Swiss Meringue Buttercream Recipe
This is the easiest and most velvety Swiss Meringue Buttercream that will work every single time. Make it plain, or flavored it with vanilla sugar, vanilla extract, or turn it into a Chocolate Swiss Meringue Buttercream for even more decadent goodness.
Servings: 3 cups
Equipment
- Thermometer
Ingredients
- 4 oz egg white 115 g, a smidge less than 4 large egg whites
- ¾ cup granulated sugar or vanilla sugar, 135 g
- ¾ teaspoon distilled vinegar or lemon juice 4 g
- 10 oz unsalted butter room temperature, cubed, 283 g
- 1 teaspoon pure vanilla extract omit if using vanilla sugar
- A pinch of kosher salt optional, but recommended
Instructions
- Heat egg whites and sugar - Add egg white and sugar to a heatproof glass bowl and place it over a pot of boiling water without allowing the bottom of the bowl to touch the water, reduce heat to keep the water simmering and not boiling over. Whisk the mixture constantly until all the sugar dissolves and the mixture reaches 160°F.4 oz egg white, ¾ cup granulated sugar
- Make the meringue - Carefully remove the bowl from the pot and wipe the bottom and side dry. Transfer the egg white mixture into your stand mixer bowl and beat with the balloon attachment on low speed. Stream in the vinegar or lemon juice, and gradually increase the mixer speed to medium. Continue beating until stiff peak forms and the meringue is shiny and smooth. NOTE: Stop the mixer to check on the meringue throughout the process to ensure you don't overbeat it. Once it gets to medium peak, you can increase mixer speed to medium high to quickly beat it to stiff peak.¾ teaspoon distilled vinegar or lemon juice
- Add butter - Reduce the mixer to low speed and slowly add the room temperature cubed butter, one cube at a time, allowing it to incorporate into the meringue before adding another.10 oz unsalted butter
- Beat until fluffy - Once all the butter has been incorporated, add vanilla extract and a pinch of salt, increase the mixer speed to medium high and keep beating until the buttercream is light and fluffy.1 teaspoon pure vanilla extract, A pinch of kosher salt
Video
Notes
Tips:
- This recipe yields 3 cups of vanilla Swiss meringue buttercream, enough for 15-18 cupcakes.
- Use clean, dry and grease-free equipment, tools and utensils to ensure your meringue will be successful.
- Dissolve the sugar is completely in the egg whites while heating so you don't end up with gritty buttercream.
- If your buttercream looks separated or curdled at any point, just keep beating, it will come together eventually.
- Make sure your butter is soft but not melted, and the meringue is cool and not too warm before adding the butter so you don't end up with runny frosting.
- Enough air needs to be incorporated to get that light fluffy buttercream texture. If you underbeat your buttercream, it will taste just like butter.
- This Swiss meringue buttercream can be kept at room temperature for up to 24 hours. Store it in an airtight container in the fridge for up to a week, or in the freezer for up to 2 months. If frozen, let the buttercream thaw at room temperature and re-whip until fluffy before using.
Nutrition
Serving: 46g | Calories: 223kcal
