Swiss Meringue Buttercream
 
Prep time
Cook time
Total time
 
A silky buttercream with a mild sweetness. Perfect for any cake!
Author:
Recipe type: Buttercream
Serves: 4 lbs
Ingredients
  • 16 oz Egg Whites, pasteurized from a carton or fresh
  • 32 oz Granulated Sugar
  • 28 oz Butter, unsalted, room temperature, cubed
  • 1 tsp Cream of Tartar, optional
  • 1 TB Vanilla Extract
  • Pinch of Salt, optional
Instructions
  1. Create a double boiler by adding about 1.5 inches of water in a medium to large sauce pan. Choose a mixing bowl-I use the one from my Kitchenaid mixer- to sit on top of the pan of water. You dont want the mixing bowl touching the water.
  2. Heat the water on medium high until it just starts to boil and then turn it down to simmer.
  3. Using a whisk, combine the egg whites, sugar, and cream of tartar in the mixing bowl. Try not to get sugar granules high up on the sides of the bowl.
  4. Set the egg white mixture on top of the double boiler, stirring every 5 minutes or so. The goal here is to melt ALL the sugar crystals. I just leave the whisk in the bowl the whole time so the crystals melt off the whisk too.
  5. Cook this mixture until it looks white and frothy on top, all the crystals are melted, and the temperature of the mixture reaches 170 degrees. This is the most critical step when making SMBC. I like it really frothy and white looking on top because this results in a whiter buttercream. This melting process takes about 30 minutes.
  6. Remove the mixing bowl from the pan. Using the whisk attachment, beat the mixture on medium high (level 6) until it starts to thicken-about 5 minutes. Turn the speed up to a level 8 and whip for another 15 minutes until a meringue forms. You want the temperature of the mixing bowl to be about room temperature and the meringue to be stiff and glossy. You can't over-mix it at this point, so let it whip whip whip.
  7. Turn the mixer to a low speed. Add the butter in, about one stick at a time.
  8. Once all the butter is added, turn the mixer back to medium speed and whip, whip, whip. Let it mix until the buttercream comes together. This can take as long as 20 minutes, but usually takes mine 7-10 minutes to come together. The buttercream may look runny and slightly curdled. Just keep whipping. As it whips, it will change into a thicker consistency and look like buttercream.
  9. Change to the paddle attachment. Add salt and vanilla. Mix on low until incorporated. I let it mix with a paddle on low for a couple minutes to remove some air bubbles before icing or piping with it. Enjoy!
Notes
You can add nut butters, curds, purees, spices, and other flavorings to the buttercream for any flavor you want.

I use "All Whites" brand egg whites in the carton. This is the only brand that works well for me other than fresh egg whites.

Use a scale to measure ingredients for the greatest ease and most accuracy.
Recipe by Olivia Rose Cake Artistry at https://oliviarosecakeart.com/swiss-meringue-buttercream/