Swiss Meringue Buttercream. Swiss meringue buttercream joins other varieties- French and Italian- as a stable, not overly sweet frosting. The process for each is a little different, but the Swiss method is arguably the easiest. Swiss meringue buttercream can be finicky.
You can have Swiss Meringue Buttercream using 5 ingredients and 5 steps. Here is how you cook that.
Ingredients of Swiss Meringue Buttercream
- It’s 6 of large egg whites, room temperature.
- You need 160 grams of granulated sugar.
- Prepare 300 grams of unsalted butter, room temperature but not too soft, cut into cubes.
- It’s 1/4 tsp of vanilla extract.
- It’s 1/4 tsp of salt.
The softest & creamiest swiss meringue buttercream recipe for all your cakes! Step by step Swiss meringue buttercream recipe with all the troubleshooting details you need to perfect the recipe! Sweets frosted with Swiss meringue buttercream may be stored on the counter for a few days, or in the refrigerator. If storing in the refrigerator, bring to room temperature before serving.
Swiss Meringue Buttercream step by step
Place egg white, salt and sugar in a heat-proof bowl and cook over a double boiler, stirring with a hand whisk at all times until sugar has completely dissolved..
Transfer the egg white mixture into the stand mixer bowl and using the whisk attachment, beat with high speed until stiff peaks and the mixture has cooled to room temperature. If they’re still hot to the touch, even if they look white and stiff, they will melt the butter when you add it..
Once the egg whites are room temperature and stiff, add the butter a cube at a time, while the mixer runs on medium speed. It’s important to add it slowly, to give everything time to emulsify properly..
Once all of the butter is added, increase the speed again and whip until it comes together and is light and fluffy. Scrape down the bottom and sides of the bowl every once a while..
You can store the buttercream in the freezer up to one month. When you want to use it, bring it to room temperature then whip on low speed until smooth again..
Swiss buttercream is a lightly sweetened frosting made by incorporating butter into a meringue base. It's less sweet than my American vanilla buttercream but has the same light and fluffy texture. This ultra-silky Swiss meringue buttercream is perfect for all of your favorite cakes and can easily be tinted for a colorful dessert display. Learn how to make the Best-Ever Swiss Meringue Buttercream Frosting recipe which will give you a light, airy frosting for all of. This Swiss meringue buttercream is made by heating egg whites and sugar in a double boiler.
