AuthorBeanzCategoryIcings and FillingsSilky, smooth, delicate swiss meringue buttercream is the best there is. Made with egg whites and granular sugar makes it much less sweet than traditional american buttercream and much more stable. The secret to getting the beautiful gloss in this buttercream is to fully dissolve your sugar into your egg white gradually and whip your egg whites to the perfect stiff consistency before adding your butter. This buttercream definitely requires patience so if you are impatient, you may find this to be a bit of a challenge! But, the end result is completely worth it! This recipe makes enough to frost a two layer 9 inch cake or approximately 2 dozen cupcakes.
Start by wiping down the bowl fitting for a stand mixer and whisk attachment with lemon juice and a paper towel to break down any grease that may be coating them. Meringue is very sensitive and fats will cause your meringue to go flat. Next, fill a medium sized pot with some water and place on stove top. Place a mixing bowl on top of the pot, be sure the water is not touching the bottom of the bowl. Turn the burner onto medium low heat and add your egg whites and sugar to the bowl, begin whisking constantly until mixture reaches 160 degree F. If you do not have a thermometer, whisk until all the sugar is dissolved, you can test by rubbing some of the mixture between your fingers. It is ready when you do not feel any grit and it is smooth.
Attach the bowl that was previously wiped down to your stand mixer and attach the whisk. Add the egg whites to the bowl and begin to whisk on medium high speed until meringue is thick, glossy, and the bowl is no longer warm, this will take several minutes. Once your meringue reaches this stage, remove the whisk and affix the paddle attachment. turn mixer onto a low setting and begin adding your butter, one cube at a time. Add a new cube once the previous has been incorporated.
Continue to beat meringue until it is smooth. The meringue will looked curdled at some point but keep beating and it will come together into a silky smooth consistency. Once this happens, add your salt and vanilla bean paste. Beat for a few more minutes until fully incorporated and the buttercream resembles and light silky texture.
Ingredients
Directions
Start by wiping down the bowl fitting for a stand mixer and whisk attachment with lemon juice and a paper towel to break down any grease that may be coating them. Meringue is very sensitive and fats will cause your meringue to go flat. Next, fill a medium sized pot with some water and place on stove top. Place a mixing bowl on top of the pot, be sure the water is not touching the bottom of the bowl. Turn the burner onto medium low heat and add your egg whites and sugar to the bowl, begin whisking constantly until mixture reaches 160 degree F. If you do not have a thermometer, whisk until all the sugar is dissolved, you can test by rubbing some of the mixture between your fingers. It is ready when you do not feel any grit and it is smooth.
Attach the bowl that was previously wiped down to your stand mixer and attach the whisk. Add the egg whites to the bowl and begin to whisk on medium high speed until meringue is thick, glossy, and the bowl is no longer warm, this will take several minutes. Once your meringue reaches this stage, remove the whisk and affix the paddle attachment. turn mixer onto a low setting and begin adding your butter, one cube at a time. Add a new cube once the previous has been incorporated.
Continue to beat meringue until it is smooth. The meringue will looked curdled at some point but keep beating and it will come together into a silky smooth consistency. Once this happens, add your salt and vanilla bean paste. Beat for a few more minutes until fully incorporated and the buttercream resembles and light silky texture.
