I can’t stand too sweet frosting. That’s why I make this Swiss meringue buttercream more often than not. Does it take more time? Sure but it’s still relatively simple if you follow my steps. And with only five simple ingredients, it comes out smooth and silky and not too sweet. Just sweet enough. Add to my fave chocolate cupcakes or vanilla cake for the perfect treat.
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Video Tutorial
How to Make Swiss Meringue Buttercream
Step 1: Put an inch of water in a medium saucepan and bring to a gentle boil. In the bowl of your stand mixer, stir egg whites, sugar and salt until combined. Place mixing bowl over saucepan but be careful not to let the water touch the bottom of the mixing bowl. Stir with a spatula until the sugar dissolves and reaches a temp of 160 F, about 5 minutes. While you stir, scrap the sides of the bowl to ensure no sugar grains are lurking on the sides. Remove mixing bowl from heat and add to stand mixer with whisk attachment. Whisk on medium high speed until stiff peaks form. They will be glossy. This can take up to 10 minutes.
Step 2: Reduce the speed to low and add 1 to 2 tablespoons of butter at a time making sure to mix in thoroughly after each addition. When butter is incorporated, add vanilla extract and beat on low until incorporated then frost or refrigerate until ready to frost.
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Swiss Meringue Buttercream Recipe
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I’ll email this recipe to you, so you can come back to it later!
Ingredients
- 8 large egg whites
- 2 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 1/2 lb unsalted butter 6 sticks, room temperature
- 1 tbsp vanilla extract or another flavor of your choice
Instructions
- Put an inch of water in a medium saucepan and bring to a gentle boil. In the bowl of your stand mixer, stir egg whites, sugar and salt until combined.
- Place mixing bowl over saucepan but be careful not to let the water touch the bottom of the mixing bowl. Stir with a spatula until the sugar dissolves and reaches a temp of 160 F, about 5 minutes. While you stir, scrap the sides of the bowl to ensure no sugar grains are lurking on the sides.
- Remove mixing bowl from heat and add to stand mixer with whisk attachment. Whisk on medium high speed until stiff peaks form. They will be glossy. This can take up to 10 minutes. The bowl will continue to cool down in the process as well.
- Reduce the speed to low and add 1 to 2 tablespoons of butter at a time making sure to mix in thoroughly after each addition. When butter is incorporated, add vanilla extract and beat on low until incorporated then frost or refrigerate until ready to frost.
Video
Notes
Nutrition
Recipe Tips
- Grainy Texture: Make sure the sugar completely melts and combines with the egg whites. You have to whisk occasionally so it doesn’t get grainy. To test it, rub the mixture between your thumb and if there is grit, keep cooking.
- Curdled Phase: The buttercream will go through a phase where it looks curdled but don’t worry, it will come together. It’s totally normal.
- Runny Texture: Keep the temperature controlled. The butter needs to be softened but still slightly cool to the touch. The whites and sugar need to be hot enough to dissolve but then, properly cooled before adding the butter. If it still ends up runny, Stick the bowl in the fridge for about 20 minutes and then re-whip it.
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HowHow many days in advance can you make the frosting? And can it be frozen.
I would only make maybe 4-5 days ahead of when you want to use it. Just store in the fridge and rewhip a bit before you frost. You can also freeze for up to 2 months based on my experience.
Will this turn out white? Can I add white coloring if not?
Hi Connie, yes it is white, but if it’s not as white as you’d like it you can add food coloring, it will probably change the taste though so add it sparingly.
You said this could be used with pavlova. Does that mean it can take the torching to brown it? I wonder with the butter. I am making a smores cake for my eldest’s 13th birthday. We try to stay away from too much corn so traditional marshmallow fluff is not the best for us, but I would love to use this!
I would actually use a classic meringue topping instead without the butter so you get the texture you desire.
How can I make a chocolate variation of this please? Thank you!
Hi Jay! I have a chocolate version you can find here: https://grandbaby-cakes.com/chocolate-buttercream/ hope you enjoy!
This is perfect!! Worked out amazing first time and has the perfect soft silky texture, sweetness and I don’t find it too buttery. Definitely less sweet and buttery than American buttercream which is why I wanted to give it a go.
This will now be my go to frosting recipe!
Thank you
Wow thank you so much Sam.