Swiss Meringue Buttercream
Learn how to make silky Swiss Meringue Buttercream with our easy step-by-step recipe. It's perfect for piping on all your cakes and cupcakes!
Servings: 12 servings
Equipment
Ingredients
- ¾ cup egg whites
- 1 cup granulated sugar
- 2 ¼ cups unsalted butter, softened at room temperature and cut into cubes of about 1 tablespoon each 4-1/2 sticks
- 2 teaspoons vanilla extract
- gel food coloring optional
Instructions
- Fill a saucepan with a couple of inches of water and bring it to a simmer.
- Put the egg whites and sugar into the bowl of a stand mixer and set it over the simmering pan. Do not let the bottom of the bowl touch the water or the egg whites will scramble.
- Use a whisk to beat the mixture continuously for 4-5 minutes. The mixture will look frothy. Dip your finger into the mixture and feel it between your fingers. If you can feel any grain, keep heating and mixing until you feel the mixture is smooth and slippery. This means the sugar has dissolved.
- Add the bowl to the stand mixer fitted with the whisk attachment. Whisk on a medium-high speed until the egg whites reach stiff peaks. This will take at least 10 minutes but sometimes longer.
- When the egg whites are at stiff peaks, feel the outside of the bowl. It should be cool by now; if not, put the whole bowl into the fridge for 10 minutes.
- Swap the whisk attachment for the paddle attachment.
- When the outside of the bowl is cool, add the butter a tablespoon at a time. Beat at high speed, fully incorporating each addition of butter until all the butter has been added.
- At this point, the mixture will look split. Do not panic! Add the vanilla extract and keep the mixer running until the mixture comes together into a silky smooth Swiss Meringue Buttercream.
- Add food coloring (if desired) and briefly beat until the buttercream is a uniform color.
- Transfer the buttercream to a piping bag fitted with a tip.
- Pipe the buttercream on top of the cooled cake or cupcakes.
Notes
- Swiss Meringue Buttercream can be made in advance and stored in an airtight container in the refrigerator for up to a week or in the freezer for several months. When ready to use, let it come to room temperature and re-whip to restore its creamy texture.
- Swiss Meringue Buttercream does not need to be refrigerated for short-term storage. It can be kept at room temperature for up to 2 days without any issues, as long as the room is not excessively warm. However, if you plan to store it for a longer period or if your kitchen is particularly warm, it is advisable to store it in the refrigerator.
- For longer-term storage, place Swiss Meringue Buttercream in an airtight container and store it in the refrigerator for up to a week. When you're ready to use it, allow it to come to room temperature and then re-whip it to restore its smooth and creamy texture. If it appears separated or curdled after refrigeration, continued whipping should bring it back to the desired consistency.
- If you live in a hot and humid climate, it's a good practice to refrigerate Swiss Meringue Buttercream to prevent it from becoming too soft or melting. Always keep it in an airtight container to prevent absorption of odors or flavors from the refrigerator.
- While a stand mixer is convenient, Swiss Meringue Buttercream can also be made with a handheld electric mixer. It will require some arm-power, but the results can be just as delicious.
- Gel food coloring is recommended for tinting Swiss Meringue Buttercream. Add a small amount at a time until you achieve the desired color. Remember that gel colors are concentrated, so a little goes a long way.
Nutrition
Serving: 2tablespoons | Calories: 142kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 26mg | Potassium: 28mg | Sugar: 17g | Vitamin A: 236IU | Calcium: 4mg | Iron: 0.02mg
