1 2 3 Swiss Meringue Buttercream
Master the art of perfect frosting with this luxurious 1 2 3 Swiss Meringue Buttercream—an irresistible choice for cakes, cupcakes, and desserts. This silky, smooth buttercream balances just the right ratio of egg whites, sugar, and butter (1:2:3, respectively) for a light and creamy texture that melts on the tongue. Using a classic double-boiler technique, the meringue base is gently heated and whipped to glossy, stiff peaks before soft, cubed butter is added for a flawless finish. Enhanced with a hint of vanilla and a pinch of salt, this buttercream brings bakery-quality flavor to your home kitchen. With just 30 minutes from start to finish, this versatile, refrigerable recipe is your go-to for show-stopping confections. Perfect for frosting, piping, or simply spreading joy, this Swiss Meringue Buttercream is the ultimate frosting dream.
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Recipe Information
Ingredients
- 4 large eggs (approximately 120 g) Egg whites
- 240 grams Granulated sugar
- 360 grams (softened and cubed) Unsalted butter
- 2 teaspoons Vanilla extract
- 1 pinch Salt
Instructions
Fill a medium saucepan with an inch or two of water and bring it to a simmer. Ensure the heat is low and not boiling.
In a clean, heatproof mixing bowl, combine the egg whites, granulated sugar, and pinch of salt. Place the bowl over the saucepan, ensuring the bottom does not touch the water.
Whisk the egg whites and sugar constantly until the mixture reaches 160°F (70°C) on a candy thermometer. The sugar should be completely dissolved, and the mixture will look frothy.
Remove the bowl from the heat and transfer it to a stand mixer fitted with the whisk attachment. Beat the mixture on medium-high speed until stiff, glossy peaks form and the meringue is completely cool to the touch. This may take 8-10 minutes.
Switch to the paddle attachment on the mixer. Gradually add the softened butter, one cube at a time, beating well after each addition. The mixture may appear curdled during this process, but keep beating—it will become smooth and creamy.
Once all the butter is incorporated, add the vanilla extract and beat until the buttercream is silky and fluffy. This should take another 2-3 minutes.
Use immediately to frost cakes or transfer to an airtight container and store in the refrigerator for up to one week. To use after refrigeration, bring the buttercream to room temperature and re-whip with the paddle attachment until smooth.
Nutrition Facts
Calories |
3613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 308.6 g | 396% | |
| Saturated Fat | 180.0 g | 900% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 797 mg | 266% | |
| Sodium | 358 mg | 16% | |
| Total Carbohydrate | 243.4 g | 89% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 241.8 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 258 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
