Swiss Meringue Buttercream
There is something just beautiful and special about this gluten-free Swiss Meringue buttercream! It's super smooth texture and glossy sheen are perfect for sweet treats and confections. Unlike traditional buttercream, this Swiss Meringue buttercream is less sweet and has a more buttery flavor to it, perfect for eating right off the spoon! Enjoy!
Original recipe from: https://www.bostongirlbakes.com/make-swiss-meringue-buttercream/
- egg whites (room temperature) - 5
- granulated white sugar - 3/4 c.
- unsalted butter (room temperature and cubed) - 3 stickes (1 1/2 cups)
- vanilla extract - 2 tsp.
- salt - 1/4 tsp
- powdered confectioners sugar - 1/4 c. (or to taste)
- Make sure to set out your butter and egg whites ahead of time so that they can come to room temperature.
- Once they have come to room temperature, prepare the double-boiler. I don't actually have a double-boiler and if you don't either you can make one by just using a medium-sized saucepan and a metal or glass (heat resistant) medium-sized bowl. Put the saucepan on the stove with a little water in the bottom. Make sure that when you put your bowl into the saucepan that the bottom will not touch the water below of you will end up with scrambled eggs.
- Set your stove onto high until the water begins to boil and then turn it down to low so it will simmer. Whisk the egg whites and the sugar in your metal or glass bowl and then place the bowl direction over the simmering saucepan.
- Whisk constantly until the mixture becomes runny and very smooth. To make sure it is ready, you can stick your fingers in the mixture and rub it between your fingers. If it still feels grainy, it will need more time on the stove, but if it feels completely smooth with no graininess then you are ready for the next step. You can also put a candy thermometer into the mixture and you will know it is ready when the thermometer reads 160 degrees Fahrenheit.
- Transfer the mixture to a standing mixer bowl and (using the whisk attachment) mix on high speed until stiff peaks form.
- Once these have formed, mix on low until the bowl is no longer hot but cool to the touch on the outside. If you add the butter when the mixture is too warm, then you will deflate your egg whites.
- When the bowl is cool enough, start adding your butter a few pats at a time. Make sure that they get fully incorporated before adding more pats of butter. You may see the mixture start to curdle, but don't worry. Just keep mixing and it will come together!
- After you have added all of the butter, you can add your vanilla, salt, and powdered sugar until fully incorporated. You can now also add any food coloring you may want to add as well.
- Use immediately or store in the refrigerator.
*If you are using it for a cake, serve immediately or store in the fridge. This buttercream hardens in the fridge though, so make sure to let the cake sit out for at least two hours before serving so that the buttercream will have a chance to soften again.
* You can add more or less powdered sugar depending on how sweet you want your buttercream.