Make good Swiss meringue buttercream frosting from scratch with this straightforward step-by-step tutorial. Gentle, 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, frivolously candy frosting comprised of cooked egg whites and butter. In case 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 selfmade Swiss meringue frosting is wealthy and silky, with beautiful 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 good, however not cloying as some buttercream recipes could be. It’s simply candy sufficient, good for ending your favourite muffins and cupcakes.
- Straightforward to make. Don’t let the thought of from-scratch frosting intimidate you. Good Swiss meringue buttercream isn’t only for the professionals! It’s approach simpler than you’d suppose, and I’m right here to stroll you thru it, step-by-step. You solely want 4 elements.
What You’ll Want
The distinction between American buttercream and Swiss meringue buttercream comes all the way down to texture and taste. Basic vanilla buttercream is richer and sweeter, whereas SMBC is silky and light-weight, and rather less candy than its American cousin.
Quite a lot of that has to do with the elements, which I’ll go over right here. Scroll all the way down to the recipe card for a printable record 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 desire, however unsalted is completely high-quality, too. Whichever you select, be certain that to take your butter out of the fridge about half-hour forward of time in order that it involves room temperature. Reducing the butter into cubes helps it soften faster, and also you’ll additionally must do it anyway because you’ll be including the butter to the frosting a bit of at a time.
- Vanilla – Use actual vanilla for the very best taste. I substituted vanilla extract with an equal quantity of vanilla bean paste (it makes small flecks within the frosting, like within the photographs).
Tips on how to Make Swiss Meringue Buttercream Frosting
Making Swiss meringue buttercream isn’t overly difficult, however it’s extra difficult than, say, my 2-ingredient chocolate frosting (and completely price it). I’ll present you methods to 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 under the put up.
- 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 certain that the bowl and water aren’t touching). Whisk always till the sugar dissolves. The egg whites ought to really feel easy, not grainy for those who rub them between two fingers.
- Whip the egg whites. Take the bowl off the warmth, and get whisking. You can even do that with a stand mixer. Begin slowly, and beat quicker till stiff peaks begin to kind. 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 kind within the meringue. If you elevate the whisk, the meringue ought to look easy and stiff, and maintain its sharp factors with out falling.
- End the frosting. Beat within the butter a bit of at a time, then add vanilla. In case 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 essential to get the frosting to a easy consistency (see the photograph comparability under).
Methods to Use It
How straightforward was that? Along with your Swiss meringue buttercream prepared for piping or spreading, there’s a couple of technique 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 strive it on my cannoli layer cake!
- Flavors. I make a strawberry variation for my strawberry cupcakes. You can even add cocoa powder to make chocolate Swiss meringue buttercream. Or, strive my marshmallow frosting for a model of Swiss meringue buttercream that tastes identical to fluffy marshmallows! Be happy so as to add different flavoring extracts rather than vanilla, like lemon, almond, cake batter, orange, coconut, and many others.
- Colours. Similar to some other vanilla frosting, this SMBC could 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
Butter is a foremost ingredient in buttercream recipes (therefore the title), however for those who’re not after such a powerful taste in your frosting, strive utilizing unsalted butter. I really like salted butter, however it may give off a saltier, extra noticeable style. When utilizing unsalted butter, alter the vanilla and add in a pinch of salt to style.
It takes about 10 minutes to whip the nice and cozy egg whites into stiff peaks, and the bottom line is to cease whipping as soon as these peaks kind. Overwhipped egg whites can deflate. Deflated egg whites = grainy, soupy meringue. Do your finest to keep away from it.
Your meringue must be fluffy and forming stiff peaks earlier than you add within the butter. At this level, it also needs to be well-cooled. Including butter to heat meringue will trigger the butter to soften, and the frosting shall be runny.
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 comfortable or mushy, and it ought to really feel cool to the contact. Too chilly, and your buttercream will curdle. Too heat, and it received’t maintain its form.
The excellent news is, in case your Swiss meringue buttercream breaks or seems a bit of runny, it’s attainable to repair it. Place the entire mixing bowl (frosting and all) into the fridge to relax. I even go away the mixer attachment within the bowl in order that it could actually chill, too. After 5 minutes, take the frosting out and slowly beat it, and you need to begin to see it easy out.
Storing and Freezing
- Refrigerate. In case you’re utilizing your frosting the identical day, it’s high-quality to go away it coated at room temperature till you’re able to frost. In any other case, this Swiss meringue buttercream must 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 put up was up to date in 2024 with detailed photos and tricks to make good Swiss meringue buttercream each time!
Description
Make good Swiss meringue buttercream frosting from scratch! This straightforward step-by-step tutorial makes gentle and fluffy SMBC that’s simply candy sufficient. It provides a silky, fancy contact to any muffins and cupcakes!
- 5 massive egg whites
- 1 1/4 cup granulated sugar
- 1 pound (4 sticks) butter, minimize into tablespoons, at room temperature (see word)
- 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 easy 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 kind, 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 change it along 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 desire. You should use unsalted butter for those who choose.
- Makes sufficient frosting to fill and frost one 8″ layer cake.
- Retailer hermetic within the fridge for 3 days.
Vitamin
- Serving Measurement: 1 slice
- Energy: 383
- Sugar: 21 g
- Sodium: 34 mg
- Fats: 32.5 g
- Carbohydrates: 21.1 g
- Protein: 2.9 g
- Ldl cholesterol: 158.5 mg
