Swiss Meringue Buttercream

Cooking the Meringue Base

Notes: This initial step involves gently cooking the egg whites with sugar and salt over simmering water. This process dissolves the sugar and pasteurizes the eggs, creating a safe and smooth foundation for the buttercream.

Ingredients

5 egg whites (at room temperature)

1 ½ cups granulated sugar (300g)

1 pinch kosher salt

Instructions

Add egg whites, sugar and salt into a heatproof bowl.

Give the mixture a brief whisk to combine.

Place the bowl over a pan of simmering water, ensuring the water does not touch the bottom of the bowl.

Whisk the egg whites occasionally as they warm up. Once warm, whisk constantly.

Continue heating until the mixture reaches an internal temperature of 160ºF or is no longer grainy when rubbed between your fingers.

Whipping the Meringue

Notes: After cooking, the hot mixture is whipped until it cools down and transforms into a thick, glossy meringue with stiff peaks. It's crucial for the meringue to be at room temperature before proceeding to the next step.

Instructions

Transfer the hot bowl to a stand mixer.

Fit the mixer with a whisk attachment.

Mix on high speed until the meringue forms glossy, stiff peaks and the outside of the bowl is cool to the touch (room temperature).

Finishing the Buttercream

Notes: In this final stage, room temperature butter is slowly incorporated into the meringue. This creates the signature silky and stable texture of Swiss meringue buttercream. The vanilla is added at the end for flavor.

Ingredients

2 cups unsalted butter (452g, at room temperature)

1 tsp vanilla extract

Instructions

Switch from the whisk attachment to a paddle attachment.

With the mixer running on low speed, add the room temperature butter in tablespoon-sized dollops.

Allow each piece of butter to fully incorporate before adding the next.

Once all the butter is incorporated and the mixture is smooth, add the vanilla extract and mix to combine.

The buttercream is now ready to be used for piping or frosting, or it can be stored in a ziplock bag in the refrigerator or freezer.