Swiss Meringue Buttercream Recipe
This Swiss meringue buttercream is made by heating egg whites and sugar in a double boiler. That step pasteurizes the egg whites and allows them to hold air when whipped into a beautiful fluffy meringue. See footnotes to add fruit puree, melted cooled chocolate, or other flavor variations.
In this step-by-step recipe, egg whites are beaten with a hot sugar syrup to make a rich, shiny Swiss meringue buttercream that's not too sweet.
Whip up this foolproof base for Swiss meringue buttercream over the indirect heat of a bain-marie before finishing off in your stand mixer.
A light and fluffy Swiss meringue buttercream topping turns these simple moist vanilla cupcakes into a luxuriant dessert fit for kings.
This is my recipe. It is easy, quick, and perfect: perfect for frosting, decorating, and eating. It is delicious. This makes a generous amount. You will not run out when frosting and decorating two 9 inch round cakes.
This shiny, fluffy, and not-too-sweet Italian meringue buttercream will give frosted cakes a sleek, professional look and taste delicious.
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This was absolutely delicious and very easy. I followed the recipe exactly and didn't have any problems. I halved the recipe and added 1 13 oz. can of dulce de leche at the very end for a delicious caramel flavor. I had just enough to frost and fill a 3-layer cake made with 9 inch rounds. I made the frosting a couple days before I assembled the cake, so I covered it in saran wrap and refrigerated it-- I had to mix on medium speed for about 5 minutes to get the right consistency again. If you have any problems with the frosting being soupy or looking curdled, just keep mixing and maybe add a couple more tbsp of colder butter.
This light and creamy mascarpone buttercream frosting with natural vanilla flavor is perfect for cakes or cupcakes.