Swiss Meringue Buttercream
- Rate13
- Comments()
Martha Stewart Cupcakes, June 2009
- Yield Makes about 5 cups
Add to Shopping List
Ingredients
- 5 large egg whites
- 1 cup plus 2 tablespoons sugar
- Pinch of salt
- 1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
- 1 1/2 teaspoons pure vanilla extract
Directions
- Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
- Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
- With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day.
- (Optional) To tint buttercream (or royal icing), reserve some for toning down the color, if necessary. Add gel-paste food color, a drop at a time (or use the toothpick or skewer to add food color a dab at a time) to the remaining buttercream. You can use a single shade of food color or experiment by mixing two or more. Blend after each addition with the mixer (use a paddle attachment) or a flexible spatula, until desired shade is achieved. Avoid adding too much food color too soon, as the hue will intensify with continued stirring; if necessary, you can tone down the shade by mixing in some reserved untinted buttercream.
Cook's Note
Chocolate variation: Using a flexible spatula, fold 4 1/2 ounces semisweet chocolate, melted and cooled, into buttercream mixture in step 3, along with the vanilla extract.
Variations
Martha used this buttercream recipe to create fun Monster Cupcakes for Halloween.
Recipe Reviews
More from Food
New From Our Blogs
-
an ode to vinegar
Everyday Food Blog, February 22, 2012 -
Three Oscar-Themed Dinner Parties
Taste of the Test Kitchen, February 22, 2012 -
today's recipe: pork tenderloin with sauteed apples and leeks
Everyday Food Blog, February 21, 2012 -
today's recipe: Huevos Rancheros
Everyday Food Blog, February 20, 2012 -
today's recipe: Chicken and Lentil Burger
Everyday Food Blog, February 19, 2012
I'm not sure what I do wrong, but my buttercream becomes runny, like liquid. Maybe I don't let the egg and sugar cool down enough before I add butter? It's happened to me twice. I will continue to try, because the taste is wonderful!
I am a professional pastry chef and this has become one of my 'go to' buttercreams., I have used this recipe several times and have never had any problems with it the day after. Let it come to room temperature and beat on low speed with paddle attachment.
I absolutely love this frosting, as it's light and sweet without being overwhelmingly buttery. To make a mint variation, I omit the vanilla extract and use 1T peppermint extract.
My only tip though is to NEVER try to refrigerate it for use the following day. The liquid and solids completely separated and I just could not for the life of me beat it back into a normal consistency.
This is my go to recipe for cakes. I love it and after making several batches for a wedding cake, it became so easy to do, I can't live without it.
sounds like your meringue was too hot or over beaten, maybe. that would be my guess. Be sure too, to have a very very clean bowl.