Are you ready to elevate your baking game with a luxurious frosting that will leave your taste buds dancing? Look no further than this Easy Swiss Meringue Buttercream! With its silky texture and rich flavor, this buttercream is perfect for frosting cakes, cupcakes, and more. Imagine the delight of your friends and family as they savor each bite of your beautifully decorated desserts. In just 25 minutes, you can whip up a batch of this heavenly frosting that’s not only delicious but also surprisingly simple to make. Dive into this recipe and discover the secret to creating a buttercream that will impress even the most discerning pastry lovers!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Swiss
Serves: 2 cups
Ingredients
- 1 cup egg whites
- 2 cups granulated sugar
- 2 cups unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
- Prepare a clean, dry large heatproof mixing bowl, ensuring no trace of oil or grease is present, as this can prevent egg whites from whipping properly.
- Create a double boiler by filling a medium saucepan with about 1-2 inches of water and bringing it to a gentle simmer. The bottom of the bowl should not touch the water.
- Combine egg whites and granulated sugar in the heatproof bowl, whisking together until fully integrated.
- Place the bowl over the simmering water and continuously whisk the mixture, ensuring even heating and preventing egg whites from scrambling.
- Heat the egg white mixture to 160°F (71°C), using a candy thermometer to check temperature. This process pasteurizes the egg whites and dissolves sugar completely.
- Remove bowl from heat and transfer to a stand mixer fitted with a whisk attachment.
- Whip the heated egg white mixture on high speed until stiff, glossy peaks form and the mixture has cooled to room temperature, approximately 8-10 minutes.
- Switch to paddle attachment and gradually add softened butter, a few tablespoons at a time, mixing thoroughly after each addition.
- If mixture appears curdled or separated, continue mixing. It will eventually come together into a smooth, silky buttercream.
- Add vanilla extract and mix until fully incorporated.
- Use immediately or store in an airtight container in the refrigerator for up to one week. Allow to come to room temperature and re-whip before using.
Tips
- Ensure Clean Equipment: Before you start, make sure your mixing bowl and utensils are completely clean and dry. Any grease can hinder the egg whites from whipping properly, so a quick wipe with vinegar can help!
- Use a Candy Thermometer: To achieve the perfect Swiss meringue, it's crucial to heat the egg whites and sugar mixture to 160°F (71°C). A candy thermometer will ensure you hit that sweet spot for pasteurization and sugar dissolution.
- Whip It Good: When whipping the egg whites, be patient! It may take 8-10 minutes to achieve stiff, glossy peaks. This step is essential for creating that light and airy texture.
- Add Butter Gradually: When incorporating the softened butter, do so a few tablespoons at a time. This gradual addition helps the mixture emulsify and prevents it from curdling.
- Don't Panic if it Curdles: If your buttercream appears curdled or separated, keep mixing! It may look off for a bit, but it will eventually come together into a smooth, silky frosting.
- Storage Tips: If you’re not using the buttercream right away, store it in an airtight container in the refrigerator for up to a week. Just remember to let it come to room temperature and re-whip before using!
Nutrition Facts
Calories: 414kcal
Carbohydrates: 50g
Protein: 4g
Fat: 23g
Saturated Fat: 15g
Cholesterol: 61mg
