Swiss Meringue Buttercream has got to be one of the most popular types of frosting in the world.
But despite how widely known it is, not all bakers know how to make a proper Swiss Buttercream. If you’re one of those people then don’t worry because here’s a Swiss Meringue Buttercream recipe that we think you’d love!
- Prep Time: 12 minutes
- Servings: 18 cupcakes
- 4 egg whites, set at room temperature
- 2 cups of about 452 grams of unsalted butter, also set at room temperature
- 1 and 1/2 cups or 300 grams of granulated sugar
- 2 teaspoons of vanilla extract
- 1 pinch of kosher salt
- Whisk together the sugar, salt, and egg whites in a large bowl.
- Put the bowl in a pan of simmering water. You have to make sure that the water won’t get inside the bottle.
- You need to whisk the egg whites as the mixture heats up. Once the egg mixture achieves a temperature of 160 F and is no longer grainy when touched, remove it out of the water.
- Dump the frosting in the bowl of a stand mixer. Now with the use of a whisk attachment, beat the mixture until it gets soft and glossy peaks.
- Replace the whisk attachment with a paddle one. Keep the speed on low as you put on dollops of room temperature butter.
- After putting all of your butter in the mixture, time to add your vanilla extract.
- Keep mixing the frosting for a couple more moments and then you’re done.
How to Make Buttercream Flowers
- Divide your frosting into how many portions you want to then apply some food coloring on each part.
- Take one of your silicone piping bags and connect it to a Russian piping tip.
- Using a spatula, scoop a small portion of the frosting and dump it into your piping bag.
- Next, take another frosting portion and place it right next to the frosting you first took.
- Repeat the previous step until you have all the colors that you want inside the bag.
- Apply a small amount of frosting on the surface of the cake or cupcake that you are going to frost. This will ensure that the frosting will stick in its place.
- Time to pipe out the flowers. Since you are working with swiss meringue, it’ll be better if you pipe just above the surface. All you have to do is squeeze and the buttercream will fall right away on the surface of the cake. Keep your hold on the bag as you move your hand around to create the flower. And when you’re done, make sure to pull the piping bag out without squeezing it.