This Swiss Meringue Buttercream recipe requires just four simple ingredients to create the silkiest, most luxurious frosting you’ve ever tasted. I’ll walk you through all the tips and techniques to ensure you achieve perfect results every time!
Why You’ll Love Swiss Meringue Buttercream
Unlike American buttercream, Swiss Meringue Buttercream (SMB) is less sweet and has a smooth, airy texture, making it ideal for decorating cakes and cupcakes. It holds its shape beautifully, making it perfect for intricate piping designs and layer cakes.
Video Tutorial
Watch the video below to see how to make Swiss Meringue Buttercream step by step.
Different Types of Buttercream
While Swiss Meringue Buttercream is a favorite among bakers, there are several other types:
- American Buttercream – The easiest and most common but also the sweetest.
- Italian Meringue Buttercream – Similar to Swiss but requires hot sugar syrup.
- French Buttercream – Uses egg yolks instead of whites for a richer texture.
Swiss Meringue Buttercream strikes the perfect balance between taste and texture, making it my top choice!
Swiss Meringue Buttercream Ingredients
- 5 Large Egg Whites – Forms the base of the buttercream. Ensure eggs are at room temperature.
- 1½ Cups (300g) Granulated Sugar – Dissolved into the egg whites for a smooth consistency.
- 2 Sticks (225g) Unsalted Butter – Adds richness and creates the creamy texture. Use room-temperature butter.
- 1-2 tsp Vanilla Essence – Enhances flavor. You can substitute with other extracts or citrus zest.
How to Make Swiss Meringue Buttercream
- Prepare the Meringue:
- Separate 5 egg whites into a heatproof bowl. Save the yolks for another recipe.
- Add sugar to the bowl and place it over a saucepan with simmering water (double boiler method).
- Whisk continuously until the sugar dissolves and the mixture reaches 160°F (72°C). Rub a bit between your fingers; it should feel smooth.
- Whip the Meringue:
- Transfer the mixture to a stand mixer fitted with a whisk attachment.
- Beat on medium-high speed for about 10 minutes until stiff peaks form and the bowl no longer feels warm to the touch.
- Incorporate the Butter:
- Reduce speed to low and add butter, one tablespoon at a time.
- Continue mixing until the butter is fully incorporated and the buttercream becomes smooth and fluffy.
- Add Flavoring:
- Mix in vanilla essence or your preferred flavoring.
- Scrape down the sides of the bowl and mix for another minute to ensure even consistency.
Troubleshooting Tips
- Buttercream is soupy? The butter was too warm. Place the bowl in the fridge for 15 minutes and whip again.
- Buttercream is curdled? Keep whipping! It will eventually become smooth.
- Too stiff? Add a small amount of room-temperature butter and mix.
Common Questions
Are the egg whites safe to eat?
Yes! Heating the egg whites to 160°F (72°C) ensures they are safe to consume.
Can I add flavor or color?
Absolutely! Use gel food coloring for the best results. For flavors, substitute vanilla with almond, coffee, lemon, or any other extract.
How long does Swiss Meringue Buttercream last?
- Room Temperature: 3 days
- Refrigerator: 1 week
- Freezer: 3 months (store in an airtight container and re-whip after thawing)
Best Cakes & Desserts to Pair With SMB
- Vanilla Cake
- Chocolate Cupcakes
- French Macarons
- Vanilla Cupcakes
This Swiss Meringue Buttercream is a must-try for any baker! Give it a go, and let me know how it turns out. Happy baking!
Leave a Reply