Hi Bold Bakers!
A good Swiss Meringue Buttercream recipe is essential for all Bold Bakers! However buttercream and frostings are recipes that many bakers find tricky. Whether the recipe was off or the method wasn’t clear enough, it’s sometimes difficult to get good results.
I say you will struggle no more! Not while I’m around anyways. I’m sharing this recipe along with a step-by-step video that will give you great and consistent results every time you make it.
The difference between Swiss Meringue Buttercream and regular Buttercream Frosting is that Swiss Meringue Buttercream tends to be much airier and lighter which people tend to prefer. It comes from all of that lovely meringue in there that yields you a lighter than air frosting
Storing the Swiss Meringue Buttercream:
Keep in an airtight container in the refrigerator for up to one week. Leave it out at room temperature when needed and rewhip in a mixer for 5 minutes.
Also, it can freeze for up to 8 weeks. To thaw, place on the counter until defrosted, and rewhip for 5 minutes with a whisk attachment in an electric mixer.
This Swiss Meringue Buttercream recipe is plenty enough to generously coat one large cake.
- 5 large, fresh egg whites (150 g)
- 1¼ cups (250g/8oz) sugar
- 1½ cups (12oz/340g) unsalted butter, a room temperature
- 1 tablespoon pure vanilla extract
- pinch of salt
- Over a pot of simmering water place your mixer bowl (or a heatproof bowl) over the pot.
- Add in the egg whites and sugar and stir until the sugar has dissolved. Continue to stir, this will take around 5 minutes. Putting the eggs over heat will technically cook them so you don't have to fear eating raw eggs.
- Once the sugar has totally dissolved remove from the heat.
- With whisk attachment begin to whip until the meringue on medium/high speed. Whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 5 minutes or so).
- Wiith mixer on medium speed, add vanilla, salt and soft butter cubes. Add the butter one piece at a time, until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). *If mixture is too runny, refrigerate for about 1 hour until it comes together. continuing to beat until well combined.
- Add additional flavours, purees, as desired.
**Can freeze for up to 6-8 weeks. To thaw, place on counter overnight, and rewhip for 5 minutes with paddle attachment in an electric mixer.
***If buttercream still doesn't have its satiny finish after rewhipping, microwave ⅓ of the buttercream for approximately 10 seconds and add to remaining buttercream in mixer bowl, beating for a few moments to incorporate.
If you like this recipe, then make sure to check out my original How to Make the Best-Ever Buttercream Frosting recipe.
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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