How to make Swiss Meringue Buttercream The Flavor Bender from www.theflavorbender.com
Introduction
Swiss meringue buttercream is a luxurious frosting that is light, airy, and not too sweet. It’s perfect for frosting cakes, cupcakes, or even as a filling for macarons. The frosting is made by whipping egg whites and sugar until they form stiff peaks, and then adding butter to create a smooth and creamy texture. In this article, we’ll show you how to make Swiss meringue buttercream from scratch.
Ingredients
To make Swiss meringue buttercream, you’ll need the following ingredients:
4 large egg whites
1 cup granulated sugar
2 cups unsalted butter, at room temperature
1 teaspoon pure vanilla extract
Egg Whites
The egg whites should be at room temperature, which will help them whip up better. You can separate the egg whites from the yolks using an egg separator or by cracking the egg and passing the yolk from one half of the shell to the other until all the egg whites have fallen into a bowl. Make sure there is no yolk mixed in with the egg whites, as this will prevent them from whipping up properly.
Sugar
The sugar is what sweetens the frosting and helps stabilize the egg whites. You can use granulated sugar, but some recipes call for superfine sugar or caster sugar. If you don’t have superfine sugar, you can make your own by pulsing granulated sugar in a food processor until it’s finely ground.
Butter
The butter should be unsalted and at room temperature, so it’s soft and easy to work with. You can leave the butter out on the counter for a few hours to come to room temperature, or you can soften it in the microwave in short intervals.
Vanilla Extract
The vanilla extract is optional, but it adds a lovely flavor to the frosting. You can use pure vanilla extract or vanilla bean paste.
Instructions
Step 1: Prepare a Double Boiler
Fill a saucepan with a few inches of water and bring it to a simmer. In a heatproof bowl, whisk together the egg whites and sugar.
Step 2: Heat the Egg Whites and Sugar
Place the bowl over the saucepan, making sure the bottom of the bowl doesn’t touch the water. Whisk the egg whites and sugar constantly until the sugar has dissolved and the mixture is warm to the touch, about 160°F.
Step 3: Whip the Egg Whites and Sugar
Remove the bowl from the saucepan and use an electric mixer to beat the egg white mixture until stiff, glossy peaks form and the mixture has cooled to room temperature, about 10-15 minutes.
Step 4: Add the Butter
With the mixer running on low speed, add the butter a few tablespoons at a time, mixing until fully incorporated before adding more. The mixture may look curdled at some point, but keep mixing and it will come together into a smooth and creamy frosting.
Step 5: Add the Vanilla Extract
Once all the butter has been added, mix in the vanilla extract until fully incorporated.
Step 6: Frost Your Cake or Cupcakes
Use a spatula or piping bag to frost your cake or cupcakes with the Swiss meringue buttercream.
Nutrition
Swiss meringue buttercream is a high-fat frosting, so it’s best enjoyed in moderation. One tablespoon of Swiss meringue buttercream contains approximately:
100 calories
11 grams of fat
7 grams of saturated fat
5 grams of carbohydrates
5 grams of sugar
Conclusion
Swiss meringue buttercream is a delicious and versatile frosting that’s perfect for any occasion. While it may take a little more effort than other frosting recipes, the end result is well worth it. Whether you’re frosting a cake or cupcakes, or using it as a filling for macarons, Swiss meringue buttercream is sure to impress.