20 Swiss Meringue Buttercream Recipe For 12 Cupcakes Prepare To Be Amazed!

Step 1: Gather Your Ingredients

Before you begin, make sure you have all the necessary ingredients for your Swiss meringue buttercream. These include butter, egg whites, sugar, vanilla extract, and salt. You'll also need a stand mixer or hand mixer to whip the ingredients together.

Egg Whites

The key to a successful Swiss meringue buttercream is using fresh egg whites at room temperature. This will ensure that they whip up properly and create the light and airy texture that is characteristic of this frosting.

Sugar

Granulated sugar is used in this recipe to sweeten the buttercream and create a smooth consistency. Make sure you have enough on hand before you begin.

Butter

You'll need unsalted butter for this recipe, as it allows you to control the amount of salt in the final product. It's important to use butter that is at room temperature, as this will help it to incorporate well with the egg whites.

Salt

A pinch of salt is all you need to balance out the sweetness of the buttercream. This ingredient is optional, but it adds a subtle depth of flavor to the frosting.

Vanilla Extract

Vanilla extract is used to add a touch of flavor to the buttercream. You can also experiment with other extracts, such as almond or lemon, to add a unique twist to your frosting.

Step 2: Prepare Your Equipment

Before you start making your Swiss meringue buttercream, make sure your equipment is clean and dry. Any residual oil or water can prevent your egg whites from whipping up properly. It's also important to have a candy thermometer on hand to monitor the temperature of the egg whites.

Step 3: Make the Meringue

To begin, combine the egg whites and sugar in a heatproof bowl. Set the bowl over a pot of simmering water and whisk constantly until the sugar has dissolved and the mixture reaches 160°F on the candy thermometer. This will pasteurize the egg whites, making them safe to eat.

Step 4: Whip the Meringue

Once the egg whites have reached 160°F, remove the bowl from the heat and transfer it to your stand mixer. Using the whisk attachment, whip the meringue on medium-high speed until it becomes thick and glossy, and the bottom of the bowl is cool to the touch. This can take anywhere from 5-10 minutes.

Step 5: Add the Butter

Once the meringue has cooled, it's time to add the butter. With the mixer running on medium speed, slowly add the butter, one tablespoon at a time. Make sure each tablespoon is fully incorporated before adding the next. Your buttercream may look curdled at first, but keep mixing and it will come together into a smooth and creamy frosting.

Step 6: Add Flavoring

Once your buttercream is smooth, add in your desired flavorings, such as vanilla extract or other extracts mentioned earlier. You can also add food coloring at this point if you want to achieve a specific color.

Step 7: Frost Your Cupcakes

Now that your Swiss meringue buttercream is ready, it's time to frost your cupcakes! You can use a piping bag and tip for a more professional look, or simply spread the frosting on top with a knife. Either way, your cupcakes will look and taste amazing with this delicious buttercream on top. In conclusion, Swiss meringue buttercream is a great alternative to traditional buttercream and is perfect for topping off your cupcakes. With these easy steps and simple ingredients, you can create a light and airy frosting that will impress your friends and family. So why not give this recipe a try and take your cupcakes to the next level?