Swiss Meringue Buttercream is a versatile frosting with a smooth texture and good stability, making it ideal for creating beautifully decorated cakes and cupcakes. It can also be used as a filling for delicate desserts like macarons and whoopie pies, adding a creamy and light texture to the treats. Swiss Meringue Buttercream is known for its less sweet taste compared to other types of buttercream, making it a preferred choice for many bakers who want to let a cake’s subtle flavors shine.
- 5 large egg whites, room temperature
- 2 cups unsalted butter, cut into 0.5 inch pieces
- 1.5 cups sugar
- Pinch of salt
- 1 tsp vanilla extract
- In the bowl of a stand mixer, combine the egg whites, sugar, and salt. Whisk the mixture until the sugar and whites are combined.
- Place the bowl over simmering water, ensuring the bowl does not touch the water.
- Continuously stir the egg white mixture, ensuring the bowl’s sides are clean of any built-up sugar. Keep stirring until the sugar is dissolved, and the temperature on a digital thermometer reads 140-150ºF. There should be no sugar granules between your fingers.
- Transfer the bowl to a stand mixer and, using a whisk attachment, whip on low, gradually increasing to high. When the bowl has cooled in temperature, start adding the butter 3-4 pieces at a time. Wait until the butter is fully incorporated before adding more.
- Once all the butter is added, the mixture will thicken to a Swiss meringue buttercream. Add the vanilla and whisk until combined.
- The buttercream can be stored at room temperature for 3-4 days. For longer storage, refrigerate.