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Swiss Meringue Buttercream Frosting

Swiss Meringue Buttercream Frosting

Summary

Servings 12
Time Needed Prep
Cook
Ingredients 5
Difficulty Easy

Rating (click to rate)

3.6 based on 14 ratings.

Ingredients

  • 2 Egg Whites
  • 1/2 cup Sugar
  • Pinch Of Salt
  • 1/2 cup Unsalted Butter
  • 1 Vanilla Bean Pod

Nutrition Information

Qty per
38g serve
Qty per
100g
Energy 79cal 207cal
Protein 0.6g 1.58g
Fat (total) 1.01g 2.65g
 - saturated 0.67g 1.75g
Carbohydrate 4.46g 11.69g
 - sugars 4.42g 11.6g
Dietary Fibre 0.08g 0.22g
Sodium 10.1mg 26.5mg

Nutritional information does not include the following ingredients: Pinch of salt

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Swiss Meringue Buttercream can look intimidating, but really, it is totally doable! And the glorious satiny smooth delight makes up for it. What I love best about it is that it’s stable and resilient — looks good on cake but totes better on cupcakes! This recipe makes as much frosting for up to 14 cupcakes.

BEST (2)

 

Method

  1. In a double boiler, whisk together egg whites and sugar until sugar melts and the mixture reaches 70°C while you stir it continuously for about 5 minutes.

  2. After that, transfer the mixture into a clean mixing bowl with a whisk attachment. Now, whisk on low speed for a minute, then slowly increase the speed to medium-high for 10 minutes and then beat until hard peaks form and the mixture is cool when touched.

  3. Cut vanilla pod lengthwise and scrape the seeds from inside.

  4. Now, switch to a paddle attachment. Add butter slowly, one cube at a time with those scraped vanilla beans. Make sure that the butter is fully incorporated before adding the next one. The mixture might curdle, but that's normal so you don't have to panic. Go on beating the mixture until it looks smooth. When the frosting reaches the right consistency, you will start hearing slapping sounds.

  5. Swiss Meringue Buttercream can't be frozen so make sure you use it all up!

  6. Substitute 2 teaspoons of pure vanilla extract for vanilla beans if you wish to.

About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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