Description
A silky, cloud-like frosting that’s perfect for cakes and cupcakes, offering a balance of lightness and rich buttery flavor.
Ingredients
Scale
- 4 large egg whites (room temperature)
- 1 cup (200 g) granulated sugar
- 1 cup (226.8 g) unsalted butter, softened to room temperature
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: 1–2 tablespoons neutral corn syrup or glucose
- Optional: 1–2 tablespoons cocoa powder or 4 oz melted dark chocolate (for chocolate buttercream)
- Optional: 1–2 tablespoons lemon or orange zest, or fruit puree
Instructions
- In a heatproof bowl, combine egg whites and sugar over simmering water. Whisk constantly until dissolved and the mixture reaches 160°F (70°C).
- Remove from heat and whip the mixture on medium-high speed until thick, shiny, and cool, about 10 minutes.
- Gradually add the softened butter, a few tablespoons at a time, beating well after each addition until smooth.
- Add vanilla extract and salt, mixing until combined.
- Use immediately to frost cakes or cupcakes, or store in the refrigerator until needed.
Notes
Swiss meringue buttercream is calorie-dense and high in saturated fat due to its butter content; enjoy in moderation as part of a balanced diet.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Frosting
- Method: Whipping
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 206
- Sugar: 16.7g
- Sodium: 15mg
- Fat: 15.4g
- Saturated Fat: 9.7g
- Unsaturated Fat: 5.7g
- Trans Fat: 0g
- Carbohydrates: 16.8g
- Fiber: 0g
- Protein: 1.4g
- Cholesterol: 0mg