Description
Creamy swiss meringue buttercream blends silky egg whites with sweet butter for a luxurious frosting. Pastry chefs and home bakers adore this smooth, glossy topping that elevates cakes and cupcakes to elegant heights.
Ingredients
Scale
- 2 cups (454 g) unsalted butter, softened
- 6 large egg whites
- 2 cups (400 g) granulated sugar
- 2 tsps vanilla extract
- ½ tsp salt
Instructions
- Egg Preparation: Delicately separate egg whites from yolks when eggs are slightly chilled, then allow them to rest at ambient temperature for 20 minutes to optimize texture and volume.
- Equipment Sanitization: Thoroughly cleanse mixing tools with white vinegar, eliminating any potential oil residue that could compromise meringue stability.
- Sugar and Egg White Fusion: Blend egg whites and sugar in a heat-resistant glass bowl, creating a preliminary smooth base for the meringue.
- Temperature Transformation: Position bowl over a gentle water bath, carefully maintaining distance between water and bowl bottom, and whisk continuously until sugar dissolves completely and mixture reaches 160°F, approximately 4-6 minutes.
- Meringue Development: Transfer heated mixture to stand mixer with whisk attachment, initiating mixing at low speed and progressively elevating to medium-high, whipping until glossy, sturdy peaks form (10-15 minutes).
- Butter Integration: Switch to paddle attachment and methodically introduce softened butter, ensuring each portion fully incorporates before adding subsequent cubes.
- Flavor Refinement: Fold in salt and vanilla extract, blending until buttercream achieves a luxurious, uniform consistency.
- Texture Optimization: Assess frosting texture; if appearing thin or separated, briefly refrigerate for 15-20 minutes, then re-whip to restore smooth, creamy structure.
- Troubleshooting Technique: For potentially curdled frosting, gently warm bowl’s exterior over simmering water, mixing on low speed until texture normalizes and becomes silky smooth.
Notes
- Egg White Separation Technique: Separate eggs when slightly cool, then let them rest at room temperature for optimal protein structure and volume.
- Equipment Sterilization Method: Wipe all mixing tools with white vinegar to remove oil residues, ensuring perfect meringue formation.
- Temperature Precision Point: Monitor mixture temperature closely, heating to exactly 160°F to guarantee sugar dissolution and food safety.
- Buttercream Rescue Strategy: If frosting appears separated or thin, briefly chill and re-whip, or gently warm bowl’s exterior to restore smooth consistency.
- Prep Time: 20 minutes
- Cook Time: 14-26 minutes
- Category: Desserts, Snacks
- Method: Simmering
- Cuisine: Swiss
Nutrition
- Serving Size: 13
- Calories: 352
- Sugar: 33g
- Sodium: 42mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg