Making Stable Swiss Meringue Buttercream
Stable buttercream relies on the temperature of your butter; it must be cool enough to hold its structure but soft enough to emulsify. By heating egg whites and sugar to dissolve the crystals before whipping them into a stiff, glossy meringue, you create a foundation that will not melt or weep at room temperature.
Watch the temperature of the butter like a hawk.
If the butter is too warm, the emulsion will break and turn soupy; if it is too cold, you will end up with stubborn lumps.
- Stand mixer with whisk attachment
- Heat-proof mixing bowl
- Small saucepan
- Digital thermometer
What goes in.
- 5 largeegg whites
- 1 1/2 cupsgranulated sugar
- 2 cupsunsalted butter, cubed and slightly cool to the touch
- 1 tspvanilla extract
- pinchfine sea salt
Achieving the Emulsion
Your meringue must be cooled to room temperature before adding the butter. Adding butter to warm meringue melts the fat instantly, destroying the structure.
The method.
Heat the base
Whisk egg whites and sugar in a heat-proof bowl set over a saucepan of simmering water. Whisk constantly until the sugar is completely dissolved and the mixture reaches 160°F.
Whip the meringue
Transfer the mixture to the stand mixer. Whisk on high speed until it forms stiff, glossy peaks and the bowl feels neutral to the touch on the outside.
Incorporate the butter
With the mixer on medium-low, add the butter one cube at a time. Do not rush this; wait for each piece to incorporate before adding the next.
Watch the transition
The mixture may look curdled midway through; keep whisking. It will eventually pull together into a smooth, cohesive cream.
Finish
Add the vanilla and salt. Switch to the paddle attachment and beat on low for 2 minutes to remove large air bubbles.
Other turns to take.
Chocolate Silk
Fold in 6 ounces of cooled, melted bittersweet chocolate after the buttercream is fully emulsified.
Fruit Infused
Replace 2 tablespoons of butter with 2 tablespoons of concentrated fruit reduction or freeze-dried fruit powder.
When it doesn't go to plan.
Wipe your mixing bowl with a paper towel dampened with vinegar to remove any traces of grease before starting.
If the mixture looks curdled and stays that way, your butter was too cold. Use a blowtorch or warm towel against the outside of the bowl while mixing to gently warm it.
If the mixture is too soft and sliding off the whisk, your meringue was too warm. Put the entire bowl in the refrigerator for 10 minutes, then whip again.
The ones that keep coming up.
Can I use salted butter?
You can, but omit the additional pinch of salt. Salted butter has varying moisture contents that can occasionally affect the final texture.
How long does this keep?
It stays fresh in an airtight container at room temperature for two days, or in the refrigerator for up to a week.
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