Swiss meringue buttercream is a silky, light & airy buttercream with just a hint of sweetness – a great alternative to traditional American buttercream. It’s delicious on top of cakes, cupcakes, in cookie sandwiches, or anywhere you would use American buttercream.
Strawberry Swiss meringue buttercream tops our Strawberry cupcakes.
It is a little trickier to make – just involves a little bit more time and attention to detail. Watch the video below as Sara takes you step-by-step through the process!
Helpful Hints:
– Do not get ANY egg yolks in your egg white/sugar mixture! Even a speck of egg yolk will ruin the whole batch.
– Heat the sugar & egg whites just until the sugar dissolves (about 140*F). Do not let it get super super hot.
– Give the egg white/sugar mixture time to cool down at least 10-15 minutes before you begin to whip it to stiff peaks.
– The butter needs to be room temperature, but not soupy soft. Add it just a tablespoon or 2 at a time to the frosting mixture.
– If the mixture starts to look curdled/soupy, JUST KEEP MIXING! You are almost there! Don’t give up!
Swiss Meringue Buttercream
Yields: about 5 cups, enough to fill & frost a 2 layer cake or to frost 2 dozen cupcakes
Ingredients
5 large egg whites
1 1/4 cups sugar
1 lb unsalted butter (4 sticks)
pinch salt
1 tbsp. vanilla extract
flavorings, if desired (vanilla bean, caramel sauce, pureed fruit, peanut butter, etc)
Directions
- Combine the egg whites and sugar in a heatproof bowl set over a pot of boiling water. Heat, whisking occasionally, until sugar is dissolved. The temperature on a candy thermometer should read 140*F. Let cool 10-15 minutes.
- Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium, gradually increasing to medium-high. Beat until stiff peaks form; the mixture should be thick, white & glossy, and cool to the touch.
- Reduce the speed to medium, and add the butter 1-2 tbsp. at a time. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more. (Don’t worry, it will come together!)
- Add the salt and vanilla extract; whip until combined.
- Add flavors if desired; whip until combined.
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