Swiss Meringue Buttercream Whipped for Cakes

For Swiss Meringue Buttercream Whipped for Cakes, the counter starts with egg whites, granulated sugar, and kosher salt. Portion it for 16 people.

Count on 45 minutes of prep, about 45 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 5 egg whites
• 1 ¼ cup granulated sugar
• ¼ teaspoon kosher salt
• 2 cups unsalted butter 4 sticks, cool but still pliable
• 2 teaspoons vanilla extract

How the cooking goes

1. Warm about an inch of water up in a medium sauce pot until it is just about simmering. The most important thing is that the bowl of your electric mixer should fit inside so that it is “nested” but the water does not touch the bottom of the bowl.
2. Beat together egg whites, salt and sugar. Then place the bowl over top of simmering water and continue whisking constantly. Cook the whites and sugar just until it reaches 130°F on an instant read thermometer or until the sugar has dissolved and the mixture is warm to the touch. The meringue will have started to gain a bit of volume and feel lighter at this point as well.
3. Move the bowl to your electric mixer and fit with the whisk attachment. Be careful and use a towel because the bowl will be hot if you have a gas burner! Beat on high speed until the meringue reaches stiff peaks and cools slightly.
4. Switch to the paddle attachment then then add all the butter. Beat on medium until all the butter works itself into the meringue and a silky smooth buttercream forms.
5. If there are a few stubborn bits of butter, you can gently heat the sides of the bowl with a kitchen torch and it will melt those remaining pieces. Don’t do it too much or for too long in one spot, or the other butter will melt and you can’t come back from that.
6. If you add your butter when your meringue is too warm, and you now have a soup, don’t stress! Let the butter work in completely (or it will solidify in the fridge and you’ll then have a chunky buttercream) then then pop the whole bowl and attachment in the refrigerator for about 20-30 minutes. Continue the mixing process. The NUMBER ONE RULE is be patient!
7. Once your buttercream comes together, switch back to the whisk then add your vanilla. Beat it up until it is light and fluffy! Frost away!

After it comes off the heat

Chill it for the time the method names before serving. Keep leftovers covered in the refrigerator.

If you want another plate from Frosting, open Marshmallow Frosting for a Smooth Finish and Ermine Frosting Whipped for Cakes.