Swiss Meringue Buttercream

Step 1

Thoroughly clean and dry the bowl of a stand mixer. Make sure there is absolutely no grease or water on the inside of the bow (or on your whisk, or anything that will come in contact with your egg whites) or your egg whites will not whip properly.

Step 2

In your (clean) mixer bowl, combine egg whites, sugar, and salt and whisk until combined.

Step 3

Heat about 1 1/2 inches of water over medium-low heat in a medium-sized saucepan and bring to a simmer. Make sure that you are using a saucepan that your mixer bowl can fit in without touching the bottom of the pan or touching the water.

Step 4

Rest the bowl of your mixer in the pot over the simmering water.

Step 5

Whisk egg white/sugar/salt mixture constantly until the sugar is dissolved and mixture is no longer grainy (if you rub a small bit between your fingers it should feel smooth and not at all gritty) and the mixture reaches 160F (70C). This will take several minutes.

Step 6

Remove mixing bowl from heat and dry the bottom of your bowl. Fit bowl into your stand mixer.

Step 7

Using a whisk attachment, beat the egg whites on medium/medium-high speed until meringue is thick and glossy and you have achieved stiff peaks (see photo in post or see video below for visual). This will take about 10 minutes or so.

Step 8

Once you have achieved stiff peaks, stop beating and allow bowl to cool down completely. The bowl must no longer be warm to the touch anywhere before proceeding or you will melt your butter and ruin your buttercream.

Step 9

Once bowl is no longer warm to the touch (make sure you are feeling near the bottom of the bowl), switch out whisk attachment for paddle attachment. Turn mixer to medium speed and add butter one Tablespoon at a time. Don’t add the next tablespoon of butter until the previous one is incorporated into the meringue. If you notice that your buttercream starts to break down or look curdled, just keep mixing and it will come together. If it still doesn’t come together (it could take some time), place the mixer bowl in the fridge for about 10 minutes and then try mixing again.

Step 10

Once all butter has been beaten into the meringue, scrape down the sides of the bowl and stir again. Beat on medium/high until smooth and thick.

Step 11

Stir in vanilla extract or other flavoring and any food coloring, if using.

Step 12

Spread or pipe over cupcakes or cake! I used an Ateco 848 for the cupcakes shown in this post.