Ah, the art of meringue—a delicate dance of sweet and airy perfection that’s as delightful to the senses as an unexpected rainbow on a rainy day. This Swiss Meringue Buttercream recipe, a trusty companion in the kitchen, is like your favorite old sweater—it always fits just right, no matter the occasion. And let’s be honest, who doesn’t love a buttercream that feels like a cloud melting on your tongue?
Steps
- Combine the egg whites, sugar, and salt in a large bowl and whisk lightly to mix them together.
- Set the bowl over a pot of simmering water, ensuring the water doesn’t touch the bottom of the bowl. Stir the egg whites occasionally until they warm up, then whisk continuously until the temperature reaches 160ºF or the mixture feels smooth between your fingers.
- Move the bowl to a stand mixer equipped with a whisk attachment and mix until the meringue is glossy and at room temperature.
- Change to a paddle attachment and gradually incorporate room temperature butter in small spoonfuls, allowing each piece to blend in before adding the next. Mix in the vanilla extract, and continue mixing until fully combined. Transfer the buttercream to a piping bag or storage bag for later use.
Ingredients
- 5 room temperature egg whites
- 2 cups (452g) unsalted butter, softened
- 1½ cups (300g) granulated sugar
- 1 pinch of kosher salt
- 1 teaspoon vanilla extract
Nutritional Values
Calories: 4506kcal | Carbohydrates: 301g | Protein: 20g | Fat: 368g | Saturated Fat: 233g | Cholesterol: 976mg | Sodium: 341mg | Potassium: 353mg | Sugar: 301g | Vitamin A: 11345IU | Calcium: 120mg
FAQ
- What distinguishes Swiss meringue buttercream from American buttercream?
- Swiss meringue buttercream involves the use of a double boiler and whipping cooked egg whites with regular sugar. In contrast, American buttercream skips the egg whites and uses powdered sugar instead.
- How is Swiss meringue buttercream different from Italian meringue buttercream?
- Although similar, Italian meringue buttercream is more stable due to boiling sugar to a hard crack stage (around 240°F) before adding it to whipped egg whites, resulting in a firmer texture.
- Does Swiss meringue buttercream form a crust?
- Unlike American buttercream, Swiss meringue buttercream remains smooth without forming a crust, making it ideal for achieving a sleek finish on cakes.
- Can Swiss meringue buttercream be prepared in advance?
- Yes, it can be made ahead. It can be kept at room temperature for a couple of days, refrigerated for up to two weeks, or frozen for up to three months. Be sure to bring it to room temperature and re-whip before using.
- Is it possible to customize the flavor and color of the buttercream?
- Absolutely! You can replace vanilla extract with other flavors, such as almond or lemon extract. For coloring, add gel food coloring after incorporating the vanilla extract to avoid altering the consistency.
Tips
- Ensure your bowl and utensils are completely clean and dry before whipping the egg whites. Any trace of grease or egg yolk can prevent the meringue from forming properly. If necessary, use lemon juice or vinegar to wipe down the equipment.
- Separate your eggs while they are cold for easier handling, but allow the egg whites to reach room temperature before whipping to achieve better volume and flexibility.
- If the buttercream appears soupy or curdled after adding the butter, don’t worry. Continue to whip the mixture, and it will eventually come together into a smooth consistency.
- In hot or humid conditions, the buttercream may start to melt due to the butter content. If needed, place the mixing bowl in the fridge for 20 to 30 minutes to allow the mixture to cool down and firm up.
Equipment
- Stand Mixer – Essential for whipping the egg whites and incorporating the butter into the meringue.
- Whisk Attachment – For the stand mixer, used to whip the egg whites to glossy peaks.
- Paddle Attachment – For the stand mixer, used to mix in the butter smoothly.
- Candy Thermometer – Necessary for ensuring the egg white mixture reaches the proper temperature of 160ºF.
- Double Boiler or Heatproof Bowl – A bowl that can be placed over a pan of simmering water for gently heating the egg whites and sugar.
- Piping Bag – Useful for decorating or storing the buttercream.
