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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23 Responses to “Banana Split Cupcake”

  1. #
    1
    stephchows — September 15, 2009 at 12:47 pm

    Great cupcake hero entry!!! yum!

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    2
    oneordinaryday — September 15, 2009 at 2:04 pm

    You’re right – it’s a freaking cute cupcake! I especially love that frosting and how you got it to look like a scoop of ice cream. Nicely done!
    This is my first CH and I can’t wait till the voting begins! : )

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    3
    Amanda — September 15, 2009 at 2:49 pm

    Wow, what a yummy looking cupcake! Great idea!

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    4
    oneparticularkitchen — September 15, 2009 at 4:14 pm

    This is ADORABLE!! I love it!

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    Xiaolu — September 15, 2009 at 5:08 pm

    Gorgeous cupcake, Jen! I love how the cherry stands out. How do you get that black background if you don’t mind me asking? I’m pretty new to this food photography thing 8)

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    Amy Kingman — September 15, 2009 at 5:41 pm

    Yummmm!!!!!

  7. #
    7
    Jen — September 15, 2009 at 5:51 pm

    Xiaolu – It’s actually just my black table. I’ve also had luck using a plain black piece of construction paper (most of my backgrounds are the 12×12 scrap-booking papers) or a black towel to get the background all black.

    Here is an example using paper, and one using a towel.

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    8
    Xiaolu — September 15, 2009 at 5:59 pm

    Thanks! That’s really helpful.

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    9
    Joanna — September 15, 2009 at 8:28 pm

    Yum! Great idea 🙂

  10. #
    10
    Stephanie Wagner — September 15, 2009 at 10:44 pm

    Awesome idea!

  11. #
    11
    bcallegra — September 16, 2009 at 2:04 am

    Very creative and it looks great!

  12. #
    12
    The Novice Chef — September 16, 2009 at 3:15 am

    What a cute idea! I love it!! And I know my nieces would be in love!

  13. #
    13
    nutmegnanny — September 16, 2009 at 3:33 am

    Great idea…they look delicious!

  14. #
    14
    jesstyler — September 16, 2009 at 4:08 am

    holy deliciousness! I NEED one of those! 🙂

  15. #
    15
    Kerstin — September 16, 2009 at 4:48 am

    How creative, I love them! So cute and tasty with that cherry on top!

  16. #
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    Ingrid — September 16, 2009 at 3:14 pm

    Very cute looking! I like your idea.
    ~ingrid

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    lifeoftheparty — September 16, 2009 at 7:25 pm

    These cupcakes are pure genius… you’ve definitely got my vote!

  18. #
    18
    Jigginjessica — September 17, 2009 at 12:34 am

    Cute idea! What a great entry!

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    19
    thegreatpantryraid — September 17, 2009 at 7:37 pm

    Wow – super cute! A lot of work, I’m sure, but such a big payoff! Great job!

  20. #
    20
    Kami — September 17, 2009 at 8:32 pm

    So stinkin’ cute!

  21. #
    21
    Caroline — September 19, 2009 at 6:23 am

    Very cute, indeed and loving the pineapple in the frosting. I can just imagine how delicious this would taste. What a great idea.

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    22
    Keiara Wells — September 19, 2009 at 5:57 pm

    MMM, it looks fantastic! I’ll have to try this one 🙂 xox

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    Sweet and Savory — October 15, 2009 at 5:55 am

    These cupcakes are precious besides, I am sure, being delicious. What a great idea.

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