Swiss Meringue Buttercream
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 cups
Ingredients
  • 4 ounces egg whites (fresh, not packaged)
  • 8 ounces granulated sugar
  • 12 ounces unsalted butter, softened to room temperature and cut into 1-2 tablespoon-size pieces
  • a pinch of salt
  • 2 tablespoons vanilla extract
Instructions
  1. Place the bowl of your stand mixer in the fridge to chill for 15-20 minutes while you cook the egg whites & sugar.
  2. In another large bowl, whisk together the egg whites and sugar until foamy.
  3. Create a double boiler on the stove with the large bowl your egg whites are mixed into until the water is just simmering (ensure the water doesn't touch the bowl on top of the double boiler).
  4. Whisk the egg whites and sugar together on top of the double boiler constantly until the mixture reaches 165°F to 180°F -- this is when the egg whites will be cooked and the sugar melted.
  5. Remove the bowl from the double boil and transfer the egg white mixture to the chilled bowl of your stand mixer.
  6. Whip the egg whites in the bowl of your stand mixer on high using the whisk attachment until stiff peaks form, about 10-minutes. Once stiff peaks form, check to ensure both the bowl and egg whites are at room temperature. If they are too warm, you will melt the butter. If still too warm, place in the fridge to cool or use ice packs on the bottom of the bowl to cool the meringue and bowl.
  7. Once the meringue and bowl are cooled, switch to the paddle attachment and begin adding your butter with the mixer on low speed. Do this gradually over 5-7 minutes. If the mixture begins to break, just keep mixing. Once the butter is fully added, increase the mixer speed to high for 2-3 minutes until the frosting is light and fluffy. At this point, you can add the pinch of salt, extract and if desired, food coloring.
Notes
This recipe should yield you enough to frost and fill a 10″ double layer, round cake or about 2½ dozen standard cupcakes. Or fill & frost a 6" 3-layer cake. Or frost the outside of a 4 layer 8" cake.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/baking-bucket-list-drip-cakes/