Perfect Swiss Meringue Buttercream
A classic frosting with a smooth, creamy texture and subtly sweet flavor, perfect for cakes and cupcakes.
Servings: 12 servings
Equipment
- Double boiler
- Stand Mixer
- Heatproof Bowl
- Thermometer
Ingredients
Ingredients
- 5 large Egg Whites Essential for creating the meringue base.
- 1 cup Granulated Sugar Helps stabilize the meringue and sweetens the buttercream.
- 1.5 cups Unsalted Butter Softened at room temperature for creaminess.
- 1 pinch Salt Enhances and balances the flavors.
- 1 tablespoon Vanilla Bean Paste Adds natural and aromatic flavor.
Instructions
- Prepare a double boiler by filling a saucepan with water and bringing it to a simmer. Place a heatproof bowl on top.
- Add egg whites and granulated sugar to the bowl, whisking gently to combine.
- Heat the mixture to 160°F (70°C), stirring constantly until the sugar dissolves.
- Remove from heat and beat the mixture on medium speed until stiff, glossy peaks form (about 10 minutes).
- Reduce mixer speed to low and gradually add softened butter, mixing until smooth and creamy.
- Add a pinch of salt and vanilla bean paste, mixing until fully combined.
- Your buttercream is ready to use! Spread or pipe onto cakes or cupcakes.
Notes
Store leftover buttercream in an airtight container in the refrigerator for up to one week. Re-whip before using.