Description
Swiss Meringue Buttercream is a delightful frosting that elevates any dessert with its light and silky texture, perfect for cakes and cupcakes.
Ingredients
Scale
- 4 large egg whites
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a heatproof bowl, combine egg whites and sugar. Make sure there are no traces of yolk.
- Place the bowl over a pot of simmering water. Whisk constantly until the sugar is completely dissolved and the mixture reaches 160°F (70°C).
- Remove the bowl from heat and use a mixer to beat the mixture on high speed until stiff peaks form and the meringue has cooled down.
- Gradually add the softened butter to the meringue, mixing until smooth. Finally, add in the vanilla extract and a pinch of salt, mixing until fully incorporated.
Notes
Store Swiss Meringue Buttercream in an airtight container in the refrigerator for up to one week. To reuse, bring to room temperature and rewhip.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Mixing & Heating
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 212
- Sugar: 24.3g
- Sodium: 56mg
- Fat: 10.8g
- Saturated Fat: 6g
- Unsaturated Fat: 4.8g
- Trans Fat: 0g
- Carbohydrates: 26.1g
- Fiber: 0g
- Protein: 1.7g
- Cholesterol: 0mg