Why does my Swiss meringue buttercream taste only like butter?

Butter is a main ingredient in buttercream recipes (hence the name), but if you’re not after such a strong flavor in your frosting, try using unsalted butter. I love salted butter, but it can give off a saltier, more noticeable taste. When using unsalted butter, adjust the vanilla and add in a pinch of salt to taste.

What happens if I over-whip Swiss meringue buttercream?

It takes about 10 minutes to whip the warm egg whites into stiff peaks, and the key is to stop whipping once those peaks form. Overwhipped egg whites can deflate. Deflated egg whites = grainy, soupy meringue. Do your best to avoid it.

What happens if I add the butter too early?

Your meringue should be fluffy and forming stiff peaks before you add in the butter. At this point, it should also be well-cooled. Adding butter to warm meringue will cause the butter to melt, and the frosting will be runny.

Why is my Swiss meringue buttercream not holding shape?

If the reasons above aren’t the cause of your Swiss meringue buttercream losing its shape, it could be because the butter you used wasn’t at room temperature. Room temperature isn’t soft or mushy, and it should feel cool to the touch. Too cold, and your buttercream will curdle. Too warm, and it won’t hold its shape.

How can I fix soupy buttercream?

The good news is, if your Swiss meringue buttercream breaks or turns out a little runny, it is possible to fix it. Place the whole mixing bowl (frosting and all) into the fridge to chill. I even leave the mixer attachment in the bowl so that it can chill, too. After 5 minutes, take the frosting out and slowly beat it, and you should start to see it smooth out.

Swiss Meringue Buttercream | Cookies and Cups

Description

Make perfect Swiss meringue buttercream frosting from scratch! This easy step-by-step tutorial makes light and fluffy SMBC that’s just sweet enough. It adds a silky, fancy touch to any cakes and cupcakes!

Ingredients

Scale

5 large egg whites
1 1/4 cup granulated sugar
1 pound (4 sticks) butter, cut into tablespoons, at room temperature (see note)
2 teaspoons pure vanilla extract or 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.

Notes

I use salted butter as a personal preference. You can use unsalted butter if you prefer.
Makes enough frosting to fill and frost one 8″ layer cake.
Store airtight in the 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

Description

Ingredients

Instructions

Notes

Nutrition

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