SWISS MERINGUE BUTTERCREAM FROSTING

I got this recipe from Sally's Baking Addiction. This recipe is definitely not a beginner frosting or foolproof. It has lots of trial and error depending on the temperature and how quickly your frosting comes together. It is also a recipe I don't recommend using without a stand mixer or even a hand mixer.

INGREDIENTS

6 eggs, separated

2 cups Granulated Sugar

1 ½ cups Unsalted Butter, cubed and slightly cold*

2 tsp. Vanilla Extract

⅛ tsp. Salt

INSTRUCTIONS

1. Begin by separating all your eggs. I personally like to use the egg shell itself to help separate the white from the yolk. You can also use your hands. Set aside the yolks and save for a different recipe.

2. Whisk sugar into the egg whites, then set the bowl over a saucepan filled with just two inches of simmering water over medium heat. Do not let the bottom of the egg whites bowl touch the water. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out, about 4 minutes.

3. The mixture will be thick and tacky at first, then thin out and be frothy white on top. To test that it’s ready, you can use your finger or a thermometer. If you dip your finger (it’s very hot, be careful) and rub the mixture between your thumb and finger. You shouldn’t feel any sugar granules. If using a thermometer, the temperature should read 160°F (71°C).

4. Immediately transfer the mixture to the bowl of a stand mixer fitted with a whisk attachment. On medium-high speed, beat the mixture until stiff glossy peaks form and the meringue is no longer warm to the touch, at least 10-15 minutes. On particularly humid days, this has taken me up to 17-18 minutes. If it’s still not reaching stiff peaks, stop the mixer, place the bowl—uncovered—in the refrigerator for 10 minutes, then return to the mixer and continue beating until stiff peaks form.

5. If the bowl and meringue still feel warm, wait until both cool to room temperature (around 70°F (21°C)) before adding the butter in the next step. Feel free to place it in the refrigerator. A warm bowl and meringue will melt the butter.

6. Switch the stand mixer to the paddle attachment. On medium-high speed, add the butter 1 Tablespoon at a time. Wait for the butter to fully mix in before adding the next Tablespoon. After all the butter has been added, turn the mixer down to medium speed and fully beat in the vanilla and salt, about 30 seconds.

7. Your Swiss meringue buttercream should be thick, creamy, and silky smooth and is ready to use!
   

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Begin by separating all your eggs. I personally like to use the egg shell itself to help separate the white from the yolk. You can also use your hands. Set aside the yolks and save for a different recipe.

Whisk sugar into the egg whites, then set the bowl over a saucepan filled with just two inches of simmering water over medium heat.

Do not let the bottom of the egg whites bowl touch the water. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out, about 4 minutes.

The mixture will be thick and tacky at first, then thin out and be frothy white on top. To test that it’s ready, you can use your finger or a thermometer.

If you dip your finger (it’s very hot, be careful) and rub the mixture between your thumb and finger. You shouldn’t feel any sugar granules. If using a thermometer, the temperature should read 160°F (71°C).

Immediately transfer the mixture to the bowl of a stand mixer fitted with a whisk attachment. On medium-high speed, beat the mixture until stiff glossy peaks form and the meringue is no longer warm to the touch, at least 10-15 minutes.

On particularly humid days, this has taken me up to 17-18 minutes. If it’s still not reaching stiff peaks, stop the mixer, place the bowl—uncovered—in the refrigerator for 10 minutes, then return to the mixer and continue beating until stiff peaks form.

If the bowl and meringue still feel warm, wait until both cool to room temperature (around 70°F (21°C)) before adding the butter in the next step. Feel free to place it in the refrigerator. A warm bowl and meringue will melt the butter.

Switch the stand mixer to the paddle attachment. On medium-high speed, add the butter 1 Tablespoon at a time.

Wait for the butter to fully mix in before adding the next Tablespoon. After all the butter has been added, turn the mixer down to medium speed and fully beat in the vanilla and salt, about 30 seconds.

Your Swiss meringue buttercream should be thick, creamy, and silky smooth and is ready to use!

I used it to layer between my cake and frost the outside as well! It is such a light frosting and so delicious. The extra work it takes is absolutely worth it.

If you plan on saving this recipe for later via Pinterest, feel free to use this image!

Please tag me if you end up making this recipe, I would LOVE to see how it turns out!!