Swiss Meringue Buttercream. Swiss Meringue Buttercream will become your go-to buttercream frosting. Swiss meringue buttercream is silky and pipes beautifully on cakes and cupcakes. Swiss meringue buttercream is a very stable, light and fluffy buttercream that is not-to-sweet.
I think the most common issue is related to adding the butter when the meringue is still too warm. Swiss meringue buttercream is a frosting that can be used for topping and filling cakes, cupcakes, and macarons. It's incredibly light and airy, yet rich and buttery at the same time. You can make Swiss Meringue Buttercream using 5 ingredients and 5 steps. Here is how you cook it.
Ingredients of Swiss Meringue Buttercream
- It’s 6 of large egg whites, room temperature.
- It’s 160 grams of granulated sugar.
- It’s 300 grams of unsalted butter, room temperature but not too soft, cut into cubes.
- You need 1/4 tsp of vanilla extract.
- You need 1/4 tsp of salt.
Swiss meringue buttercream is a silky smooth style of buttercream. It is made from a Swiss meringue which creates a stable buttercream that does not crust over. Use this buttercream recipe to make Black Forest Layer Cake with Cherry Preserves, Tiramisù Layer Cake with Mascarpone Mousse. This Chocolate Swiss Meringue Buttercream has a silky, melt-in-your mouth texture, a balanced not-too-sweet flavor, and it pipes beautifully on cakes.
Swiss Meringue Buttercream instructions
- Place egg white, salt and sugar in a heat-proof bowl and cook over a double boiler, stirring with a hand whisk at all times until sugar has completely dissolved..
- Transfer the egg white mixture into the stand mixer bowl and using the whisk attachment, beat with high speed until stiff peaks and the mixture has cooled to room temperature. If they’re still hot to the touch, even if they look white and stiff, they will melt the butter when you add it..
- Once the egg whites are room temperature and stiff, add the butter a cube at a time, while the mixer runs on medium speed. It’s important to add it slowly, to give everything time to emulsify properly..
- Once all of the butter is added, increase the speed again and whip until it comes together and is light and fluffy. Scrape down the bottom and sides of the bowl every once a while..
- You can store the buttercream in the freezer up to one month. When you want to use it, bring it to room temperature then whip on low speed until smooth again..
You can even make it days ahead of time and. Swiss Meringue Buttercream is actually very forgiving. My favorite part, though, is the fact that it is a perfect blank canvas for ANY flavor additions. I've listed off a bunch below to get you started. Swiss Meringue Buttercream may be made several days in advance of using it.