How to Make Swiss Meringue Buttercream

5.0(44)

Swiss meringue buttercream is the cure for all of our frosting heartache. It is consistently smooth, glossy and stable to make our cakes and cupcakes shine.

·published 2016-03-29

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North AmericanDessert

Servings

['4', '4 cups']

Total time

30 min

prep 20 min

Calories / serving

1012 kcal

Ingredients (5)

serves

5 pcs egg whites (from large eggs)
1 cup granulated sugar (+ 2 tablespoons )
pinch saltsalt
2 cups unsalted butter (soft but still a little cool to the touch, cut into parts)butter
1 ½ tsp vanilla extract

Instructions (6 steps)

01Put your 5 egg whites, 1 cup + 2 tablespoons sugar and a pinch of salt in the bowl of your stand mixer (should be heatproof) and set that over a pan of simmering water. If you own a candy thermometer, clip that onto your bowl too.
02Constantly whisk your mixture by hand until the temperature reaches 140F (see notes). While whisking, swipe the sides of your bowl with your whisk once in a while to make sure no sugar crystals form.
03Take the bowl out of the heat and directly into your stand mixer fitted with the whisk attachment. Whisk on medium-high speed until you reach stiff peaks, the mixture is smooth and fluffy, and the bottom of your bowl is cool to the touch.
04With the mixer on medium-low speed, start to gradually add the 2 cups butter, small parts at a time, mixing well after each addition. Remember to scrape the bottom and sides of your bowl.

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Rich recipe — supports nutrition-aware planning.