Swiss Meringue Buttercream

As I said, Swiss Meringue Buttercream is my current obsession.  I first made it for my niece Ellen’s christening cake.  I’m sure many have seen the kind of cake that I made.  The pink ruffled cake that Martha Stewart featured and is all over Pinterest.  You know this one…

The cake is so cute and extremely easy to make with little cake decorating experience.  The best thing that I learned from making this cake was how to make Swiss Meringue Buttercream.  If you’ve never had it before, the buttercream is smooth and not overly sweet, something that I love since I think traditional buttercream can be too sweet at times.

Here I am going to give you the basics for how to make a Swiss Meringue Buttercream.  It might sound daunting but it’s much easier than it seems.

Here’s the ingredient list:

1 pound unsalted butter at room temperature

1 1/2 cups granulated sugar

6 egg whites

1 teaspoon vanilla extract

pinch of salt

To begin, cut the softened butter into tablespoon size pieces and set aside.  Then place your mixing bowl with the egg whites and sugar over a double boiler of simmering water.  Whisk continuously until the mixture is warm and the sugar is completely dissolved or when the mixture reaches 140 degrees on a candy thermometer.

Take the mixing bowl and set it up with the whisk attachment on your electric mixer.  Allow the egg whites to whisk for 10 minutes on high until they are cooled and fluffy.

Reduce the mixer to medium high and add the butter one tablespoon at a time until they are incorporated.  Once all of the butter is incorporated, switch to your paddle attachment and add vanilla and the pinch of salt.  Continue to beat the buttercream on low/medium for another three to five minutes.  The buttercream may change in consistency and look curdled.  This is ok, just keep beating until it is smooth and creamy.

Enjoy!

Hallie

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October 27, 2011. Desserts.

One Comment

  1. Happy November! « A Swirl of Buttercream replied:

    […] the filling in the big cake, I used Martha Stewart’s lemon curd.  It tasted great with the Swiss Meringue Buttercream (I did double the recipe) and the French Vanilla […]

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