Making Swiss Meringue Buttercream
This is the frosting you use when you want clean edges on a cake or intricate piped work that holds its shape. Because you cook the egg whites, you get a clean, stable structure that isn't grainy or prone to crusting.
Temperature control is your primary constraint
The butter must be soft—about 65°F—but not melting. If the butter is too cold, the buttercream will clump; if it is too hot, it will turn into a greasy soup.
- stand mixer with whisk attachment
- heatproof glass or metal bowl
- saucepan
- digital thermometer
- silicone spatula
What goes in.
- 5large egg whites, clean and free of yolk
- 1.5 cupsgranulated sugar
- 2 cupsunsalted butter, softened and cubed
- 1 tspvanilla bean paste
- 1/4 tspfine sea salt
Fixing the break
If the mixture looks curdled when you add the butter, keep whipping. It is merely a temperature imbalance; increase the speed, and it will pull together into a smooth emulsion.
The method.
Heat the base
Place the egg whites and sugar in your mixing bowl over a saucepan of simmering water. Whisk constantly until the sugar has completely dissolved and the mixture reaches 160°F.
Whip the meringue
Transfer the bowl to the stand mixer. Whip on medium-high speed until the bowl feels cool to the touch and the meringue forms glossy, stiff peaks.
Add the fat
Turn the mixer to medium-low. Add the cubed butter one piece at a time, ensuring each piece is incorporated before adding the next.
Finish the texture
Once all butter is incorporated, switch to the paddle attachment. Beat on low speed for two minutes to remove air bubbles, resulting in a dense, smooth finish.
Other turns to take.
Chocolate
Fold in 6 ounces of melted, cooled semi-sweet chocolate during the final mixing step.
Fruit Infused
Replace the vanilla with 1/4 cup of concentrated, chilled fruit reduction.
When it doesn't go to plan.
Wipe your bowl with a paper towel dipped in lemon juice or vinegar to ensure there is zero residual grease before adding the egg whites.
If the buttercream is too soft, put the entire bowl in the refrigerator for 10 minutes, then re-whip.
Store leftovers in the fridge for a week; re-whip to room temperature before using.
The ones that keep coming up.
Why does my buttercream look like soup?
The butter was likely too warm. Chill the bowl for 15 minutes and whip again.
Can I use pasteurized carton egg whites?
Avoid them. They often contain additives that prevent the whites from reaching the firm, stable peak required for this technique.
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