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 cook Swiss meringue buttercream using 5 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Swiss meringue buttercream
- It’s 3/4 cup of pasteurized egg whites (carton).
- It’s 6 cups of powdered sugar.
- It’s 3 cups of butter, room temp, cut up.
- You need 2 Tbsp of Vanilla.
- You need 1/2 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 instructions
Cut up butter, let sit at room temp for a while (I usually cut in the morning and mix around dinner time!).
Combine egg whites, powdered sugar, salt, in your mixer, mix about 5 minutes. Add white food coloring!.
Begin adding your pieces of butter (1-2tbs at a time) if it begins to look curdled, you are doing it right! Just keep mixing!!.
Once all butter is fully incorporated (about 15 minutes).
Add the 2 tbsp vanilla extract..
Continue to beat 10 more minutes..
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.
