Swiss Meringue Buttercream
Yield: 3# – enough for a 3-layer 6-inch cake to give you an idea
- 24 oz butter
- 10 oz egg whites, room temperature
- 18.75 oz sugar
- 2 Tbsp vanilla extract
- 1 tsp salt
- Optional: flavoring, see NOTE below
- Moisten paper towel with lemon juice and wipe down inside of stand mixer, whisk attachment, hand whisk, and spatula. Set equipment aside.
- Cut butter into ½” cubes and place in refrigerator. Butter should be cold when adding to buttercream, however, it should not be rock hard!
- Fill medium saucepan approximately 1″ up sides with water and place on stove over low heat.
- Place egg whites and sugar in stand mixer bowl and set on top of saucepan. Turn heat to medium and gently whisk mixture until it reaches 160°F. If you do not have a candy thermometer, take two fingertips and dip them into the mixture. When you rub your fingertips together the mixture should be completely smooth meaning the sugar has dissolved. It will be hot to touch so be careful not to burn yourself.
- With oven mitts, remove bowl from heat and place onto mixer stand. Whisk meringue on medium-high speed until it is thick and glossy. When mixing bowl feels neutral to touch, you can begin adding butter.
- Begin adding butter cubes one at a time until they are all fully incorporated. If your butter cubes are too cold, simply smoosh them slightly between your fingers before adding to meringue. Do not add soft, room temperature butter to meringue and do not add butter if mixing bowl is still warm to touch; both of these will result in soupy, soft buttercream. After adding all butter, meringue will whip up into an insanely luscious, silky frosting.
- Add vanilla extract, salt, and any other desired flavorings.
- Swiss Meringue Buttercream can be used immediately, refrigerated until you are ready to use it, or kept frozen for cakes to come! If you refrigerate or freeze buttercream, be sure to bring it to room temperature before rewhipping.*
*To rewhip, bring buttercream to room temperature in bowl of your stand mixer. Then whisk on medium-high speed until buttercream forms. Buttercream may look like it has curdled and long gone during this process, however, just keep whipping!! It will come back and taste as good as ever.
Note: If adding flavoring, add in small increments so as to not overpower the frosting too quickly. Taste test after each addition. For oils and extracts, I usually start with ½-teaspoon and increase in quantity from there. For powders such as cocoa, I’ll start with 2-tablespoons and increase until I reach the flavor I am looking for. For thicker add-ins such as jam or PB, I start with 3-tablespoons and increase as I see fit. Flavoring suggestions below.
- Almond Extract
- Vanilla Bean Paste
- Instant Espresso Powder
- Unsweetened Cocoa Powder
- Lemon Extract or food-grade essential oil
- Grapefruit, lavender, or cake batter essential oils
- Raspberry Jam
- Strawberry Jam
- Peanut Butter
P.s. For more amazing recipes just like this one, check out Lick The Bowl: RylieCakes Essential Guide to Gluten Free Baking!