Learn how to make the perfect Swiss Meringue Buttercream with this simple and foolproof recipe. This creamy and velvety frosting is light, smooth, and not too sweet, making it the ideal icing for cakes, cupcakes, and cookies. With just a few basic ingredients and a little bit of patience, you can create a bakery-worthy buttercream that will impress everyone.
Ingredients
- 4 large egg whites
- 1 1/4 cups granulated sugar
- 1 1/2 cups unsalted butter, at room temperature
- 1 teaspoon vanilla extract
Directions
- In a heatproof bowl, combine the egg whites and sugar. Set the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Whisk constantly until the sugar has dissolved and the mixture reaches 160°F (71°C) on a candy thermometer.
- Remove the bowl from the heat and transfer to a stand mixer fitted with the whisk attachment. Beat the mixture on high speed until stiff peaks form and the bottom of the bowl is cool to the touch, about 8-10 minutes.
- Switch to the paddle attachment and reduce the speed to medium-low. Gradually add the butter, a few tablespoons at a time, beating well after each addition. The mixture may appear curdled, but keep beating and it will come together into a smooth buttercream.
- Once all the butter has been incorporated, beat in the vanilla extract. Continue beating for a few more minutes until the buttercream is light and fluffy.
- Use the Swiss meringue buttercream immediately or store it in an airtight container in the refrigerator for up to one week. Before using, let it come to room temperature and give it a quick whip to restore its creamy texture.
