How To Make Swiss Meringue Buttercream
Swiss Meringue Buttercream Frosting is creamy, buttery, light and not too sweet. It’s an ideal buttercream for gluten-free celebration cakes and cupcakes as it can whip up and pipe like a dream. It can seem intimating for first-timers but rest assured it’s easier than you think and if you follow this foolproof guide then you’ll enjoy choosing this buttercream every time you bake a cake.
Servings: 24
Calories: 214kcal
Ingredients
- 240 g egg whites about 8 medium sized egg whites
- 400 g caster sugar
- 480 g unsalted butter
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
Instructions
- Heat the egg whites and sugar in a double boiler (or bowl of stand mixer sitting on large saucepan filled with simmering water), whisking all the time.
- When the sugar has completely melted and the temperature reached 160°F (71°C) then remove from the heat and immediately pour into a stand mixer fitted with the whisk attachment.
- Whisk on a medium setting for about 10-15 minutes until a glossy meringue has formed into peaks and the temperature has lowered to room temperature 68°F to 75°F (20°C to 24°C).
- Change the whisk attachment to a paddle beater and beat on low adding the room temperature butter one cube at a time.
- Once you have added all of the butter the mixture will look thick and curdled but keep whipping the buttercream until it comes together to a smooth and creamy consistency.
- Add the vanilla extract and salt and mix in until thoroughly combined. Your buttercream is now ready for decorating and piping.
Video
Notes
This recipe makes 1kg buttercream. This is enough to cover and fill 1 x 8 inch (20cm) 2-layer round cake with no piping work (see full post above for how to scale this recipe up and down).
Eggs. The egg whites quantity in this recipe are from medium sized eggs and are 30g per egg white. I do recommend weighing the egg whites though for accuracy.
Quick Troubleshooting Tips: See post above for full troubleshooting guide
- The temperatures here are important. If you have made SMB a few times then you can intuit when the sugar has melted into the egg whites or when the meringue has cooled enough to add the butter. However for newbies a sugar thermometer is invaluable.
The butter must be at room temperature before you add it. Slightly soft to the touch but not melty. - As you are adding the butter your buttercream will look a bit curdled. This is absolutely normal. Keep on mixing the buttercream and don’t lose faith, it will always come together in the end.
- If your buttercream is lumpy or grainy. This is normal whilst you are adding the butter just keep on mixing the buttercream once it’s all added, the butter will soon warm and melt into the buttercream. However, if your butter does not incorporate into the buttercream even after 5-10 minutes of adding it all this means your butter is too cold. To fix this warm the buttercream (in the mixing bowl) slightly over a bowl of boiling water. Once the edges of the buttercream start to soften then start whipping again off the heat.
- If your butter is too warm place in the fridge for 15 minutes to chill then try re-whipping it.
- If your buttercream does not come together and looks too soupy that means your butter was too warm. Place the buttercream (in the mixing bowl) in the fridge for 20-30 minutes to chill and try re-whipping again.
Nutrition
Calories: 214kcal | Carbohydrates: 17g | Protein: 1g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 67mg | Potassium: 22mg | Sugar: 17g | Vitamin A: 500IU | Calcium: 6mg | Iron: 0.02mg