Swiss meringue buttercream is a classic style of frosting that depends on temperature and time. Start by gently melting the sugar into the egg whites, then whipping them into a glossy, stiff meringue. After slowly adding soft, room temperature butter to the mix, the frosting becomes a fluffy, dreamy texture that is somehow sturdy yet light, decadent without being overly sweet. This recipe is as traditional as it gets—you can find similar recipes all over the baking world—and that’s exactly why we love it. It’s a staple for a reason, and our go-to for decorating cakes here at the Ballerina Farm store.
Yields: 3 ½ cups | Prep Time: 30 minutes | Cook Time: 3 minutes
INGREDIENTS
- 3 large egg whites (90 grams)
- 1 cup (200 grams) granulated cane sugar
- 2 teaspoons (5 grams) lemon juice
- 2 teaspoons (5 grams) vanilla bean paste, or vanilla extract
- ½ teaspoon kosher salt
- 1 ½ cups (3 sticks, 339 grams) unsalted butter, room temperature*
DIRECTIONS
- Add the egg whites and sugar to the bowl of a stand mixer. Set aside.
- Fill a medium saucepan with 1- to 2-inches of water and place it on the stove over medium heat. Once the water begins steaming, reduce the heat to medium low and put the mixing bowl over the saucepan. The water should be steaming, but not simmering, as you don’t want to overheat the bowl.
- Whisk constantly for about 3 minutes, or until the sugar is completely melted and the egg whites are smooth. To check that the sugar is indeed melted, rub a small amount of the egg mixture between your fingers.
- Transfer the egg white mixture to the stand mixer fitted with a whisk attachment. Whisk on medium-high speed for about 1 minute, then add the lemon juice, vanilla, and salt. Continue whisking at medium-high speed until the egg whites are glossy and reach stiff peaks, about 12 to 13 minutes.
- Reduce the mixer speed to medium and begin adding the butter about 1 tablespoon at a time until incorporated. Swiss meringue buttercream always splits at first, but by the time you are done adding the butter, it should be airy, whipped, and smooth.
- Use immediately, or store in an airtight container at room temperature for 2 to 3 days, or in the fridge for about 2 weeks.
NOTES
*Your butter must be at room temperature for this recipe. Too cold, and you risk the frosting never emulsifying (see Troubleshooting Tips below). Make sure to set it out at least 4 hours before beginning.
TROUBLESHOOTING TIPS
If your frosting looks gritty or curdled, this likely means it has split due to cold temperatures. To fix it, melt a few tablespoons of the frosting and stream it back into the frosting while the mixer is running on medium speed.
If your frosting looks soupy, this likely means it has split due to warm temperatures. To fix it, add a few tablespoons of room temperature butter to the frosting while the mixer is running on medium speed.
