Silky Swiss Meringue Buttercream

Silky Swiss meringue buttercream that is ideal for intricate piping and detailed
work! This buttercream is smooth and not too sweet, which makes it a crowd
favourite! This is a vanilla recipe, however, it is versatile and can be made
into any flavour by adding purees, curds, flavourings, chocolate, etc. Make it
totally your own! Check out the notes at the bottom of the recipe for helpful
tips and information.

Servings: 1 litre

Author: Cocoa NIbs

Course:

Dessert

Cuisine:

Swiss

Keywords:

Swiss meringue Buttercream

Instructions

1 Prep time: 15 mins

Cook time: 15 mins

Mixing Time: 45 mins

Servings: 1 litre
2 Read all of the instructions entirely before beginning this recipe! It is very
important that you use your stand mixers metal bowl, not the glass bowl!
3 Weigh out all of the ingredients into small bowls. Cube the butter and leave it
to sit at room temperature for the remainder of the recipe. Make sure your stand
mixer bowl is completely clean, and get rid of any grease by wiping it down with
a small amount of lemon juice or vinegar. Wipe down the whisk attachment for the
mixer as well.
4 Pour the egg whites and sugar into the clean stand mixer bowl and create a
double boiler - get a small pot and fill it ⅓ full of water. Place the mixing
bowl on top and turn the heat on medium/high heat.
5 You are going to heat the egg whites and sugar up until they are warm and the
sugar has dissolved. You will want to stir the mixture occasionally as it heats
up. Check to see if they are cooked by rubbing some egg whites in between two
fingers to check if they are warm and you don't feel any sugar granules. You can
also check by using a food thermometer and waiting until it reads 160°F.
6 Once the egg whites are cooked, place your mixing bowl on the mixer and whip the
whites with the whisk attachment. Mix on high speed until the mixing bowl is no
longer warm to the touch, and the meringue has stiff peaks, about 15-20 minutes.
7 Next, switch to the paddle attachment and add in the butter. If the butter isn't
soft, microwave for 10 seconds at a time until it is. Add a few cubes at a time
and mix on medium/low speed. Once all the butter is added, mix on medium/high
speed for 15 minutes. The buttercream will go through a curdling stage, however,
it will come back together and create a smooth icing. *see the notes below on
troubleshooting*
8 Add the lemon juice, purple food colouring, and any extracts or flavourings that
you would like. Mix on medium speed for 10-15 minutes. To get the buttercream
extra smooth, mix on the lowest speed for 15 minutes.
9 This buttercream can be kept in a sealed container at room temperature for 24
hours, or in the fridge for one week. If the buttercream has been in the fridge,
take ⅓ and melt it in the microwave, then add it to the rest of the buttercream
to be whipped up in the mixer. Swiss meringue buttercream will most likely
curdle again when remixing, however, it will come back together.

Silky Swiss Meringue Buttercream

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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