Cake Decorating Blog

Swiss Meringue Buttercream Cake Recipe

Recipe courtesy of  from Modern Buttercream

Ingredients 

  • 8 egg whites (about 1 cup or 240 ml)
  • 1 cup (200 g) granulated sugar
  • 3 cups (680 g) unsalted butter at room temperature
  • 1 cup (125 g) confectioner’s sugar (sifted)
  • Pinch salt
  • 2 tablespoons (30 ml) vanilla extract

Directions

Over a double boiler, heat the whites and granulated sugar and salt, whisking constantly, until all the sugar is dissolved. Heat this slowly!! You don?t want scrambled eggs!

Place the mixture in a stand mixer and whip on high until a peak forms and the mixture is cool, about 5 minutes.

Turn the mixer to medium speed and add the softened butter a little at a time. Remember, depending on your area, you may need more or less butter.

Add the powdered sugar and vanilla and mix.

Tip: In warmer climates/seasons you will want to change the amount of butter to 4 sticks (2 cups) and also add 1 1/2 cups of vegetable shortening to the buttercream. This will give more stability when the weather is hot.

7 Comments

Mary Walters

Can this be pre-made and frozen?

Reply
Marty

I I make a similar cooked butter cream but it doesn’t include powdered sugar and I freeze it – when I want to use it I put it back in a bowl in a warm water bath to get it to start to melt then I beat it in the stand mixer til smooth – it may look curdled but just keep beating til it becomes smooth and creamy

Reply
Jys

I haven’t tried but dare say probably not as freezing and then defrosting will is likely to change the consistency of the egg making the icing split. Maybe try making a small batch and test it out in the freezer… ?

Reply
Jys

If it does split though, Try throwing it back in the mixer perhaps?

Reply
Leah

Maybe, mine recently split because it got too warm and I threw it back in the fridge for 15 mins and then whipped it up again. It held fine after that.

Reply
Lea Ann

What do you recommend for keeping a “white” icing for a wedding cake when butter is incorporated – – I usually use clear vanilla but have not made actual buttercream before for white frosting…I want to step out of my comfort zone recipe & attempt this…does this recipe stay “white” with the egg whites overriding the yellow in the butter?

Reply
Heather Carmody

I get a nice white from this. Try a smaller batch to make sure it meets your needs.

Reply

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