Swiss Meringue Buttercream

Swiss Meringue Buttercream is a light, creamy and perfectly delicious frosting you definitely need to try!

Ellie’s birthday was yesterday and she was more into her cake than her brothers were at this age. Was it just her? Was it the strawberries? Maybe it was the amazing frosting. I can’t believe I don’t make this more but it pipes really nice and frosts nice. This is a simple vanilla flavored frosting but it goes with everything!

Swiss Meringue Buttercream

Ingredients 

• 7 egg whites
• 2 cups of granulated sugar
• 3 sticks of salted butter
• 2 teaspoons vanilla
• 1/4 teaspoon salt

Swiss Meringue Buttercream

Directions

1. In a medium pot, add at least 1-inch of water and bring to simmer at medium heat.
2. You want to separate the whites and let them rest and come to room temperature it helps them form easier.
3. Thoroughly wash and dry the stainless steel mixing bowl from your stand mixer. No grease should touch your meringue or it won’t stiffen properly.
4. Add 7 egg whites and 2 cups sugar and whisk together. Place mixing bowl over a large saucepan of barely simmering water, creating a seal over the pot. The bowl should be over the steam, not touching water.
5. Whisk constantly until mixture reaches 160˚F, takes about 3 min. Sugar should be fully dissolved, you should not feel any sugar granules when rubbing mixture between finger tips. Mixture will feel hot to the touch.
6. Wipe water from bottom of mixing bowl and transfer bowl to stand mixer fitted with whisk attachment. Beat on medium-high speed until stiff glossy peaks form, this takes about 15-20 min. The bottom of the bowl needs to feel completely at room temp and not warm. It’s important to be patient during this step, if the meringue is too warm it will melt the butter and ruin the meringue.
7. Once bowl is at room temp, reduce to medium speed and add butter 1 Tbsp at a time, adding it just as fast as it is absorbed by meringue. Once all butter is in, scrape down the bowl and continue beating until it reaches a thick whipped consistency. This should take about 3 min on med-high speed. If it looks lumpy or liquidy at all, keep beating until smooth, thick and whipped.
8. Add 2 tsp vanilla extract and 1/4 tsp salt and mix on med-high until incorporated, about 1 min. 

Did you try our Swiss Meringue Buttercream recipe? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram! 

@theloulougirls

♬ My Baby Girl – Carly Rider

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