Silky Swiss Meringue Buttercream
A smooth and stable frosting that is much less sweet than standard powdered sugar buttercream.
recipesbynani.comMany people stay away from frosting because they find it too sugary, but this Swiss meringue version is a total surprise. It is silky, light, and holds its shape perfectly, which makes it a dream for piping decorations onto cakes and cupcakes.
To make this, you need to gently heat egg whites and sugar over a double boiler until the sugar is fully dissolved before whipping it into a fluffy meringue. My biggest tip is to make sure your butter is at room temperature so it incorporates into the meringue smoothly without curdling.
🧺 Ingredients
- 5 large egg whites
- 1 and 1/2 cups granulated sugar
- 1 and 1/2 cups unsalted butter, softened and cubed
- 1 teaspoon vanilla extract
- 1 pinch of salt
👩🍳Instructions
- 1
Place the egg whites and sugar in a heatproof glass bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water.
- 2
Whisk the mixture constantly until the sugar has completely dissolved and the whites are warm to the touch, which takes about 3 minutes.
- 3
Remove the bowl from the heat and use a stand mixer or hand mixer to whip the whites on high speed until stiff, glossy peaks form and the bowl feels cool to the touch.
- 4
Turn the mixer to a medium speed and add the butter one cube at a time, letting each piece incorporate before adding the next.
- 5
Continue to whip the frosting until it becomes thick and smooth, then stir in the vanilla extract and salt.
- 6
If the mixture looks soupy or curdled at any point, keep whipping, as it will eventually come together into a beautiful, silky frosting.
💡 Tips
Store any leftover buttercream in an airtight container in the fridge for up to one week or in the freezer for three months. Before using refrigerated buttercream, let it come to room temperature and give it a quick whip to bring back its creamy texture.
Made this recipe? Let us know how it went.
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