This Best-Ever Swiss Meringue Buttercream Frosting is a game-changer for any dessert lover, offering a silky-smooth texture that melts on your tongue. Its luxurious richness is perfectly balanced with a light, airy sweetness, making it ideal for cakes, cupcakes, or even cookies. In just 20 minutes, you can whip up a frosting that feels like a professional bakery creation, elevating your treats to the next level.
The velvety finish and delicate vanilla flavor make it a versatile companion for any dessert, while its stability ensures flawless piping and decorating. Whether you’re a seasoned baker or a beginner, this recipe guarantees a foolproof, indulgent frosting that will leave everyone asking for seconds. It’s the perfect way to add a touch of elegance to your homemade creations.
Ingredients for Best-Ever Swiss Meringue Buttercream Frosting
- 5 large, fresh egg whites (150 g; ensure eggs are at room temperature for best results)
- 1 1/4 cups sugar (10 oz/282 g; granulated sugar works best)
- 1 1/2 cups unsalted butter (12 oz/340 g; softened to room temperature, cut into cubes)
- 1 tablespoon pure vanilla extract (use high-quality extract for the best flavor)
- Pinch of salt (to balance the sweetness)
Step-by-Step Instructions
- Prepare the double boiler: Fill a pot with a few inches of water and bring to a simmer. Place a heatproof mixing bowl (or your stand mixer bowl) over the pot, ensuring the bottom doesn’t touch the water.
- Dissolve the sugar: Add the egg whites and sugar to the bowl. Stir constantly until the sugar is completely dissolved and the mixture feels warm to the touch (about 5 minutes). This step ensures the eggs are safely cooked.
- Whip the meringue: Remove the bowl from the heat. Using a whisk attachment, whip the mixture on medium/high speed until it becomes thick, glossy, and the bottom of the bowl feels neutral to the touch (about 5 minutes).
- Add flavor and butter: Reduce the mixer speed to medium. Add the vanilla extract, salt, and softened butter cubes one at a time, allowing each piece to incorporate fully before adding the next. Continue mixing until the frosting is silky smooth. If the mixture curdles, keep mixing—it will come back together.
- Adjust consistency if needed: If the frosting is too runny, refrigerate it for about 1 hour, then continue beating until it reaches the desired texture.
- Customize: Add additional flavors, purees, or food coloring as desired. Use immediately or store in an airtight container in the refrigerator for up to a week.
Perfect Pairings: Serving Suggestions
This Swiss Meringue Buttercream is a *versatile frosting* that pairs beautifully with a variety of desserts. Try it on classic vanilla or chocolate cakes, cupcakes, or even as a filling for macarons. For a fruity twist, spread it on lemon or strawberry shortcake. It’s also perfect for decorating layer cakes with smooth, professional-looking finishes.
Storage Tips: Keeping It Fresh
Store your buttercream in an *airtight container* in the refrigerator for up to one week. Before using, let it come to room temperature and re-whip it for a few minutes to restore its silky texture. For longer storage, freeze it for up to 3 months—just thaw in the fridge overnight and re-whip before use.
Flavor Variations: Get Creative
Customize your buttercream by adding *different flavors or mix-ins*. For a chocolate version, blend in 1/2 cup of melted and cooled dark chocolate. For a fruity twist, fold in 1/4 cup of fruit puree like raspberry or mango. You can also add a teaspoon of espresso powder for a coffee-infused frosting or a splash of citrus zest for a bright, tangy flavor.
Time-Saving Tips: Streamline the Process
To save time, *pre-measure all your ingredients* before starting. Use room-temperature butter to ensure it incorporates smoothly without overmixing. If you’re short on time, you can prepare the meringue base ahead of time and store it in the fridge for up to 24 hours before adding the butter and finishing the recipe.
Equipment Guidance: Tools for Success
A *stand mixer with a whisk attachment* is ideal for this recipe, but a hand mixer will work too. Use a heatproof bowl for the double boiler step, and ensure your mixing bowl is completely grease-free to achieve stiff, glossy peaks. A candy thermometer can also help ensure the sugar has fully dissolved (look for 160°F/71°C).
Best-Ever Swiss Meringue Buttercream Frosting
Ingredients
- 5 large fresh egg whites (150 g)
- 1 1/4 cups sugar (10oz/282)
- 1 1/2 cups unsalted butter (12oz/340g), a room temperature
- 1 tablespoon pure vanilla extract
- pinch salt
Instructions
- Over a pot of simmering water place your mixer bowl (or a heatproof bowl) over the pot.
- Add in the egg whites and sugar and stir until the sugar has dissolved. Continue to stir, this will take around 5 minutes. Putting the eggs over heat will technically cook them so you don’t have to fear eating raw eggs.
- Once the sugar has totally dissolved remove from the heat.
- With whisk attachment begin to whip until the meringue on medium/high speed. Whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 5 minutes or so).
- With mixer on medium speed, add vanilla, salt and soft butter cubes. Add the butter one piece at a time, until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth).
- *If mixture is too runny, refrigerate for about 1 hour until it comes together. continuing to beat until well combined.
- Add additional flavours, purees, as desired.
