How to make Traditional Swiss Meringue Buttercream
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Have you wanted to make a delicious smooth creamy icing that isn't overly sweet? You should try Swiss Meringue Buttercream. It is great to icing a cake with and and decorate it with. So when someone wants icing that is not so sweet this is a great one to use!
Enough chit chat let's get into what you came here for, the recipe!
Swiss Meringue Buttercream
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Category
Icing
Cuisine
Swiss
Author
Diana Barrick
Servings
1
Prep Time
5 minutes
Cook Time
15 minutes
Calories
4457
A smooth, creamy , and delicious icing for cake decorating. If you haven't tried Swiss Meringue Buttercream, don't be intimated, give a try you won't regret it!
Ingredients
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5 egg whites at room temperature
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2 cups unsalted butter 452g, at room temperature
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1 ½ cups granulated sugar 300g
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1 pinch kosher salt
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1 tsp vanilla extract, or whatever flavoring you are using
Directions
Add egg whites, sugar and salt in a bowl.
Give the mixture a brief whisk.
Place the bowl over a pan of simmering water. Make sure the water does not touch the bowl.
Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly. You will heat the mixture until it reaches an internal temperature of 160ºF or until it's not grainy between your fingers.
Transfer the bowl to a stand mixer, mix with a whisk attachment until you get room temperature glossy peaks.
Once it is at room room temperature and has glossy peaks you can switch to a paddle attachment or keep with the whish attachment. While the mixture is running on low, add tablespoon- 2 tablespoon sized dollops of room temperature butter. Make sure to let the butter incorporate before you add the next piece.
Once all the butter is incorporated, scrape the bottom and sides of the bowl and add the vanilla extract. Mix for about 2-3 more minutes. If you notice a lot of air bubbles switch to paddle attachment. Use to pipe, icing a cake or put in a zip-lock bag or Tupperware (refrigerator) to store in the refrigerator or freezer.
Recipe Video
Recipe Note
It is entirely normal for the Swiss Meringue Buttercream to look soupy and/or curdled after adding the butter. Do not worry, just continue to let it whip, and it’ll come together at the end.
Nutrition
Calories 4457, Carbs 301 grams, Fat 352 grams, Protein 18 grams, Sodium 422 milligrams, Sugar 300 grams