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Swiss Meringue Buttercream

A how-to-guide for making Swiss Meringue Buttercream! This frosting is great for
piping/decorating and can be used under fondant. Yields enough frosting to cover 24
cupcakes or one 8" or 9” two layer cake, or one 9x13” cake.

If this is your first time making Swiss Meringue Buttercream I recommend reading
through the post or watching the video (below) before beginning.

Course Dessert, Frosting, icing


Cuisine American
Keyword buttercream, swiss meringue buttercream

Prep Time 15 minutes


Cook Time 5 minutes

Servings 6 cups
Calories 257kcal
Author Sam Merritt

Equipment
Candy thermometer or instant read thermometer
Stand mixer with metal bowl
Medium-sized saucepan that your bowl can sit in without touching the bottom. The bowl should be able to
rest snugly in the saucepan.

Ingredients
6 large egg whites¹ make sure there is not even so much as a tiny bit of yolk mixed in with the egg whites
or they won’t whip properly. (7.5 oz/210g/210ml)²
1 3/4 cups granulated sugar 350g
1/4 scant teaspoon salt just ever so slightly less than 1/4 teaspoon
2 cups unsalted butter cut into Tablespoon-sized pieces. Butter should be room temperature but not melt-
y/oily, still solid enough to cut, but softened (455g)
1 1/2 teaspoons vanilla extract

Instructions
1. Thoroughly clean and dry the bowl of a stand mixer. Make sure there is absolutely no grease or water on
the inside of the bow (or on your whisk, or anything that will come in contact with your egg whites) or your
egg whites will not whip properly.
2. In your (clean) mixer bowl, combine egg whites, sugar, and salt and whisk until combined.
3. Heat about 1 1/2 inches of water over medium-low heat in a medium-sized saucepan and bring to a
simmer. Make sure that you are using a saucepan that your mixer bowl can fit in without touching the
bottom of the pan or touching the water.
4. Rest the bowl of your mixer in the pot over the simmering water.
5. Whisk egg white/sugar/salt mixture constantly until the sugar is dissolved and mixture is no longer grainy
(if you rub a small bit between your fingers it should feel smooth and not at all gritty) and the mixture
reaches 160F (70C). This will take several minutes.
6. Remove mixing bowl from heat and dry the bottom of your bowl. Fit bowl into your stand mixer.
7. Using a whisk attachment, beat the egg whites on medium/medium-high speed until meringue is thick
and glossy and you have achieved stiff peaks (see photo in post or see video below for visual). This will
take about 10 minutes or so.
8. Once you have achieved stiff peaks, stop beating and allow bowl to cool down completely. The bowl must
no longer be warm to the touch anywhere before proceeding or you will melt your butter and ruin your
buttercream.
9. Once bowl is no longer warm to the touch (make sure you are feeling near the bottom of the bowl), switch
out whisk attachment for paddle attachment. Turn mixer to medium speed and add butter one Tablespoon
at a time. Don’t add the next tablespoon of butter until the previous one is incorporated into the meringue.
If you notice that your buttercream starts to break down or look curdled, just keep mixing and it will
come together. If it still doesn’t come together (it could take some time), place the mixer bowl in the fridge
for about 10 minutes and then try mixing again.
10. Once all butter has been beaten into the meringue, scrape down the sides of the bowl and stir again.
Beat on medium/high until smooth and thick.
11. Stir in vanilla extract or other flavoring and any food coloring, if using.
12. Spread or pipe over cupcakes or cake! I used an Ateco 848 for the cupcakes shown in this post.

Notes
¹I do not recommend using pasteurized egg whites (the kind that you buy from the store in a carton) for this
recipe.

²If using a liquid measuring cup, you would fill to directly between the ¾ and 1 cup line

Making in Advance/Storing
Swiss Meringue Buttercream may be made several days in advance of using it. Store refrigerated in an airtight
container and then allow frosting to come to room temperature and stir well before using. If the buttercream
seems to have lost some of its volume/lightness, use an electric mixer to whip it until it returns to its original
texture.
Here are a few recipes to use up your leftover egg yolks!
Pound Cake
Creme Brulee
Pastry Cream
Cream Puffs
Chocolate Pie

Nutrition
Serving: 0.5cup | Calories: 257kcal | Carbohydrates: 29g | Protein: 2g | Fat: 15g | Saturated Fat: 9g |
Cholesterol: 40mg | Sodium: 81mg | Potassium: 32mg | Sugar: 29g | Vitamin A: 11IU | Calcium: 1mg

Swiss Meringue Buttercream https://sugarspunrun.com/swiss-meringue-buttercream/ Find more great recipes at SugarSpunRun.com!

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