Perfect Swiss Meringue Buttercream
A light, fluffy, and creamy frosting that elevates any dessert to gourmet status, perfect for cakes, cupcakes, and cookies.
Ingredients
Main Ingredients
- 4 large large egg whites Make sure they are fresh.
- 1 cup granulated sugar
- 1 cup unsalted butter (softened, cut into cubes) Should be at room temperature.
- 1 teaspoon pure vanilla extract
- a pinch salt
Instructions
Preparation
- Gather your mixing bowl, whisk, a saucepan, and a reliable thermometer. Ensure your bowl is clean and free from grease for the best results.
- In a heatproof bowl, combine egg whites and granulated sugar. Place the bowl over a saucepan filled with simmering water (double boiler method). Whisk continuously until the mixture reaches 160°F (71°C) on a thermometer.
- Once heated, remove the bowl from the saucepan and start whipping the egg white mixture with a hand or stand mixer. Continue whipping until stiff peaks form and the bowl feels cool to the touch (about 7-10 minutes).
- Gradually add softened butter, a cube at a time, while mixing on medium speed. It may look curdled at first, but keep mixing—soon, it will transform into a smooth, glossy frosting.
- Mix in the vanilla extract and a pinch of salt. Add color or different flavors if desired.
- Use your wonderfully fluffy frosting on cakes, cupcakes, or brownies.
Notes
Store in an airtight container in the refrigerator for up to one week. Freeze in a freezer-safe container for up to two months. To reheat, bring to room temperature and re-whip gently.