One of my first few blog posts was my Swiss Meringue Buttercream recipe. It never occurred to me to make a video… I went on to eventually film a video of my smoothing technique. Since that post, my SMBC recipe has been my most requested video! So, I’ve finally done it!
*The recipe I filmed is a smaller quantity than my previously posted recipe. I’ve also since started measuring my recipes by weight instead of volume. So, I am re-posting this recipe with the measurements from my video. It’s a pretty simple recipe and can easily be halved, doubled, tripled, etc… to suit your needs!
*all measurements are by weight!
- 4oz egg whites (I recommend using REAL eggs, not carton egg whites)
- 8oz granulated sugar
- 12oz unsalted Butter (room temperature and cut into pieces)
- pinch of Salt
- 1-2 tbsp vanilla extract (or flavoring of your choice)
- In the bowl of your stand mixer add your egg whites and a pinch of salt. Whisk the eggs whites lightly to break them up, until they are lightly bubbly.
- Add the granulated sugar and whisk to combine.
- Place bowl over a pot of simmering water and whisk continuously until the mixture is whitish, opaque and a small dribble of it on your finger no longer feels grainy. Egg whites cook at about 140°F, and sugar melts around 186°F… so if the mixture is no longer grainy, your egg whites are cooked, the sugar is melted and it is safe for consumptions. (you can use a candy thermometer and make sure the mixture reaches 160°F, if you want to make sure it reaches the proper temperature).
- Once the mixture is “cooked”, put the bowl on your mixer and with the whisk attachment, whip your egg whites on med-high. You are creating the meringue. You want to whip the mixture until the bowl is no longer hot to the touch, the egg whites are at about room temperature and have reached stiff peaks. I usually crack a window next to my counter and angle the mixer towards it.
- After the meringue has reach “stiff peaks” and is room temperature (VERY important otherwise the butter will just melt and you will have a soupy mess!) stop the mixer and remove the whisk attachment (scrape off as much of that luscious meringue as possible)…
- Then switch to the paddle attachment and with the mixer running on low, slowly add the butter.
- Continue mixing on low speed until you have a nice thick and smooth buttercream! You may see your mixture go through “stages” from curdled to soupy, but be patient! It will come together, at the end you will have a lovely, smooth and silky Swiss Meringue Buttercream!
- When your SMBC has come together it is time to add your flavorings. For vanilla, add about 1-2 tbsp of vanilla extract and mix on low until it is incorporated (SMBC can take a lot of flavoring, just add a little at a time until you are satisfied with the flavor!).
- That’s it! This recipe should yield about 3 cups.
Thanks for watching my video… and I hope you will try this recipe!
Happy Caking 🙂