16 Italian Swiss Meringue Buttercream Recipe You Won't Believe The Taste!

What is Italian Swiss Meringue Buttercream?

The Basics

Italian Swiss meringue buttercream is a type of frosting made by whipping together egg whites, sugar, and butter. Unlike traditional buttercream, which is made with just butter and powdered sugar, this version incorporates a meringue base, giving it a lighter and more velvety texture. It's also less sweet than American-style buttercream, making it perfect for those who prefer a less sugary frosting.

The Process

The process of making Italian Swiss meringue buttercream involves heating egg whites and sugar over a double boiler until the sugar is completely dissolved. This creates a smooth and glossy meringue base for the frosting. Once the meringue has cooled, butter is slowly added and whipped until smooth and creamy. Flavorings, such as vanilla extract or melted chocolate, can also be incorporated for added taste.

Why Use Italian Swiss Meringue Buttercream?

Smooth and Creamy Texture

One of the main reasons why bakers love using Italian Swiss meringue buttercream is for its smooth and creamy texture. The meringue base gives it a light and airy consistency, making it easy to spread and perfect for piping and decorating.

Stable and Versatile

This frosting is also known for its stability, making it a popular choice for wedding cakes and other special occasion desserts. It can hold its shape well in warm environments and can be stored in the fridge for several days without losing its texture or taste. It's also versatile and can be flavored with different extracts, fruits, or even alcohol.

How to Make Italian Swiss Meringue Buttercream

Ingredients:

• 5 large egg whites
• 1 1/4 cups granulated sugar
• 1 1/2 cups unsalted butter, softened
• 1 tsp vanilla extract

Instructions:

1. In a heatproof bowl, combine egg whites and sugar. Place over a pot of simmering water, making sure the bottom of the bowl does not touch the water. Whisk constantly until the sugar is completely dissolved, about 3-4 minutes.
2. Remove the bowl from heat and transfer the mixture to a stand mixer fitted with the whisk attachment. Whisk on high speed until stiff peaks form and the meringue is cool to the touch, about 10 minutes.
3. Switch to the paddle attachment and gradually add in the softened butter, a few tablespoons at a time. Mix until the butter is fully incorporated and the frosting is smooth and creamy. If the mixture looks curdled, continue mixing until it comes back together.
4. Finally, add in the vanilla extract and continue mixing until well combined.
5. Use immediately or store in an airtight container in the fridge for up to 3 days. Before using, let the frosting come to room temperature and re-whip for a few minutes to achieve a smooth consistency.

In Conclusion

Italian Swiss meringue buttercream is a delicious and versatile frosting that is perfect for elevating any dessert. Its smooth and creamy texture, stability, and ability to be flavored make it a favorite among professional bakers and home cooks alike. Give this recipe a try and take your cakes and cupcakes to the next level!