Why Make This Recipe
Swiss Meringue Buttercream is a popular choice for cake decorators and dessert lovers alike. Its creamy texture and smooth finish make any cake or cupcake look professional. Plus, it tastes delicious! Unlike traditional buttercream, Swiss meringue buttercream has a lighter, fluffier texture that melts in your mouth.
How to Make Swiss Meringue Buttercream
Ingredients:
- 6 egg whites (Note 1)
- 1 ½ cups granulated sugar
- ½ teaspoon coarse kosher salt
- 1 ½ cups unsalted butter (at room temperature and sliced, Note 2)
- 1 vanilla bean
Directions:
To make Swiss meringue:
- In a heatproof bowl, combine the egg whites, sugar, and salt.
- Place the bowl over a pot of simmering water. Stir constantly until the sugar dissolves and the mixture is warm, about 3–5 minutes.
- Remove from heat and beat with an electric mixer on high until stiff peaks form and the meringue is glossy. This can take about 10 minutes.
To make the buttercream:
4. Once the meringue is ready, start adding the room-temperature butter, one slice at a time, mixing on medium speed until it is fully combined.
5. Continue beating until the mixture is smooth and creamy.
6. Split the vanilla bean and scrape out the seeds. Add them to the buttercream and mix until well combined.
How to Serve Swiss Meringue Buttercream
Swiss Meringue Buttercream is versatile. You can use it to frost cakes, cupcakes, or cookies. It holds its shape well and can be piped into beautiful designs. Use it generously for a deliciously smooth finish.
How to Store Swiss Meringue Buttercream
Store any leftover Swiss Meringue Buttercream in an airtight container in the refrigerator. It will keep well for up to a week. When ready to use, bring it back to room temperature and whip it lightly to regain its fluffy texture.
Tips to Make Swiss Meringue Buttercream
- Make sure your bowl and beaters are clean and free of grease. This helps the egg whites whip better.
- Use a cooking thermometer to ensure the egg whites reach 160°F to eliminate any risk of bacteria.
- If your buttercream looks curdled after adding the butter, keep mixing. It will come together.
Variation
You can add flavors to Swiss Meringue Buttercream by incorporating different extracts, like almond or mint. You can also mix in cocoa powder for a chocolate version!
FAQs
1. Can I use egg white powder instead of fresh egg whites?
Yes, you can use egg white powder. Follow the package instructions to reconstitute it before using.
2. Can I color Swiss Meringue Buttercream?
Absolutely! Use gel food coloring for vibrant colors without changing the buttercream’s texture.
3. Why did my meringue not whip up properly?
This can happen if there’s grease in your bowl or on your beaters. Make sure everything is clean and try again.
