Easy Swiss Meringue Buttercream
This easy Swiss Meringue buttercream recipe is addicting! It's smooth, not too sweet, and spreads on a cake like a dream! Read on for how to make it.
Servings 8 servings
Equipment
- Electric Strand Mixer with Paddle and Whisk Attachments
- Heat Proof Rubber Spatula
Ingredients
- 5 Egg Whites
- 1½ cups Granulated Sugar
- 2 cups Unsalted Butter At room temperature
- 3 teaspoon Pure Vanilla Extract
- ¼ teaspoon Salt
Instructions
- Wipe down your mixing bowl, whisk and paddle attachments with a small amount of white vinegar.
- Create a double boiler on your stove by filling a medium saucepan with a couple inches of water. Put your egg whites and sugar in your bowl and place on top of the saucepan. Give them a whisk to combine.
- Cook your egg white and sugar mixture over medium heat stirring constantly until the mixture reaches 160 degrees F on a candy thermometer or until you can no longer feel any sugar granules between your fingertips.
- Transfer your egg white and sugar mixture to the bowl of your electric stand mixer with the whisk attachment in place and whisk on high until the outside of your mixing bowl is no longer warm and you’ve achieved stiff peaks in your meringue.
- Switch to the paddle attachment. Turn your mixer to low speed. Add in your cubed butter (2-3 tablespoon in size) one at a time, allowing each to be incorporated before the next addition.
- Scrape down the sides of your bowl, turn mixer to low speed and add in your vanilla.
- Turn your mixer up to medium to high speed and mix for about 5 minutes until buttercream is completely incorporated, silky, and smooth.
- Turn the mixer onto low speed for 8 minutes. This helps to remove air bubbles that may have formed when whipping your buttercream.
- Remove the mixing bowl from the mixer and use a spatula to push the buttercream into the sides of the bowl. This helps remove any remaining air bubbles.
Notes
This recipe makes enough to crumb coat and base frost one 6'' cake and frost 24 cupcakes.