Swiss Meringue Buttercream
A professional-grade, silky-smooth Swiss Meringue Buttercream that is stable, glossy, and perfectly balanced in sweetness.
Ingredients
Scale
- 5 Large Egg Whites
- 300g Granulated Sugar
- 450g Unsalted Butter (cubed and slightly softened)
- 2 tsp Vanilla Extract
- 1 pinch Fine Sea Salt
Instructions
- Set up a bain-marie by bringing an inch of water to a simmer in a saucepan.
- In a heat-proof glass bowl, whisk together the egg whites and granulated sugar.
- Place the bowl over the simmering water, ensuring the bottom does not touch the water. Whisk constantly until the sugar is dissolved and the mixture reaches 70°C.
- Transfer the mixture to a stand mixer fitted with a whisk attachment. Whip on high speed for 10 to 15 minutes until stiff, glossy peaks form and the bowl feels cool to the touch.
- Switch to a paddle attachment. With the mixer on medium-low, add the butter one cube at a time, allowing each to incorporate fully.
- Once all the butter is added and the frosting is smooth, add the vanilla and salt.
- Mix on low speed for 2 minutes to remove any large air bubbles.
Notes
- Ensure all equipment is grease-free by wiping with lemon juice or vinegar.
- If the mixture curdles when adding butter, just keep mixing; it will come together.
- Butter should be cool-room temperature, not melted or too cold.
Find it online: https://dishmio.com/swiss-meringue-buttercream-2/