This silky, light, Swiss Meringue Buttercream is quick to make and so delicious! It also accepts colour and flavour easily so you can customize it to the perfect combination for your cake!
I had a few cakes to make this week and even though I have made Swiss Meringue Buttercream (SMB) quite a few times I have had some batches fail and turn soupy. I have had some take FOREVER to whip together to the point your second guessing every move and hoping it comes together. So after I modified the recipes I had used it came together AMAZING!
I have never had a recipe for SMB come together this quick so I felt I needed to share it! As crazy as it seems I feel having the eggs warm up in warm water first was a huge factor. (They also need to be fresh eggs, not after a few weeks in the fridge!) Second factor was butter not TOO warm. If you leave the butter sticks out for a full day or 2 they are likely too soft. Mine were out of the fridge for 5 hours and they were perfect.
Also please make sure the bowls and utensils are grease free and no yolk is in the egg whites. BAM…SUCCESS!
Did I mention this frosting pipes amazing, it holds its shape and is very sturdy! ..Is sturdy the right word?! It won’t slide off the cake anyways! Its great! Just try it!
Silky Swiss Meringue Buttercream
Silky and smooth, light and refreshing, this Swiss Meringue Buttercream is so customizable with different flavours and colours it pairs perfectly with all kinds of cake!
Ingredients
- 8 egg whites only room temperature
- 2 cups granulated sugar
- 2 1/2 cups unsalted butter room temperature
- 2 tsp vanilla extract
Instructions
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It is very important to make sure all utensils/bowls and whisks are grease free. Squeeze a lemon or use some vinegar to wipe down everything that would touch the buttercream!
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I like taking out my eggs and submerging them in a bowl of warm water, I have had much more success making Swiss Meringue Buttercream (SMB) using warm eggs and room temperature butter.
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Seperate the egg whites from yolks. (Make certain no yolk gets into the whites as this could cause the meringue to flop.) Place egg whites in a heat-proof mixing bowl set over (not in) a pan of simmering water. Slowly add the sugar whisking as you add. Whisk the mixture until it is warm and no granules of sugar can be felt between your fingers. Just lift the whisk and “pinch” the mixture until it feels completely smooth. This will take approximately 3-4 minutes. Remove from heat and place on your electric mixer.
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Mix the egg whites-sugar mixture on medium high until the bottom of the bowl feels cool to the touch and until the mixture reaches “stiff peak”. This will take approximately 8 minutes. Make sure meringue can hold its shape on the whisk before continuing to the next step and adding any butter!
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Reduce speed to medium-low and add pads of butter 2-3 tbsp at a time mixing well between until all butter is added. Add vanilla and beat on medium-high for 4-5 minutes until smooth and silky. If buttercream appears to separate at any time just mix on medium high until smooth again. Buttercream can be refrigerated up to 3 days or frozen up to 2 months in an airtight container. Bring back to room temperature and beat slowly before using again!
