Swiss Meringue Buttercream

Swiss Meringue Buttercream is light and fluffy, creamy and silky smooth. This buttercream is very stable and perfect to fill macarons, decorate cupcakes and cakes. I also make buttercream flowers with this cream.

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How to make Swiss Meringue Buttercream

Ingredients for Swiss Meringue Buttercream

• egg whites. You can also use carton egg whites.
• sugar. White granulated sugar was used in this recipe.
• butter. European or Irish unsalted butter. You can also use American style butter.
• vanilla bean paste or vanilla extract. This is for flavor.

Step-by step instructions

In a small saucepan, bring a small amount of water to a boil. Reduce heat to simmer.

In medium heat-proof bowl ( I use my stand mixer bowl), whisk together egg whites and sugar. Place the bowl over a saucepan with simmering water. This is double boiler method. make sure the bottom go the top bowl doesn’t touch the water.

Heat the egg white mixture until sugar is completely melted and it reaches 160^oF (70^oC), whisking frequently. This will take about 5 minutes.

Remove bowl from the heat and start whipping the mixture with the mixer on low speed for a minute. After that increase the speed to medium high and whip until stiff peaks form and the mixture is cool to touch. This will take 5-10 minutes.

Once meringue has cooled to below 79-81^oF (26-27^oC), switch to pedal attachment and start adding in tablespoon by tablespoon butter while beating on medium speed. Make sure the butter is fully incorporated before adding the next piece.

Tip from Marina: butter should be not too soft. When you push a finger into butter, it should dent with some resistance.

Please note that it is normal if buttercream starts looking like cottage cheese half way. Keep adding the butter and beating the buttercream until smooth, light and fluffy, about 10 minutes. Add vanilla bean paste or vanilla extract and mix to combine.

Tip from Marina: if meringue is too hot, butter will start to melt and could cause a soupy mess. Place the entire mixture to the fridge for a few minutes and then start adding more butter.

Add pinch of salt at the end, this gives buttercream depth of flavor.

Before transferring buttercream to pipping bag stir it with the spatula.This will help to eliminate air bubbles and make cream silky.

How to store

Store Swiss Meringue Buttercream for 2 weeks in the refrigerator or in the freezer for 2-3 months. When defrosting, make sure to rewhip before using.

Tips for making Swiss Meringue Buttercream

• when you separate egg whites, make sure there is no egg yolks make to the mixing bowl. Use egg separator.
• use clean and dry mixing bowl and mixer attachments. Wipe them with paper towel with vinegar before use.
• it is normal that cream will curdled after adding the butter. Just keep whipping and will come together at the end.
• use thermometer to check temperature of egg whites and butter.
• temperature of butter should be 57-61^oF (16-18^oC).

Is it safe to eat? Yes, if egg whites cooked to 160^oF (70^oC), which is considered safe to eat for everyone including pregnant women and children. For your best judgement, consult with your doctor.

Can I add food coloring? Yes, and gel food coloring works the best for it. Add food color after adding vanilla extract.

Can I add flavor? Yes, any liquid food extract will work for this recipe.