It is time to learn how to make Swiss Meringue Buttercream Frosting. You will thank me later.
This dreamy Swiss Buttercream will change your cakes forever.
Swiss Meringue Buttercream Frosting
- 8 large egg whites
- 2 cups sugar
- 1 teaspoon sea salt (not iodized)
- 1/2 teaspoon cream of tartar
- 2 teaspoons vanilla extract
- 3 cups high-quality unsalted butter, softened
Just a reminder before you get started: The butter in this recipe needs to be softened so be sure to remove it from the refrigerator and let it come to room temperature before using.
Fill a medium-large saucepan with about 2 cups of water. Bring the water to a boil and then reduce the heat to a medium-low to medium simmer.
In a KitchenAid mixing bowl or other stainless mixing bowl, place the egg whites, sugar, salt, cream of tartar, and vanilla. Place the mixing bowl of ingredients over the hot pan of water. Continually whisk and cook until the eggs reach at least 160°F and stay around that temp. Once they do, remove the bowl from the pan and place it on the mixer.
Remove the bottom pan from the heat and discard.
Using a whisk or beater attachment, mix the hot meringue mixture on medium speed to be sure it doesn’t splatter and turn up to highest speed you can. Keep mixing until the temperature of the meringue lowers in temperature down to least to 70°F. Do not go to the next step before this or your frosting won’t work.
Keep the mixer on and add a couple tablespoons of the butter to the meringue at a time until it is fully added. Keep whipping until the frosting is airy and shiny.
Preserving frosting:
You can place the frosting in an airtight container in the refrigerator or freezer and let sit out until it reaches room temperature to use. Make sure it still tastes fresh (and not like the onions you diced this week). Rewhip it again until light & fluffy and ice your cake or cupcakes!
If you make a mistake and your frosting remains soupy, just refrigerate until chilled and then mix again with the whisk attachment.