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
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
this is such a fantastic idea!! I would make cookie dough batter with my friends in middle school… leave out the eggs, and just eat it with a spoon LOL so good!
This looks awesome! Since I’m a huge fan of cookie dough I know I will love this recipe 🙂
Ha – my husband loves the dough more than the cookie as well. I starred these – DEFINITELY making them soon.
Oooh these look delicious!! And combine the best of 2 worlds 🙂
Sues
holy cow! cookie dough + brownie? I think I’m in heaven
what a cool idea for the cookie dough layer. i used to make raw cookie dough (with egg beaters) and keep it in the freezer just for snacking
Yum. I made a similar recipe but I put a thin chocolate ganache on top. It’s one of the best recipes I’ve posted, but I’m a sucker for that raw dough.
I think I might have to agree with your bro and hubby. I love chocolate chip cookies, but it’s the dough that makes me weak in the knees! This recipe is right up my alley.
These look great! I also let my husband lick the beaters, but occasionally I slink behind the counter beside the sink and keep all the batter for myself. He’s usually too involved with TV to even notice.
LOL, oh my gosh! I just noticed this had a anti-Weight Watchers label. How funny!
Those look insanely good!!Thanks for sharing the recipe!
~ingrid
My high school made cookie dough covered brownies back in the day. They had a cult following and always sold out before the last lunch period. I never understood why you needed the brownie when a spoon works just fine.
Oh man. So sinful. Reminds me of the Ben & Jerry’s Ice Cream “Half Baked. Half brownie, half cookie dough. I can’t say no to that stuff.
Yummmm!! Oh my goodnessIsao adore cookie dough… This combination is beautiful!
sounds delicious!
these brownies looked so good I tried to make them myself! I love cookie dough AND brownies – perfect combo! Yours look much better of course. Here are mine: http://foodiesatworkdotcom.blogspot.com/2009/12/cookie-dough-brownies.html
YUM! These sound great!
AHHHH these look amaaazzzinnngggg. A little late in finding these but yeah I’m gonna need to make them.
-Whitney
AHHHH these look amaaazzzinnngggg. A little late in finding these but yeah I’m gonna need to make them.
-Whitney
I just made these and they got rave reviews at work! Definitely a keeper – thanks, as always, for sharing a great recipe and photos!
The best of both worlds!! These look awesome.
AWESOME,,,,,,,,,,,,Thank you.