Swiss Meringue Buttercream Frosting
How to Make Swiss Meringue Buttercream: A Smooth and Silky Frosting
Swiss Meringue Buttercream (SMBC) is a light, silky, and less sweet frosting compared to American buttercream. It’s perfect for cakes, cupcakes, and intricate piping. Follow this step-by-step guide to make the perfect Swiss meringue buttercream.
Tools Needed:
stand or hand mixer
pot for the double boiler
What makes a Swiss Meringue buttercream different from a normal buttercream is that you are adding in cooked sugar and egg whites. The typical buttercream most people think of is a classic American buttercream; this consists of butter, sugar, and flavorings. The Swiss Meringue buttercream takes those elements but them elevates it to give you a silkier, more elevated frosting.
In a heatproof bowl, (I find it easiest to use the bowl of the mixer) combine the egg whites and sugar. Place the bowl over a pot of simmering water to create a double boiler. Make sure the water in the bottom pot isn't touching the bottom of the top bowl, we only want the steam of the water to cook the mixture. Whisk constantly until the sugar dissolves and the mixture reaches 160°F (70°C), making it safe to consume. An easy way to check if the sugar has been dissolved is to touch the mixture with your pointer finger and then rub it between your finger and your thumb; you will be able to feel in there are any more undissolved sugar crystals.
Transfer the heated egg white mixture to a mixer fitted with a whisk attachment. Beat on medium-high speed until stiff, glossy peaks form and the bowl is cool to the touch (about 10–15 minutes). Switch to the paddle attachment and gradually add softened butter, one piece at a time, mixing on medium speed. You want the buttercream to be softened to the point that you can easily push your finger through it. The mixture may look curdled at first—keep mixing, and it will come together into a smooth buttercream. You can add any flavorings and/or colors at this point. If you want a plain buttercream, add a dash of vanilla and a pinch of salt to enhance the flavor. Make sure to scrape the sides of the bowl periodically to make sure everything is incorporated correctly.
Once you have reached that perfectly silky smooth texture it is ready to use!
Ingredients
To make Swiss meringue buttercream, you’ll need:
5 large egg whites
1 1/4 cups granulated sugar
2 cups (4 sticks) unsalted butter, softened and cut into cubes
2 teaspoons vanilla extract
A pinch of salt
1. Heat the Egg Whites and Sugar
In a heatproof bowl, combine the egg whites and sugar. Place the bowl over a pot of simmering water (double boiler method) and whisk constantly until the sugar dissolves and the mixture reaches 160°F (70°C), making it safe to consume.
2. Whip the Meringue
Transfer the heated egg white mixture to a stand mixer fitted with a whisk attachment. Beat on medium-high speed until stiff, glossy peaks form and the bowl is cool to the touch (about 10–15 minutes).
3. Add the Butter
Switch to the paddle attachment and gradually add softened butter, one piece at a time, mixing on medium speed. The mixture may look curdled at first—keep mixing, and it will come together into a smooth buttercream.
4. Incorporate Flavoring
Mix in the vanilla extract and a pinch of salt. For additional flavors, you can add melted chocolate, fruit puree, or espresso powder.
5. Use and Store
Use Swiss meringue buttercream immediately for frosting or piping. It can be stored in an airtight container at room temperature for a day, refrigerated for up to a week, or frozen for up to three months. Bring it back to room temperature and re-whip before use.
Conclusion
Swiss meringue buttercream is a sophisticated and versatile frosting that elevates any baked treat. Its silky texture and balanced sweetness make it a favorite among bakers. With patience and practice, you can master this elegant frosting and impress with beautifully finished cakes and cupcakes!
