Swiss Meringue Buttercream | The Recipe Critic

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Probably the most scrumptious Swiss Meringue Buttercream is simple to make with simply 5 easy elements! It whips up deliciously mild and silky with the correct amount of sweetness. The proper final touch for your entire favourite treats!

There’s nothing like selfmade frosting to take your desserts to the subsequent stage! The feel and style is at all times so significantly better than store-bought. Strive my recipes for cream cheese frosting, chocolate buttercream and royal icing subsequent!

What’s Swiss Meringue Buttercream?

Swiss Meringue Buttercream (SMBC) is my favourite silky buttercream frosting that spreads and pipes superbly. 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 value it! Comply with 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 completely different flavors and colours.

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

Substances Wanted

You solely want a handful of quite simple elements to make this mild and fluffy Swiss meringue buttercream recipe. Elevate your baked items in probably the most scrumptious approach by utilizing it for adorning, piping or spreading! See the recipe card beneath for a listing of tangible measurements.

Egg Whites: You will have 230 grams (about 7 massive eggs) egg whites at room temperature. For greatest outcomes, use contemporary 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 basic buttery style.
Vanilla Extract: To reinforce the flavour with a refined heat sweetness.
Salt: Only a small quantity so as to add a depth of taste.

Coloration and Taste Ideas

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 additional liquid. Beat meals coloring into the frosting on low pace after you add the vanilla extract and salt.
Taste: For a unique taste attempt changing some or all the vanilla with lemon, coconut, orange or maple extract. If you wish to attempt a stronger taste like peppermint or almond extract, solely use about 1 teaspoon.

How you can Make Swiss Meringue Buttercream

Able to take advantage of luscious, not-too-sweet frosting that’s tremendous versatile? It’s a little bit extra sophisticated than my basic buttercream frosting, but it surely’s SO value it! Simply observe these straightforward steps and also you’ll be biting into pure deliciousness earlier than you no it!

Warmth Water: Place a medium pot on the range with about an inch of water in it and convey the water to a simmer.
Mix Egg Whites and Sugar: Whisk collectively the egg whites and sugar within the bowl of a stand mixer. Place the bowl on prime of the pot of simmering water, guaranteeing the bowl doesn’t contact the water.
Prepare dinner the Egg/Sugar Combination: Whisk the egg combination consistently till the sugar is totally dissolved and the combination reaches 160 levels Fahrenheit, about 4 minutes. Should you rub the combination between your fingers there must be no sugar granules left.
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 will 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 may 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 calm down the meringue, however you’ll want to cease whipping as quickly as you attain stiff peaks.
Add Butter: Change 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 subsequent tablespoon till all of the butter has been added. Add in your vanilla extract and salt. Change again to the whisk attachment, scrape down the edges and backside of the bowl, and whip on excessive pace.
Tip: The buttercream will undergo levels the place it’ll look curdled, however it’ll 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 trying curdled after Quarter-hour, see the guidelines part for tactics to troubleshoot it!

Whisk the egg whites and sugar in a bowl over a pan of simmering water till it reaches 160 levels Fahrenheit

Useful Ideas and Methods

Listed below are a few of my prime suggestions 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 turn into your go-to frosting!

Finest Egg Whites for Meringue: Recent egg whites are greatest, because the older the eggs the much less construction the egg whites could have and so they gained’t whip up as effectively. 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 stop 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 fashion if an egg yolk breaks and will get into the whites, you solely must discard one egg as an alternative of all the egg whites you will have already separated. Bear in mind: even the tiniest little bit of fats (egg yolks!) can destroy a meringue!
Meals Security: Is that this buttercream fit for human consumption 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 secure to eat.
Room Temperature Meringue: The meringue must be at room temperature once 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 subsequent step.
Soupy Frosting: My frosting is soupy! assist! This occurs when the meringue is just too heat when the butter is added, or the setting is just 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 an extra 10 minutes earlier than making an attempt to whip it once more.
Curdled Frosting: My frosting has curdled! assist! Your frosting is just too chilly and must be warmed up a little bit. Strive inserting 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 will 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.

Storing Leftovers

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

Right here’s tips on how to retailer it each within the fridge and at room temperature! You should definitely refrigerate your buttercream in case you’re making it forward of time. It would keep extra contemporary 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’ll hold 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.

Desserts to Frost with Swiss Meringue Buttercream

Now that you understand how to take advantage of irresistible meringue frosting, listed below are a couple of candy deal with recipes you’ll need to pair with it! They’re all so delicious and will certainly fulfill your candy tooth. For extra inspiration, scroll by means 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 convey the water to a simmer.
Whisk collectively the egg whites and sugar within the bowl of a stand mixer. Place the bowl on prime of the pot of simmering water, guaranteeing the bowl doesn’t contact the water.
Whisk the egg combination consistently till the sugar is totally dissolved and the combination reaches 160 levels Fahrenheit, about 4 minutes. Should you rub the combination between your fingers there must 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 will 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 may 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 calm down the meringue, however you’ll want to cease whipping as quickly as you attain stiff peaks.
Change 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 subsequent tablespoon till all of the butter has been added. Add in your vanilla extract and salt. Change again to the whisk attachment, scrape down the edges and backside of the bowl, and whip on excessive pace.
The buttercream will undergo levels the place it’ll look curdled, however it’ll 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 trying curdled after Quarter-hour, see the guidelines 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