Swiss Meringue Buttercream

Name: Swiss Meringue Buttercream
Total time: 3000 s
Yield: Frosts a 7” 4-layer cake
Cuisine: British
Ingredients: 5 large egg whites (about 150g); 250 g granulated sugar; 340 g butter or baking margarine, softened and cut into cubes; 1 tsp vanilla extract (or preferred flavoring); Pinch salt

Bianca Mwale @bianca_eatsy

Zomba, Malawi

If there’s a buttercream that has shown me flames, Swiss meringue tops the list. It sure is the diva of frostings; temperamental, but oh-so-worth-it when you finally get it right.

My obsession with this rightful diva is the silky, not overly sweet, and beautifully smooth. I made it to frost my first ever vintage cake. It piped perfect decorations and almost made me forget the horror it put me through. A tricky yet rewarding masterpiece.

If there’s a buttercream that has shown me flames, Swiss meringue tops the list. It sure is the diva of frostings; temperamental, but oh-so-worth-it when you finally get it right.

Bianca Mwale @bianca_eatsy

Zomba, Malawi

If there’s a buttercream that has shown me flames, Swiss meringue tops the list. It sure is the diva of frostings; temperamental, but oh-so-worth-it when you finally get it right.

Saved

Ingredients

50 minutes

Frosts a 7” 4-layer cake

5large egg whites (about 150g)
250 ggranulated sugar
340 gbutter or baking margarine, softened and cut into cubes
1 tspvanilla extract (or preferred flavoring)
Pinchsalt

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Steps

50 minutes

1

Bring water to a simmer in a pot
2

Combine the egg whites and sugar in a heatproof bowl and place it over the pot with the simmering water (double boiler setup), making sure the bottom of the bowl doesn’t touch the water
3

Constantly whisk the mixture until the sugar dissolves. It is ready when it no longer feels grainy when rubbed between your fingers
4

Take off heat and using a mixer, whip the mixture on medium-high speed until it forms stiff, glossy peaks and the bowl is no longer warm to the touch (about 8–10 minutes)
5

Gradually add the butter, one cube at a time, mixing until fully incorporated. It might look curdled or runny at first, but it will come together as you keep mixing
6

Once it starts to come together, add vanilla extract and salt, then beat on low speed for a few minutes to eliminate air bubbles and smooth the buttercream
7

Use immediately or store for later use by either transferring into an airtight container for up to 1 week in the fridge or temporarily at room temperature for up to 1–2 days in a cool kitchen