Swiss Meringue Buttercream Frosting

Updated at: Sun, 01 Oct 2023 23:09:42 GMT

Step 1

Quickly wipe all bowls and utensils with a little lemon juice or white vinegar to remove any grease. Leave the items to airdry, or wipe down with a paper towel. While you prepare the ingredients.

Step 2

Separate the eggs, making sure to separate them one by one, and placing each egg white into a larger bowl with all egg whites. This way, if a yolk breaks in one of them, you don’t waste the whole batch.

Step 3

Combine the sugar with the egg whites, then position the bowl over a saucepan containing approximately two inches of gently simmering water on medium heat. Make sure the egg whites bowl does not come into direct contact with the water below. Continuously whisk the mixture for around 3-5 minutes, or until the sugar fully dissolves. To determine its readiness, you can carefully (and briefly) dip your finger into the mixture (beware, it may be hot!) and rub it between your thumb and finger. There should be no discernible sugar granules. You can also use a thermometer, and remove the mixture once the temperature registers at 160°F (71°C).

Step 4

Transfer the mixture to the bowl of a stand mixer equipped with a whisk attachment, or you could also opt for a hand mixer. Set the mixer to medium-high speed, and beat the mixture until stiff peaks and is no longer warm to the touch. This should take around 10-15 minutes, but on rainy/humid days, it might take 17-18 minutes. If it's still not reaching stiff peaks, you can add the cream of tarter, and mix for an additional 5 minutes or halt the mixer, place the bowl in the fridge for 10 minutes, then return it to the mixer and continue beating until stiff peaks form.

Step 5

Wait for the bowl to cool down completely before adding the butter.

Step 6

Set the mixer to medium speed and add the butter one tablespoon at a time, making sure that each piece of butter is fully combined before adding the next. Once all the butter has been incorporated, reduce the mixer's speed to medium-low and add the vanilla and salt, which should take about 1-2 minutes.

Step 7

If the frosting separates or curdles after adding the butter: place the mixture into a large heat-proof bowl, suspending it over a pot with about 2 inches of simmering water. Allow the edges of the meringue to gently warm and liquefy, which typically takes around 2-3 minutes.

Step 8

Remove the mixture from the heat and return it to your stand mixer. Begin mixing the frosting on low speed for 1 minute, then switch to medium-high speed and continue until it becomes smooth, approximately 4 minutes.

Step 9

You have finished your swiss meringue buttercream! This frosting is perfect for use on any cakes or cupcakes. Enjoy :)

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