Swiss Buttercream
Photo by Fakiri Malik
MAKES
4 cups / 946 mL
(enough to generously frost (including piping and decor) 12 cupcakes, a 9x13 inch / 23x33 cm sheet cake, or a 2 or 3 layer 8 or 9 inch / 20 or 23 cm cake)
TAKES
Prep time: 5 minutes
Cook time: 25 minutes
Total: 30 minutes
✻ ABOUT THIS RECIPE
Swiss buttercream is made using Swiss meringue, which is made by heating the eggs and sugar together to cook the eggs to a safe temperature before whipping to a light, fluffy texture. Meringue buttercreams incorporate a lot of air, so some folks find it helpful to do an additional step of mixing with the paddle attachment or a spatula slowly to help remove air bubbles and make the frosting smoother before using. This is a great multi-purpose buttercream, suitable for filling, frosting, and piping.
INGREDIENTS
180 g / 5 large egg whites
350 g / 1 ¾ cups granulated sugar
1 g / ¼ teaspoon cream of tartar
454 g / 1 pound (2 cups) unsalted butter, at room temperature
10 g / 2 teaspoons vanilla extract or 4 g / 1 teaspoon vanilla bean paste
3 g / ¾ teaspoon fine sea salt
Every Type of Buttercream:
METHOD
1. Heat a medium pot filled with about 2 in / 5 cm of water over medium-low heat, aiming to bring it to a gentle simmer.
2. Whisk the egg whites, sugar, and cream of tartar in the bowl of an electric mixer (or in a large, heat safe bowl if you want to use a hand mixer). Whisk the mixture constantly to keep it in motion, and continue to heat until the mixture reads 160°F / 71°C on a thermometer.
3. When the mixture comes to temperature, transfer the bowl to an electric mixer fitted with the whip attachment (or, get your hand mixer ready). Whip on high speed until the mixture reaches stiff peaks, and the bowl no longer feels noticeably warm to the touch. The meringue should be smooth and glossy, not clumpy or dry.
4. Then, with the mixer running on medium-high speed, gradually add the soft butter in about 14 g / 1 tablespoon chunks. Continue adding and mixing until all of the butter is incorporated and the buttercream is light and smooth. If the buttercream looks curdled or separated, continue whipping - it should come together!
5. Add the vanilla and salt and mix well to combine. If desired, mix with a paddle attachment or spatula slowly to help remove excess air bubbles before using (this step is totally optional).
6. The buttercream can be used immediately, or refrigerated in an airtight container. To reconstitute the buttercream, bring to room temperature, and mix with the whip attachment in the mixer to bring it back to a smooth, fluffy consistency.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
