Make good Swiss meringue buttercream frosting from scratch with this simple step-by-step tutorial. Mild, fluffy, and simply candy sufficient, Swiss meringue frosting is the “fancy” cupcake topping you by no means knew you wanted.

Why You’ll Love This Swiss Meringue Buttercream Recipe

It’s no secret that I like buttercream frosting. Whether or not it’s piped on high of cupcakes or in any other case, I can’t get sufficient. Swiss meringue buttercream (SMBC) frosting is a steady, frivolously candy frosting comprised of cooked egg whites and butter. In the event you’ve by no means made it earlier than, let this tutorial be your information. Right here’s why you’ll fall in love:

• Irresistible texture. This do-it-yourself Swiss meringue frosting is wealthy and silky, with attractive glossiness from whipped egg whites within the base. It makes all my baked items really feel particular with out actually making an attempt.
• Not too candy. I like that the flavour on this frosting is nice, however not cloying as some buttercream recipes may be. It’s simply candy sufficient, good for ending your favourite truffles and cupcakes.
• Straightforward to make. Don’t let the thought of from-scratch frosting intimidate you. Excellent Swiss meringue buttercream isn’t only for the professionals! It’s approach simpler than you’d suppose, and I’m right here to stroll you thru it, step-by-step. You solely want 4 substances.

What You’ll Want

The distinction between American buttercream and Swiss meringue buttercream comes right down to texture and taste. Basic vanilla buttercream is richer and sweeter, whereas SMBC is silky and lightweight, and rather less candy than its American cousin. 

A whole lot of that has to do with the substances, which I’ll go over right here. Scroll right down to the recipe card for a printable record with full recipe particulars.

• Eggs – You’ll want solely the whites to make your meringue. 
• Sugar – Common granulated sugar works greatest.
• Butter – I take advantage of salted butter as a private choice, however unsalted is completely tremendous, too. Whichever you select, make sure that to take your butter out of the fridge about half-hour forward of time in order that it involves room temperature. Chopping the butter into cubes helps it soften faster, and also you’ll additionally have to do it anyway because you’ll be including the butter to the frosting slightly at a time.
• Vanilla – Use actual vanilla for one of the best taste. I substituted vanilla extract with an equal quantity of vanilla bean paste (it makes small flecks within the frosting, like within the pictures).

Learn how to Make Swiss Meringue Buttercream Frosting

Making Swiss meringue buttercream isn’t overly sophisticated, however it’s extra difficult than, say, my 2-ingredient chocolate frosting (and completely price it). I’ll present you how you can whip your frosting accurately and keep away from buttercream soup! Right here’s a step-by-step tutorial, and you’ll discover printable directions within the recipe card under the publish.

• Warmth the egg whites. First issues first, you’ll add egg whites and sugar to a double boiler. That is simple to step up with a heat-proof bowl set over a pot of simmering water (make sure that the bowl and water aren’t touching). Whisk continually till the sugar dissolves. The egg whites ought to really feel clean, not grainy should you rub them between two fingers.

• Whip the egg whites. Take the bowl off the warmth, and get whisking. It’s also possible to do that with a stand mixer. Begin slowly, and beat sooner till stiff peaks begin to type. This step can take some time, however keep it up.

What are stiff peaks? In a nutshell, stiff peaks are peaks that don’t droop. When whipping your egg whites for this frosting, after a number of minutes, it’s best to begin to see shiny, upright peaks begin to type within the meringue. Once you raise the whisk, the meringue ought to look clean and stiff, and maintain its sharp factors with out falling.

• End the frosting. Beat within the butter slightly at a time, then add vanilla. In the event you’re utilizing a stand mixer, change to a paddle attachment. In any other case, use a spoon or spatula, stirring gently to work out any air bubbles within the frosting. This final step is vital to get the frosting to a clean consistency (see the picture comparability under).

Methods to Use It

How simple was that? Together with your Swiss meringue buttercream prepared for piping or spreading, there’s multiple approach to put it to make use of:

• Muffins and cupcakes. This recipe makes sufficient frosting to cowl an 8” layer cake. I take advantage of it to frost my Neapolitan cake, and it’s simply as scrumptious for topping a batch of confetti cupcakes and just about any cake or cupcake recipe. I’ve been dying to strive it on my cannoli layer cake!
• Flavors. I make a strawberry variation for my strawberry cupcakes. It’s also possible to add cocoa powder to make chocolate Swiss meringue buttercream. Or, strive my marshmallow frosting for a model of Swiss meringue buttercream that tastes similar to fluffy marshmallows! Be at liberty so as to add different flavoring extracts instead of vanilla, like lemon, almond, cake batter, orange, coconut, and so on.
• Colours. Identical to another vanilla frosting, this SMBC may be coloured for all kinds of themes and events. I like to recommend including a small quantity of gel meals dye at a time till you obtain your required colours.

Swiss Meringue Buttercream Troubleshooting

Storing and Freezing

• Refrigerate. In the event you’re utilizing your frosting the identical day, it’s tremendous to depart it coated at room temperature till you’re able to frost. In any other case, this Swiss meringue buttercream must be saved hermetic and stored within the fridge for as much as 3 days. 
• Freeze. Retailer the buttercream in an hermetic, freezer-safe container and freeze it for as much as 1 month. Thaw the frosting to room temperature and whip it once more earlier than utilizing.

Extra Frosting Recipes

This publish was up to date in 2024 with detailed photos and tricks to make good Swiss meringue buttercream each time!

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