Swiss Meringue Buttercream Recipe
My recipe posts are short and sweet, because I know what you’re after. We can chat later, it’s time to bake!
- 1 cup granulated sugar
- 1/2 cup pasteurized egg whites or 4 large egg whites
- 1/4 tsp. kosher salt
- 16 oz. unsalted butter, cold and cut into small cubes
- 1 Tbsp. pure vanilla extract
- In a medium heatproof bowl, whisk together pasteurized egg whites, sugar, egg whites, and salt. Heat the mixture in the microwave on high heat for 1 minute at a time, whisking after each interval, until the sugar has dissolved, 2-3 minutes. Or, heat the mixture over a double boiler, whisking occasionally, until the sugar has dissolved. If you’re using fresh egg whites, heat the mixture until it measures 160°F on a candy thermometer.
- Pour the egg mixture into the bowl of a stand mixer fitted with the whisk attachment (or large bowl if using a hand mixer). Beat the egg whites on low speed just until the mixture starts to loosen and foam. Turn the mixer up to high speed and beat the egg whites until the mixture resembles a white, fluffy cloud, about 8-10 minutes.
- Turn the mixer down to low speed and add the butter a few cubes at a time. The mixture will appear curdled, but that’s ok. Once all of the butter has been added, turn the mixer up to medium-high speed and beat unit the buttercream is smooth, glossy, and light in color, about 10-15 minutes.
- Add the vanilla extract or other flavoring and mix until incorporated.
- Use the buttercream immediately or store it in the fridge in an airtight container for up to a week. Press plastic wrap directly against the surface of the buttercream before putting the lid on the container to prevent it from absorbing fridge odors.
- To bring cold buttercream back to a usable consistency, transfer it to a mixer fitted with the whisk attachment. Beat on medium-high speed until the buttercream is fluffy and spreadable again, about 15 minutes. The buttercream will break down and appear curdled again before it comes back together.