My Favorite Swiss Meringue Buttercream Frosting Recipe

Swiss meringue buttercream is like heaven. It’s so light and fluffy and not at all overly sweet like some frosting. I definitely prefer it over any other kind of frosting.

Ever since I first tasted SMBC I have been searching for a fool proof recipe that I love. I have found that recipe. Trust me on this one. It’s amazing.

Most people seem intimidated by SMBC because of the fact that sometimes it curdles when you’re mixing it up. You have to be patient and know that it’ll come back together. Because of the technique used in this recipe, you won’t have to worry about that here. I was a bit skeptical when I first tried this recipe, but it works every time.

I prefer to refrigerate my cupcakes after frosting them with this SMBC. This will set the frosting. Then bring them to room temperature prior to serving.

One Year Ago: Rice and Beans

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Swiss Meringue Buttercream

This is my favorite Swiss meringue buttercream

Yield: Enough to frost 24 cupcakes

Ingredients:

4 oz egg whites (3-4 large egg whites or about 1/2 cups)
1 cup granulated sugar
1 lb unsalted butter, room temperature
2 tsp lemon extract, almond extract, orange extract, or vanilla extract

Directions:

Lightly whisk egg whites and sugar together over simmering water until egg-white mixture is hot to touch or a candy thermometer reads 140°F (60°C).

Pour hot whites into a room-temperature bowl and whip with a wire whip until double in volume on MEDIUM-HIGH speed. When the mixer stops, the meringue should not move around in the bowl. Meanwhile cut up butter into 2-inch pieces. (The butter should be slightly moist on the outside but cold inside.)

On your mixer, remove the whip and attach the paddle. Add half the butter into the bowl immediately and pulsate the mixer several times until the meringue has covered the butter completely. To pulsate the mixer, turn it on and off in a jerky motion. This forces the butter on the top to the bottom of the bowl. Add the balance of the butter and pulsate mixer several times. Slowly increase the mixer's speed, starting with the lowest speed and increase the speed every 10 seconds until you reach a MEDIUM-HIGH speed.

Continue beating until the mixture begins to look light and fluffy. Stop the mixer and scrape the bowl. Reduce speed to LOW. Add flavoring and continue to beat on LOW speed for 45 seconds. Then beat on MEDIUM-HIGH speed for an additional 45 to 60 seconds.

Leftover buttercream can be placed in plastic containers with lids and kept in the freezer for up to 3 months. Defrost completely (several hours) and rewhip before using.

Storage: Store the icing in an airtight container and freeze for up to 3 months.

Recipe from epicurious

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9 Responses to “Blueberry Almond Cake with Lemon Drizzle”

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    1
    How To Be Perfect — July 16, 2010 at 11:55 am

    This cake looks great and I will definitely try those cupcakes, they sound awesome x

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    Lauren — July 16, 2010 at 11:55 am

    I’m right there with you husband – I adore blueberries! This cake looks absolutely delicious :).

    I’ve bought a whole bunch of reduced price ingredients at TJ Maxx and Marshalls – I always scope out their food section!

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    Lauren — July 16, 2010 at 11:56 am

    *your husband, not you husband 😉

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    Gia — July 16, 2010 at 1:32 pm

    In the ingredients you have listed yogurt but in the instructions you have buttermilk…can you just clarify which it is? I am going to the store and want to buy what I need to make this today!

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    Jen — July 16, 2010 at 1:42 pm

    Gia – Sorry for the confusion – I have updated the recipe instructions. I used yogurt instead of buttermilk like the original recipe states. Either one would work just fine.

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    Memória — July 16, 2010 at 7:20 pm

    This cake looks amazing. Great photos.

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    hannah {thepastrykook} — July 17, 2010 at 3:52 pm

    the only reason why i like blueberries is cos they are good for eyesight! haha. your cake looks delectable (:

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    Ingrid — July 19, 2010 at 12:30 am

    We blueberries,t oo. Actually we love all berries and they pair well with both almond and lemon.

    Btw, No way would we thing of leaving off that yummy glaze.

    Thanks for sharing!
    ~ingrid

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    Becca — May 9, 2017 at 10:35 pm

    How far in advance can i make this ? Will it hold 2-3 days?

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