In my own experience, Swiss meringue buttercream frosting is really challenging to make. It takes time to perfect this kind of frosting. But it's all worth it once you've successfully made one.
Swiss meringue buttercream is made with egg whites, white sugar, butter, and flavoring. Since there are raw egg whites in this, it needs to be cooked. So, you need to do a bain-marie method for this. Bain-marie is a cooking method wherein you place a bowl over a boiling saucepan, cooking the mixture in the bowl. Mix in the egg whites and sugar until the temperature reaches 140-150 degrees. If you don't have a candy thermometer, you can check if it is ready by rubbing a bit of mixture in between your fingers and you can't feel any sugar. That's when it's ready. Then, in a mixing bowl, attached to stand mixer, beat egg whites on medium speed until the egg whites have doubled in size and cooled.
Now, the next part is when you will add the butter. But before you add the butter, make sure that the egg white mixture is really cool, otherwise, the butter will melt and the frosting won't work. The butter has to be softened at room temperature and cut into pieces. Add the butter, one at a time, into the mixture. At this point, you might see that the mixture has curdled. It's fine. Just keep on mixing until they all come together. If it still doesn't come together, you can pop in the mixture in the fridge for a good 30 minutes, chilling them, then get back on mixing. Once everything comes together, add in any flavoring that you like!
Subscribe to Sweets Buddy
Get the latest posts delivered right to your inbox