Swiss Meringue Buttercream

Swiss Meringue Buttercream is my favourite buttercream frosting because it’s not overly sweet, it’s silky smooth and very easy to make. It is better in flavour and texture than American buttercream. And, because it’s less sweet than traditional buttercream, it won’t overpower the flavour of your cake or other desserts.

This frosting is a favourite among bakers and pastry chefs alike for its versatility, stability, and delicious flavour. Whether you’re covering a cake or piping intricate details, Swiss meringue buttercream is the perfect choice for achieving a professional-looking finish. Once you try it, you’ll understand why!

So, what exactly is Swiss meringue buttercream? Unlike traditional buttercream, which is made with butter and powdered sugar, Swiss meringue buttercream is made by whipping together egg whites and sugar over a double boiler until the mixture reaches a certain temperature. This process creates a stable meringue that is then mixed with butter to create a smooth and velvety frosting.

One of the greatest benefits of Swiss meringue buttercream is its stability. Unlike some other types of frosting, it holds up well in warm temperatures and can even be left at room temperature without melting or separating. This makes it a popular choice for outdoor events or weddings where the cake may be on display for hours.

Ingredients

4 large egg whites
200 g (1 cup) sugar
1 Tbsp vanilla extract
450 g (2 cups / 4 sticks) unsalted butter, at room temperature & cut into cubes
a pinch of salt

The quantities in this recipe will yield about 750-770 g (~4 cups) of buttercream, enough to cover an 18 cm – 20 cm (7’’ – 8’’) cake.

You can use gel food colouring or oil-based food colouring to colour the buttercream.

Directions

Place the egg whites and sugar in a heatproof bowl. You can use the mixer bowl directly if it’s heatproof.

Set the bowl over a pot with simmering water, without the water touching the bottom of the bowl.

Constantly whisk the egg whites and sugar until the sugar is dissolved and the mixture reaches a temperature of 60°C (140°F). It should take about 3-4 minutes.

Transfer the mixture to your mixer bowl and, using the whisk attachment, beat the mixture, starting on low speed and gradually increasing this to high speed, until glossy peaks form. It should take about 5 minutes.

Add the vanilla and with the mixer on low speed, start adding the butter, a little bit at a time. Add more only when the previous addition is well incorporated.

If the mixture starts looking curdled, don’t worry. Keep mixing! Almost any butter-based frosting can be fixed by mixing more.

Once you’ve added all the butter, stop the mixer and add a pinch of salt and scrape the sides of the bowl with a spatula. Switch to the paddle attachment and continue mixing on medium-high speed until the buttercream becomes smooth and creamy. It might take another 7-10 minutes.

You can cover your cakes or pipe intricate details right away. Or , you can store the buttercream in an airtight container in the fridge for up to two weeks. Once you’re ready to use it, bring it to room temperature mix it again until it’s smooth and creamy.