Desserts > Dessert Techniques > Baking Techniques > Whipping Egg Whites (Meringues, Cakes)

Swiss Meringue Buttercream

Swiss meringue buttercream is a silky smooth and stable frosting that's less sweet than American buttercream. This recipe will guide you through the process of creating this elegant and versatile frosting, perfect for cakes, cupcakes, and other desserts.

Prep Time
20 minutes
Cook Time
None (requires cooling time)
Servings
Enough for frosting a standard 2-layer cake
Ingredients
  • 4 large Egg Whites
  • 1 cup Granulated Sugar
  • 1 cup Unsalted Butter
  • 1 teaspoon Vanilla Extract
  • 1 pinch Pinch of Salt

Combining Egg Whites and Sugar

In a heatproof bowl (such as stainless steel or glass), combine the egg whites and granulated sugar. Place the bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water. This creates a double boiler.

Heating the Mixture

Whisk the egg white and sugar mixture constantly until the sugar is completely dissolved and the mixture reaches 160°F (71°C). You can use a candy thermometer to check the temperature. Rub a small amount of the mixture between your fingers; it should feel smooth, with no grainy sugar particles.

Whipping the Meringue

Remove the bowl from the heat and place it in the bowl of a stand mixer fitted with the whisk attachment (or use a hand mixer). Begin whipping on medium speed until stiff, glossy peaks form and the bowl is cool to the touch. This may take 5-10 minutes.

Adding the Butter

With the mixer still running on medium speed, add the softened butter, one tablespoon at a time, until fully incorporated. The mixture may look curdled at first, but continue mixing and it will eventually come together.

Finishing Touches

Add the vanilla extract and salt. Continue mixing until the buttercream is smooth and silky. If the buttercream is too soft, chill it in the refrigerator for 10-15 minutes, then rewhip it until smooth.

Using the Buttercream

The Swiss meringue buttercream is now ready to be used for frosting cakes, cupcakes, and other desserts. It can also be flavored with extracts, melted chocolate, or fruit purees.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and will vary based on specific ingredients and portion sizes.
Calories: ~450 kcal
Protein: ~2g
Fat: ~40g
Carbohydrates: ~25g
Sugar: ~25g

Other Important Considerations for Nutrition

Swiss meringue buttercream is higher in fat and calories due to the butter content. Use in moderation. Consider reducing the amount of butter slightly for a lighter version, but be aware that this may affect the texture and stability of the frosting.

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FAQ

  • Why is my buttercream curdled?

    Curdled buttercream is often caused by the butter being too cold or too warm. Ensure the butter is softened but still cool to the touch. If the buttercream curdles, continue mixing; it will usually come together eventually. You can also try gently warming the sides of the bowl with a hairdryer while mixing.
  • My buttercream is too soft; what do I do?

    If the buttercream is too soft, chill it in the refrigerator for 10-15 minutes, then rewhip it until smooth. This will help the butter solidify and stabilize the frosting.
  • Can I make Swiss meringue buttercream ahead of time?

    Yes, Swiss meringue buttercream can be made ahead of time. Store it in an airtight container in the refrigerator for up to a week. Before using, let it come to room temperature, then rewhip it until smooth.