Category Archives: Buttercream

buttercream

Swiss Meringue Buttercream

Whether used for cakes or cookies, this Swiss Meringue Buttercream is light, not too sweet and pretty straight forward to make. Swiss Meringue differs from Italian Meringue by the fact the egg and sugar are heated up together (145ºF minimum) before whipping, where Italian Meringue cooks the beaten eggs whites by adding very hot (245ºF) sugar syrup. Both of these are used to make buttercream frosting. A third type, French Meringue, is simply egg whites beaten with sugar, what most cooks would put on their lemon pies then bake.

Swiss Meringue Buttercream basic recipe

INGREDIENT GRAMS OUNCES One Fifth Baker’s %
Eggs, room temp 290g 10.2 oz 58g 100.0%
Sugar 290g 10.2 oz 58g 100.00%
Salt * 4g 0.1 oz 0.8g 1.38%
Butter * (room temp, 2″ Cubes) 910g 32.1 oz 182g 313.79%
Vanilla extract 4g 0.1 oz 0.8g 1.38%
TOTALS 1,498g 53 oz 300g 516.6%

* 4g is about 1/2 teaspoon. Only add salt if you use unsalted butter (recommended). If you use salted butter, leave the salt out.

You can use either fresh eggs or the pre-packaged carton stuff, both will work just fine.

Equipment: You will need a mixer (or whisk and strong arm) and a thermometer.

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