Perfect Swiss Meringue Buttercream / How To Make Soft And Fluffy Buttercream / VERY EASY RECIPE

Hi guys, Today I am sharing my Swiss meringue buttercream recipe with you all. I switch between Italian and Swiss Meringue very often as I love the taste and consistency of both buttercream. This recipe is slightly easier and safe to make than the Italian Meringue. Hope you can try it out! :)

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Ingredients -
170g sugar (3/4cup)
120g Egg White (1/2cup)
400 g butter (approx 2 cups/3.5 sticks)

1. Place bowl of sugar and egg whites over pot of simmering water. Whisk constantly until mixture reaches 65C-70C (takes about 3 min). Sugar should be fully dissolved (you should not feel any sugar granules when rubbing mixture between finger tips).
2. Whip the egg whites for 10 mins until stiff peaks.
3. Gradually add in butter with a spatula while whisking the meringue.
4. After all the butter is in, continue to whisk for 6-8mins.
5. If the buttercream has split and looks grainy, melt 3 tbsp in the microwave and add it to the buttercream and whisk again.
6. If the buttercream is too liquidy, then chill the bc in the fridge for 15 mins.
7. Whip on low speed to get rid of large air bubbles.
mix the buttercream with a spatula to get rid of large air bubbles.

🎵Music provided by BGM President

[chocohistoriaargentina]

1:31 Agregue la mantequilla gradualmente asegurándose de que la mantequilla esté completamente incorporada antes de cada adición.
IMPORTANTE: la mantequilla debe estar a temperatura ambiente (20 - 25 C).

2:04 VELOCIDAD X 2. Continuar batiendo y agregando la mantequilla.

2:21 Una vez que se haya agregado toda la mantequilla, bata la crema de mantequilla durante 10 minutos adicionales a velocidad media-alta.

2:35 CONSEJO: Si la crema de mantequilla está demasiado dura, derrita 3 cucharadas de crema de mantequilla en el microondas y agréguela nuevamente a la mezcla.
- Si está demasiado blanda, colóquela en la nevera durante 15 minutos y vuelva a batir.

3:03 Por último, batir a baja velocidad durante 2 minutos para eliminar las burbujas de aire grandes.

3:26 Termine con una espátula para obtener una consistencia más suave.

[anisharachel]

Thank you so much for this recipe! I tried it n it worked really well for my vintage design cake like the one in your video. Piping was easy, n it was very stable, wasn't runny at all. If it became a little soft, I just put it in the fridge for 15 min n it's back to not being too soft. Very unlike other recipes. Please do share more❤️❤️

[jacintatate]

Thankyou for this recipe. I will give it a go. In the past my buttercream always fails because its too grainy or runny. You've offered some great tips so Ill follow your advice thanks

[kim-udbo]

Beating it on low is such a genius idea! Thank you for sharing :)

[firdouslashkari]

So far I tried different SMBC but I find your recipe the best. The sweetness is just right, rest of the recipes online the sugar ratio is more which makes it very sugary. I have a question after I refrigerated the cake I kept the cake in the room temperature for half a day still the cream was not that soft it tasted buttery because of the consistency but when I put the cake in the microwave for just 5 secs until the cream was soft to touch it tasted divine everyone just loved it. What shall I do is there anything I’m doing wrong in the recipe. Please help I want to stick to this recipe.❤❤❤

[라니-tk]

🤗perfect swiss meringue buttercream recipe 👍thank you😊💕
버터크림 레시피 잘보고갑니다.감사합니다 💕
レシピありがとうございました💕

[angiesegura]

Omg! Fantastic video, I found your channel by watching one of your vintage cake tutorials. Love it! I’ve always been hesitant about making Swiss meringue buttercream, but your video makes it so easy and not complicated. Thanks for the video. Keep up the great work.😁❤️👍

[touslesjours]

You deserve more viewings. ..this was perfect. Thanks

[mykaelahpina]

Does this have a buttery taste? I don’t really like American buttercream because of the buttery taste and sweetness, so I’m experimenting with different frosting.

[bridgetrobinson]

Hey!! Just wondering what type of sugar you use, is it icing sugar?

[Jadae_xo]

Which buttercream fo you use the most for cakes? This one or the italian???

[blankitapimentel]

Lo he preparado tal cual ., pregunta 🙋🏻‍♀️ se puede batir la mantequilla a que esponje y Despues agregaría al merengue ?

[rubyhouse]

Do you use vanilla extract for flavor or leave it out? How is the taste without the vanilla?

[nasreenrehman]

Hi can i use pasteurised egg white’s for this recipe thank you 😊

[jesusismysaviour]

Thanks from India.. Tamil nadu... 👍🏻👍🏻👍🏻👍🏻👍🏻

[luvbronstein]

Would this recipe work with aquafaba instead of egg whites ?

[pp_jr]

Which one is sweeter? Swiss meringue or Italian meringue? anyway both look so smooth and silky!! love it<3

[AINonymous_]

Hi, is this recipe enough to cover 6 inch (3 layers) cake?

I want to make buttercream for 6 inch (3 layers) cake, but i dont want it leave so much leftover buttercream. Is it okay if i use 3/4 of this recipe.

Thank you in advance.

[untitled-]

Thanks so much for this tutorial!! do you find this buttercream stiff enough for all kinds of decorations (e.g. flowers/roses), and does it melt eventually? If so, would American buttercream be preferred? <3

[miringuinasanchez]

Hey! Here from TikTok. Do you always use that kind of Buttercream on your cakes?