Swiss meringue buttercream Swiss meringue buttercream is a frosting that can be used for topping and filling cakes, cupcakes, and macarons. It's incredibly light and airy, yet rich and buttery at the same time. Swiss meringue buttercream, on the other hand, is light, luxurious, easy to make, and perfectly pipe-able.

Ingredients of Swiss meringue buttercream

  1. It's 3/4 cup of pasteurized egg whites (carton).
  2. You need 6 cups of powdered sugar.
  3. Prepare 3 cups of butter, room temp, cut up.
  4. You need 2 Tbsp of Vanilla.
  5. It's 1/2 tsp of salt.

Swiss meringue buttercream step by step

  1. Cut up butter, let sit at room temp for a while (I usually cut in the morning and mix around dinner time!).
  2. Combine egg whites, powdered sugar, salt, in your mixer, mix about 5 minutes. Add white food coloring!.
  3. Begin adding your pieces of butter (1-2tbs at a time) if it begins to look curdled, you are doing it right! Just keep mixing!!.
  4. Once all butter is fully incorporated (about 15 minutes).
  5. Add the 2 tbsp vanilla extract..
  6. Continue to beat 10 more minutes..

I've listed off a bunch below to get you started. Swiss meringue buttercream is a silky smooth style of buttercream. It is made from a Swiss meringue which creates a stable buttercream that does not crust over. Swiss Meringue Buttercream refers to a specific type of frosting made from egg whites, sugar, and butter. The egg whites and sugar are whisked together and heated up, then whipped into a meringue.

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