So, I have my favourite regular buttercream recipe, Dreamy Buttercream, but I’ve wanted to try swiss meringue buttercream ever since I saw Sweetapolita‘s  (ugh even the name is great!) tutorial. Her tutorial makes this fluffy, cloud of an icing seem simple and less scary. And it was only with her encouragement that I managed to pull this off. So here is the recipe, my additions, my experience, and my mini-tutorial. The results can be seen in the next post, as the topping for my Brown Butter Cupcakes.

Satiny, glorious swiss meringue buttercream!

Swiss Meringue Buttercream

See Sweetapolita’s recipe and tutorial here!

Ingredients (this makes 15 cups, my measurements for 1/4 of the recipe follow each ingredient)

• 16 large egg whites (4 large egg whites)
• 4 cups white sugar (1 cup white sugar)
• 5 cups of unsalted butter, softened but cool, cut into cubes (1 1/4 cups unsalted butter)
• 2 tbsps pure vanilla extract (1 1/2 tsp vanilla)
• 1/4 tsp salt (tiny pinch o’salt)

Directions

1. Wipe the bowl of an electric mixer (or just a metal bowl if you are mixerless, though this is WAY easier with a mixer),  whisk attachment, and whisk with paper towel and lemon juice (or vinegar), to remove any trace of grease.
2. Add egg whites and sugar to the metal bowl,  and simmer over a pot of water (not boiling), whisking constantly but gently, until the sugar has completely dissolved and the egg whites are hot (smoosh some between your fingers, if it is smooth, no granules, you are good).
3. Take off of stove, and begin to whip (with the mixer or by hand)until the mixture is thick, glossy, and neutral (you can feel outside of the bowl to test temperature, this takes some time).
4. Switch over to paddle attachement, or a good spoon, and, while mixing continuously on low speed, add butter one cube at a time until incorporated.
5. Mix until it has reached a silky smooth texture.
6. Add vanilla and salt, mix well. You can also add a wide variety of flavourings, extracts, and more. If buttercream is too runny, the butter was possibly too soft–place into the refrigerator for about 15 minutes, then beat again. If still too runny, add a few more cubes of butter and keep beating until it reaches Use immediately, or refrigerate/freeze.

Picture tutorial time!

Whipping the meringue. Dig in, this stuff is glorious!

1. Wipe the bowl of an electric mixer (or just a metal bowl if you are mixerless, though this is WAY easier with a mixer),  whisk attachment, and whisk with paper towel and lemon juice (or vinegar), to remove any trace of grease.
2. Add egg whites and sugar to the metal bowl,  and simmer over a pot of water (not boiling), whisking constantly but gently, until the sugar has completely dissolved and the egg whites are hot (smoosh some between your fingers, if it is smooth, no granules, you are good).
3. Take off of stove, and begin to whip (with the mixer or by hand)until the mixture is thick, glossy, and neutral (you can feel outside of the bowl to test temperature, this takes some time).
   

   Adding butter.

4. Switch over to paddle attachement, or a good spoon, and, while mixing continuously on low speed, add butter one cube at a time until incorporated.
   

   AHH curdling! It’s alright, now is the time to save it! It’s easy!
   Just put the bowl in the fridge for 10 minutes, pop it back in the mixer and get to work. It took about 10 minutes of low, slow mixing for it to come together but it was totally worth it!

5. Mix until it has reached a silky smooth texture.
   

   It’s hard to tell, but it is finally coming together here, everything is fluffing up, smoothing out, and making heaven.

6. Add vanilla and salt, mix well.  Use immediately.
7. If you are adding flavourings, do it at the end. Replace the vanilla with another extract. OR, do as I did, melt 200gr of dark chocolate and allow to cool. Drizzle the chocolate into the buttercream while it is on low. Top your mini cupcakes and then drizzle with an additional bit of melted dark chocolate that has been thinned slightly with some shortening.