Swiss Meringue Buttercream is a fabulous and less-sweet alternative to American Buttercream. It stays silky smooth and doesn’t form a crust. It’s my go-to recipe whether cupcakes are requested, or I’m making a knock-out cake. Endlessly versatile!
- 150 g egg whites (5 large)
- 300 g or 1½ c sugar
- 454 g or 1 lb unsalted butter, cubed, at room temperature,
- 1 tsp vanilla extract
- Place the egg whites and sugar in a heatproof bowl (I use stainless steel) and whisk until combined. Place the bowl over a pan of simmering water, ensuring the bowl doesn’t touch the water. Continue to whisk until the mixture reaches 160°F or until it’s not grainy between your fingers.
- Transfer the egg mixture to the bowl of a stand mixer, and beat with a whisk attachment until you get glossy, room temperature peaks. Tip: hold a couple of bags of frozen peas or corn against the outside of the bowl to bring the temperature down.
- With the mixer running on medium-low, add small chunks of softened butter, one at a time. Take your time with this – let the butter incorporate fully before you add the next piece (5 – 10 minutes). Don’t panic if the mixture gets soupy. Just keep beating. You can’t overbeat it and it will come together in the end.