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

Print Save

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

    Pin It

33 Responses to “Red Velvet Cheesecake Cake”

  1. #
    1
    Lindsay @ Peace, Love and French Fries — December 15, 2010 at 3:02 pm

    that cake is so beautiful, and sounds delicious!

  2. #
    2
    Kim — December 15, 2010 at 3:08 pm

    Wow! Your pictures are amazing! I would love to sink my teeth into that cake right now!

  3. #
    3
    SimplySweeter — December 15, 2010 at 3:13 pm

    Well…. you’ve done it again! Now, I simply have to add this to my Christmas Eve repetoire. It is fabulous! So many recipes….not enough time!

    http://www.simplysweeter.blogspot.com

  4. #
    4
    Meesh — December 15, 2010 at 3:14 pm

    wow! this look unbelievable. I might have to conquer my fear of baking just for this.

  5. #
    5
    Shannon — December 15, 2010 at 3:30 pm

    Wow, that is stunning! Nice job!

  6. #
    6
    Boston Food Diary — December 15, 2010 at 3:36 pm

    Whoa..this looks beyond incredible…I dont think my sweet tooth will be satisfied ever without this!

  7. #
    7
    Karin — December 15, 2010 at 3:43 pm

    I have to do this for Christmas dessert! Thanks for sharing!

  8. #
    8
    ErinsFoodFiles — December 15, 2010 at 3:50 pm

    C’est magnifique! Great job!!

  9. #
    9
    Krystal — December 15, 2010 at 3:58 pm

    Seriously, that looks downright sinful and gorgeous!!! Just amazing Jen!

  10. #
    10
    Shannon — December 15, 2010 at 4:02 pm

    wow, this is over the top 🙂 but totally worth it!! looks awesome!

  11. #
    11
    Cupcake Activist — December 15, 2010 at 5:03 pm

    What a great combination of flavors! I can almost smell the cake. Yum!!

  12. #
    12
    Sinful Sundays — December 15, 2010 at 5:05 pm

    STUNNING! Good job on this, I want a piece!

  13. #
    13
    EliFla — December 15, 2010 at 6:05 pm

    …great cake!!! and happy bday to Z!!! Hugs, ciao Flavia

  14. #
    14
    Melissa @ Made in Melissa's Kitchen — December 15, 2010 at 7:23 pm

    What am amazing cake! I love the bright red and contrasting white, simmply beautiful!

  15. #
    15
    Rhondi — December 15, 2010 at 7:55 pm

    What a beautiful cake! My family would love this. Cheesecake and red velvet are my hubby’s favorites. Maybe I will make it for his birthday!

  16. #
    16
    Sherry G — December 15, 2010 at 10:19 pm

    Talk about impressive! You go!

  17. #
    17
    The Small Boston Kitchen — December 15, 2010 at 11:33 pm

    And just when I think you can’t keep coming up with brilliant ideas and delicious photos…this looks/sounds utterly amazing!

  18. #
    18
    Megan — December 16, 2010 at 12:43 am

    Cheesecake in between the cake layers… OMG. You so outdid yourself. That is amazing!

  19. #
    19
    MaryMary — December 16, 2010 at 2:16 am

    Wow. I saw a similar cheesecake but couldn’t fint a recipe so resolved to just make “plain ole red velvet cupcakes.” This looks so much better!

  20. #
    20
    Susan — December 16, 2010 at 3:02 am

    Oh My – this looks so amazing!

  21. #
    21
    KV — December 16, 2010 at 4:15 am

    that looks awesome! I saw something similar in the Sam’s club add that I’ve been wanting to try but homemade would be even better

  22. #
    22
    Vickii — December 16, 2010 at 11:25 am

    This cake looks so beautiful and I bet it tastes INCREDIBLE! I couldn’t print it out fast enough – I’m definitely trying it in the new year! Wow!

  23. #
    23
    Caroline — December 16, 2010 at 3:23 pm

    this has been on my ‘want to try’ list for a while! Maybe this will be the push i need to give it a try!

  24. #
    24
    Katrina — December 17, 2010 at 1:49 am

    That cake looks gorgeous and delicious!

  25. #
    25
    Elizabeth — December 17, 2010 at 3:34 pm

    This is so cool! The only reason I like red velvet is the cream cheese frosting and this just takes it to a whole new level!

  26. #
    26
    Pretty. Good. Food. — December 17, 2010 at 4:03 pm

    Wow, where to begin?! That bright red is gorgeous! The cheesecake hiding in the center sounds ridiculously delicious! Gorgeous photos too:)

  27. #
    27
    Dina — December 17, 2010 at 10:16 pm

    this is a perfect holiday cake! great idea.

  28. #
    28
    Cakebrain — December 18, 2010 at 8:53 pm

    What a great idea! I love how the cheesecake layer looks so impressive sandwiched between the shockingly red red velvet layers!

  29. #
    29
    Nutmeg Nanny — December 20, 2010 at 2:26 am

    Ok this looks amazing!

  30. #
    30
    Joanne — December 22, 2010 at 10:27 pm

    Hey girl, I am 100% sure I am going to make this for Christmas…it looks amazing! Just wondering…you used a 9″ springform pan for the cheesecake, right?

  31. #
    31
    Jen — January 2, 2011 at 11:10 pm

    Joanne, Sorry for the delay, but yet, I used a springform pan for the cheesecake. I think that’s why it came out a tad bigger than the cake layers. Did you make it for Christmas? How did it turn out?

  32. #
    32
    Anonymous — January 4, 2011 at 8:56 pm

    I made this for Christmas and it was absolutely AMAZING! My family really enjoyed it and I already have thoughts of the other cakes that would be incredible with a layer of cheesecake inbetween. What a great idea!

  33. #
    33
    Sheka — September 24, 2014 at 9:13 pm

    This looks amazing! I am making 60 red velvet cupcakes for my cousin’s homecoming. I used the red velvet recipe without the cheesecake…AMAZING! The best recipe I have found yet. Thanks, keep it up!

Leave a Comment