Swiss Meringue Buttercream
This frosting relies on temperature control rather than powdered sugar for its structure. It is less sugary than traditional American-style buttercreams and holds its shape under pressure, making it the standard for smooth cake finishes.
Temperature is your only constraint
Your butter must be cool and firm, not oily or melted, or the buttercream will fail to emulsify. If the bowl feels warm to the touch when adding butter, chill it for ten minutes before continuing.
- Stand mixer with whisk attachment
- Heat-proof mixing bowl
- Small saucepan
- Instant-read thermometer
What goes in.
- 5 largeegg whites, room temperature
- 1.5 cupsgranulated sugar
- 2 cupsunsalted butter, cubed and slightly cool
- 1 tspvanilla extract
- pinchfine sea salt
Don't panic when it curdles
About halfway through adding the butter, the mixture will look like thin, curdled soup. Keep the mixer running on medium-high; the friction will eventually force the fat and water to bind, turning the mixture silky.
The method.
Heat the base
Place egg whites and sugar in the bowl over a saucepan of simmering water. Whisk constantly until the sugar is fully dissolved and the mixture reaches 160°F.
Whip the meringue
Transfer the bowl to the stand mixer. Whip on high speed until the meringue reaches stiff, glossy peaks and the outside of the bowl feels neutral to room temperature.
Add the butter
With the mixer on medium, add the butter one cube at a time. Ensure each piece is incorporated before adding the next.
Finish the texture
Once all butter is added, switch to the paddle attachment. Beat on low speed for 2 minutes to remove any trapped air bubbles.
Other turns to take.
Chocolate
Fold in 6 ounces of melted, cooled semi-sweet chocolate once the buttercream is fully emulsified.
Salted Caramel
Add 3 tablespoons of thick, room-temperature salted caramel sauce during the final stage of mixing.
When it doesn't go to plan.
Ensure your bowl is completely free of grease, or the meringue will not gain volume.
If the buttercream remains soupy after all butter is added, your butter was likely too warm. Place the entire bowl in the refrigerator for 15 minutes, then re-whip.
Use a clean kitchen towel to wipe the condensation off the bottom of the bowl before moving it to the mixer.
The ones that keep coming up.
Can I make this ahead of time?
Yes. It keeps in the refrigerator for one week or the freezer for three months. Bring it back to room temperature and re-whip it with the paddle attachment before using.
Why is my buttercream grainy?
The sugar did not fully dissolve during the heating process. Ensure you can no longer feel grit between your fingers before moving to the whipping stage.
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