Swiss meringue buttercream is smooth, creamy, and less sweet than traditional American buttercream. Perfect for cakes, cupcakes, cookie sandwiches, and more!
2cups(4 sticks, or 1 pound) unsalted butter(softened to a cool room temperature)
2teaspoonspure vanilla extract
Instructions
Add the egg whites, granulated sugar, and salt to a large heat-proof bowl and whisk until well combined.
Place the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water. Whisk constantly until the mixture registers 160°F (71°C) on a digital thermometer (the amount of time will vary so I recommend using a thermometer here).
Remove the bowl from the heat and transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat the mixture on medium-high speed until stiff glossy peaks form (about 10 to 15 minutes). If the outside of the bowl is still warm to the touch at this point, allow it to cool (or transfer to the refrigerator for 10 to 15 minutes) before proceeding with the next step.
Switch from the whisk attachment to the paddle attachment. With the mixer on medium-high speed, add the butter 1 tablespoon at a time, making sure each tablespoon of butter is fully mixed in before adding the next tablespoon. Once all of the butter is added, continue mixing if needed until the mixture is thick, smooth, and creamy.
Scrape down the sides of the bowl, add the vanilla extract, and continue mixing on medium speed until fully combined (about 20 to 30 seconds).
Adjust the mixer to the lowest speed and continue mixing for 5 to 7 minutes to remove air bubbles. This step is optional, but it helps to make the frosting smoother. If needed, use a rubber spatula to beat out any remaining air bubbles.
Video
Notes
Storage Instructions: Store frosting in an airtight container in the refrigerator for up to 4 days. Thaw to room temperature and mix well with an electric mixer before using it.Freezing Instructions: Frosting may be frozen in a large freezer bag for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, and mix well with an electric mixer before using it.