Swiss Meringue Buttercream Recipe
Swiss Meringue Buttercream is light, fluffy and not too sweet. This frosting is a dream to work with. It takes on almost any flavor and is strong enough to pipe roses and other decorations. This recipe makes enough buttercream to fill and frost an 8" cake.
servings
Ingredients
- 8 oz granulated sugar (1 cup)
- 5 large egg whites
- ½ teaspoon cream of tartar
- ¼ teaspoon table salt
- 1 pound unsalted butter (room temperature, cut into 1” pieces)
- 1 tablespoon vanilla extract
- Other flavorings to taste
Instructions
- In a large mixing bowl, combine 8 oz granulated sugar, 5 large egg whites, ½ teaspoon cream of tartar and ¼ teaspoon table salt. Set the bowl over a pan of barely simmering water, making sure the bottom of the bowl doesn't touch the water. Stir the egg whites mixture until the temperature reaches between 160 °F.
- Remove the bowl from the heat and whip the whites in high speed until stiff peaks form and the whites are cooled to about 80 °F.
- When the whites have cooled, with the mixer running on medium, add 1 pound unsalted butter one piece at a time. Add 1 tablespoon vanilla extract and increase the speed to medium high and whip until the buttercream comes together.
- Store at room temperature until ready to use.
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Notes
If you use pasteurized egg whites from a carton make sure the package says they can be used for meringue. Some markets sell pasteurized eggs still in the shell, those can also be used for this recipe.
If the buttercream becomes "spongy" while standing re-whisk to correct the texture. The buttercream can be refrigerated 3-4 days or frozen for several weeks. Return to room temperature and re-whisk before using.
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