Roxstarbakes Swiss Meringue Buttercream
At a Glance
- Total
- 8 min
- Servings
- 1.00 cake, serving(s)
Categories
- Dessert
- Frosting
- Mixer
- Stovetop
Dietary
- Vegetarian
Allergens
- Eggs
- Milk
Servings & Nutrition
Original recipe serves 1. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Roxstarbakes Swiss Meringue Buttercream brings together 210 g egg whites, 400 g granulated sugar, 1 cup unsalted butter, cubed (room temperature) in a practical dish for home cooking. It takes about 8 min to prepare and cook. It makes approximately 1 servings.
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Equipment
Saucepan, heatproof mixing bowl, whisk, stand mixer with whisk and paddle attachments
Ingredients
- 210 g egg whites
- 400 g granulated sugar
- 1 cup unsalted butter, cubed (room temperature)
- 1 teaspoon vanilla
- 1/2 cup water
- 1 pinch salt
Instructions
Bring ½ cup of water to a simmer.
Whisk together egg whites and sugar.
Place mixing bowl over simmering water and continue whisking and mix for about 3-5 minutes.
Rub mixture between fingers and stop if sugar is dissolved. Continue mixing until fully dissolved or get mixture to 160˚F.
Wipe the bottom of the bowl and then transfer to a mixing bowl with a whisk attachment (if you’re using a mixer).
Mix on high until the bowl is room temperature (about 15 minutes) and add salt (the peaks should be stiff).
Switch to paddle attachment turn onto medium speed, add cubes one at a time until each is incorporated.
Keep beating until thick.
Add vanilla and beat 1 more minute.
Note: If the mixture looks lumpy keep going. This can vary based on your climate based on time of year.
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