If there is a champion of frostings, this is most likely it. It is the traditional frosting for many cakes and cupcakes and can be spread with an offset spatula to cover a cake with a simple swirl, or elaborately piped with a pastry bag and decorating tips to make beautiful decorations.

This Swiss Meringue Buttercream with its creamy buttery taste is absolutely delectable, easy to make, silky smooth, and not too sweet. Heating the egg whites and sugar before adding the butter enables the meringue to whip to a soft and fluffy texture and the butter to easily blend. This Buttercream spreads beautifully over cakes and cupcakes and can be used with a pastry bag and decorating tips to pipe into perfect peaks that hold their shape. The color is creamy white, or can be tinted with food coloring if you desire. Use the basic recipe flavored with vanilla, or change with other flavorings such as almond, mint, orange or lemon.

The large recipe makes about 6 cups of frosting, enough to generously fill and frost a 9 inch layer cake or frost at least 2 dozen cupcakes. Leftover frosting may be refrigerated or frozen. Swiss Meringue Buttercream Frosting is shown in this photo with Christmas Tree Cupcakes. Make sure and see the Buttercream Tips at the bottom of this page.

Swiss Meringue Buttercream

Ingredients:

Buttercream:

(Makes about 6 cups or enough for 24 to 30 cupcakes):

5 large egg whites

1¼ cups granulated sugar

1/16 teaspoon salt

2 cups (4 sticks) unsalted butter, room temperature

1½ teaspoons pure vanilla extract

Food Coloring (optional)

- Or -

Buttercream:

(Makes about 4 cups or enough for 16 to 24 cupcakes):

4 large egg whites

1 cup granulated sugar

1/16 teaspoon salt

1½ cups (3 sticks) unsalted butter, room temperature

1 teaspoon pure vanilla extract

Food Coloring (optional)

- Or -

Buttercream:

(Makes about 2 cups or enough for 12 to 15 cupcakes):

3 large egg whites

¾ cup granulated sugar

1/16 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

½ teaspoon pure vanilla extract

Food Coloring (optional)

Directions:

Buttercream:

1. In a large bowl of an electric stand mixer combine egg whites, sugar, and salt; place the bowl over a pan of simmering water. Using a wire whisk, whisk constantly by hand until the mixture is hot, about 3 to 5 minutes. Tip: the mixture should reach about 130 degrees on an instant read thermometer, or feel completely smooth when rubbed between your fingertips. Remove from heat.
   
   
2. Attach the bowl to the electric stand mixer fitted with the whisk attachment. Whisk on medium high speed for 5 to 7 minutes or until the mixture forms a thick fluffy meringue and is cool. Tip: Touch the meringue and make sure it has cooled to room temperature. Also the outside of the bowl should feel cool to the touch.
   
   
3. Stop the mixer, remove the whisk and attach the paddle. With the mixer on medium speed add the butter, about 2 tablespoons at a time and mixing 20 to 30 seconds after each addition. While adding the butter, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add the vanilla and continue beating until the Buttercream is thick and smooth, about another 2 to 3 minutes.
   
   
4. Optional: add food coloring, a drop at a time and blend with the mixer. Add additional food coloring if necessary to reach the desired shade.
   
   
5. Buttercream should be used immediately, or refrigerate or freeze until needed.
   
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Buttercream Tips:

1. Temperature: Buttercream is an emulsion that will break down if the ingredients are not at the right temperature. The meringue must be cool before the butter is added because you don’t want the butter to melt when added to the meringue. The outside of the bowl should feel cool to the touch, or just barely warm.

2. Butter: Butter should be softened to room temperature, normally 68 to 70 degrees. Remove the butter for your recipe from the refrigerator and let it sit on your counter. Generally 20 to 30 minutes before using is sufficient time to achieve the correct softness; however the time may vary depending on the warmth in your kitchen. Cutting the butter into one inch pieces will speed up the softening time. To most accurately determine the temperature of the butter, use an instant thermometer. Alternatively, test for room temperature butter by gently pressing the top of the stick of butter with your finger. If an indentation remains but the stick of butter still holds its shape then it should be perfectly softened. If your finger sinks down into the butter it is too soft and should be placed back into the refrigerator for a short time to firm back up. It is best not to soften butter in the microwave as it can start melting quickly and become too soft, or soften unevenly.
   
   
3. Meringue Too Warm: If the meringue is still warm when you add the butter, the butter will melt and the Buttercream will become a mess. If this happens the mixture needs to be cooled. Place the bowl over a bowl of ice water and beat with a wire whisk until the mixture cools enough allow the ingredients to emulsify and become creamy.
   
   
4. Butter Too Cold: If the butter is too cold when added to the meringue the mixture will not blend and the texture will look like curds of cottage cheese. If this happens the mixture needs to be warmed. Place the bowl over simmering water for about 5 seconds while stirring with a rubber spatula or wooden spoon, be careful not to overheat. Return the bowl to the mixer and beat on medium speed until the mixture comes together and is creamy.
   
   
5. Separating: Don’t worry if the mixture appears to separate or curdle after you’ve added the butter, just continue to beat with the mixer and the mixture will become smooth. If the completed Buttercream has been sitting for quite awhile before using and appears to be separating or liquid at the bottom of the bowl it just needs to be rewhipped. Use a wire whisk or beat with the mixer until it comes together.
   
   
6. Too Soft: If the Buttercream seems too soft for spreading or piping, chill the Buttercream in the refrigerator for 10 to 15 minutes before using.
   
   
7. Storage: Buttercream can be refrigerated up to 5 days or frozen up to 6 months in an airtight container. If frozen, thaw in the refrigerator overnight or for several hours at room temperature. Before using, bring to room temperature and beat with the paddle attachment on low to medium speed until smooth, about 5 minutes.
   
   TheBakingPan.com
   
   Source:

Malgieri, Nick, Perfect Cakes, HarperCollins Publishers, New York, 2002

Martha Stewart's Cupcakes, Clarkson Potter Publishers, New York, 2009

 
Mushet, Cindy and Sur La Table, The Art & Soul of Baking, Andrews McMeel Publishing, Missouri, 2008

Walter, Carole, Great Cakes, Random House, New York, 1991
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