swiss Meringue Buttercream in pastry school. It's silky, smooth, not-too-sweet, and versatile! You can flavor and dye the buttercream to your liking, and use it to frost cupcakes, cakes, and more.
Servings: 6 cups
Calories: 754kcal
Equipment
- saucepan for double boiler
- medium bowl, heatproof
- Stand mixer both whisk and paddle attachment needed
- silicone spatula for scraping
Ingredients
- 5 egg whites
- 1 1/2 cup granulated sugar
- 2 cups unsalted butter room temperature, cut into tablespoons
- 1 tablespoon vanilla paste or extract; can use any flavoring
- ½ teaspoon fine sea salt optional
- gel food coloring optional
Instructions
Preparation:
- Measuring the ingredients by weight and using a stand mixer are highly recommended. Whipping the meringue will take a long time, so doing it by hand or even using an electric whisk will be tiresome.
- Make sure your hand whisk, stand mixer bowl, and whisk attachment are completely cleaned, dried, and do not have any traces of grease or fat. If they do, then the Swiss meringue will not whip correctly. For extra precaution, wipe them down with white vinegar to remove any oils, and fully dry.
Make Swiss Meringue:
- In your medium bowl, whisk together 5 egg whites and 1 1/2 cup granulated sugar until combined.
- Fill a saucepan with 2 inches of water and bring to a simmer over medium heat. Place medium bowl with egg whites and sugar on top, making sure the bottom of the bowl does not touch the water. Whisk constantly, scraping the sides and bottom of the bowl as it heats. Keep whisking until the mixture cooks to 160°F/71°C, about 5 minutes. The mixture will be thick at first, then thin out, and later turn white.
- Carefully transfer the mixture into your stand mixer bowl fitted with the whisk attachment. Whip on medium-high speed until you get room temperature, stiff, glossy peaks, about 15 minutes. If it’s taking longer than expected, place the bowl in the fridge for 5-10 minutes, then whip again.
Make Swiss Meringue Buttercream:
- If the meringue is still too hot, let it sit at room temperature before proceeding. If it is warm, you do not want add butter yet because it will become soupy.
- Replace whisk attachment with paddle attachment.
- While mixing on medium speed, add the 2 cups unsalted butter one tablespoon at a time. Scrape bowl as needed using silicone spatula.
- Once all the butter is incorporated, mix in 1 tablespoon vanilla and ½ teaspoon fine sea salt.
- Continue beating mixture until it is smooth and silky. If the buttercream curdles or is grainy, that is completely normal. Keep mixing for another 10-15 minutes and it should smooth out.
- If the buttercream doesn't smooth out, place the mixing bowl over a simmering pot to let just the edges of the meringue warm up and slightly melt. Rewhip and it should come together!
- Enjoy! Use your Swiss meringue buttercream to decorate cakes, cupcakes, and more.
Video
Notes
This is enough frosting for either 1 dozen cupcakes, a 2-layer 9-inch cake, or a 9x13 cake!
Substitutions and Variations:
Storage instructions:
Store in an airtight container in the fridge for up to 2 weeks, or freezer for up to 3 months. When ready to use, let it reach room temperature then remix using a stand mixer fitted with a paddle attachment.
SMBC hardens when chilled, but at room temperature, it remains soft and silky. Keep this in mind when transporting your decorated dessert, as transporting it chilled or frozen may be the best option!
- Want to try other flavors? Try adding other flavorings like almond extract, culinary matcha powder, or ube extract!
Nutrition
Serving: 1 cup | Calories: 754kcal | Carbohydrates: 50g | Protein: 3g | Fat: 62g | Saturated Fat: 39g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 163mg | Sodium: 244mg | Potassium: 63mg | Sugar: 50g | Vitamin A: 1891IU | Calcium: 21mg | Iron: 0.1mg
