The Best Vanilla Frosting Recipe: Swiss Meringue Buttercream
Swiss meringue buttercream is, in my opinion, the most delicious vanilla buttercream frosting you can make. Contrary to popular belief, I find it to be super easy. With just a few tips and simple secrets (which I’ll be sharing), you’ll be creating this luscious and smooth easy buttercream frosting without any hiccups, guaranteed! 🧁
Understanding The Ingredients:
Egg Whites: Egg whites are the key to creating the light and silky texture of Swiss meringue buttercream. When whipped, they form a stable meringue that gives this frosting its smooth finish, making it ideal for decorating cakes. In this recipe, I don’t use pasteurized egg whites, but if you prefer or need to, they work just fine. For those wondering, "Can I use liquid egg whites to make vanilla buttercream icing?" the answer is yes! I used liquid egg whites from Costco to make my wedding cake, and while they don’t create a stiff meringue, once the butter is added, the result is flawless.
Salt: Salt does wonders in baking! It enhances the flavors, balances the sweetness, and in this case, helps neutralize the eggy smell. It also plays a role in stabilizing the egg whites, ensuring the easy buttercream frosting holds its shape.
Butter: Always opt for unsalted butter to have full control over the salt levels in your vanilla buttercream frosting. While you can use salted butter, too much salt can leave an undesirable aftertaste. Stick with unsalted for a perfect balance of flavor in your butter vanilla frosting!
Frequently Asked Questions:
Can I make Swiss meringue buttercream ahead of time?
Yes! Swiss meringue buttercream can be made in advance and stored in an airtight container. Keep it in the refrigerator for a few days or freeze it for several weeks. When you’re ready to use it, bring it to room temperature and re-whip to restore its smooth, creamy texture.Why does my Swiss meringue buttercream look curdled or soupy?
If your buttercream looks curdled, don’t panic—just keep whipping! It will come together as the ingredients emulsify. If it’s soupy, pop it in the fridge for a few minutes to firm up, then whip again to achieve that perfect vanilla buttercream frosting consistency.Can I add flavourings to Swiss meringue buttercream?
Absolutely! Swiss meringue buttercream is highly versatile and can be customized with vanilla extract, almond extract, melted chocolate, fruit purees, or coffee. Add flavorings gradually and taste as you go. Be careful not to add too much liquid, as it could affect the consistency of your easy buttercream icing.Can I colour Swiss meringue buttercream?
Yes, you can! For best results, use gel food coloring or oil-based food color. These won’t affect the texture of the buttercream as much as liquid food coloring might.How well does Swiss meringue buttercream hold up to heat?
Swiss meringue buttercream is stable but not ideal for hot or humid conditions. If you need a frosting for warmer weather, consider using American buttercream or substituting half the butter with vegetable shortening for better durability.
The Secret to a Fail-free Swiss Meringue Buttercream:
What I absolutely love about Swiss meringue buttercream is how foolproof it can be when you follow this simple ratio:
1 part egg whites
2 parts sugar
3 parts butter
For example, if you measure your egg whites and they weigh 30g, all you need is 60g of sugar and 90g of butter to get the perfect vanilla buttercream frosting every single time. This simple equation ensures you get consistent results, no matter how much you need to make. Easy buttercream frosting doesn’t get better than this! 😊
How To Make Swiss Meringue Buttercream from Scratch?
Swiss Meringue Buttercream Recipe
PREP TIME: 15 minutes | SERVINGS: 2 cups
Ingredients
Instructions
- In a clean and grease-free bowl, combine egg whites, sugar, and salt.
- Place the bowl over a double boiler on low to medium heat. Stir constantly until the sugar dissolves completely.
- Remove from heat and beat the mixture on high speed until stiff peaks form. (Note: Liquid egg whites won’t form stiff peaks but will still work.)
- Let the meringue cool to room temperature before proceeding.
- With the mixer on low speed, add the butter a small piece at a time until fully incorporated.
- Increase the mixer’s speed and whip until the buttercream is smooth and fluffy. (If it looks curdled, keep whipping—it will come together.)
This recipe is best paired with:
Tips to Make the Best Swiss Meringue Buttercream:
Ensure your equipment is clean and grease-free before starting. Any residue can affect the texture of the buttercream.
Use a double boiler or heatproof bowl over simmering water to heat the egg whites and sugar mixture gently. Avoid direct heat to prevent cooking the eggs.
Add room temperature butter gradually, piece by piece, while the mixer is running on low speed. This helps to incorporate the butter evenly and prevent the mixture from curdling.
Store Swiss meringue buttercream in an airtight container in the refrigerator if not using immediately. Before using, let it come to room temperature and re-whip to restore its smooth texture.
After you buttercream comes together, consider mixing it on the lowest speed for at least 5 minutes, this will eliminate all air bubbles which will result in a silky smooth buttercream.