Description
This Perfect Swiss Meringue Buttercream recipe creates a smooth, creamy, and beautifully light frosting that is ideal for cakes and cupcakes. With a silky texture and a subtle vanilla flavor, it’s the perfect balance of sweetness and richness while being less heavy than traditional buttercream.
Ingredients
Scale
Swiss Meringue Base
- 5 large Egg Whites (Essential for creating the meringue base.)
- 1 cup Granulated Sugar (Helps stabilize the meringue and sweetens the buttercream.)
Buttercream
- 1.5 cups Unsalted Butter, softened at room temperature (For creaminess)
- 1 pinch Salt (Enhances and balances the flavors)
- 1 tablespoon Vanilla Bean Paste (Adds natural and aromatic flavor)
Instructions
- Prepare double boiler: Fill a saucepan with water and bring it to a simmer. Place a heatproof bowl on top, ensuring the bottom does not touch the water.
- Combine egg whites and sugar: Add the egg whites and granulated sugar into the heatproof bowl, whisking gently to blend the ingredients evenly.
- Heat mixture: Continuously stir the egg white and sugar mixture while heating until it reaches 160°F (70°C), making sure the sugar dissolves completely to create a smooth base.
- Whip meringue: Remove the bowl from heat, then beat the mixture with an electric mixer on medium speed until stiff, glossy peaks form; this usually takes about 10 minutes.
- Add butter: Lower the mixer speed to low and gradually add the softened butter in small amounts, continuing to mix until the buttercream turns smooth and creamy without lumps.
- Flavor and finalize: Add a pinch of salt and the vanilla bean paste, mixing thoroughly until the buttercream is fully combined and flavorful.
- Ready to use: Use the Swiss meringue buttercream immediately to spread or pipe onto cakes or cupcakes for a light and elegant finish.
Notes
- Ensure the egg whites and sugar mixture reaches 160°F to pasteurize and dissolve sugar properly.
- Butter must be softened but cool, otherwise the buttercream might be too runny or curdled.
- If the buttercream curdles, chill briefly and whip again to bring it back to smoothness.
- Vanilla bean paste can be substituted with vanilla extract if unavailable.
- Store leftover buttercream in an airtight container in the refrigerator for up to 3 days; re-whip before using.
