Decadent Swiss Meringue Buttercream
Indulge in the velvety richness of our Decadent Swiss Meringue Buttercream, a silky-smooth frosting that elevates any dessert. This versatile buttercream is perfect for cakes, cupcakes, and cookies, offering a subtly sweet flavor and airy texture. In this delightful recipe, we will guide you through the process of creating the perfect meringue, incorporating butter to achieve that luxurious finish, and customizing it with coconut for an exotic twist. Ideal for both novice and seasoned bakers, this buttercream will surely impress your friends and family with its delectable taste and beautiful presentation. Plus, it can be stored for later use, making it a convenient addition to your baking repertoire!
N/A
Servings
N/A
Calories
5
Ingredients
Ingredients
Sugar
2 1/2 cups (Granulated)
Large Egg Whites
10 (Room temperature)
Unsalted Butter
2 lbs (Cut into tablespoons and softened)
Pure Vanilla Extract
2 teaspoons (N/A)
Shredded Unsweetened Coconut
1 cup (Optional, for coconut buttercream)
Instructions
1
In a heatproof bowl of an electric mixer, combine the sugar and egg whites. Place the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Whisk constantly until the sugar is completely dissolved and the mixture reaches 140°F (60°C) on an instant-read thermometer, approximately 5-7 minutes.
2
Carefully transfer the bowl to the electric mixer fitted with the whisk attachment. Beat the mix on medium-high speed until it becomes fluffy and cool to the touch, about 10 minutes. Continue to beat until stiff, glossy peaks form.
3
Reduce the mixer speed to medium-low and gradually add the softened butter, one tablespoon at a time, ensuring that each addition is fully incorporated before adding the next. Once all the butter is added, mix in the pure vanilla extract. If making coconut buttercream, fold in the shredded unsweetened coconut at this point for an added burst of flavor.
4
Once the buttercream is well-combined and smooth, it can be used immediately or stored. If storing, transfer the buttercream to an airtight container - it can be refrigerated for up to 3 days or frozen for up to 1 month. When ready to use, bring it to room temperature and beat on the lowest speed for about 3 minutes or until smooth and ready to spread.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Swiss Meringue Buttercream?
It is a silky-smooth, velvety frosting that is subtly sweet and has an airy texture, perfect for cakes, cupcakes, and cookies.
What are the primary ingredients in this recipe?
The base ingredients include granulated sugar, large egg whites, unsalted butter, and pure vanilla extract.
How much sugar is required for this buttercream?
This recipe calls for 2 1/2 cups of granulated sugar.
How many egg whites are needed?
You will need 10 large egg whites, preferably at room temperature.
What is the total amount of butter used?
The recipe requires 2 lbs of unsalted butter.
To what temperature should the egg white and sugar mixture be heated?
The mixture should reach 140 degrees F (60 degrees C) on an instant-read thermometer.
How long does it take to dissolve the sugar in the egg whites?
It typically takes approximately 5-7 minutes of constant whisking over simmering water.
What precautions should be taken when heating the egg whites?
Ensure the bottom of the heatproof bowl does not touch the simmering water in the pot.
How long should the meringue be beaten after heating?
Beat the mixture on medium-high speed for about 10 minutes until it is fluffy, cool, and forms stiff, glossy peaks.
How should the butter be prepared before adding it to the meringue?
The butter should be cut into tablespoons and softened.
What is the correct way to incorporate butter into the meringue?
Reduce the mixer speed to medium-low and add the butter gradually, one tablespoon at a time.
When should the vanilla extract be added?
Add the pure vanilla extract once all the butter has been fully incorporated into the mixture.
How much vanilla extract is used in this recipe?
The recipe calls for 2 teaspoons of pure vanilla extract.
Can I make a coconut-flavored version of this buttercream?
Yes, you can fold in 1 cup of shredded unsweetened coconut for an exotic twist.
Is the shredded coconut sweetened or unsweetened?
The recipe specifies using shredded unsweetened coconut.
What type of mixer attachment is recommended for the meringue?
An electric mixer fitted with a whisk attachment is recommended for beating the meringue.
What can this buttercream be used for?
It is versatile and ideal for cakes, cupcakes, and cookies.
How long can the buttercream be stored in the refrigerator?
It can be stored in an airtight container in the refrigerator for up to 3 days.
Can Swiss Meringue Buttercream be frozen?
Yes, it can be frozen for up to 1 month in an airtight container.
How do I prepare the buttercream for use after refrigeration or freezing?
Bring it to room temperature and beat it on the lowest speed for about 3 minutes until smooth.
What should the final texture of the buttercream be?
The final texture should be well-combined, smooth, and ready to spread.
Does this recipe include salt?
The recipe uses unsalted butter and does not list additional salt as an ingredient.
Is this recipe suitable for beginner bakers?
Yes, the instructions are designed to guide both novice and seasoned bakers through the process.
What should the meringue look like before adding butter?
The meringue should be fluffy, cool to the touch, and have stiff, glossy peaks.
How many ingredients are in the basic vanilla version?
There are 4 main ingredients: sugar, egg whites, butter, and vanilla extract.
Why must the butter be added gradually?
Adding butter one tablespoon at a time ensures that each addition is fully incorporated for a smooth finish.
What kind of sugar is best for this recipe?
Granulated sugar is used to combine with the egg whites.
Can the buttercream be used immediately?
Yes, once it is well-combined and smooth, it can be used immediately.
What is the purpose of whisking the egg whites and sugar over heat?
To dissolve the sugar completely and safely heat the egg whites to the proper temperature.
What should I do if the buttercream is not smooth after storage?
Beat it on the lowest speed for about 3 minutes once it has reached room temperature.