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
Want to Save This Recipe, Boo?
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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Ive been playing around with different frostings and cakes, and fillings. This is by far my favorite frosting by far. My husband makes tres leaches cake with a meringue topping in it and i absolutely love it. Now we just make that meringue and add the butter and Viola, Swiss Meringue butter cream.
For the people that say this is too runny after making it. After following all of the directions to a T turn your mixer up to medium high and beat the frosting for another minute, until it is as thick as a traditional buttercream. Its soooooo yummy. I can not wait to try this with a maple flavoring and add it to yeast donuts. Im in love with this!
Wonderful!!!!
How many cupcakes will this ice??
It makes 6 cups of frosting so it really just depends on how much you use per cupcake.
I tried to make the swiss merengue buttercream. Made it twice, and followed the instructions, but it is very soft and runny. I added less butter the second time, thinking that would help. Whipped it for 15 minutes with a ice pack. Nothing. Still very soft. What am I doing wrong?
I’ve made it for a rainbow layer cake and it just needs to be stored in the fridge between layering. Wish me luck! Also. It took about 20 minutes to thicken up with peaks in this summer heat
I’m thinking of it runny either a) it was too hot still or b) it wasn’t in the mixer long enough prior to adding butter
I found after incorporating the butter it was best to whisk on a higher speed otherwise it stayed runny.
This frosting is amazing. And the tips were so helpful! Even when I messed up a little I was able to save the frosting with your tips.
Delicious and not TOO complicated. Just takes some patience and paying attention!
Is this a real sweet frosting?
This frosting is sweet.
Do you suggest staying clear of powder sugar as a substitute for granulated sugar?
Yes I do. In this case, they aren’t equal.
It doesn’t say how much sugar you put in mixing bowl and stand mixer?
It says 2 1/4 cups sugar
I’m definitely not the frosting type and really appreciate lighter and less sweet versions. I want to try this recipe with an ice cream (with sponge cake in between). Do you think it’ll taste good with an ice cream cake? And will it be ok since I will need to put it in the freezer?
I find useing castor sugar its never grainy i always use it the same way as granulated sugar the other day i made it with granulatwd sugar but it still was grainy so im sticking with sator sugar