Perfect Swiss Meringue Buttercream

Make sure your cake is perfectly decorated with this beautiful meringue buttercream
Meringue Buttercream

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Swiss meringue buttercream has a reputation for being challenging to make, but follow this recipe and it won’t be so difficult after all.

This recipe is courtesy of Handle the Heat.

10
Servings
89
Calories Per Serving
Deliver Ingredients

Ingredients

  • 5 egg whites (150 grams)
  • 1 1/4 Cup granulated sugar
  • 3 sticks unsalted butter, cubed, at room temperature
  • 2 Teaspoons vanilla extract
  • 1/4 Teaspoon fine salt

Directions

Wipe the bowl of an electric mixer with paper towel and lemon juice or vinegar to remove any grease.

Make a double boiler by placing the mixer’s bowl over a saucepan of simmering water, making sure that the water doesn’t touch the base of the bowl.

Add the egg whites and sugar to the bowl, whisking constantly but gently, until it reaches 140 degrees F, or until the sugar has completely dissolved and the egg whites feel hot.

Attach the bowl to the mixer fitted with the whisk attachment. Whip until the meringue is thick, glossy, and the bottom of the bowl no longer feels warm, about 10 minutes.

Switch the whisk attachment for the paddle attachment. Turn the mixer on to low speed, and add the butter cubes one at a time, until incorporated. Continue beating until it has a silky smooth texture. If it curdles, keep mixing and it will become smooth again. If it’s too thin and runny, refrigerate it for 15 minutes, and then continue beating.

Add the vanilla and salt, and continue beating on low speed until well combined.

Frosting will keep in an airtight container in the refrigerator for up to 1 week, and in the freezer for up to 2 months. Let come to room temperature and re-whip using the paddle attachment before using.

 

Nutritional Facts

Sugar
1g
1%
Carbohydrate, by difference
21g
16%
Protein
1g
2%
Calcium, Ca
220mg
22%
Magnesium, Mg
2mg
1%
Phosphorus, P
3mg
0%
Sodium, Na
143mg
10%
Water
3g
0%

Meringue Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Meringue Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.