How to Make Swiss Meringue Buttercream

Описание: This silky smooth Swiss Meringue Buttercream recipe is much easier to make than you probably think!
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Ingredients
6 large egg whites¹ make sure there is not even so much as a tiny bit of yolk mixed in with the egg whites or they won’t whip properly. (7.5 oz/210g/210ml)²
1 3/4 cups granulated sugar 350g
¼ scant teaspoon salt just ever so slightly less than 1/4 teaspoon
2 cups unsalted butter cut into Tablespoon-sized pieces. Butter should be room temperature but not melt-y/oily, still solid enough to cut, but softened (455g)
1 1/2 teaspoons vanilla extract

Recommended Equipment
Candy thermometer or instant read thermometer
Stand mixer with metal bowl
Medium-sized saucepan that your bowl can sit in without touching the bottom. The bowl should be able to rest snugly in the saucepan.

Instructions
00:00 Introduction
00:34 Thoroughly clean and dry the glass or metal bowl of a stand mixer. Make sure there is absolutely no grease or water on the inside of the bowl or your egg whites may not whip properly.
01:01 In clean mixer bowl, combine egg whites, sugar, and salt and whisk until combined.
01:57 Heat about 1 1/2 inches of water over medium-low heat in a medium-sized saucepan and bring to a simmer. Make sure that you are using a saucepan that your mixer bowl can fit in without touching the bottom of the pan or touching the water.
02:45 Rest the bowl of your mixer in the pot over the simmering water.
02:53 Whisk constantly until sugar is dissolved and mixture is no longer grainy (if you rub a small bit between your fingers it should feel smooth and not at all gritty and the mixture reaches 160F (70C). This will take several minutes.
03:55 Remove from heat and dry the bottom of your bowl. Fit bowl into stand mixer.
04:06 Using whisk attachment, beat the egg whites on medium/medium-high speed until meringue is thick and glossy and you have achieved stiff peaks (see photo in post or see video for visual). This will take about 10 minutes.
04:45 Once you have achieved stiff peaks, stop beating and allow bowl to cool down completely. The bowl must no longer be warm to the touch anywhere before proceeding or you will melt your butter and make a mess.
05:24 Once bowl is no longer warm to the touch, switch out whisk attachment for paddle attachment. Turn mixer to medium speed and add butter one Tablespoon at a time. Don’t add the next tablespoon of butter until the previous one is incorporated into the meringue. If you notice that your buttercream starts to break down or look curdled, just keep mixing and it will come together. If it still doesn’t come together (it could take some time), place the mixer bowl in the fridge for about 10 minutes and then try mixing again.
07:22 Once all butter has been beaten into the meringue, scrape down the sides of the bowl and stir again. Beat on medium/high until smooth and thick.
07:47 Stir in vanilla extract or other flavoring and any food coloring, if using.
08:31 Spread or pipe over cupcakes or cake!

Notes
¹I do not recommend using pasteurized egg whites (the kind that you buy from the store in a carton) for this recipe.
²If using a liquid measuring cup, you would fill to directly between the ¾ and 1 cup line

Making in Advance/Storing
Swiss Meringue Buttercream may be made several days in advance of using it. Refrigerate in an airtight container and then allow it to come to room temperature and stir well before using. If the buttercream seems to have lost some of its volume/lightness, use an electric mixer to whip it until it returns to its original texture

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