Make excellent 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 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, flippantly candy frosting made out of cooked egg whites and butter. For those who’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 home made Swiss meringue frosting is wealthy and silky, with beautiful 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 like that the flavour on this frosting is good, however not cloying as some buttercream recipes will be. It’s simply candy sufficient, excellent for ending your favourite desserts and cupcakes.
- Simple 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 method simpler than you’d suppose, and I’m right here to stroll you thru it, step-by-step. You solely want 4 elements.
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.
Plenty of that has to do with the elements, 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 greatest.
- Butter – I exploit salted butter as a private choice, however unsalted is completely nice, too. Whichever you select, ensure 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 little bit 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 photographs).
The right way 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 value it). I’ll present you methods to 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 under the put up.
- 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 (ensure the bowl and water aren’t touching). Whisk consistently till the sugar dissolves. The egg whites ought to really feel easy, not grainy if you happen to rub them between two fingers.
- 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 kind. 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 kind within the meringue. Once 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 a little bit at a time, then add vanilla. For those who’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 essential to get the frosting to a easy consistency (see the photograph comparability under).
Methods to Use It
How straightforward was that? Along with your Swiss meringue buttercream prepared for piping or spreading, there’s multiple option to put it to make use of:
- Truffles and cupcakes. This recipe makes sufficient frosting to cowl an 8” layer cake. I exploit 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 may as well add cocoa powder to make chocolate Swiss meringue buttercream. Or, strive my marshmallow frosting for a model of Swiss meringue buttercream that tastes identical to fluffy marshmallows! Be at liberty so as to add different flavoring extracts rather than vanilla, like lemon, almond, cake batter, orange, coconut, and many others.
- Colours. Similar to every other vanilla frosting, this SMBC will 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
Butter is a foremost ingredient in buttercream recipes (therefore the title), however if you happen to’re not after such a powerful taste in your frosting, strive utilizing unsalted butter. I like salted butter, but it surely can provide off a saltier, extra noticeable style. When utilizing unsalted butter, modify 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 hot button is to cease whipping as soon as these peaks kind. Overwhipped egg whites can deflate. Deflated egg whites = grainy, soupy meringue. Do your greatest 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 must also be well-cooled. Including butter to heat meringue will trigger the butter to soften, and the frosting will likely be runny.
If the explanations above aren’t the reason for your Swiss meringue buttercream shedding its form, it may very well be as a result of the butter you used wasn’t at room temperature. Room temperature isn’t gentle 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.
The excellent news is, in case your Swiss meringue buttercream breaks or seems a little bit runny, it’s potential to repair it. Place the entire mixing bowl (frosting and all) into the fridge to sit back. I even depart the mixer attachment within the bowl in order that it could possibly 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. For those who’re utilizing your frosting the identical day, it’s nice to depart it coated 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 put up was up to date in 2024 with detailed photographs and tricks to make excellent Swiss meringue buttercream each time!
Description
Make excellent 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 giant egg whites
- 1 1/4 cup granulated sugar
- 1 pound (4 sticks) butter, reduce into tablespoons, at room temperature (see observe)
- 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 consistently 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 kind, 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 substitute it together with your paddle attachment.
- Combine with paddle for two minutes on low velocity figuring out the air bubbles.
Notes
- I exploit salted butter as a private choice. You should use unsalted butter if you happen to want.
- Makes sufficient frosting to fill and frost one 8″ layer cake.
- Retailer hermetic within the fridge for 3 days.
Vitamin
- 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
