Description
Swiss meringue buttercream brings luxurious silky smoothness to desserts with its elegant texture and balanced sweetness. Professional bakers adore this classic frosting for its creamy consistency and sophisticated finish that elevates cakes and cupcakes with European-style grace.
Ingredients
Scale
Main Ingredients:
- 2 cups (454 grams) unsalted butter, softened
- 6 large egg whites
- 2 cups (400 grams) granulated sugar
Flavor and Seasoning Ingredients:
- 2 teaspoons vanilla extract
- ½ teaspoon salt
Instructions
- Carefully separate egg whites from yolks while eggs are slightly cool, allowing them to rest at room temperature for approximately 20 minutes.
- Sanitize mixing equipment by wiping down all surfaces with white vinegar, ensuring complete elimination of any residual oils or grease.
- Combine egg whites and sugar in a heat-resistant glass bowl, creating a smooth initial mixture.
- Position the bowl over a gently simmering water bath, maintaining a careful distance between water and bowl bottom.
- Whisk the egg white and sugar combination continuously, monitoring temperature until sugar completely dissolves and mixture reaches 160°F, approximately 4-6 minutes.
- Transfer the heated mixture to a stand mixer fitted with a whisk attachment, initiating mixing at low speed and progressively increasing to medium-high.
- Whip the meringue until glossy, sturdy peaks emerge, which typically requires 10-15 minutes of consistent whisking.
- Switch to paddle attachment and introduce softened butter incrementally, allowing each cube to fully integrate before adding subsequent pieces.
- Incorporate salt and vanilla extract, blending until the buttercream achieves a silky, uniform consistency.
- Evaluate frosting texture: if appearing thin or separated, refrigerate briefly for 15-20 minutes, then re-whip to restore smooth consistency.
- For potentially curdled frosting, gently warm bowl’s exterior over simmering water, mixing on low speed until texture normalizes.
Notes
- Prep cold eggs 20 minutes before starting to ensure smooth separation.
- Sanitize equipment with vinegar, removing all grease for perfect meringue stability.
- Clean utensils are crucial for achieving silky, stable buttercream texture.
- Temperature control matters significantly when building meringue base.
- Whisking egg whites over gentle heat dissolves sugar crystals completely.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Simmering
- Cuisine: Swiss
Nutrition
- Serving Size: 12
- Calories: 450
- Sugar: 33 g
- Sodium: 42 mg
- Fat: 34 g
- Saturated Fat: 21 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 100 mg