This is my go-to frosting recipe for smooth swirls and a not-too-sweet flavor.
I make a lot of cakes, and I’ve tried many, many recipes for buttercream—Italian, French, Swiss, and American. This is one of my favorites, and I find myself returning to it time and time again. Swiss meringue buttercream has a reputation for being a bit more involved than standard American buttercream, and it admittedly has more steps. However, once you get the rhythm down, it’s not nearly as intimidating as it might seem.
Flavor-wise, Swiss buttercream is a touch less sweet than American buttercream. This is useful when you don’t want your frosted cakes, cupcakes, or other desserts to be a sugar bomb; sweeter isn’t always better. There are also plenty of people who prefer their desserts a bit less sweet, and this works perfectly for them, too.
Finally, this buttercream is a great base recipe that’s easy to flavor with various extracts, melted chocolate, freeze-dried fruit powder, jams, zest, liqueur, or whatever else strikes your fancy. Just add a little at a time once the rest of the buttercream has come together, and mind your consistency when folding the flavorings in.
Swiss meringue vs. American buttercream
I’ve already mentioned that this frosting is less sweet than American buttercream, but it has several other notable differences. American buttercream is made by beating softened butter with powdered sugar, the extract of your choice, and usually a small amount of milk. You get something quick, dense, and very sweet. Swiss meringue buttercream is made by warming egg whites and granulated sugar over a double boiler until the sugar dissolves, then whipping the mixture into peaks. Then, you slowly add the extracts and softened butter, whipping until you get something very smooth and glossy.
Swiss meringue buttercream is lighter than American buttercream and has a more buttery flavor. It also has a more polished, glossy appearance when smoothed over a cake. It’s also more stable at room temperature and is less prone to melting or forming a crust, like American buttercream.
How do I store leftovers?
Scoop your leftover buttercream into an airtight container and store it in the fridge, where it will keep for up to 2 weeks. You can also freeze it for up to 3 months; thaw it in the fridge overnight, and then re-whip it to revive the texture.
Serving suggestions
Use your Swiss meringue buttercream to frost a classic Vanilla Cake for a pristine, elegant finish. Prefer something chocolatey? Use it to frost this Easy Chocolate Cake. And to flex your creativity, you can practice making picture-perfect Flower Cupcakes in the shape of roses, zinnias, or hydrangeas.
Swiss Meringue Buttercream
Ingredients
- 6 egg whites
- 2 1/2 cups sugar
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons almond extract
- 1/2 teaspoon salt
- 2 1/4 cups unsalted butter room temperature, cut into small pieces
Instructions
- Add egg whites and sugar to a bowl.
- Place the bowl over a pot of gently simmering water. Whisk the egg whites and sugar constantly until the sugar dissolves, about 5 to 10 minutes. Alternatively, you could use a candy thermometer and the mixture will be done when it reaches 160°F
- Transfer the egg white mixture to the bowl of a stand mixer with a whisk attachment. Whisk on high speed for 10 minutes, or until the bowl of the mixer is no longer warm to the touch.
- Once cooled, and while whisking, add the vanilla, almond extract, and salt.
- Add the butter while whisking, one piece at a time, until all of the butter is incorporated.
- Whisk on high for an additional 5 or so minutes until the buttercream is glossy and smooth.
Leave a Comment