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Swiss Meringue Buttercream
This buttery-smooth frosting is light, airy, and exceedingly all-purpose. Learn how to make Swiss meringue buttercream (SMBC) with our step-by-step tutorial.
👥 2 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 Toba Garrett📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●mixing bowl
- ●whisk
📝 Preparation Steps
1
Set up a double boiler on the stovetop: Place a medium pot filled with about 1” of water over medium heat and set a medium mixing bowl on top (the water should not touch the bowl; if the steam dries out, add more water). Remove the bowl from the heat and add 12 oz. (336 g) egg whites (about 10 large egg whites or 1½ cups) and 3⅓ cups plus 1 Tbsp. (680 g) granulated sugar. Return bowl to double boiler; lightly whisk over gently simmering water until egg-white mixture is hot to the touch or a candy thermometer reads 140°F (60°C), about ⏱️ 10 minutes.
2
Pour hot egg whites into the bowl of a stand mixer fitted with the whisk attachment and whip on medium-high speed until doubled in volume, about ⏱️ 10 minutes. When you stop the mixer, the meringue should not move around in the bowl. Meanwhile, cut 3 lb. (1.36 kg) unsalted butter, room temperature, into 2" pieces. (The butter should be slightly moist on the outside but cold inside.)
3
On your stand mixer, remove the whisk attachment and attach the paddle attachment. Add half the butter to the bowl immediately and pulsate the mixer several times until the meringue has covered the butter completely. To pulsate the mixer, turn it on and off in a jerky motion. This forces the butter on the top to the bottom of the bowl. Add the remaining butter and pulsate mixer several times. Slowly increase the mixer’s speed, starting with the lowest speed and increasing the speed every ⏱️ 10 seconds until you reach medium-high speed.
4
Continue beating until mixture begins to look light and fluffy. Stop the mixer and scrape the sides of the bowl. Reduce speed to low. Add 2 Tbsp. lemon extract, almond extract, orange extract, or pure vanilla extract; or up to 3 fl. oz. (90 ml) light rum, framboise, pear William, or kirsch, and continue to beat on LOW speed for ⏱️ 45 seconds. Then beat on medium-high speed speed for an additional 45–⏱️ 60 seconds. Do Ahead: Swiss meringue buttercream can be placed in plastic containers with lids and kept in the freezer for up to 3 months. Defrost completely (several hours) and rewhip before using. Editor’s note: This Swiss meringue buttercream recipe first appeared on Epicurious in August 2004. Explore the wide world of buttercream with our recipes for American-style buttercream frosting, French buttercream, Italian meringue buttercream, and German buttercream →
. (336 g) egg whites (about 10 large egg whites or 1½ cups)12 oz. (1.36 kg) unsalted butter, room temperature3 lb. lemon extract, almond extract, orange extract, or pure vanilla extract; or up to 3 fl. oz. (90 ml) light rum, framboise, pear William, or kirsch2 Tbsp
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