Swiss Meringue Buttercream Recipe – NatashasKitchen.com


Swiss meringue buttercream is healthier in taste and texture than American Buttercream. When you strive it, you’ll want to apply it to all your truffles, cupcakes, cookies, every little thing! It’s silky, pipes fantastically, and is secure. Watch the simple video tutorial and you may be a professional very quickly!

Swiss Meringue Buttercream Video

Swiss Meringue Buttercream (SMBC) is my favourite of the meringue frostings as a result of it isn’t overly candy or tough to make, and this methodology pasteurizes the egg whites within the course of – Hooray!! It’s easy sufficient to make use of for on a regular basis baking however the taste is a special day worthy frosting (scroll right down to see the enjoyable design I made for my niece and nephew’s puppy-themed celebration). This frosting makes me consider marriage ceremony truffles each time I make it!

Swiss Meringue Buttercream retains rather well in a single day at room temperature with out drying out or forming a crust as American buttercream will. You’ll be able to fully assemble your cake forward of time with out taking on house within the fridge and it’ll look and style simply pretty much as good the subsequent day. It’s additionally freezer-friendly (see directions beneath).

Swiss Meringue Buttercream frosting on a spatula

Cook dinner’s Tip for Swiss Meringue Buttercream

Butter ought to be softened at room temperature for about 1 hour (kind of relying in your room temperature). You need it to be nonetheless barely cool to the contact and never overly smooth or heat. If it will get too smooth, refrigerate for 10 minutes at a time.

Learn how to Make Swiss Meringue Buttercream

1. In a medium pot, add about 1-inch of water and convey to a simmer.

2. Completely wash and dry the chrome steel mixing bowl out of your stand mixer** (you don’t need any fats touching meringue). Add 7 egg whites and a pair of cups sugar and whisk collectively. Place mixing bowl over a pot of barely simmering water, making a seal over the pot (bowl ought to be over the steam, not touching water). Whisk continually till sugar/egg white combination reaches 160˚F (takes about 3 minutes). Sugar ought to be absolutely dissolved (you shouldn’t really feel any sugar granules when rubbing the combination between fingers), and the combination will really feel sizzling to the contact.

Two photos of a mixer with a mixture for Swiss Meringue Buttercream
Two photos one of mixture being cooked over a steam bath and one of fingers feeling the mixture

3. Wipe water from backside of blending bowl and switch bowl to your stand mixer fitted with whisk attachment. Beat on medium-high pace till stiff shiny peaks type (about 15-20 minutes) and the underside of the bowl feels fully at room temperature and never heat (vital: if meringue is heat, it’ll soften the butter).

Meringue with stiff peak on a whisk

3. As soon as bowl is at room temperature, change to the paddle attachment, cut back to medium pace and add butter 1 Tbsp at a time, including it simply as quick as it may be absorbed by meringue. As soon as all butter is in, scrape down the bowl and proceed beating till the buttercream has reached a thick whipped consistency (3 min on med-high pace). If it appears to be like lumpy or liquid in any respect, maintain beating till easy, thick and whipped.

Two photos of Swiss Meringue Buttercream in a mixing bowl
A mixing bowl of Swiss Meringue Buttercream

4. Add 2 tsp vanilla extract and 1/4 tsp salt then combine on med-high till integrated (about 1 min).

Two photos of vanilla extract being added into a mixing bowl with Swiss Meringue Buttercream

P.S. The tiny quantity of salt on the finish offers this frosting unbelievable depth of taste.

Swiss Meringue Buttercream will become your go-to buttercream frosting. Swiss meringue buttercream is silky and pipes beautifully on cakes and cupcakes | natashaskitchen.com

Frequent Questions

Why is my meringue not reaching stiff peaks?

For egg whites to change into shiny and attain stiff peaks, it’s important to ensure your mixing bowl and attachments are freed from any grease, egg yolks, or water. It’s worthwhile to begin with completely clear and dry instruments.

Why is my Swiss Meringue Buttercream Soupy?

That is often because of the combination being too heat or including the butter earlier than the meringue has absolutely cooled down. Fortunately, it’s straightforward to repair. Refrigerate the bowl for 15-20 minutes then proceed mixing till the frosting thickens.

Can I take advantage of a hand mixer?

It’s okay to make use of a high-speed electrical hand mixer, however it might take 5-10 minutes longer of complete mixing time. Additionally, a glass bowl will work however meringue might take longer to whip/quiet down as a result of glass retains warmth longer.

Why is my frosting grainy?

Keep away from utilizing coarse sugar. Granulated sugar works greatest right here. Additionally, be sure that to warmth your combination over the water tub till it registers 160˚F on a thermometer.

Stable smbc frosting piped on a vanilla cupcake

Make-Forward

  • Room Temperature – Swiss Meringue Buttercream is a secure frosting, that means it’ll maintain nicely lined at room temperature for 1 to 2 days in a low humidity atmosphere.
  • Fridge – cowl and refrigerate for as much as 5 days. Convey again to room temperature to re-whip earlier than piping.
  • Freezing – SMBC might be frozen for as much as 3 months. Switch to a freezer-safe zip-top bag, squeeze out any extra air, and retailer flat for faster thawing. Thaw at room temperature then re-whip for a couple of minutes to lighten it up.

Extra Frosting Recipes

We haven’t discovered a storebought frosting even comes near do-it-yourself. In the event you love do-it-yourself frosting as a lot as we do, you’re positive to seek out some new favourite frosting recipes on this listing:

Swiss Meringue Buttercream Recipe

Prep Time: 25 minutes

Cook dinner Time: 5 minutes

Whole Time: 30 minutes

Swiss Meringue Buttercream will become your go-to buttercream frosting. Swiss meringue buttercream is silky and pipes beautifully on cakes and cupcakes | natashaskitchen.com

Swiss meringue buttercream is supremely higher in each taste and texture than American buttercream. When you strive it, you’ll want to apply it to all your truffles, cupcakes, cookies, every little thing! It’s silky, pipes fantastically, and could be very secure.

Creator: Natasha Kravchuk

Ability Degree:

Straightforward/Medium

Value to Make:

$6-$8

Key phrase:

Swiss Meringue Buttercream

Delicacies:

American

Course:

Dessert

Servings: 24 (makes 5 cups) Frosts 9″ cake or 24 cupcakes

  • 7
    massive egg whites, (7 oz by quantity)
  • 2
    cups
    granulated sugar
  • 1 1/2
    cups
    unsalted butter, softened, (3 sticks)*
  • 2
    tsp
    vanilla extract
  • 1/4
    tsp
    superb sea salt
  1. In a medium pot, add no less than 1-inch of water and convey to simmer.

  2. Completely wash and dry the chrome steel mixing bowl out of your stand mixer (you do not need grease touching meringue). Add 7 egg whites and a pair of cups sugar and whisk collectively. Place mixing bowl over a massive saucepan of barely simmering water, making a seal over the pot (bowl ought to be over the steam, not touching water). Whisk continually till combination reaches 160˚F (takes about 3 min). Sugar ought to be absolutely dissolved (you shouldn’t really feel any sugar granules when rubbing combination between finger ideas). Combination will really feel sizzling to the contact.

  3. Wipe water from backside of blending bowl and switch bowl to face mixer fitted with whisk attachment. Beat on medium-high pace till stiff shiny peaks type (about 15-20 min) and backside of the bowl feels fully at room temp and never heat (vital: heat meringue will soften the butter).

  4. As soon as bowl is at room temp, change to paddle attachment, cut back to medium pace and add butter 1 Tbsp at a time, including it simply as quick as it’s absorbed by meringue. As soon as all butter is in, scrape down the bowl and proceed beating till it reaches a thick whipped consistency (3 min on med-high pace). If it appears to be like lumpy or liquidy in any respect, maintain beating till easy, thick and whipped.

  5. Add 2 tsp vanilla extract and 1/4 tsp salt and blend on med-high till integrated (about 1 min).

*Butter ought to be softened at room temp for about 1 hour (kind of relying in your room temperature). It ought to be barely cool to the contact and never overly smooth or heat. If too smooth, refrigerate for 10 minutes at a time.

Troubleshooting: In case your frosting appears soupy, or gained’t thicken up correctly, that is often because of the meringue or butter being too heat. See the Frequent Questions part above to troubleshoot. 

And listed below are the pet cupcakes I made utilizing this Swiss Buttercream for my niece and nephews celebration! The youngsters LOVED them!! Right here is the vanilla cupcakes base that I used for these. I used mini M&M’s on the eyes, a Hershey’s chocolate drop for the nostril, then used a rolling pin and my arms to type the ears out of tootsie rolls and the tongue out of the same formed pink sweet (just like an airhead sweet).

Swiss Meringue Buttercream will become your go-to buttercream frosting. Swiss meringue buttercream is silky and pipes beautifully on cakes and cupcakes | natashaskitchen.com

In the event you make this frosting, let me know what you consider it in a remark beneath.

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