Make good Swiss meringue buttercream frosting from scratch with this simple step-by-step tutorial. Mild, 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 prime of cupcakes or in any other case, I can’t get sufficient. Swiss meringue buttercream (SMBC) frosting is a secure, calmly candy frosting created from cooked egg whites and butter. Should 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 do-it-yourself 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 making an attempt.
Not too candy. I really like that the flavour on this frosting is nice, however not cloying as some buttercream recipes might be. It’s simply candy sufficient, good for ending your favourite truffles and cupcakes.
Straightforward to make. Don’t let the thought of from-scratch frosting intimidate you. Excellent Swiss meringue buttercream isn’t only for the professionals! It’s means simpler than you’d suppose, 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 right down to texture and taste. Basic 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 right down to the recipe card for a printable record 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 choice, 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. Reducing 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 a bit at a time.
Vanilla – Use actual vanilla for the very best taste. I substituted vanilla extract with an equal quantity of vanilla bean paste (it makes small flecks within the frosting, like within the photographs).
Tips on how to Make Swiss Meringue Buttercream Frosting
Making Swiss meringue buttercream isn’t overly difficult, however it’s extra tough than, say, my 2-ingredient chocolate frosting (and completely value it). I’ll present you whip your frosting appropriately 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 put up.
Warmth the egg whites. First issues first, you’ll add egg whites and sugar to a double boiler. That is simple 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 if you happen to rub them between two fingers.
Warmth the sugar and egg whites.Whip the egg whites into stiff peaks.
Whip the egg whites. Take the bowl off the warmth, and get whisking. You may as well 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, it is best to begin to see shiny, upright peaks begin to type within the meringue. Once you carry the whisk, the meringue ought to look easy and stiff, and maintain its sharp factors with out falling.
Add the butter, one tablespoon at a time.Beat all the things collectively till easy.
End the frosting. Beat within the butter a bit at a time, then add vanilla. Should 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 vital to get the frosting to a easy consistency (see the picture comparability beneath).
Frosting after the butter is added.Frosting after mixing with the paddle attachment.
Methods to Use It
How simple was that? Together with your Swiss meringue buttercream prepared for piping or spreading, there’s a couple of approach 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 attempt it on my cannoli layer cake!
Flavors. I make a strawberry variation for my strawberry cupcakes. You may as well add cocoa powder to make chocolate Swiss meringue buttercream. Or, attempt my marshmallow frosting for a model of Swiss meringue buttercream that tastes identical to fluffy marshmallows! Be happy so as to add different flavoring extracts rather than vanilla, like lemon, almond, cake batter, orange, coconut, and so on.
Colours. Identical to another vanilla frosting, this SMBC might be coloured for all types 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
Why does my Swiss meringue buttercream style solely like butter?
Butter is a most important ingredient in buttercream recipes (therefore the identify), however if you happen to’re not after such a robust taste in your frosting, attempt 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.
What occurs if I over-whip Swiss meringue buttercream?
It takes about 10 minutes to whip the nice and cozy egg whites into stiff peaks, and the secret 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.
What occurs if I add the butter too early?
Your meringue must 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 shall be runny.
Why is my Swiss meringue buttercream not holding form?
If the explanations above aren’t the reason for your Swiss meringue buttercream dropping its form, it could possibly be as a result of the butter you used wasn’t at room temperature. Room temperature isn’t mushy or mushy, and it ought to really feel cool to the contact. Too chilly, and your buttercream will curdle. Too heat, and it received’t maintain its form.
How can I repair soupy buttercream?
The excellent news is, in case your Swiss meringue buttercream breaks or seems a bit runny, it’s doable to repair it. Place the entire mixing bowl (frosting and all) into the fridge to relax. I even go away the mixer attachment within the bowl in order that it could chill, too. After 5 minutes, take the frosting out and slowly beat it, and it is best to begin to see it easy out.
Storing and Freezing
Refrigerate. Should 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 must be saved hermetic and saved 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 put up was up to date in 2024 with detailed photos and tricks to make good Swiss meringue buttercream each time!
Make good Swiss meringue buttercream frosting from scratch! This simple step-by-step tutorial makes mild and fluffy SMBC that’s simply candy sufficient. It provides a silky, fancy contact to any truffles and cupcakes!
5 giant egg whites
1 1/4 cup granulated sugar
1 pound (4 sticks) butter, reduce into tablespoons, at room temperature (see word)
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 fully 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 along 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 choice. You should utilize unsalted butter if you happen to choose.
Makes sufficient frosting to fill and frost one 8″ layer cake.
