Swiss Meringue Buttercream Recipe
When I shared my sourdough chocolate cake recipe, I wanted to make sure I shared an icing recipe too. This recipe is super easy to make so don’t be intimidated by the fancy sounding name! If I can make this swiss meringue buttercream recipe, you can too friend.
notes about this swiss meringue buttercream recipe
Please, don’t be intimidated by this recipe. I’m not a fancy baker and I don’t go around decorating things fancily. I used this recipe mainly because it had egg whites and didn’t have 3 cups of sugar in it.
You’ll want to heat your egg whites without cooking them. This will allow the bad bacteria to be killed off but your egg whites still able to be used.
Make sure your butter is at room temperature. This will make it soft enough to whip.
I’d say you might be able to ice about a dozen cupcakes with this recipe (I’m guessing here). But I doubled the recipe and was able to make my daughter’s 2 layer cake plus some flower/unicorn hair with a little left over.
Swiss Meringue Buttercream Recipe
This buttercream isn't overly sweet but still very rich. You could use peppermint, lemon, or almond extract instead of vanilla too. Great for cakes and decorating, even if you're like me and buy the wrong decorating tips!
Ingredients
- 5 egg whites
- 1.5 tsp vanilla extract
- 1 cup sugar
- 1 cup or 16 tablespoons salted butter, sliced & at room temp
Instructions
- Mix the egg whites and sugar together into a pot. Heat on medium high heat until it reaches 160*f.
- Put into your bowl you plan to mix in, and allow to cool.
- Add vanilla and about 2 tablespoons of butter. Using your whisk attachment (or hand mixer), begin to whip mixture.
- Slowly add butter, about 1 tablespoon at a time as your continue to whip together. Once all your butter is added, turn up your whisking speed to medium.
- After about 10 minutes, you'll have a nice, fluffy icing. If it looks like your icing is curdling, no worries! Just increase your whip speed (& if you're like me, your patience).
- Serve at room temp (I figured this out the hard way).
Notes
Heating the egg whites help to kill off bacteria without cooking the eggs.
You can swap out the vanilla extract with peppermint, lemon, or almond if you'd like!
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