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 high of cupcakes or in any other case, I can’t get sufficient. Swiss meringue buttercream (SMBC) frosting is a steady, flippantly candy frosting constructed from cooked egg whites and butter. In case 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 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 attempting.
Not too candy. I really like that the flavour on this frosting is nice, however not cloying as some buttercream recipes may be. It’s simply candy sufficient, good for ending your favourite desserts 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 components.
What You’ll Want
The distinction between American buttercream and Swiss meringue buttercream comes all the way 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.
A number of that has to do with the components, which I’ll go over right here. Scroll all the way 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 exploit salted butter as a private choice, however unsalted is completely high-quality, 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 have to 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 pictures).
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 value it). I’ll present you find out how to 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 consistently till the sugar dissolves. The egg whites ought to really feel clean, not grainy when you 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 quicker 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, it’s best to begin to see shiny, upright peaks begin to kind within the meringue. If you raise the whisk, the meringue ought to look clean and stiff, and maintain its sharp factors with out falling.
Add the butter, one tablespoon at a time.Beat every part collectively till clean.
End the frosting. Beat within the butter a little bit at a time, then add vanilla. In case you’re utilizing a stand mixer, swap 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 clean consistency (see the photograph 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 multiple technique to put it to make use of:
Muffins 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 happy so as to add different flavoring extracts instead of vanilla, like lemon, almond, cake batter, orange, coconut, and so forth.
Colours. Similar to every other vanilla frosting, this SMBC may 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
Why does my Swiss meringue buttercream style solely like butter?
Butter is a predominant ingredient in buttercream recipes (therefore the identify), however when you’re not after such a powerful taste in your frosting, strive utilizing unsalted butter. I really like salted butter, nevertheless it may give off a saltier, extra noticeable style. When utilizing unsalted butter, modify 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 kind. 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 ought 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.
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 might be as a result of the butter you used wasn’t at room temperature. Room temperature isn’t comfortable 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.
How can I repair soupy buttercream?
The excellent news is, in case your Swiss meringue buttercream breaks or seems a little bit runny, it’s attainable 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 could possibly chill, too. After 5 minutes, take the frosting out and slowly beat it, and it’s best to begin to see it clean out.
Storing and Freezing
Refrigerate. In case you’re utilizing your frosting the identical day, it’s high-quality to depart it lined at room temperature till you’re able to frost. In any other case, this Swiss meringue buttercream ought 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 good Swiss meringue buttercream each time!
Make good Swiss meringue buttercream frosting from scratch! This simple step-by-step tutorial makes gentle 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, minimize 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 like a double boiler. Whisk consistently by hand till the combination is sugar has dissolved (the combination ought to really feel fully clean 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 exchange it along with your paddle attachment.
Combine with paddle for two minutes on low velocity understanding the air bubbles.
Notes
I exploit salted butter as a private choice. You need to use unsalted butter when you choose.
Makes sufficient frosting to fill and frost one 8″ layer cake.
