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Smoothest Swiss Meringue Buttercream Recipe

Smoothest Swiss Meringue Buttercream Recipe

Once you've had Swiss meringue buttercream you'll be thinking why you ever wasted any time or kcals on ordinary icing or frosting. Sure, it's a bit more laborious with a few extra ingredients and a bain marie BUT it's far superior in taste and texture than your bog-standard icing sugar and shortening crusty frosting.  

The recipe below yields enough for a 6" layer cake or a dozen cupcakes. Once the basic recipe is made it can be flavoured with absolutely anything - Nutella, peanut butter, cocoa, fruit purees, cream cheese, Oreo, rose water, rum, malibu...anything to your heart's desire. It's extremely stable and is deliciously smooth and silky.

Ingredients

150g egg white at room temperature

225g granulated sugar

300g butter at room temperature

1 tsp vanilla extract

Pinch of salt

Swiss meringue buttercream recipe

Method

1) Place egg whites and caster sugar in a clean stand mixer bowl with no traces of fat over a simmering saucepan of water over medium heat. The water in the saucepan should not touch the bottom of the bowl. Whisk with a hand whisk until all sugar is dissolved, the mixture is frothy and has reached 60 degrees C or is hot to touch.

Swiss meringue buttercream recipe

2) Place the stand mixer bowl into the stand mixer and whisk on high speed with whisk attachment until the mixture has reached glossy stiff peaks and the bowl is cool to touch. This is now the Swiss meringue base.

Swiss meringue buttercream recipe

3) Add in vanilla, salt and softened butter on low speed till all combined. The mixture will look splitty, curdled and chundery and scare you. Don't panic! Increase the speed to high and beat till it all comes together as a smooth and silky buttercream (takes about 5-8 minutes to reach this stage). 

Swiss meringue buttercream recipe

You can now colour or flavour the buttercream and use to frost layer cakes and cupcakes, sandwich macarons or even fill profiteroles. It really is a versatile buttercream and also keeps well for up to 2 weeks in the fridge or freezer - just make sure to bring it to room temperature and whip up again to its smooth consistency before use. 

Swiss meringue buttercream recipe

I hope you love this buttercream as much as I do. You probably will as most of our customers do too! Don't forget to share your goodies and tag me on Instagram @angesdesucre #angesdesucre to show off ;)

Lots of love,

Reshmi xoxo

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