Swiss Meringue Buttercream Frosting
Swiss Meringue Buttercream Frosting! OK, this frosting is in direct response to all the people who message me asking for frosting that isn’t too sweet or grainy. If that’s what you’re after, then this frosting is for you! This frosting looks silky, which makes it perfect for frosting smooth cakes. Just be careful though, because it can be a little softer than American buttercream frosting which is firmer. So, if it’s a warm day, I’d use American buttercream frosting instead.
Swiss Meringue Buttercream Frosting
Smooth, grain free buttercream frosting, sweetened using a swissmeringue which is gently cooked and safe to eat. Perfect fordecorating cupcakes and cakes.
- 200 g (200 g) fresh egg whites usually about 6 large eggs
- 1 cup (200 g) granulated sugar
- 2 cups (500 g) unsalted butter softened
- 1 tsp (1 tsp) vanilla extract vanilla bean paste
Learn How To Make it! [VIDEO]
- Before you begin, it’s really important to make sure the butter is soft enough. Some people keep their butter out of the fridge, others chill it. Even if you keep it out, it may not be soft enough. You want your butter to be soft enough so that when you stick your finger in it, it glides in, but not without a little bit of resistance. The best way to get it too that softness is to place your butter on a microwave safe plate, microwave for 10 seconds at a time, testing the softness each time. If it needs longer than 10 seconds, turn the butter over and repeat until it’s ready.
- Fill a large saucepan one-quarter of the way with water. Let it come to a gentle boil over a medium–high heat.
- Separate your egg whites from your yolks in a large, very clean, glass or metal mixing bowl. We only need the egg whites for this recipe, so you can store the yolks in an airtight container in the fridge to use for something else. If you need ideas, there are loads on the internet, but my go-to recipe for using up egg yolks is French pastry cream. Yum!
- Add your sugar to the egg whites and use a hand whisk to mix them together.
- Place your bowl on top of the pan of boiling water, making sure the bottom of the bowl doesn’t touch the water. This is called the double-boiler method and is a very gentle way of cooking something or melting something.
- Gently whisk your egg white and sugar mixture for about 3–4 minutes, or until the sugar is completely dissolved and you reach 72°C /160°F. The best way to check that it’s dissolved is by running it through two fingers. If you can’t feel the sugar granules, then it’s time to take it off the heat. If you can feel the granules, continue whisking for another 2–3 minutes and keep testing until you can no longer any granules.
- Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment and whisk on high speed for about 4–5 minutes. The mixture will become thick and glossy and will begin to cool.
- Gradually add the softened butter, 1 tablespoon at a time, while the mixer is on high speed. At first, your egg whites will deflate and look like the butter is causing them to split, but don’t panic! It will come back together. It takes a couple of minutes for the butter and meringue to become best friends.
- Once you have added all the butter, add the vanilla extract and mix first on low speed to combine, then on high speed for 5 minutes. You’ll know it’s done when the frosting has come together, has turned pale in colour (if you’re making vanilla) and is nice and fluffy.
- If you find your frosting is too aerated, then mix at the lowest speed for about 10 minutes and it will become perfectly smooth again. Alternatively, you can microwave it for 5-10 seconds and use a spatula to gently mix together.
To make chocolate-flavoured buttercream, add 100g (1 cup) melted and cooled dark chocolate when you add the vanilla extract. My cake recipes sometimes call for more than one batch of frosting. Depending on the size of your mixing bowl, you may need to split the frosting into two batches when flavouring and colouring it. Frosting can be stored in an airtight container for up to two weeks. To freshen up this frosting simple thaw at room temperature for 1 hour and re-whip using a stand mixer and paddle attachment
Calories : 202kcal
Saturated Fat: 12g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Potassium : 5mg
Sugar : 10g
Vitamin A: 567IU
Vitamin C: 0.1mg
Iron: 0.1mgNutrition Disclosure
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This is my go to frosting!! I always add your recipe for chocolate sauce into it and it turns out perfect!!!
Aww, that’s so sweet thanks Trinity! N x
I’ve always wanted to try a meringue buttercream before but never got around to it until yesterday, when I made this – wow, what a smooth texture! I will definitely be making this again, and I can’t wait to try adding extracts other than just the vanilla!
Hi Lynz! Wow! So glad you loved the recipe! N x
hi! i’ve been using your recipe. but i do always get this problem. it gets water whenever i put it in the freezer/fridge for 1 day. how do i fix it? is it the quality of the butter?
Hi Mae! That’s strange, I’ve never experienced that. It most likely is something to do with the butter. Try to use butter that has a higher fat percentage. Please let me know how it goes! N x
I’m making a two layers 9 inch cake. Is this too much frosting? Can I make half the amount?
Hi Regi! I would double N x
Hey Nick. I am a huge fan of your cake and buttercream recipes. I am a hobby baker who makes birthday cakes for my kids and their friends. I always use the SMBC recipe but I wanted to know, is the ABC easier to get vibrant colours? I find with adding my colour gels to SMBC I don’t get as bright colours – even if I add a whitening powder or use white colour gel. What do you suggest? I love the silkiness of your SMBC recipe but am nervous to try the American one as I don’t know how sweet it is and if it’s easy to smooth like the Swiss recipe? Thank you for sharing you lovely recipes!
Hi Peta! Great questions. ABC is easier and colours much better but it is sweeter. Give my new updated recipe a go and let me know what you think! N x
HELLO nick,, i need to make enough for 4 layer round cake x 9″ diameter cakes for my daughter. using this recipe and adding white chocolate… how much do i need to fill and ice please.
CAN I also use this recipe and add caramel to it to fill vanilla macarons?????
For that sized cake I would make 3-4 batches depending on how much decoration is going on the top. And yes, you can do that for the macarons! N x