Luxe Swiss Meringue Buttercream
Indulge in the silky smoothness of Luxe Swiss Meringue Buttercream, a classic twist on a beloved favorite. This buttercream is not only airy and stable but also perfectly balanced in sweetness, making it the ideal topping for any dessert, from cakes to cupcakes. With its rich buttery flavor and the subtle warmth of vanilla, this buttercream will elevate your baking creations and leave a lasting impression on anyone who tastes it. Experience a melt-in-your-mouth texture that is sure to be highly requested for all your special occasions.
1
Servings
N/A
Calories
6
Ingredients
Ingredients
Egg whites
210 g (Fresh, at room temperature)
Granulated sugar
400 g (Regular granulated)
Unsalted butter
1 cup (Cubed, at room temperature)
Vanilla extract
1 teaspoon (Pure vanilla extract)
Water
1/2 cup (For simmering)
Salt
1 pinch (Regular table salt)
Instructions
1
In a saucepan, bring 1/2 cup of water to a gentle simmer.
2
In a separate mixing bowl, whisk together the egg whites and granulated sugar until well combined.
3
Place the bowl over the simmering water, ensuring the bottom does not touch the water, and continue to whisk the mixture for about 3-5 minutes until the sugar is fully dissolved and the mixture reaches 160°F (70°C).
4
Rub a small amount of the mixture between your fingers; if it feels completely smooth and there are no granules, it's ready. If not, keep whisking until it is fully dissolved.
5
Once ready, carefully remove the bowl from the heat, wipe the bottom of the bowl dry, and transfer the mixture to a stand mixer fitted with a whisk attachment.
6
Beat on high speed until the mixture cools to room temperature, about 10-15 minutes. Once cooled, add a pinch of salt and ensure the peaks are stiff.
7
Switch to a paddle attachment, and with the mixer on medium speed, gradually add the cubed butter, one piece at a time, allowing each piece to fully incorporate before adding the next.
8
Continue to mix until the buttercream is thick and smooth. If the mixture appears lumpy, keep mixing; this is normal and will resolve with more beating.
9
Finally, add the vanilla extract and mix for an additional minute to fully combine the flavors.
10
Your Luxe Swiss Meringue Buttercream is now ready to be used on cakes or cupcakes. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Luxe Swiss Meringue Buttercream?
It is a silky, airy, and stable buttercream frosting that is perfectly balanced in sweetness with a rich buttery flavor and subtle vanilla notes.
How many egg whites are required for this recipe?
The recipe requires 210 grams of fresh egg whites at room temperature.
What type of sugar should I use?
You should use 400 grams of regular granulated sugar.
To what temperature must the egg whites and sugar be heated?
The mixture should be heated to 160°F (70°C) over a double boiler.
How can I tell if the sugar is fully dissolved without a thermometer?
Rub a small amount of the mixture between your fingers; it is ready if it feels completely smooth with no granules.
What is the purpose of the water in the recipe?
The 1/2 cup of water is used in a saucepan to create a gentle simmer for heating the egg white and sugar mixture.
Should the mixing bowl touch the simmering water?
No, you must ensure the bottom of the bowl does not touch the water to prevent the eggs from scrambling.
How long does it take to whip the meringue to room temperature?
It typically takes about 10-15 minutes of beating on high speed to cool the mixture.
What attachment should I use to beat the meringue?
Use the whisk attachment on your stand mixer for the initial meringue phase.
When should I switch to the paddle attachment?
Switch to the paddle attachment once the meringue has cooled to room temperature and reached stiff peaks, before adding the butter.
What temperature should the butter be when adding it to the meringue?
The butter should be cubed and at room temperature for proper incorporation.
How much butter is needed for this Luxe Swiss Meringue Buttercream?
This recipe calls for 1 cup of cubed unsalted butter.
What should I do if my buttercream looks lumpy after adding the butter?
Keep mixing; it is normal for the mixture to appear lumpy or curdled, and it will resolve into a smooth texture with more beating.
When is the vanilla extract added?
Add the vanilla extract at the very end and mix for an additional minute to combine the flavors.
What type of vanilla is recommended?
The recipe specifies 1 teaspoon of pure vanilla extract for the best flavor.
Is this buttercream suitable for cupcakes?
Yes, its smooth and stable texture makes it an ideal topping for both cakes and cupcakes.
How do I ensure the meringue reaches stiff peaks?
Beat the mixture on high speed until it cools; the peaks should stand upright when the whisk is lifted.
Why do I need to wipe the bottom of the bowl after heating?
Wiping the bottom dry prevents any condensation or water from dripping into your stand mixer or the frosting.
Can I use salted butter instead of unsalted?
The recipe calls for unsalted butter to control the salt content, but if you use salted butter, you may want to omit the extra pinch of salt.
What should the speed of the mixer be when adding butter?
The mixer should be set to medium speed when gradually adding the cubed butter.
How much salt is included in the recipe?
A single pinch of regular table salt is used to enhance the flavor.
Is this buttercream very sweet?
No, it is described as perfectly balanced in sweetness, making it less sugary than traditional American buttercream.
Can I make this if I don't have a stand mixer?
While a stand mixer is recommended due to the long whipping time (10-15 minutes), a powerful hand mixer can be used with more effort.
How many servings does this recipe provide?
The recipe is listed as providing 1 serving, which typically covers a standard batch of cupcakes or a small cake.
Is the texture melt-in-your-mouth?
Yes, it is specifically noted for its silky smoothness and melt-in-your-mouth texture.
How long should I whisk the egg and sugar over the simmer?
Whisk continuously for about 3-5 minutes until the target temperature and consistency are reached.
What happens if I add the butter while the meringue is still warm?
If the meringue is too warm, the butter will melt, resulting in a soupy consistency. Ensure the bowl is room temperature first.
Can this buttercream be used for cake decorating?
Yes, its stability and thickness make it excellent for various cake decorating techniques.
Is the egg white preparation important?
Yes, using fresh egg whites at room temperature ensures they whip up to the best possible volume.
What makes this recipe 'Luxe'?
The 'Luxe' quality comes from the specific ratios, the use of pure vanilla, and the technical method that results in superior stability and flavor.