Easy Swiss Meringue Buttercream

Easy to make smooth, creamy and stable buttercream for filling, frosting and piping.

Course Dessert

Keyword swiss meringue buttercream

Prep Time 5

Cook Time 15

Servings Cups

Place the egg whites, cream of tartar and sugar in a large bowl, or a bowl of astand mixer.
Place the bowl over a deep pan filled with 1-2 inches of simmering water.
Make sure the water does not touch the bottom of the bowl and the bowl sits tight on top of the pan, no gaps.
Cook over medium low while constantly stirring using a whisk until the sugar has dissolved and the mixture is white, opaque and almost double in size.
Remove from the heat and transfer to a stand mixer fitted with the whisk attachment.
Whip on high speed until you have a thick, light and stable meringue and the temperature dropped to 100-105F, or is warm and pleasant to the touch.
Add the butter, one piece at a time waiting for each piece to incorporate, about 10 seconds between each addition.
The meringue will deflate as you add the butter and might seem too runny, or crudle. That is ok, keep adding the butter and mixing it will come together.
Keep mixing until you have a thick, smooth and creamy meringue.

Separate the eggs wen they are cold to prevent yolks from dripping into the egg whites.
Fat, including yolks will prevent the meringue from whipping, so make sure to clean your equipment well before starting to make the buttercream. You can wipe the bowl and whisk with a paper towel soaked in some lemon juice to remove any fat residues you can't see.
The buttercream solidifies when refrigerated, and should be applied and served when at room temperature.
Storage for frosted cakes & cupcakes
- Keep at room temperature for up to 48 hours
- Refrigerate for up to 1 week
Leftovers
- Place on a large piece of plastic wrap, wrap tightly, and store in a freezer bag
- Freeze for up to 3 months
- To use: thaw in the refrigerator overnight
- For best texture, re-cream in a stand mixer bowl until smooth