Swiss Meringue Buttercream
Swiss Meringue Buttercream is a stable, light, not to sweet buttercream that elevates your cake to the next level of deliciousness. Using only 5 simple ingredients, the buttercream will be the star of dessert.
Equipment
- Stand Mixer with whisk attachment
- Double Boiler Set Up
- Instant Read Thermometer
Ingredients
- 6 egg whites room temperature
- 2 cups butter room temperature
- 1 1/2 cups sugar
- 1/8 teaspoon salt
- 1 teaspoon flavoring (Vanilla)
Instructions
- Place a large pot with a couple inches of water on the stove and bring to a simmer. Make sure the mixer bowl can tightly fit in the pot and not touch the bottom.
- In mixer bowl combine the egg whites, sugar, and salt. Whisk to combine.
- Place mixer bowl over boiling water and cook until it reaches a temperature of 161 degrees or is not grainy. Whisking consistently. This should take about 4-5 minutes. If you don't have a instant thermometer, carefully place your finger or a spoon in the mixture and rub it together. If you can feel any sugar grains it is not ready.
- Remove from heat and whisk in a stand mixer on high until the bowl is no longer hot and stiff peaks have formed. About 10-15 minutes. If it very hot or humid out, this can take longer. Give your mixer a break if needed and place the bowl and whisk in the fridge for ten minutes.
- Slowly add butter to the stiff peaks with the mixer running on high. Wait until the butter has been absorbed to add in more. Whisk on high until all the butter has been added and incorporated. Sometimes, I continue mix it on high after all the butter has been added to make sure everything is smooth. The buttercream should be silky and smooth at this point. See Tips and Troubleshooting if the butter is not mixed in all the way or it looks curdled.
- Add in salt, flavorings and color at this point. Then frost away!
Notes
- You can half this recipe. I can make a batch and half in my kitchen aide PRO, but it is better to make two batches than overheat the mixer.
- This makes enough to cover and fill a 3 layer 8 inch cake, heavily frost 12 cupcakes.
- Temperature is a big factor in SMBC. If the butter is too cold it will not mix in. If the egg whites are too warm the butter will curdle. But everything it fixable by either cooling or warming up the necessary ingredients.