What is the best part of any cake? If you answered frosting, you are correct. If you answered anything else, I'm not sure we can be friends! (Only kidding, I love you even though you're wrong!) Once you try Swiss Meringue Buttercream Frosting you will be converted to a frosting lover. The grab a spoon and eat it straight from the mixing bowl kind of lover. No really, why bother with cake? Want even more Swiss Meringue goodness, well then check out our beginner's guide to Swiss Meringue.
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🎂 The Best Part of Cake is Frosting
What is the best part of any cake? If you answered frosting, you are correct. If you answered anything else, I'm not sure we can be friends! Once you try Swiss Meringue Buttercream frosting you will be converted to a frosting lover.
My husband and other more self-controlled individuals would dub cake as the "delivery mechanism" for the frosting. Ok, if you must have cake I will bake it. But there will be an obscene amount of Swiss meringue buttercream between the layers and in every tasty crumb.
📖 Swiss Meringue Buttercream Variations
For a simple, vanilla Swiss meringue buttercream use this recipe as is. It is delicious on traditional white cake, funfetti cake, basic chocolate cake and more. But with a tweak here or there the versatility of this frosting is endless. Think, caramel, peanut butter, white chocolate, chocolate, coffee, pumpkin spice, peppermint, blueberry, strawberry really I could go on for hours listing all the delicious flavors! Whatever flavor you choose, start with Swiss meringue and you will not be disappointed!
The grab a spoon and eat it straight from the mixing bowl
Recipe
Swiss Meringue Buttercream Frosting
Equipment
- 1 double boiler
- 1 large mixing bowl
- 1 silicone spatula
Ingredients
- 5 egg whites
- 2 cups sugar
- 1 ½ cups butter
- 1 tsp salt
- 1 tablespoon vanilla extract
Instructions
- Prepare a double boiler with a couple of inches of water and set over medium heat.
- In the top bowl of your double boiler add your carefully separated egg whites (ensuring there are no yolk traces at all is crucial to successful meringue) and sugar. Place over double boiler and cook over medium heat stirring frequently.
- This egg white and sugar mixture is done when the sugar has fully dissolved. You can test this by rubbing a small bit of the mixture between your fingers. It should be completely silky with no sugar grains at all.
- Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment and whisk on high speed until stiff peaks form and the mixture has cooled to room temperature. This may take some time but it is necessary for the meringue to fully cool before moving on to the next step.
- Once the meringue is fully cooled, switch to a paddle attachment and begin adding room temperature butter in small amounts while the mixer is running on medium-low speed. Continue adding butter slowly, allowing each addition to incorporate well.
- Once all butter is added continue beating at medium speed until the mixture thickens. If your mixture seems to soupy or like it has separated try putting the whole bowl in the refrigerator for 15 minutes and then stirring on medium speed again. Most often this happens because your butter has gotten too warm.
- You will know the mixture is ready when it thickens considerably and takes on the classic billowy, frosting consistency. This moment is almost like magic, don't lose heart it will come together, just be patient! Add vanilla and salt at the end and transfer to your preferred storage or decorating method.
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