Swiss Meringue Buttercream Recipe
Whipped swiss meringue buttercream recipe that's perfect for cakes and cupcakes!
Servings: 4 cups
Cost: $7
Ingredients
- 1 cup grandulated sugar
- 4 large egg whites
- 1 1/2 cups unsalted butter room temperature
- 1 tsp vanilla extract
Instructions
- Fit the bowl over a pan of simmering water.
- Add the sugar and the egg whites into a heatproof mixing bowl.
- Whisk constantly until the mixture is hot, sugar is dissolved and the egg whites are a little frothy. About 5 minutes. It should look like shiny marshmallow cream. This step is very important and you can use a thermometer to check the temperature. It should get to 160 degrees.
- With the whisk attachment, transfer the egg mixture to a mixing bowl and beat on medium speed until cooled and thicker for about 5 minutes.
- Add in one stick of room temperature butter at a time, beating until smooth.
- On low speed, add in the extract.
- If the buttercream curdles or separates, just keep beating on high until it comes back together. You should end up with a shiny, smooth, and absolutely delicious buttercream frosting!
Notes
To change the flavor add in different extracts!
Use a candy thermometer to check the temperature of the egg and sugar mixture.
Nutrition
Calories: 2753kcal | Carbohydrates: 6g | Protein: 28g | Fat: 295g | Saturated Fat: 181g | Cholesterol: 1476mg | Sodium: 322mg | Potassium: 421mg | Sugar: 3g | Vitamin A: 9589IU | Vitamin C: 24mg | Calcium: 194mg | Iron: 4mg
