Swiss meringue buttercream is a luxurious frosting made from whipped egg whites, sugar, and butter. Unlike American buttercream, which is made with powdered sugar and butter, Swiss meringue buttercream has a silky smooth texture and a light, airy consistency. To make Swiss meringue buttercream, egg whites and sugar are whisked together over a double boiler until the sugar is dissolved and the mixture reaches 160°F (71°C). The mixture is then whipped into stiff peaks and cooled. Softened butter is gradually added to the meringue, creating a creamy and velvety frosting. There are several reasons why Swiss meringue buttercream is a favorite among cake decorators and professionals:
Smooth Texture: Swiss meringue buttercream has a smooth and silky texture that makes it perfect for frosting cakes and creating decorative piping. Stable: Swiss meringue buttercream is more stable than other types of buttercream, making it ideal for decorating cakes in warm weather or for cakes that need to be displayed for an extended period. Flavor Variations: Swiss meringue buttercream is incredibly versatile and can be flavored in a variety of ways, such as adding extracts, fruit purees, or melted chocolate. Less Sweet: Compared to American buttercream, Swiss meringue buttercream is less sweet, allowing the flavors of the cake to shine through. Pipeable: Swiss meringue buttercream holds its shape well, making it perfect for creating intricate piping designs and decorations on cakes.
Overall, Swiss meringue buttercream is a wonderful frosting that is loved by both professionals and home bakers alike for its smooth texture, stability, and versatility.
Step-by-step: Swiss meringue buttercream
Prepare the Meringue: In a heatproof bowl, combine the egg whites and sugar. Place the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn’t touch the water. Whisk constantly until the sugar has dissolved and the mixture reaches 160°F (71°C) on a candy thermometer.
Whip the Meringue: Remove the bowl from heat and using a hand mixer or stand mixer, beat the egg white mixture on high speed until stiff peaks form and the mixture is cool to the touch, about 10-15 minutes.
Add Butter: Reduce the speed to medium-low and add the butter, a few tablespoons at a time, mixing well after each addition. The mixture may look curdled at some point, but continue mixing until it becomes smooth and creamy. Add Flavoring: Add vanilla extract or any other flavorings you desire and mix until well combined. Use or Store: Use the buttercream immediately to frost cakes or cupcakes, or store it in an airtight container in the refrigerator for up to a week. Before using, bring it back to room temperature and re-whip it until fluffy.
Tips for Success
Clean Equipment: Ensure that your mixing bowl and whisk are completely clean and free of any grease, as any residue can prevent the egg whites from whipping up properly. Room Temperature Butter: Make sure your butter is at room temperature before adding it to the meringue. This helps it incorporate smoothly and prevents the buttercream from becoming too stiff. Cool Meringue: The meringue should be completely cool before adding the butter. If it’s still warm, the butter will melt and you’ll end up with a soupy mixture. Gradual Butter Addition: Add the butter to the meringue a few tablespoons at a time, ensuring each addition is fully incorporated before adding more. This helps prevent the mixture from curdling. Don’t Rush: Take your time when making Swiss meringue buttercream. Rushing the process can lead to mistakes and a less stable buttercream. Flavorings: Feel free to experiment with different flavorings, such as extracts, citrus zest, or melted chocolate, to customize the buttercream to your liking. Consistency: If your buttercream is too soft, you can chill it in the refrigerator for 10-15 minutes, then re-whip it to achieve the desired consistency. Storage: Store any leftover buttercream in an airtight container in the refrigerator. Before using it, let it come to room temperature and re-whip it to restore its creamy texture.
Troubleshooting Swiss meringue buttercream
My eggs got curdled – If you’re using a homemade double boiler, make sure the water in the bottom pan does not touch the top pan. You want the steam to touch the pan, not the water. Makes sense? Also, monitor the heat or you will end up with scrambled eggs. My buttercream is grainy – Be patient and give the eggs and sugar time to dissolve on medium-low heat. Since, if you crank up the heat you will have sweet scrambled eggs, and also end up with a grainy buttercream if the sugar is not dissolved. My buttercream is greasy – When whipping the warm eggs, start on medium and move to high speed. Then, let the meringue whip to stiff peaks. If not, they will lose volume when you add butter giving you a very greasy buttercream. Also, make sure the meringue is COOL before you add the butter. Check twice or even four times. And, if you are not sure, don’t add the butter – give it a minute or two more. My buttercream is soupy – If the butter is added too early the warm meringue will melt the butter turning the mixture into a meringue soup. DON’T PANIC. Just place the whole mixer bowl in the fridge for 15 to 30 minutes. Then, whip it again. And, if necessary, place it back in the fridge to cool. Should I throw my buttercream – NO!! This one breaks my heart every single time. If you think it did not work – don’t throw the buttercream – place it in the fridge and send me a comment below- I may be able to help you fix it. My buttercream is too buttery – Yes, unlike American buttercreams, meringue buttercreams are buttery. It’s essentially sweet whipped egg whites with butter. Light and fluffy in texture but yes, it is buttery and it’s ok if you don’t like it.
How to flavor Swiss meringue buttercream?
Dark, Milk, or White Chocolate SMBC? Add 200 grams of melted and cooled chocolate to 4 cups of SMBC. Combine well. Caramel Swiss Meringue Buttercream or Salted Caramel SMBC Add 1 cup caramel sauce to 4 (to 6) cups of SMBC. For salted add a tbsp of rock salt. Combine well. Butterscotch SMBC – Add 1 cup of butterscotch sauce to 4 (to 6) cups of SMBC. For salted add a tbsp of rock salt. Combine well. Lemon SMBC – Add 1/4 tsp lemon juice to 4 (or 6) cups of buttercream. You can also add up to 1/2 if you want a very lemony buttercream. 1 tsp of zest can also be added if you don’t mind the zest in the buttercream. And, 1/4 tsp lemon extract will enhance the flavor even more. Orange Swiss Meringue Buttercream – Add 1/4 cup orange juice, and 1/4 tsp orange extract to 4 (or 6) cups buttercream. 1 tsp orange zest can also be added. Fruit Flavors – Blueberry, Raspberry, Blackberry, strawberry – Add 1 cup fruit puree to 4 (or 6) cups buttercream. I love adding a fruit filling instead, which makes it slightly sweeter, and yet, more vibrant in color. Dulce De Leche SMBC – Add 1 cup dulce de leche to 4 (6 cups) buttercream. Coffee or Espresso SMBC – Dissolve 1 tbsp coffee in 1/4 cup hot water or use 1/4 cup espresso. Cool completely, then add to 4 (or 6) cups of buttercream. Mocha SMBC Buttercream Add 200 grams of melted and cooled chocolate to 4 (or 6) cups of coffee SMBC. Peanut Butter SMBC Add up to 2 cups of peanut butter to 4 (or 6) cups of buttercream.
Frequently asked questions
Creative ways to use buttercream frosting
Cupcake Art: Use this frosting to create intricate designs on cupcakes. You can pipe flowers, animals or even write personalized messages. Frosting Shots: Serve small cups of frosting with edible decorations as a fun and indulgent dessert. Guests can dip cookies or fruit into the frosting for a delightful treat. Cookie Sandwiches: Spread a generous amount of frosting between two homemade cookies to create delicious sandwich treats. You can experiment with different cookie flavors and frosting combinations. Frosting Truffles: Mix crumbled cake or cookies with frosting to create truffle-like balls. Roll them in sprinkles, cocoa powder, or crushed nuts for added texture and flavor. Frosting Dips: Create sweet dips for snacks like pretzels, potato chips, or fruit. Mix the frosting with cream cheese or whipped cream for a lighter consistency. Donut Glaze: Use the frosting as a glaze for freshly baked donuts. Dip them in the frosting or drizzle it over for a decadent treat. Cake Pops: Crumble a cake, mix it with frosting, and form it into bite-sized balls. Insert a stick into each ball and dip them in melted chocolate or frosting for a tasty cake pop. Fancy Hot Chocolate: Top a mug of hot chocolate with a dollop of frosting instead of whipped cream. Add sprinkles, chocolate shavings, or crushed cookies for an extra touch. Frosting Filled Pancakes: Make pancake sandwiches by spreading a layer of frosting between two small pancakes. Serve them as a sweet breakfast or brunch option. Frosting-Stuffed Waffles: Make a pocket in a freshly cooked waffle and fill it with frosting. Add fruit slices, chocolate chips, or nuts for a delightful twist
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