Swiss meringue hits exactly 160°F to pasteurize eggs while whipping—one degree off creates grainy buttercream instead of silk.
Swiss Meringue Buttercream
Indulge in the creamy delight of Swiss meringue buttercream, crafted with just four wholesome ingredients! This luscious frosting combines velvety butter, fluffy whipped egg whites, and a touch of sugar, creating a smooth texture that's perfect for frosting cakes or cupcakes. Elevate your baking game and treat your taste buds to this irresistible treat!
Prep
15
min
Cook
15
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 400 grams of soft unsalted butter, cubed (28 tbsp)
- 4 large free range eggs, egg whites only
🫙Pantry Staples(2)
- 300 grams of caster sugar (1.5 cup)
- 1 teaspoon of good quality vanilla extract (5 ml)
👨🍳 Instructions
- 1
Separate the egg whites from the yolks of the 4 large free range eggs.
- 2
In a double boiler, combine the egg whites and 300 grams of caster sugar over low heat, whisking until the sugar is dissolved.
- 3
Transfer the mixture to a mixer with a balloon whisk attachment and whisk on medium to high speed for about 10 minutes until cool and fluffy.
- 4
Gradually add 400 grams of soft unsalted butter, piece by piece, while mixing on medium speed until smooth and silky.
- 5
Add 1 teaspoon of vanilla extract and whisk until combined.
💡 Pro Tips
- ✓Heat the egg white and sugar mixture to exactly 160°F (71°C) in the double boiler to pasteurize the eggs and fully dissolve sugar crystals, preventing a gritty texture.technique160°F
- ✓Ensure butter is at 65-68°F before adding - too cold causes curdling, too warm creates a soupy mess that won't emulsify properly.ingredient65-68°F
- ✓Add butter gradually in 2-tablespoon pieces every 30 seconds to maintain proper emulsion - the lecithin in egg whites needs time to bind fat molecules.timing30 seconds
- ✓If buttercream looks curdled after adding butter, continue mixing for 5-10 minutes - the emulsion will eventually come together as friction generates heat.technique5-10 minutes
- ✓Use a candy thermometer clipped to your double boiler bowl to monitor temperature precisely, as visual cues alone can lead to under-heated meringue.equipment
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
intermediate
Share this recipe
Swiss meringue hits exactly 160°F to pasteurize eggs while whipping—one degree off creates grainy buttercream instead of silk.
Swiss Meringue Buttercream
Indulge in the creamy delight of Swiss meringue buttercream, crafted with just four wholesome ingredients! This luscious frosting combines velvety butter, fluffy whipped egg whites, and a touch of sugar, creating a smooth texture that's perfect for frosting cakes or cupcakes. Elevate your baking game and treat your taste buds to this irresistible treat!
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 400 grams of soft unsalted butter, cubed (28 tbsp)
- 4 large free range eggs, egg whites only
🫙Pantry Staples(2)
- 300 grams of caster sugar (1.5 cup)
- 1 teaspoon of good quality vanilla extract (5 ml)
👨🍳 Instructions
- 1
Separate the egg whites from the yolks of the 4 large free range eggs.
- 2
In a double boiler, combine the egg whites and 300 grams of caster sugar over low heat, whisking until the sugar is dissolved.
- 3
Transfer the mixture to a mixer with a balloon whisk attachment and whisk on medium to high speed for about 10 minutes until cool and fluffy.
- 4
Gradually add 400 grams of soft unsalted butter, piece by piece, while mixing on medium speed until smooth and silky.
- 5
Add 1 teaspoon of vanilla extract and whisk until combined.
💡 Pro Tips
- ✓Heat the egg white and sugar mixture to exactly 160°F (71°C) in the double boiler to pasteurize the eggs and fully dissolve sugar crystals, preventing a gritty texture.technique160°F
- ✓Ensure butter is at 65-68°F before adding - too cold causes curdling, too warm creates a soupy mess that won't emulsify properly.ingredient65-68°F
- ✓Add butter gradually in 2-tablespoon pieces every 30 seconds to maintain proper emulsion - the lecithin in egg whites needs time to bind fat molecules.timing30 seconds
- ✓If buttercream looks curdled after adding butter, continue mixing for 5-10 minutes - the emulsion will eventually come together as friction generates heat.technique5-10 minutes
- ✓Use a candy thermometer clipped to your double boiler bowl to monitor temperature precisely, as visual cues alone can lead to under-heated meringue.equipment