Swiss Meringue Buttercream Recipe delivers a smooth, silky texture with a rich buttery taste that’s less sweet than traditional frosting. It’s ideal for frosting cakes, piping on cupcakes, or layering in fancy desserts. With a glossy finish and stable structure, it holds up beautifully and spreads with ease.
Ingredients for this Swiss Meringue Buttercream Recipe:
- 290 g (1 1/4 cups or 2.5 sticks) unsalted butter, cubed and at room temperature
- 6 egg whites (large)
- 250 g (1 1/4 cups) caster sugar or granulated sugar
- 2 tsp vanilla extract
- Pinch of salt
Directions:
- Heat egg whites & sugar:
In a clean, grease-free metal or glass bowl (ideally your stand mixer bowl), combine the egg whites and sugar. Place it over a pot of simmering water (double boiler method). Whisk constantly until the mixture reaches 160°F (71°C) and no sugar granules remain when rubbed between fingers. - Whip into meringue:
Transfer the bowl to a stand mixer fitted with a whisk. Whip on high speed for 10–12 minutes, until the meringue forms stiff peaks and the bowl is no longer warm. - Add the butter:
Switch to the paddle attachment. With the mixer on medium-low, add butter gradually, a few cubes at a time. Keep mixing even if it looks curdled—it will smooth out. - Finish with flavor:
Add vanilla extract and a pinch of salt. Beat until the buttercream is silky, glossy, and spreadable.
Nutrition (Per 2 tbsp serving):
- Calories: 170
- Fat: 14g
- Saturated Fat: 9g
- Carbohydrates: 10g
- Sugar: 10g
- Protein: 1g
- Sodium: 25mg
Prep Time: 25 minutes
Yield: ~4 cups (enough for a 2-layer 8-inch cake or ~24 cupcakes)
Cook Time: 10 minutes
Storage: Refrigerate up to 1 week or freeze up to 3 months
Whether you’re decorating a birthday cake or topping off a batch of cupcakes, this Swiss Meringue Buttercream Recipe guarantees elegance and flavor in every bite. Enjoy the smoothest frosting experience!
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Source: www.sweetestmenu.com
