Swiss Meringue Buttercream

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Let’s make Swiss Meringue Buttercream! Are you excited?

Many of you are only interested in the look of cakes, not so much their taste. I hope to change that.

While my recipe will still give your cake the perfect look, I hope it also makes you appreciate its taste.

 

Ingredients:

  • 12 eggs (separated)
  • 1 ½ cups granulated sugar
  • 1 ½ lbs. butter (room temperature)
  • 2 tbs. vanilla extract
  • 1 ½ cups confectioners (powdered) sugar

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Directions:

1.   Separate egg whites into a large mixing bowl of an electric mixer and add granulated sugar.

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2.   Boil 1-2in. of water in a pot to create a double boiler. When water is boiling, place mixing bowl over it and stir egg whites until the sugar is dissolved.

  • Feel the eggs with your fingers. If you cannot feel the granules, then the sugar dissolved.
  • Keep an eye on the bowl to keep eggs from cooking.

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3.   Once sugar is dissolved, place it on standing mixer. Let eggs beat until meringue is glossy and forms stiff peaks.

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4.   Add butter (2 tbs. at a time). Colder butter will take longer to beat.

  • Do not add more butter (unless you’re in a humid environment). Instead, let eggs and butter beat a while longer (sometimes it takes a while to come together).

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5.   When you have a uniform mixture, add vanilla extract. Let it beat until it’s well incorporated.

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6.   Add confectioners sugar (lumpy or old sugar must be sifted first).

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7.   Taste the buttercream. If it tastes too buttery, add more confectioners sugar.

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Additional tips:

If kept at room temperature, the buttercream will stay fresh for up to one day. To keep from drying, cover it with plastic wrap (dryness will mess with texture).

Before using refrigerated buttercream, let it come to room temperature and beat it using the paddle attachment.

For a whiter color, do one of the following:

  • substitute ¼ to ½ of butter with vegetable shortening,
  • use clear vanilla imitation,
  • add a tiny bit of purple color to cancel out yellow, or
  • add oil-based white food coloring.

To color buttercream, use oil-based food coloring (aka candy colors).

 

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If you need a smaller batch of buttercream use this recipe

My next recipe tutorial will discuss how to bake and fill a cake using this Swiss Meringue Buttercream recipe.