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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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.
How to make Swiss Meringue Buttercream
Step-by step instructions
Set up Double Boiler. 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 of the bowl doesn’t touch the water.
Cook Egg Whites and Sugar. Heat the egg white mixture until sugar is completely melted and it reaches 160oF (70oC), whisking frequently. This will take about 5 minutes.
Make Meringue. 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.
Add Butter. Once meringue has cooled to below 79-81oF (26-27oC), 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 Flavor or Color. 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 57-61oF (16-18oC).
Swiss Meringue Buttercream FAQ
Is it safe to eat? Yes, if egg whites cooked to 160oF (70oC), 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.
How to make White Buttercream? You can add small amount of purple (violet) gel food coloring.
Can I use salted butter for Swiss Meringue Buttercream? Yes.
Can I pipe flowers with Swiss Meringue Buttercream? Yes, this area is perfect to make flowers.
If you make Swiss Meringue Buttercream, please tag me on social media and make sure to leave a rating down below. I would love to see your creations! Check also other recipes:
Swiss Meringue Buttercream
Equipment
- 1 saucepan
- 1 stand mixer or electric hand mixer
Ingredients
- 3 egg whites
- ¾ cup white granulated sugar 150 gr
- 1 cup unsalted butter 2 sticks 226 gr
- 1 tsp vanilla bean paste or vanilla extract
- pinch of salt
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 160oF (70oC), 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 79-81oF (26-27oC), 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.
- 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.
- 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.