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Swiss Meringue Buttercream Recipe | The Recipe Critic


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Essentially the most scrumptious Swiss Meringue Buttercream is straightforward to make with simply 5 easy elements! It whips up deliciously gentle and silky with the correct amount of sweetness. The right of entirety for all your favourite treats!

There may be nothing like selfmade frosting to take your desserts to the following stage! The feel and style is all the time so a lot better than store-bought. Strive my recipes for cream cheese frostingchocolate buttercream and royal icing subsequent!

Piping Swiss meringue buttercream onto a vanilla cupcake.Piping Swiss meringue buttercream onto a vanilla cupcake.

What’s Swiss Meringue Buttercream?

Swiss Meringue Buttercream (SMBC) is my favourite silky buttercream frosting that spreads and pipes fantastically. It comes along with a easy mixture of cooked egg whites, sugar, butter, vanilla and salt. It seems so extremely scrumptious with a easy, creamy and thick texture that melts in your mouth!

The whipping course of is lengthy, however undoubtedly price it! Observe my easy, step-by-step directions and also you’ll be frosting your favourite chocolate cake or vanilla cupcakes very quickly. You’ll be able to even customise this recipe with totally different flavors and colours.

When you discover ways to make Swiss meringue buttercream, you’ll want to apply it to all your candy treats from muffins and cupcakes to cookies! In actual fact, I want it to American buttercream as a result of it tastes unimaginable with out being too candy and the feel is completely luscious, it’s secure and holds its form for piping. 

Components Wanted

You solely want a handful of quite simple elements to make this gentle and fluffy Swiss meringue buttercream recipe. Elevate your baked items in essentially the most scrumptious approach through the use of it for adorning, piping or spreading! See the recipe card beneath for an inventory of actual measurements.

  • Egg Whites: You will have 230 grams (about 7 massive eggs) egg whites at room temperature. For finest outcomes, use recent egg whites, not from a carton.
  • Sugar: Solely granulated sugar will work on this recipe to completely sweeten the SMBC.
  • Butter: Use unsalted butter that’s at room temperature for that traditional buttery style.
  • Vanilla Extract: To boost the flavour with a refined heat sweetness.
  • Salt: Only a small quantity so as to add a depth of taste.

Coloration and Taste Suggestions

You’ll be able to change the colour and/or taste of the SMBC for adorning functions!

  • Coloration: We suggest tinting it with gel meals coloring so that you aren’t including an excessive amount of further liquid. Beat meals coloring into the frosting on low pace after you add the vanilla extract and salt.
  • Taste: For a special taste strive changing some or all the vanilla with lemon, coconut, orange or maple extract to your Swiss meringue buttercream. If you wish to strive a stronger taste like peppermint or almond extract, solely use about 1 teaspoon.

All of the ingredients for the frosting: butter, sugar, salt, vanilla, and egg whites.All of the ingredients for the frosting: butter, sugar, salt, vanilla, and egg whites.

Find out how to Make Swiss Meringue Buttercream

Able to take advantage of luscious, not-too-sweet frosting that’s tremendous versatile? It’s a little bit extra difficult than my traditional buttercream frosting, however it’s SO price it! Simply comply with these simple steps and also you’ll be biting into pure deliciousness earlier than you no it!

Put together the Egg Combination

  1. Warmth Water: Place a medium pot on the range with about an inch of water in it and produce the water to a simmer.
  2. Mix Egg Whites and Sugar: Whisk collectively the egg whites and sugar within the bowl of a stand mixer. Place the bowl on high of the pot of simmering water, guaranteeing the bowl doesn’t contact the water.
  3. Cook dinner the Egg/Sugar Combination: Whisk the egg combination continually till the sugar is totally dissolved and the combination reaches 160 levels Fahrenheit, about 4 minutes. For those who rub the combination between your fingers there needs to be no sugar granules left.

Whip and Add Butter

  1. Whip into Stiff Peaks: Take away the bowl from the pot and switch off the warmth. Place the bowl on the stand mixer fitted with the whisk attachment and whip on medium-high pace for about 10-Quarter-hour, till you could have shiny stiff peaks and the bowl has cooled to room temperature. If the skin of the bowl nonetheless feels heat to the contact, you’ll be able to both place the bowl within the fridge or press ice packs or baggage of frozen greens to the underside of the bowl because it whips to assist quiet down the meringue, however make sure you cease whipping as quickly as you attain stiff peaks.
  2. Add Butter: Swap to the paddle attachment. Add the butter 1 tablespoon at a time with the mixer working on medium-low. Because the butter is absorbed into the meringue, add the following tablespoon till all of the butter has been added. Add in your vanilla extract and salt. Swap again to the whisk attachment, scrape down the perimeters and backside of the bowl, and whip on excessive pace. 

Getting the Proper Consistency

The Swiss meringue buttercream will undergo levels the place it should look curdled, however it should come collectively. It could take 15-20 minutes of blending earlier than it comes collectively to kind a thick, shiny frosting. If the frosting is soupy or nonetheless wanting curdled after Quarter-hour, see the ideas part for tactics to troubleshoot it! 

Useful Suggestions and Tips

Listed here are a few of my high ideas for working with SMBC! I’m additionally sharing some methods to troubleshoot the frosting recipe in case it’s not turning out fairly proper. After one style, that is positive to develop into your go-to frosting!

  • Finest Egg Whites for Meringue: Recent egg whites are finest, because the older the eggs the much less construction the egg whites may have and so they gained’t whip up as properly. Keep away from utilizing any carton egg whites.
  • Wipe Utensils: Put together your utensils earlier than making the meringue by wiping down the bowl and whisk with lemon juice or distilled white vinegar. This helps eradicate any lingering fats. Even a tiny little bit of fats can forestall egg whites from whipping right into a stiff meringue!
  • Separating the Whites: When separating the egg yolks from the egg whites, crack every egg right into a small bowl and take away the yolk earlier than including the whites into the big mixing bowl of egg whites. This manner if an egg yolk breaks and will get into the whites, you solely should discard one egg as a substitute of all the egg whites you could have already separated. Keep in mind: even the tiniest little bit of fats (egg yolks!) can destroy a meringue!
  • Meals Security: Is that this buttercream suitable for eating if I exploit egg whites that haven’t been pasteurized? Sure! The egg whites are cooked with the sugar till the egg whites have reached 160 levels Fahrenheit, which makes them protected to eat.
  • Room Temperature Meringue: The meringue needs to be at room temperature if you begin including within the butter, in any other case, the butter will soften. If the bowl nonetheless feels heat, place it within the fridge for a bit earlier than transferring on to the following step.
  • Soupy Frosting: My frosting is soupy! assist! This occurs when the meringue is simply too heat when the butter is added, or the setting is simply too heat and the butter has melted. Place the entire bowl within the fridge for 20-Half-hour. After it has chilled and the sides of the frosting have solidified, whip it once more at excessive pace for 4-5 minutes. Whether it is nonetheless soupy, chill for a further 10 minutes earlier than attempting to whip it once more.
  • Curdled Frosting: My frosting has curdled! assist! Your frosting is simply too chilly and must be warmed up a little bit. Strive putting the bowl over a pot of simmering water till all the frosting across the edges of the bowl has melted. Beat the frosting once more, beginning at low pace to include the melted frosting, growing slowly till you could have reached excessive pace. If the frosting shouldn’t be easy and shiny after 4-5 minutes on excessive, it must be warmed just a bit extra.

A cupcake frosted with Swiss meringue buttercream, cut in half.A cupcake frosted with Swiss meringue buttercream, cut in half.

Storing Leftovers

Simply another excuse why I really like this Swiss meringue buttercream a lot is that it’s secure at room temperature for a number of days and you may freeze it!

Right here’s the best way to retailer it each within the fridge and at room temperature! You should definitely refrigerate your buttercream if you happen to’re making it forward of time. It would keep extra recent this fashion.

  • Room Temperature: Swiss meringue buttercream will final at room temperature for as much as 3 days earlier than it begins to deteriorate.
  • Within the Fridge: Retailer it in an hermetic container and it’ll final within the fridge for as much as 12 days.
  • Within the Freezer: In a freezer-safe hermetic container, it should preserve for as much as 3 months.

If it has been frozen or refrigerated, let it sit at room temperature for an hour or two to melt. Whip the buttercream once more earlier than utilizing it.

A cupcake frosted with meringue buttercream and topped with multicolored sprinklesA cupcake frosted with meringue buttercream and topped with multicolored sprinkles

Desserts to Frost with Swiss Meringue Buttercream

Now that you know the way to take advantage of irresistible meringue frosting, listed here are just a few candy deal with recipes you’ll wish to pair with it! They’re all so delicious and will certainly fulfill your candy tooth. For extra inspiration, scroll by way of all of my dessert recipes.

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  • Place a medium pot on the range with about an inch of water in it and produce the water to a simmer.

  • Whisk collectively the egg whites and sugar within the bowl of a stand mixer. Place the bowl on high of the pot of simmering water, guaranteeing the bowl doesn’t contact the water.

  • Whisk the egg combination continually till the sugar is totally dissolved and the combination reaches 160 levels Fahrenheit, about 4 minutes. For those who rub the combination between your fingers there needs to be no sugar granules left.

  • Take away the bowl from the pot and switch off the warmth. Place the bowl on the stand mixer fitted with the whisk attachment and whip on medium-high pace for about 10-Quarter-hour, till you could have shiny stiff peaks and the bowl has cooled to room temperature. If the skin of the bowl nonetheless feels heat to the contact, you’ll be able to both place the bowl within the fridge or press ice packs or baggage of frozen greens to the underside of the bowl because it whips to assist quiet down the meringue, however make sure you cease whipping as quickly as you attain stiff peaks.

  • Swap to the paddle attachment. Add the butter 1 tablespoon at a time with the mixer working on medium-low. Because the butter is absorbed into the meringue, add the following tablespoon till all of the butter has been added. Add in your vanilla extract and salt. Swap again to the whisk attachment, scrape down the perimeters and backside of the bowl, and whip on excessive pace.

  • The buttercream will undergo levels the place it should look curdled, however it should come collectively. It could take 15-20 minutes of blending earlier than it comes collectively to kind a thick, shiny frosting. If the frosting is soupy or nonetheless wanting curdled after Quarter-hour, see the ideas part for tactics to troubleshoot it!

Energy: 1246kcalCarbohydrates: 101gProtein: 9gFats: 93gSaturated Fats: 58gPolyunsaturated Fats: 3gMonounsaturated Fats: 24gTrans Fats: 4gLdl cholesterol: 244mgSodium: 335mgPotassium: 158mgSugar: 101gVitamin A: 2836IUCalcium: 34mgIron: 0.1mg

Vitamin info is mechanically calculated, so ought to solely be used as an approximation.



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