Swiss Meringue Buttercream - Tutorial

You know how you have a 

Bucket List

in life, well, I have one

in cooking and 

Swiss Buttercream 

was on that list.  I have had it

at weddings before and the 

fabulous texture and taste put it

right at the top of the list, but the

time needed put it further down 

the list.

Decorating cupcakes for the big

birthday party this week with a

house full of company put me 

in the mood to try it - I know, crazy with

a house full, but my sister in law

likes to bake too and she whipped

up the cupcakes and we sat and chatted

while the frosting came together so it

was fun.

Such a decadent frosting!

It is really just a pound of butter

with a little sugar and egg whites

for stabilization.

It literally melts in your mouth.

(I have seen it literally melt off a

wedding cake at an outdoor summer

wedding, so don't use it for that!)

I followed Martha Stewart's recipe

for 

Swiss Meringue Buttercream and

I also read a few other recipes online

to get a few tips.

Swiss Meringue Buttercream Recipe

(Martha Stewart)

5 egg whites

1 C. plus 2 T. white sugar

Pinch of salt

1 lb. or 2 C. room temperature butter,

 cut into tablespoon sized cubes

1 1/2 tsp. white vanilla (she calls for regular)

Combine the egg whites, sugar and

salt in your metal mixing bowl and

place over a pan of simmering water.

Using a whisk, and whisking constantly,

mix the egg whites and sugar until the

sugar is all dissolved.  The mixture

will be warm to the touch and you 

shouldn't feel any sugar crystals.

I wiped down the sides of my bowl

with a damp paper towel to ensure there

were no undissolved sugar cubes.

Place the dissolved sugar mixture on your

mixer and beat with the whisk attachment

on medium speed until the bottom of the bowl

is no longer warm and the meringue has 

achieved a stiff peak.  

Mine had achieved a stiff peak but the bottom

of the bowl was still slightly warm so I 

continued to beat.  I finally touched the frosting

on the bottom to make sure that it wasn't warm

as that will melt your butter.  She said about

10 minutes of beating, but mine took more like

15-20 for it not to be warm.

Now switch to your paddle attachment.

Add the room temperature butter one

tablespoon at a time on medium low.

While reading recipes, I saw

one at Sweetapolita

where her butter was too soft

so the whole thing turned

goopy and separated.  I was afraid

mine was too soft so I popped it back 

in the fridge for about 10 minutes

to firm it up.

Make sure each cube is incorporated

before adding another.  This is what

takes the time!  Well, I guess beating

it until it cooled took time too.

When all the butter is incorporated,

add the vanilla.  Beat on low a couple

of minutes to eliminate air bubbles.

This covered 24 cupcakes in a rosette pattern

using the 1M tip.  I had a little left over.

Click here for printable recipe.

It took me more than an hour, start to finish

but it is incredibly silky and delicious,

perfect for a special occasion. I would

probably be faster next time!!

I will be posting this with

The Scoop

Foodie Friday