Indulge in the velvety luxury of Swiss Meringue Buttercream – a sophisticated frosting that’s silky smooth, not too sweet, and perfect for elevating your cakes and cupcakes to a new level of decadence.
This recipe will guide you through the steps to achieve a luscious and stable Swiss Meringue Buttercream that’s ideal for both filling and frosting your favorite baked treats.
Ingredients:
- 5 large egg whites, at room temperature
- 1 1/4 cups granulated sugar
- 1 1/2 cups unsalted butter, softened and cut into small cubes
- 1 teaspoon pure vanilla extract
Instructions:
1. Prepare Equipment:
Ensure that your mixing bowl and beaters are clean, dry, and free of any grease.
This is crucial for the success of the meringue.
2. Create a Double Boiler:
Fill a saucepan with a few inches of water and bring it to a simmer.
Place the mixing bowl over the simmering water, ensuring that the bottom of the bowl does not touch the water.
3. Make the Meringue:
In the mixing bowl, whisk together the egg whites and granulated sugar.
Heat the mixture gently over the simmering water, whisking constantly until the sugar dissolves and the mixture reaches a temperature of about 160°F (71°C).
This ensures the egg whites are safe to consume.
4. Whip to Stiff Peaks:
Transfer the bowl to your stand mixer fitted with a whisk attachment.
Whip the egg white mixture on high speed until stiff, glossy peaks form.
The bowl should be cool to the touch.
5. Add Butter:
Once the meringue is stiff and the bowl is cool, reduce the mixer speed to medium.
Gradually add the softened butter, one cube at a time, allowing each piece to incorporate before adding the next.
6. Continue Mixing:
After all the butter is added, continue to whip the mixture until it becomes smooth and silky.
This might take a few minutes, and it’s normal for the mixture to look curdled at first.
Keep whipping; it will come together.
7. Flavor with Vanilla:
Add the pure vanilla extract and whip the buttercream for an additional minute to ensure everything is well combined.
8. Adjust Consistency (Optional):
If the buttercream is too soft, place it in the refrigerator for 15-20 minutes, then re-whip until smooth.
If it’s too stiff, you can warm the bowl slightly with your hands and re-whip.
9. Frost Cakes or Cupcakes:
Your Swiss Meringue Buttercream is now ready to be used!
Frost your cakes or cupcakes with this luxurious, silky-smooth buttercream for a professional finish.
Tips:
Ensure the egg whites are free of any yolks, as even a small amount of yolk can affect the meringue’s stability.
The butter should be softened but still cool. If it’s too soft, the buttercream may become too loose.
Conclusion:
This Swiss Meringue Buttercream Recipe is your ticket to achieving a decadent and velvety frosting that will elevate your baked creations.
Silky smooth and not overly sweet, this buttercream is a favorite among bakers for its luxurious texture and versatility.
Whether you’re decorating a special cake or adding a finishing touch to cupcakes, this Swiss Meringue Buttercream is sure to impress with its elegance and taste.