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A clear blue glass cake stand with 5 cupcakes on top, 3 of them have purple frosting and two of them have white frosting. They have some very pretty colorful sprinkles on top

Swiss Meringue Buttercream


  • Author: Beyond Frosting
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 5 cups or 24 cupcakes

Description

Swiss Meringue Buttercream is a silky, elegant frosting for cakes and cupcakes made with whipped egg whites, sugar and butter. It’s can be flavored with any variety of extracts and it’s perfect for piping. Lots of tips and tricks to learn how to make Swiss Meringue Buttercream.


Ingredients

  • 5 large egg whites at room temperature
  • 1 cup plus 2 tablespoon granulated sugar
  • 2 cups unsalted butter at room temperature
  • 1 teaspoon pure vanilla extract

Instructions

  1. Wipe down the inside of your stainless-steel bowl with vinegar to remove any grease. Combine sugar and egg whites in the bowl with candy thermometer attached.
  2. Set the bowl over top of a pot with 1 ¼ cups water covering the bottom. Place over medium heat.
  3. Stir constantly with a whisk until the mixture reaches 140°-160°  The sugar should be dissolved in the egg whites. You can test this by placing a drop on your finger tips and rubbing them together. The mixture should be completely smooth.
  4. Immediately place the mixing bowl on your stand. Using the wire whisk attachment, beat the eggs white on low for 2 minutes than increase to medium high.
  5. Beat for another 5 minutes. At this point, your frosting should have turned white and the body of the meringue starts to form. Increase the mixing speed to high. It will start to look glossy as the peaks begin to form. Beat for another 3-5 minutes until the bottom of your bowl is cool to the touch and your meringue has stiff peaks.
  6. Turn your mixer down to medium-low. Slowly add your butter, 1 tbsp at a time. As you add more butter, the frosting might appear to have curdled and lost its body, that’s ok. Scrape down the sides of the bowl.
  7. Switch to the paddle attachment, add the vanilla extract and continue beating on medium-high speed until your frosting start to have stiff peaks. Beat for about 3-5 minutes.

Notes

  • Original frosting recipe from Martha Stewart has been adapted over the years
  • The utensils have to be grease-free, wipe down your bowls, whisks and spatulas with vinegar prior to starting
  • Use a candy thermometer for the most accurate temperature.
  • Always use unsalted butter! This allows you to control how much salted is in your frosting.
  • To tint the buttercream, slowly add the color gel and beat with paddle attachment or fold in with a spatula until completely incorporated.
  • Flavor variation:
    • This can easily be flavored with any type of extract vanilla bean, peppermint, almond, lemon etc. Start with ½-1 teaspoon at a time. Lemon, lime or orange zest is a great way to add a more intense flavor.
    • Coffee- Flavor with instant espresso powder together with vanilla extract, start with 1 teaspoon at a time and add for additional flavor.
    • Melt 4-6 ounces chocolate, cool to room temperature. Fold into buttercream using your spatula after adding vanilla extract. See the full tutorial for my chocolate Swiss meringue buttercream
    • Strawberry or blackberry  purees can be added for natural flavoring

  • Category: Frosting
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake's worth
  • Calories: 176
  • Sugar: 9.4g
  • Sodium: 13.6mg
  • Fat: 15.4g
  • Saturated Fat: 9.6g
  • Carbohydrates: 9.5g
  • Fiber: 0g
  • Protein: .9g
  • Cholesterol: 40.7mg
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