Ingredients
Swiss Meringue Buttercream
- 6 large egg whites (about 180 g)
- 2 cups granulated sugar
- 1 1/2 cups unsalted butter, softened but still cool, cut into tablespoon-sized pieces
- 2 tsp pure vanilla extract
- 1/8 tsp salt
Instructions
- Prepare your workspace & separate eggs: Ensure bowl, whisk, and tools are impeccably clean and grease-free (wipe with lemon juice or vinegar). Separate eggs one at a time; transfer whites to a heatproof bowl. Let whites stand 15 minutes to come to room temp. Tip: Cold eggs separate easier; room‑temp whites whip better.
- Make a double boiler & heat mixture: Whisk sugar into egg whites. Set bowl over a saucepan with ~2 inches of gently simmering water (bowl shouldn’t touch water). Whisk constantly ~4 minutes until sugar dissolves and mixture turns thin and frothy; or to 160°F (71°C). Tip: Rub between fingers—no sugar grains.
- Whip to stiff peaks: Transfer immediately to stand mixer with whisk. Beat on medium‑high 10–15 minutes (up to 18 minutes on humid days) until stiff, glossy peaks form and the bowl feels cool. Tip: If warming stalls, chill the uncovered bowl 10 minutes, then continue.
- Cool completely: Ensure meringue and bowl are at room temp (~70°F/21°C) before adding butter. If needed, refrigerate briefly, checking often to avoid over‑chilling.
- Add butter & flavor: Switch to paddle. With mixer running on medium‑high, add butter 1 Tbsp at a time until incorporated. It may look curdled—keep going. Mix in vanilla and salt; beat ~30 seconds until smooth and silky.
- Troubleshoot texture: If curdled/thick, warm the bowl over simmering water 1–2 minutes (edges just melting), then beat low 30 seconds, increase to medium‑high 2 minutes. If thin/soupy, refrigerate 20 minutes, then beat again until thick and satiny. Repeat in short intervals as needed.
Notes
Yields enough to generously frost 12 cupcakes or a 2‑layer 8‑inch cake. Store airtight: up to 2 days at cool room temp, 1 week refrigerated, or 2 months frozen. Bring to room temp and re‑whip before using. Avoid making on very hot, humid days if possible.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Frosting, Icing
- Cuisine: Swiss
Nutrition
- Calories: 240
- Sugar: 20
- Sodium: 35
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 20
- Protein: 1
- Cholesterol: 45