Description
Learn how to make the perfect Swiss Meringue Buttercream with this silky, stable frosting recipe. Ideal for cakes and cupcakes, this buttercream is sure to elevate your baked goods to the next level.
Ingredients
Scale
For the Swiss Meringue:
- 5 large egg whites
- 1 1/4 cups granulated sugar
For the Buttercream:
- 1 1/2 cups unsalted butter, softened and cut into pieces
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Prepare the Swiss Meringue: In the bowl of a stand mixer, whisk together the egg whites and granulated sugar. Heat over a double boiler until 160°F, then beat until stiff peaks form.
- Make the Buttercream: Beat in the softened butter gradually, then mix in the vanilla extract and salt until smooth.
- Finish and Use: Use immediately to frost cakes or cupcakes.
Notes
- If the buttercream appears soupy, chill the bowl for 15 minutes then continue whipping.
- Can be made ahead and stored in the refrigerator for up to 1 week or frozen for up to 2 months—bring to room temperature and re-whip before using.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 140
- Sugar: 16g
- Sodium: 20mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
