Make good Swiss meringue buttercream frosting from scratch with this straightforward step-by-step tutorial. Gentle, fluffy, and simply candy sufficient, Swiss meringue frosting is the “fancy” cupcake topping you by no means knew you wanted.
Why You’ll Love This Swiss Meringue Buttercream Recipe
It’s no secret that I really like buttercream frosting. Whether or not it’s piped on high of cupcakes or in any other case, I can’t get sufficient. Swiss meringue buttercream (SMBC) frosting is a steady, calmly candy frosting constituted of cooked egg whites and butter. In the event you’ve by no means made it earlier than, let this tutorial be your information. Right here’s why you’ll fall in love:
- Irresistible texture. This selfmade Swiss meringue frosting is wealthy and silky, with attractive glossiness from whipped egg whites within the base. It makes all my baked items really feel particular with out actually attempting.
- Not too candy. I really like that the flavour on this frosting is good, however not cloying as some buttercream recipes might be. It’s simply candy sufficient, good for ending your favourite desserts and cupcakes.
- Straightforward to make. Don’t let the concept of from-scratch frosting intimidate you. Excellent Swiss meringue buttercream isn’t only for the professionals! It’s manner simpler than you’d assume, and I’m right here to stroll you thru it, step-by-step. You solely want 4 substances.
What You’ll Want
The distinction between American buttercream and Swiss meringue buttercream comes all the way down to texture and taste. Traditional vanilla buttercream is richer and sweeter, whereas SMBC is silky and lightweight, and rather less candy than its American cousin.
Quite a lot of that has to do with the substances, which I’ll go over right here. Scroll all the way down to the recipe card for a printable listing with full recipe particulars.
- Eggs – You’ll want solely the whites to make your meringue.
- Sugar – Common granulated sugar works finest.
- Butter – I take advantage of salted butter as a private desire, however unsalted is completely fantastic, too. Whichever you select, make certain to take your butter out of the fridge about half-hour forward of time in order that it involves room temperature. Chopping the butter into cubes helps it soften faster, and also you’ll additionally must do it anyway because you’ll be including the butter to the frosting just a little at a time.
- Vanilla – Use actual vanilla for the most effective taste. I substituted vanilla extract with an equal quantity of vanilla bean paste (it makes small flecks within the frosting, like within the pictures).
Easy methods to Make Swiss Meringue Buttercream Frosting
Making Swiss meringue buttercream isn’t overly sophisticated, however it’s extra tough than, say, my 2-ingredient chocolate frosting (and completely price it). I’ll present you how one can whip your frosting accurately and keep away from buttercream soup! Right here’s a step-by-step tutorial, and you’ll discover printable directions within the recipe card beneath the submit.
- Warmth the egg whites. First issues first, you’ll add egg whites and sugar to a double boiler. That is straightforward to step up with a heat-proof bowl set over a pot of simmering water (make certain the bowl and water aren’t touching). Whisk continuously till the sugar dissolves. The egg whites ought to really feel easy, not grainy should you rub them between two fingers.
- Whip the egg whites. Take the bowl off the warmth, and get whisking. You can even do that with a stand mixer. Begin slowly, and beat sooner till stiff peaks begin to type. This step can take some time, however keep it up.
What are stiff peaks? In a nutshell, stiff peaks are peaks that don’t droop. When whipping your egg whites for this frosting, after a number of minutes, you must begin to see shiny, upright peaks begin to type within the meringue. If you carry the whisk, the meringue ought to look easy and stiff, and maintain its sharp factors with out falling.
- End the frosting. Beat within the butter just a little at a time, then add vanilla. In the event you’re utilizing a stand mixer, change to a paddle attachment. In any other case, use a spoon or spatula, stirring gently to work out any air bubbles within the frosting. This final step is necessary to get the frosting to a easy consistency (see the picture comparability beneath).
Methods to Use It
How straightforward was that? Along with your Swiss meringue buttercream prepared for piping or spreading, there’s a couple of option to put it to make use of:
- Muffins and cupcakes. This recipe makes sufficient frosting to cowl an 8” layer cake. I take advantage of it to frost my Neapolitan cake, and it’s simply as scrumptious for topping a batch of confetti cupcakes and just about any cake or cupcake recipe. I’ve been dying to strive it on my cannoli layer cake!
- Flavors. I make a strawberry variation for my strawberry cupcakes. You can even add cocoa powder to make chocolate Swiss meringue buttercream. Or, strive my marshmallow frosting for a model of Swiss meringue buttercream that tastes similar to fluffy marshmallows! Be at liberty so as to add different flavoring extracts instead of vanilla, like lemon, almond, cake batter, orange, coconut, and so on.
- Colours. Similar to some other vanilla frosting, this SMBC might be coloured for all kinds of themes and events. I like to recommend including a small quantity of gel meals dye at a time till you obtain your required colours.
Swiss Meringue Buttercream Troubleshooting
Butter is a most important ingredient in buttercream recipes (therefore the title), however should you’re not after such a robust taste in your frosting, strive utilizing unsalted butter. I really like salted butter, however it can provide off a saltier, extra noticeable style. When utilizing unsalted butter, alter the vanilla and add in a pinch of salt to style.
It takes about 10 minutes to whip the nice and cozy egg whites into stiff peaks, and the bottom line is to cease whipping as soon as these peaks type. Overwhipped egg whites can deflate. Deflated egg whites = grainy, soupy meringue. Do your finest to keep away from it.
Your meringue needs to be fluffy and forming stiff peaks earlier than you add within the butter. At this level, it also needs to be well-cooled. Including butter to heat meringue will trigger the butter to soften, and the frosting can be runny.
If the explanations above aren’t the reason for your Swiss meringue buttercream dropping its form, it might be as a result of the butter you used wasn’t at room temperature. Room temperature isn’t smooth or mushy, and it ought to really feel cool to the contact. Too chilly, and your buttercream will curdle. Too heat, and it gained’t maintain its form.
The excellent news is, in case your Swiss meringue buttercream breaks or seems just a little runny, it’s potential to repair it. Place the entire mixing bowl (frosting and all) into the fridge to relax. I even depart the mixer attachment within the bowl in order that it may chill, too. After 5 minutes, take the frosting out and slowly beat it, and you must begin to see it easy out.
Storing and Freezing
- Refrigerate. In the event you’re utilizing your frosting the identical day, it’s fantastic to go away it lined at room temperature till you’re able to frost. In any other case, this Swiss meringue buttercream needs to be saved hermetic and stored within the fridge for as much as 3 days.
- Freeze. Retailer the buttercream in an hermetic, freezer-safe container and freeze it for as much as 1 month. Thaw the frosting to room temperature and whip it once more earlier than utilizing.
Extra Frosting Recipes
This submit was up to date in 2024 with detailed pictures and tricks to make good Swiss meringue buttercream each time!
Description
Make good Swiss meringue buttercream frosting from scratch! This straightforward step-by-step tutorial makes mild and fluffy SMBC that’s simply candy sufficient. It provides a silky, fancy contact to any desserts and cupcakes!
- 5 massive egg whites
- 1 1/4 cup granulated sugar
- 1 pound (4 sticks) butter, reduce into tablespoons, at room temperature (see be aware)
- 2 teaspoons pure vanilla extract or vanilla bean paste
- Mix egg whites and sugar into the heatproof bowl of a standing mixer set over a pan of simmering water, very similar to a double boiler. Whisk continuously by hand till the combination is sugar has dissolved (the combination ought to really feel utterly easy when rubbed between your fingertips, no grainy sugar), approx 2 minutes.
- Put mixing bowl on mixer and utilizing the whisk attachment begin mixing. Start on low, elevating the velocity as much as medium excessive. Beat till stiff peaks type, about 10 minutes.
- Now add your butter, 2 tablespoons at a time. Beating on medium till every addition of butter is added.
- Now add your vanilla.
- Take away the whisk attachment and exchange it together with your paddle attachment.
- Combine with paddle for two minutes on low velocity figuring out the air bubbles.
Notes
- I take advantage of salted butter as a private desire. You should use unsalted butter should you choose.
- Makes sufficient frosting to fill and frost one 8″ layer cake.
- Retailer hermetic within the fridge for 3 days.
Diet
- Serving Measurement: 1 slice
- Energy: 383
- Sugar: 21 g
- Sodium: 34 mg
- Fats: 32.5 g
- Carbohydrates: 21.1 g
- Protein: 2.9 g
- Ldl cholesterol: 158.5 mg
