Swiss Meringue Buttercream

 

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I love all buttercream frostings but it is safe to say that Swiss meringue is my favorite.  I really like Italian meringue just as much, but this just seems a little easier to make and is just a bit sweeter than Italian meringue and less sweet than American….so I guess it’s “just right” (I wonder which buttercream Goldilocks would like?).

This buttercream frosting is delicious on cakes and cupcakes.  There are so many possibilities as far as flavors go.  You can add my strawberry filling (5 tablespoons)  for an amazing strawberry Swiss meringue buttercream.

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My vanilla cupcake topped with strawberry Swiss meringue buttercream. YUM!!!!

By adding 1 cup of Nutella to this recipe, you have this amazing Nutella Swiss meringue buttercream.

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My son David’s birthday cake made with Nutella Swiss meringue buttercream

And then there’s Espresso Swiss meringue buttercream that I topped my pumpkin spice cake with last Fall…it was like a pumpkin spice latte.  That’s right all my coffee loving friends:).

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Espresso Swiss Meringue Buttercream

I love using Swiss meringue buttercream when making  special occasion cakes using my vanilla sponge cake ( I will be posting that recipe soon).

There are so many uses for this amazing buttercream!

If you’ve never made this buttercream frosting because you think it may be too difficult, please give this recipe a try.  You’ll be glad you did!!

Ingredients:

  • 1 ½ cups extra fine sugar (300 grams)
  • 4 large egg whites (160 grams)
  • 1 ¾ cups unsalted butter (400 grams) room temperature
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon kosher salt

Instructions:

 Cut the butter into chunks, place in a bowl and set aside while you’re preparing the meringue.

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 Wipe down the bowl and whisk with lemon juice to make sure they are free from any grease. Any trace would hinder the egg whites from mixing properly.

Put the egg whites and sugar in the bowl.

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Place bowl over a pan of simmering water, making sure the water isn’t touching the bowl. Whisk the eggs whites and sugar until the sugar is dissolved.  This usually takes about 3 or 4 minutes.  Rub the mixture between your fingers, and if doesn’t feel gritty anymore it is ready.  Continue to whisk if it doesn’t feel smooth.  A gritty mixture will ruin the texture of the finished product.

When the egg mixture is ready, remove the bowl from the pan.

Place the bowl on the mixing stand.  Using the whisk attachment,  beat on medium high for 10-15 minutes.  Add the extract and salt and continue mixing.  The mixing bowl should have cooled down at this point and the eggs should form  stiff peaks.

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Make sure the bowl has cooled before adding the butter. You can do this by placing a bag of frozen veggies around the bottom of the bowl until it’s cool.

With the mixer on medium speed, begin adding the cubes of butter (1 at a time). Don’t rush this process.  Allow the butter to incorporate after each addition.

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The buttercream is going to be runny and it’s going to look like it’s not turning out.  Be patient! By the time you finish adding all the butter, it will come together nicely.   The more you mix it, the lighter and fluffier it will get!

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I hope you make this buttercream,  and if you do, please post pictures and tag me on Instagram @goodeatsbymimi .  Enjoy!

 

 

 

 

 

 

 

 

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