Swiss-style Meringue Buttercream
Not sure which frosting to use? Find out what buttercream is right for your baked good.
Whisk (Fat Daddio's WW)
Electric mixer with whisk attachment
12 oz egg whites (10 large egg whites or about 1 1/2 cups)
3 cups granulated sugar
3 lbs unsalted butter, room temperature, cut into ½ cubes.
2 Tbsp lemon extract, almond extract, orange extract, or pure vanilla extract or up to 3 fl oz (90 ml) light rum, framboise, pear William, or kirsch
- Lightly whisk egg whites and sugar together over simmering water until egg-white mixture is hot to touch or a candy thermometer reads 140°F (60°C).
- Pour hot whites into a room-temperature bowl and whip with a wire whisk mixer attachment until double in volume on medium-high speed. When the mixer stops, the meringue should not move around in the bowl.
- On your mixer, remove the whip and attach the paddle. Add half the butter (1 1/2 lbs) into the bowl immediately and pulsate the mixer several times until the meringue has covered the butter completely. To pulsate the mixer, turn it on and off in a jerky motion. This forces the butter on the top to the bottom of the bowl. Add the remaining butter and pulsate mixer several times. Slowly increase the mixer's speed, starting with the lowest speed and increase the speed every 10 seconds until you reach a medium-high speed.
- Continue beating until the mixture begins to look light and fluffy. Stop the mixer and scrape the bowl. Reduce speed to low. Add flavoring and continue to beat on low speed for 45 seconds. Then beat on medium-high speed for an additional 45 to 60 seconds.
- Leftover buttercream can be placed in plastic containers with lids and kept in the freezer for up to 3 months. Defrost completely (several hours) and rewhip before using.
Use Swiss buttercream under fondant. Learn the easiest way to Cover a Cake.