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Swiss Meringue Buttercream Frosting

 Sometimes, simple is simply irresistible. Take your cakes to new heights with this delectably light buttercream. 

Cake with Swiss Meringue Buttercream Frosting Decorated With Fondant Trees

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3.73 from 22 votes

Swiss Meringue Buttercream Frosting Recipe

Course Dessert
Cuisine American, Swiss
Keyword buttercream, frosting, Swiss buttercream
Servings 8
Calories 414kcal
Author Stef

Ingredients

Ingredients

  • 1 1/2 cups unsalted butter cold
  • 5 large egg whites
  • 1 cup granulated sugar
  • pinch salt
  • 2 teaspoons vanilla extract

Instructions

Instructions

  • Remove butter from the refrigerator and cut into tablespoon-sized pieces. Leaving the butter out while you work on the next few steps gives it just the right amount of time to soften slightly (touching it will leave a tiny indentation) while still ensuring that it is quite cold.
  • Place egg whites, sugar, and salt in a double boiler or the bowl of a stand mixer over a pot of boiling water.
  • Whisk constantly until the eggs reach 160 F according to a candy thermometer (the temperature necessary to kill salmonella in raw eggs).
  • Remove from heat and, in a stand mixer fitted with the whisk attachment, whisk on high speed for ten minutes or until the bowl cools to room temperature. If the bowl feels at all warm, keep whisking.
  • Switch to the paddle attachment and, on medium speed, beat in the butter one tablespoon at a time.
  • Turn the mixer up to high speed and keep beating until the frosting is light and fluffy. During this process, the gorgeous meringue will suddenly deflate and may look soupy or curdled. Just keep mixing and eventually it will come together again and become beautiful frosting (this can take up to ten minutes).
  • Mix in vanilla.

Notes

Use immediately, refrigerate in an airtight container for up to one week, or freeze for up to 2 months. Allow refrigerated or frozen buttercream to come to room temperature and then beat until it becomes light and fluffy again before spreading or piping on cakes. Store cakes frosted with Swiss meringue buttercream in the refrigerator, but always bring to room temperature before serving.

Nutrition

Nutrition Facts
Swiss Meringue Buttercream Frosting Recipe
Amount Per Serving
Calories 414 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 21g105%
Cholesterol 91mg30%
Sodium 36mg2%
Potassium 40mg1%
Carbohydrates 25g8%
Sugar 25g28%
Protein 2g4%
Vitamin A 1065IU21%
Calcium 12mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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