This Swiss meringue buttercream recipe is delectably smooth and utterly irresistible. With every bite, you’ll experience a rich, creamy pleasure. Preparing this delicious and indulgent treat can be done in only 30 minutes, making it a great option for any cake or cupcake decorating project. The secret to a successful Swiss meringue buttercream lies in precisely following the steps below and the proper selection of ingredients.

Start by combining 6 large egg whites, sugar, and a tiny pinch of salt in a heatproof bowl and set the bowl over a saucepan of simmering water. Keep the heat on low, and continuously whisk the mixture by hand until it becomes warm to the touch and the sugar is completely dissolved. If desired, you can use a thermometer to make sure the temperature reaches 150 F before removing the bowl from heat.

Next, use an electric mixer with the whisk attachment and whisk the egg white mixture until stiff peaks form, glossy, and at room temperature, which should take about 10 minutes. Make sure the bowl isn’t too warm before adding the butter by starting with a low speed and gradually increasing it to medium-high. Start adding the butter, no more than a few tablespoons at a time, and beat the mixture after each addition until it is thoroughly incorporated.

If the mixture starts to curdle, keep beating until it becomes smooth again. Add 1 to 2 teaspoons of pure vanilla extract and beat on low speed until all is fully combined. Feel free to add any additional flavors of your choice, such as extracts, before setting them aside.

The buttercream can be kept in an airtight container in the refrigerator for up to 6-7 days or in the freezer for up to two months. Before using, take it out and bring it to room temperature, whisking it by hand for a few seconds until it reaches a satiny and smooth texture.

FAQ:

Q: What are the benefits of preparing this particular Swiss meringue buttercream?
A: This Swiss meringue buttercream recipe is ideal for decorating cakes and cupcakes because it offers a rich and creamy taste coupled with a satiny smooth texture. And with only 30 minutes of preparation time, it’s a great option for last-minute dessert projects.

Q: Are there any tips to bear in mind when using it?
A: It’s important to watch the temperature when combining the egg whites and sugar. If you have a thermometer at hand, use it to keep track of the mixture and make sure it reaches no higher than 150 F (65 C). Additionally, when adding the butter, maintain a slow speed to avoid curdling the mixture.

Q: How long can I keep this Swiss meringue buttercream?
A: The buttercream can be stored in an airtight container in the fridge for up to one week or in the freezer for up to two months.

Creamy Swiss meringue buttercream

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Recipe by Dish Lingo Course: DessertCuisine: EuropeanDifficulty: Medium

Servings

12

cupcakes

Prep time

30

minutes

Cooking time

30

minutes

Total time

1

hour 

This Swiss meringue buttercream recipe is delectably smooth and utterly irresistible. With every bite, you'll experience rich, creamy pleasure.

Ingredients

• 6 large 6 egg whites

• 1 1/3 cups 1 1/3 sugar

• 4 4 sticks of unsalted butter softened to room temperature

• 2 teaspoons 2 pure vanilla extract

• A tiny pinch of salt (optional)

Directions

• Start by combining 6 large egg whites, 1 and a quarter cups of granulated sugar, and a tiny pinch of salt in a heatproof bowl and set the bowl over a saucepan of simmering water.
• Keep the heat on low, and continuously whisk the mixture by hand until it becomes warm to the touch and the sugar is completely dissolved.
• If desired, you can use a thermometer to make sure the temperature reaches 150 F before removing the bowl from heat.
• Next, use an electric mixer with the whisk attachment and whisk the egg white mixture until stiff peaks form, glossy, and at room temperature, which should take about 10 minutes.
• Make sure the bowl isn't too warm before adding the butter by starting with a low speed and gradually increasing it to medium-high.
• Start adding the butter, no more than a few tablespoons at a time, and beat the mixture after each addition until it is thoroughly incorporated.
• If the mixture starts to curdle, keep beating until it becomes smooth again.
• Add 1 to 2 teaspoons of pure vanilla extract and beat on low speed until all is fully combined.
• Feel free to add any additional flavors of your choice, such as extracts, before setting them aside.

Notes

• The buttercream can be kept in an airtight container in the refrigerator for up to 6-7 days or in the freezer for up to two months. Before using, take it out and bring it to room temperature, whisking it by hand for a few seconds until it reaches a satiny and smooth texture.