Swiss Meringue Buttercream

cake frosted with swiss meringue buttercream
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Summary

Yield
cups
Source by Lauren Cortesi (Honey Brook, PA, USA)
Prep time
15 minutes
Cooking time
10 minutes
Total time
25 minutes

Description

To make swiss meringue buttercream icing, just follow the simple formula: 1, 2, 3

These are the proportions of eggs to sugar to butter.

Swiss meringue buttercream has a beautiful texture right after it's made; light, fluffy and it goes on the cake very smoothly. It is a much heavier tasting buttercream and has the distinct taste of butter. Some people prefer it and others find it too heavy.

 

Ingredients

8
egg whites
16 oz
Sugar
32 oz
unsalted butter (cubed and at room temperature)

Instructions

  1. Mix egg whites with sugar over double boiler until heated to 140 degrees F.
  2. Mix in a stand mixer on high until soft peaks form.
  3. Add the vanilla.
  4. With mixer on medium-low, add the butter bits at a time. When all added, turn mixer to medium high, until a smooth buttercream is formed.

Notes

You can use this as the base for almost any flavored buttercream. This is a true buttercream. Nice, and shiny and smooth.

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