Here is my Swiss Meringue Buttercream recipe and tutorial! This buttercream frosting recipe is light, just the right amount of sweet, and perfect for frosting cupcakes. Just decorate with sprinkles, and you’ve got yourself an easy and delicious dessert!
My Favorite Buttercream Frosting Recipe
I love buttercream.
It is a fact.
I was in the supermarket a while ago snooping around their bakery.
Sometimes they give free samples out to kids, so I was just checking to make sure that their, ahem, free kid samples were fully stocked. You know, just looking out for the children.
Anyway, there sitting in the bakery was a cake. Not unusual, I suppose, but on the label for the “bakery-made” cake was a sticker that said “Better-Cream”.
Huh?
What could be better than Buttercream?
I believe, sir, that is a challenge.
So, in the name of research I had to buy the cake and try this “Better-Cream”.
Upon my arrival at home I created the appropriate environment…candles, soft music, the good china.
I was fully prepared to have a new love of my life.
Good silver in hand, I cut my beautiful, frosting rose covered, “better-cream” cake slice.
The Best Swiss Meringue Buttercream Frosting
The moment the first bite hit my tongue I knew I had been foiled. “Better-Cream” was, in fact, not “better” at all. It was horrendous. Whipped garbage would have been a more accurate name.
I am not sure who devised “Better-Cream”, but they obviously have never eaten cake before…or maybe ever eaten at all.
You might think I am being overly dramatic, but buttercream frosting is serious.
This is why when I first read about “Swiss Meringue Buttercream” I was dubious.
It sounded a little sophomoric to me, a self-proclaimed buttercream connoisseur.
Plus, there is no reason to fancy-up buttercream. No reason at all.
But, again, in the name of research, I went ahead and gave it a shot.
What I ended up with was a light, but dense, incredibly silky, not too sweet frosting.
Beautifully shiny and not for the faint of heart, it will make any cupcake seem like something special.
Have I sold you yet?
Go ahead, give it a go!
How to Make Swiss Meringue Buttercream:
Swiss Meringue Buttercream
5 large egg whites
1 1/4 cup sugar
1 1/4 cup sugar
1 pound (4 sticks) butter, cut into tablespoons, room temperature..I used salted butter, just a personal preference
2 teaspoons pure vanilla extract (I used vanilla bean paste)
2 teaspoons pure vanilla extract (I used vanilla bean paste)
—————————————————————————————————
Combine egg whites…
and sugar …
into the heatproof bowl of a standing mixer set over a pan of simmering water, much like a double boiler.
Whisk constantly by hand until the mixture is sugar has dissolved. First it will look like this…
and then when it is done, like this…
(the mixture should feel completely smooth when rubbed between your fingertips, no grainy sugar), approx 2 minutes.
Swiss Meringue Buttercream
- Prep Time: 20 min
- Total Time: 20 minutes
- Yield: Frosts an 8” cake 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
Here is my Swiss Meringue Buttercream recipe and tutorial! This buttercream frosting recipe is light, just the right amount of sweet, and perfect for frosting cupcakes. Just decorate with sprinkles, and you’ve got yourself an easy and delicious dessert!
Ingredients
Scale
- 5 large egg whites
- 1 1/4 cup sugar
- 1 pound (4 sticks) butter, cut into tablespoons, room temperature..I used salted butter, just a personal preference
- 2 teaspoons pure vanilla extract (I used vanilla bean paste)
Instructions
- Combine egg whites and sugar into the heatproof bowl of a standing mixer set over a pan of simmering water, much like a double boiler. Whisk constantly by hand until the mixture is sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips, no grainy sugar), approx 2 minutes.
- Put mixing bowl on mixer and using the whisk attachment start mixing. Begin on low, raising the speed up to medium high. Beat until stiff peaks form, about 10 minutes.
- Now add your butter, 2 tablespoons at a time. Beating on medium until each addition of butter is added.
- Now add your vanilla.
- Remove the whisk attachment and replace it with your paddle attachment.
- Mix with paddle for 2 minutes on low speed working out the air bubbles.
- Makes enough frosting to cover and fill 1 8″ layer cake
Notes
Store airtight in fridge for 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 383
- Sugar: 21 g
- Sodium: 34 mg
- Fat: 32.5 g
- Carbohydrates: 21.1 g
- Protein: 2.9 g
- Cholesterol: 158.5 mg
Can you please tell me why your stove burner is purple and how I can find one like that?
Haha, it’s not purple..it is red, so funny that it appears that way in the pics 🙂
o_o. I am intrigued. Can someone tell me about this purple stove burner? I've searched the internet and found nothing on it, is it a custom thing or can someone give me a brand name or website of this please. xD Its so pretty.. thanks in advance and very much appreciated.
I think you've been bamboozled by that bakery! lol I'm so sorry to hear you didn't like bettercreme. I, too, have to admit that I am not a fan of that whipped topping-like-icing. I loooooooove me some sinfully sweet buttercream. But I can GUARANTEE that if you purchase this yourself & 'doctor' it up a bit you'll change your mind! 🙂
Depending on your area you may find this sold under different names/brands. Rich's Bettercreme — Dawn Velvet Top — Frostin' Pride but it's all the same type of product AND there's a chocolate flavor too!
Basically, it's a liquid that can be whipped (more stable than heavy whipping cream & longer shelf life – can be stored in fridge for a few months & frozen for up to 12 months before using – just thaw in fridge before using) used for cakes and cupcakes & doesn't break down like whipping cream does.
You can find it in cake supply stores, restaurant supply stores such as GFS or even at some Sam's club locations…but not all Sam's carry it.
It is also made in a pre-whipped variety, but in my opinion isn't as good but does the same thing. Depending on your area this may be the only type offered…
For more information, go to http://www.richs.com and find Bettercreme (note the spelling because it makes a difference) under their products guide! shoot me an email if you would like a list of bettercreme recipe ideas! 🙂
DnaBoo, I know this post is old, but Ive had a request for this frosting. Would it be possible to still get the list of bettercreme recipe ideas by any chance?
Thanks,
I make SMBC and also Italian Meringue Buttercream both delicious if flavored right…not a huge fan of it plain, also for the better cream I buy it at my local CashNCarry often its actually quite delicious if its flavored…I have done straweberry's, dolce leche, coffee, its really good for a filling for cakes or cupcakes, everyone that has ever tried it loves it because it is light and fluffy, it probly depends on the brand that they used possibly, its usually frozen and in a milk carton where I buy it, I let it thaw out then whip it up till the consistency I like..
Oh I Love SMBC. I'm always glad to see another convert, because I really detest the American style powdered sugar buttercream!!
I love swiss meringue buttercream. I've made about half a dozen different versions and flavors and they have all been buttery, creamy, silky, light and great for piping.
I have never made this frosting. I might have give it a try. Thanks for posting the recipe.
i tried Swiss Meringue once using the packaged egg whites in the refrigerator. didn't work at all .lol, do you think it matters?
real eggs vs the egg whites in the box?
cupcakes look divine.
So fancy!
It is my favorite frosting! I love making it white chocolate flavored!! It is so amazing!! I have a hard time even liking other frostings now…YUM now I am craving it!!