Description
Learn how to make Swiss Meringue Buttercream, a stable and less sweet frosting perfect for cakes and piping. This fluffy and silky buttercream is easy to whip up and will elevate your baked goods.
Ingredients
Scale
Egg White Mixture:
- 5 large egg whites
- 1 1/4 cups granulated sugar
Butter Mixture:
- 1 1/2 cups (3 sticks) unsalted butter, softened and cut into pieces
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
Instructions
- Prepare Egg White Mixture: In a bowl, combine egg whites and granulated sugar. Heat over a double boiler, whisking until sugar dissolves and mixture reaches 160°F (71°C).
- Whip Mixture: Transfer to a mixer, beat until stiff peaks form and mixture cools. Switch to paddle attachment.
- Add Butter: Gradually add butter while mixing until smooth. Beat in vanilla extract and salt until fluffy.
Notes
- Swiss Meringue Buttercream is stable and less sweet, great for frosting and piping.
- Store leftovers in the refrigerator for up to 1 week or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Swiss
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150
- Sugar: 13g
- Sodium: 10mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 35mg