Sweet and Fluffy
This is my favorite frosting to use on cakes and cupcakes! This recipe yields enough buttercream for 24 cupcakes or 2 9-inch rounds. Once you try Swiss Meringue Buttercream you will want to use it on everything you bake! The flavor and texture is much better than American buttercream. This recipe is easy enough for everyday baking but the flavor feels like it is worthy of a special occasion.
Easy to Pipe and Stable
If you want to prepare ahead of time you can prepare Swiss Meringue Buttercream the day before. It keeps well overnight at room temperature without drying out like American Buttercream does. You can store Swiss Meringue Buttercream in the refrigerator too. When you are ready to use it, simply allow the buttercream to come back to room temperature and then whip it with a stand mixer until smooth. This buttercream is very easy to decorate with and pipes beautifully!
Swiss Meringue Buttercream
- 1 Stand mixer
- 7 Large egg whites
- 2 cups Caster sugar
- 1 1/2 cups Unsalted butter softened
- 2 tsp Vanilla extract
- 1/4 tsp Sea salt
- In a medium pot, bring 1 inch of water to a simmer.
- In the stainless steel bowl of a stand mixer add in the egg whites and sugar. Whisk the eggs whites and sugar together.
- Place the mixing bowl over the simmering water. Create a seal over the pot and be careful that the bowl does not touch the water. Whisk the mixture constantly for 3 minutes. After 3 minutes the mixture should feel smooth between your fingers. Be careful, the mixture will be hot.
- Transfer the mixing bowl to the stand mixer and attach the whisk attachment. Beat the mixture on medium-high speed for 15-20 minutes, until stiff glossy peaks form. The bottom of the mixing bowl should now be room temperature. If the bowl still feels warm, wait until it is room temperature before moving on to the next step.
- Once the bowl is room temperature, attach the paddle attachment. On medium speed add the butter, 1 Tbsp at a time. As soon as the butter is absorbed into the mixture, add the next one. Continue until all the butter is added in. Then scrape down the bowl.
- Continue beating the mixture on medium-high speed for approximately 3 minutes, or until the mixture reached a thick whipped consistency.
- Add in the vanilla and salt. Beat for 1 minute on medium-high speed.
- Soften the butter for 1 hour at room temperature. It should still feel slightly cool. If it is too soft or warm place it back in the refrigerator for about 10 minutes.
- I recommend using caster sugar rather than granulated sugar. Caster sugar is finer than granulated and dissolves easier. If you don’t have any caster sugar you can make your own! Simply pulse some granulated sugar in a blender until it is finer. Be careful not to blend it until it is a powder.
- When adding the butter to the mixture it is important to wait until the bowl is room temperature. If it is too warm it will melt the butter and the buttercream will become runny. If this happens it can be saved by placing the mixing bowl in the refrigerator until the mixture cools. Then continue beating until you achieve a thick, whipped consistency.