Making Stable Swiss Meringue Buttercream
Swiss meringue buttercream is the standard for tiered cakes and intricate piping. Unlike sugar-heavy crusting frostings, this method creates a silky, dense emulsion that holds its shape through a long afternoon.
Temperature is the foundation of the emulsion.
If your butter is too soft, the emulsion breaks into a soupy mess; if it is too cold, it stays in hard lumps. Aim for the texture of room-temperature clay.
- Stand mixer with whisk attachment
- Heat-proof mixing bowl
- Small saucepan
- Digital thermometer
- Silicone spatula
What goes in.
- 5large egg whites
- 1.5 cupsgranulated sugar
- 2 cupsunsalted butter, cubed
- 1 tspvanilla bean paste
- 1/4 tspfine sea salt
Trust the whisk
When adding butter, the mixture will look curdled and broken halfway through. Do not stop; keep the mixer on medium speed and continue adding butter until the fat finally binds to the meringue.
The method.
Heat the base
Place egg whites and sugar in a heat-proof bowl over a saucepan of simmering water. Whisk constantly until the sugar has fully dissolved and the mixture reaches 160°F.
Whip to peaks
Transfer to the stand mixer. Whisk on high until the bowl is cool to the touch and the meringue forms stiff, glossy peaks.
Incorporate butter
Switch to the paddle attachment. With the mixer on medium-low, add butter one cube at a time, waiting for each piece to vanish before adding the next.
Finish the texture
Once all butter is incorporated, add vanilla and salt. Switch to the lowest speed for two minutes to knock out air bubbles for a glass-smooth finish.
Other turns to take.
Chocolate
Fold in 6 ounces of melted, cooled dark chocolate after the buttercream is fully emulsified.
Fruit Infused
Replace one-quarter of the butter with a thick, reduced fruit curd once the frosting is complete.
When it doesn't go to plan.
Wipe your mixer bowl with a paper towel dipped in vinegar before starting to ensure no trace of fat prevents the whites from foaming.
If the mixture stays soupy, the butter was too warm. Place the entire bowl in the refrigerator for 15 minutes, then beat again.
If the mixture is lumpy, the butter was too cold. Use a kitchen torch or hair dryer to gently warm the outside of the bowl while mixing.
The ones that keep coming up.
Can I store this buttercream?
Yes, store in an airtight container in the refrigerator for one week. Bring it back to room temperature and re-whip it with the paddle attachment before using.
Why did my frosting turn yellow?
Usually because the butter used was too warm during incorporation or high in beta-carotene; stick to unsalted, high-fat European-style butter for a whiter finish.
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