Make good Swiss meringue buttercream frosting from scratch with this straightforward 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 secure, flippantly candy frosting created from cooked egg whites and butter. Should 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 attractive glossiness from whipped egg whites within the base. It makes all my baked items really feel particular with out actually making an attempt.
Not too candy. I really like that the flavour on this frosting is nice, however not cloying as some buttercream recipes might be. It’s simply candy sufficient, good for ending your favourite truffles and cupcakes.
Simple to make. Don’t let the concept of from-scratch frosting intimidate you. Excellent Swiss meringue buttercream isn’t only for the professionals! It’s approach simpler than you’d assume, 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 right down to texture and taste. Traditional vanilla buttercream is richer and sweeter, whereas SMBC is silky and lightweight, and rather less candy than its American cousin.
Lots of that has to do with the components, which I’ll go over right here. Scroll right down to the recipe card for a printable listing 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 advantageous, too. Whichever you select, be sure that to take your butter out of the fridge about half-hour forward of time in order that it involves room temperature. Chopping 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 slightly at a time.
Vanilla – Use actual vanilla for the perfect taste. I substituted vanilla extract with an equal quantity of vanilla bean paste (it makes small flecks within the frosting, like within the pictures).
The way 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 price it). I’ll present you how you can 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 publish.
Warmth the egg whites. First issues first, you’ll add egg whites and sugar to a double boiler. That is straightforward to step up with a heat-proof bowl set over a pot of simmering water (be sure that the bowl and water aren’t touching). Whisk always 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 sooner till stiff peaks begin to type. 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, you need to begin to see shiny, upright peaks begin to type 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 thing collectively till clean.
End the frosting. Beat within the butter slightly at a time, then add vanilla. Should you’re utilizing a stand mixer, change 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 vital to get the frosting to a clean consistency (see the picture comparability beneath).
Frosting after the butter is added.Frosting after mixing with the paddle attachment.
Methods to Use It
How straightforward was that? Together with your Swiss meringue buttercream prepared for piping or spreading, there’s a couple of strategy 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 attempt 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, attempt my marshmallow frosting for a model of Swiss meringue buttercream that tastes similar 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 another vanilla frosting, this SMBC might 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 major ingredient in buttercream recipes (therefore the identify), however when you’re not after such a powerful taste in your frosting, attempt utilizing unsalted butter. I really like salted butter, however 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 type. 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 needs 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 shall be runny.
Why is my Swiss meringue buttercream not holding form?
If the explanations above aren’t the reason for your Swiss meringue buttercream shedding its form, it could possibly be as a result of the butter you used wasn’t at room temperature. Room temperature isn’t delicate 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 slightly runny, it’s doable to repair it. Place the entire mixing bowl (frosting and all) into the fridge to sit back. I even depart the mixer attachment within the bowl in order that it may well chill, too. After 5 minutes, take the frosting out and slowly beat it, and you need to begin to see it clean out.
Storing and Freezing
Refrigerate. Should you’re utilizing your frosting the identical day, it’s advantageous to go away it lined at room temperature till you’re able to frost. In any other case, this Swiss meringue buttercream needs 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 publish was up to date in 2024 with detailed photos and tricks to make good Swiss meringue buttercream each time!
Make good Swiss meringue buttercream frosting from scratch! This straightforward step-by-step tutorial makes mild and fluffy SMBC that’s simply candy sufficient. It provides a silky, fancy contact to any truffles 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 similar to a double boiler. Whisk always by hand till the combination is sugar has dissolved (the combination ought to really feel utterly 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 pace as much as medium excessive. Beat till stiff peaks type, 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 substitute it together with your paddle attachment.
Combine with paddle for two minutes on low pace figuring out the air bubbles.
Notes
I exploit salted butter as a private choice. You should utilize unsalted butter when you choose.
Makes sufficient frosting to fill and frost one 8″ layer cake.
