Swiss Meringue Buttercream

Recipe View 2 mins Prepare the Bowl: (2 minutes) Thoroughly wipe the bowl of an electric stand mixer and the whisk attachment with lemon juice. This removes any trace of grease, ensuring the meringue whips properly. Place sugar and egg whites into the clean bowl.

Recipe View 10 mins Cook the Meringue Base: (10 minutes) Position the bowl of the stand mixer over a pot of simmering water (double boiler setup), ensuring the bottom of the bowl doesn't touch the water. Whisk the sugar and egg whites constantly and gently until the mixture reaches 140°F (60°C). This may take about 10 minutes. The sugar should be completely dissolved, and the mixture should be smooth.

Recipe View 18 mins Whip to Stiff Peaks: (15-20 minutes) Return the bowl to the stand mixer fitted with the whisk attachment. Whip the sugar-egg white mixture on medium-high speed until it forms thick, glossy, stiff peaks and the outside of the bowl is cool to the touch (room temperature). This step is crucial for a stable buttercream.

Recipe View 8 mins Incorporate the Butter: (5-10 minutes) Switch to the paddle attachment. With the mixer on low speed, add the slightly softened butter, one cube at a time, allowing each cube to fully incorporate before adding the next. The mixture may appear curdled at first; continue mixing, and it will eventually become silky smooth.

Recipe View 2 mins Flavor and Finish: (2 minutes) Pour in the vanilla extract and sprinkle in the salt. Beat on low speed until fully incorporated. The buttercream should be smooth, light, and airy.