SILKY SWISS MERINGUE BUTTERCREAM
Silky Swiss Meringue Buttercream Recipe
Prep time: 1 MinCook time: 14 MinTotal time: 15 Min
Simply The Best! Creamy, fluffy, light, not too sweet, beautiful, and my favourite buttercream for many reasons!
Ingredients
- 300 grams fresh or carton egg whites
- 250 grams caster (superfine) sugar
- 1/2 tsp salt
- 565 grams (5 sticks) room temperature/soft unsalted butter(leave out of fridge overnight)
- 1 tsp Pure Vanilla Extract
Instructions
- Prepare a double boiler: I use a pot slightly larger in diameter than my mixing bowl. Fill it with a bit of water and place on medium-high heat.
- Wipe your mixing bowl and whisker attachment with lemon juice on a piece of paper towel. Place your 300 g egg whites, caster sugar, and salt into your mixing bowl and place into pot with boiling water. Make sure your mixing bowl with egg whites and sugar does not touch the boiling water. Reduce the heat to medium-low to ensure the water is barely simmering.
- Whisk your egg whites/sugar mixture with your whisker nonstop (I use the mixer’s attachment whisker – fewer steps, fewer dishes to wash) until your sugar thermometer reached 140 F/60 C (apprx.3 min; check mixture with your fingers-you should not be feeling any grains of sugar)
- Transfer your mixing bowl to the stand mixer and start mixing at low speed gradually increasing the speed to the highest. Mix on highest for 8 minutes until stiff peaks, meaning – when 8 minutes passed, pull your mixer’s whisker out and check for meringue’s peak – it will just slightly curve.
- Decrease the mixer’s speed to medium and slowly add your unsalted butter, 1 tbsp at a time. Then add vanilla extract and mix at the highest speed for 4 minutes. (at some point you might be seeing that your buttercream is looking soupy–do not panic! As you continue adding butter while mixing, consistency will change)
- Once 4 minutes passed, decrease the mixer’s speed to the lowest and continue mixing for 2 minutes, otherwise, your Swiss Meringue Buttercream will have a lot of bubbles.
- Hope you find this recipe helpful, easy to follow, and feel free to drop me a comment or questions – any of your feedback would be amazing to get! Tag me on your Instagram posts once you try this recipe too – I’d love to see your results, celebrate with you, and share your work in my stories!
Notes:
1) Separate your egg whites from egg yolks while your eggs are cold – way easier (or use egg whites from the carton (I prefer Kirkland brand) Leave egg whites out to warm to room temperature for at least an hour, or microwave for 15 seconds.
2) If you do not have caster sugar, you can make it yourself - pulse regular sugar in your blender just a few times, but don’t overdo it, otherwise, you’ll end up with powdered sugar.