Easiest Way to Make Perfect Swiss Meringue Buttercream

Swiss Meringue Buttercream. This Swiss meringue buttercream is made by heating egg whites and sugar in a double boiler. That step pasteurizes the egg whites and allows them to hold air when whipped into a beautiful fluffy meringue. See footnotes to add fruit puree, melted cooled chocolate, or other flavor variations.

Ingredients of Swiss Meringue Buttercream

1. Prepare 6 of large egg whites, room temperature.
2. You need 160 grams of granulated sugar.
3. It's 300 grams of unsalted butter, room temperature but not too soft, cut into cubes.
4. You need 1/4 tsp of vanilla extract.
5. It's 1/4 tsp of salt.

Ah, look at that silky texture. Look at how it holds its shape. Swiss meringue buttercream doesn't discriminate—it's a favorite among all, whether you're on Team Cake or Team Frosting. Swiss meringue buttercream joins other varieties- French and Italian- as a stable, not overly sweet frosting.

Swiss Meringue Buttercream step by step

1. Place egg white, salt and sugar in a heat-proof bowl and cook over a double boiler, stirring with a hand whisk at all times until sugar has completely dissolved..
2. Transfer the egg white mixture into the stand mixer bowl and using the whisk attachment, beat with high speed until stiff peaks and the mixture has cooled to room temperature. If they’re still hot to the touch, even if they look white and stiff, they will melt the butter when you add it..
3. Once the egg whites are room temperature and stiff, add the butter a cube at a time, while the mixer runs on medium speed. It’s important to add it slowly, to give everything time to emulsify properly..
4. Once all of the butter is added, increase the speed again and whip until it comes together and is light and fluffy. Scrape down the bottom and sides of the bowl every once a while..
5. You can store the buttercream in the freezer up to one month. When you want to use it, bring it to room temperature then whip on low speed until smooth again..

The process for each is a little different, but the Swiss method is arguably the easiest. Swiss meringue buttercream is made from cooked egg whites and sugar, butter, and flavorings like vanilla. Swiss meringue buttercream is not as sweet as regular American buttercream, very light and creamy. Swiss meringue buttercream is made from whipping up egg whites with sugar to make a thick meringue and then whipping in butter. Introducing your new favorite recipe, The EASIEST Swiss Meringue Buttercream!