So light and fluffy, this Vanilla Swiss Meringue Buttercream will go perfectly with your cupcakes and cakes. Not as heavy or buttery as American Buttercream, and not as sweet as simple Swiss Meringue frosting.
Fill a sauce pan with about 1 cup of water and bring to boil. Reduce the heat to low and keep it at simmer.
In a metal bowl, whisk together the egg whites and the sugar.
Place the bowl over the pan with the simmering water. Make sure that the water is not touching the bottom of the bowl.
Whisk the egg whites constantly. Keep whisking until all the sugar melts and the egg whites feel warm to the touch. Test with your fingers, rub a bit of the mixture between your fingers, if it feels smooth, warm and without any grains, it is ready. If you are using thermometer, the temperature will be 71°C (160°F).
Transfer the mixture to the bowl of a stand mixer and beat on high, until smooth, silky and holds very stiff peaks. This will take a bout 10 minutes.
Add the vanilla extract and mix in on low, until well combined.
Make sure that the bowl and the egg whites are room temperature before adding the sugar.
If the bowl or the mixture still feels warm, let it cool down to room temperature. You can also put the bowl in the refrigerator.
Once the egg whites are at room temperature, add the butter, one tablespoon at a time and beat on medium – high speed until fully mixed in.
Add the salt and beat on low speed, for about 30 seconds.
The Swiss Meringue Buttercream, should be thick and silky smooth.
Vanilla Swiss Meringue Buttercream
Equipment
- Double pot
- Hand/Stand Mixer
- Whisk
Ingredients
- 6 large egg whites
- 400 grams (2 cups) granulated white sugar
- 350 grams (1½ cups) unsalted butter, softened to room temperature
- 2 teaspoons pure vanilla extract
- ⅛ teaspoon salt
Instructions
- Fill a sauce pan with about 1 cup of water and bring to boil. Reduce the heat to low and keep it at simmer.
- In a metal bowl, whisk together the egg whites and the sugar.Place the bowl over the pan with the simmering water. Make sure that the water is not touching the bottom of the bowl.
- Whisk the egg whites constantly. Keep whisking until all the sugar melts and the egg whites feel warm to the touch. Test with your fingers, rub a bit of the mixture between your fingers, if it feels smooth, warm and without any grains, it is ready. If you are using thermometer, the temperature will be 71°C (160°F).
- Transfer the mixture to the bowl of a stand mixer and beat on high, until smooth, silky and holds very stiff peaks. This will take a bout 10 minutes.
- Add the vanilla extract and mix in on low, until well combined.
- Make sure that the bowl and the egg whites are room temperature before adding the sugar.If the bowl or the mixture still feels warm, let it cool down to room temperature. You can also put the bowl in the refrigerator.
- Once the egg whites are at room temperature, add the butter, one tablespoon at a time and beat on medium – high speed until fully mixed in. Add the salt and beat on low speed, for about 30 seconds.
- The Swiss Meringue Buttercream, should be thick and silky smooth.