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Swiss Meringue Buttercream

Swiss Meringue Buttercream — a frosting and icing recipe, 4 ingredients.

Frosting and icing

contains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 4 egg whites
  • 300 g white granulated or superfine sugar
  • 400 g unsalted butter, at room temperature and cut into small chunks
  • Flavorings/extracts, as desired
Make it lactose-friendly
  • 400 g unsalted butter, at room temperature and cut into small chunks → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Combine the egg whites and sugar in a heat-proof bowl.
  2. Set the bowl over a pan of simmering water. Stir the mixture until the egg whites have warmed and the sugar is dissolved—rub a bit of the mixture between your fingers to make sure there are no grains of sugar left. Be careful not to let the egg whites cook.
  3. Remove the egg whites from the heat, and whip them into a stiff-peaked meringue.
  4. With the mixer running on medium-high, gradually add the chunks of butter. Wait until the previous piece is incorporated before adding the next one.
  5. Beat in any desired flavorings.
  6. Use buttercream as desired.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0