Swiss Meringue Buttercream
Makes enough to frost and decorate a 2 layer 9" cake.
Ingredients
- 6 egg whites 230g
- 2 cups 400g granulated sugar 400 g
- 1 and 1/2 cups 340g unsalted butter, softened but still cool and cut into Tbsp size pieces.
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Instructions
- In the metal bowl of your stand mixer, whisk sugar into the egg whites, then set the bowl over a saucepan filled with just two inches of simmering water over medium heat. Do not let the bottom of the egg whites bowl touch the water. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out, and the temperature has reached 160°F. *My first time making this the mixture came up to temp but the sugar hadn't all the way dissolved.
- While the mixture is still warm, transfer to the bowl to the stand mixer fitted with a whisk attachment. On medium-high speed, beat the mixture until stiff glossy peaks form and the meringue is no longer warm to the touch, at least 10-15 minutes. On particularly humid days, this has taken me up to 17-18 minutes. If it’s still not reaching stiff peaks, stop the mixer, place the bowl—uncovered—in the refrigerator for 10 minutes, then return to the mixer and continue beating until stiff peaks form. (This has always worked for me when it’s taking forever to reach stiff peaks.)
- If the bowl and meringue still feel warm, wait until both cool to room temperature (around 70°F (21°C)) before adding the butter in the next step. Feel free to place it in the refrigerator. A warm bowl and meringue will melt the butter.
- Switch the stand mixer to the paddle attachment. On medium-high speed, add the butter 1 Tablespoon at a time. Wait for the butter to fully mix in before adding the next Tablespoon. After all the butter has been added, turn the mixer down to medium speed and fully beat in the vanilla and salt, about 30 seconds.
Notes
I found this recipe on Sally’s Baking recipes which also seems to have great tested recipes.