Swiss Meringue Buttercream
A smooth, silky Swiss meringue buttercream that is lightly sweet, airy, and perfect for frosting, filling, and piping cakes with a professional finish.
Ingredients
Scale
- 150 g egg whites (about 5 large egg whites)
- 300 g granulated sugar
- 450 g unsalted butter, softened but cool
- 2 teaspoons vanilla extract
- 1 pinch salt
Instructions
- Set up a saucepan with gently simmering water and place a heatproof bowl on top, making sure the bowl does not touch the water.
- Add the egg whites and granulated sugar to the bowl and whisk constantly until the mixture reaches 71°C and the sugar has fully dissolved.
- Transfer the hot mixture to the bowl of a stand mixer.
- Whip on high speed until stiff, glossy peaks form and the bowl feels cool to the touch.
- Reduce the speed to medium and add the softened butter a little at a time, mixing continuously.
- Continue mixing until the buttercream becomes smooth and silky.
- Add the vanilla extract and salt, then mix until fully incorporated.
- Use immediately or store for later use.
Notes
- If the buttercream looks curdled, keep mixing, it will come back together.
- Make sure the meringue is completely cool before adding butter.
- Rewhip briefly before using if stored.
Find it online: https://dishmio.com/swiss-meringue-buttercream/