20 Swiss Meringue Buttercream Recipe For Cakes You Must Try Them!

Ingredients and Tools

Ingredients:

To make Swiss meringue buttercream, you will need:

• 6 egg whites
• 1 cup granulated sugar
• 2 cups unsalted butter, at room temperature
• 1 teaspoon vanilla extract
• Pinch of salt

Tools:

You will also need a heatproof bowl, saucepan, whisk, and stand mixer with a whisk attachment.

Instructions

1. Make the meringue: In the heatproof bowl, whisk together the egg whites and sugar. Place 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 on a candy thermometer.
2. Whip the meringue: Remove the bowl from the heat and transfer to the stand mixer. Using the whisk attachment, beat the meringue on medium-high speed until stiff peaks form and the mixture has cooled to room temperature.
3. Add the butter: Switch to the paddle attachment and reduce the speed to medium. Gradually add the room temperature butter, a few tablespoons at a time, until it is all incorporated and the frosting is smooth and creamy.
4. Flavor and finish: Add in the vanilla extract and salt, and beat until well combined. At this point, you can also add in any flavorings or food coloring for a customized buttercream. Once everything is mixed together, your Swiss meringue buttercream is ready to use!

For best results, use the buttercream immediately, or cover and refrigerate for up to a week. Before using, let the buttercream come to room temperature and beat it on low speed until it becomes smooth and spreadable again.

Final Thoughts

Swiss meringue buttercream is a delicious and versatile frosting that is perfect for cakes of all flavors and occasions. Its silky texture and light sweetness make it a favorite among bakers and cake decorators. Try out this recipe and take your cakes to the next level with a professional and delectable Swiss meringue buttercream!