Recipe for Swiss Buttercream | Recipe Hub 97

 Recipe for Swiss Buttercream

The easiest method to make smooth buttercream frosting that spreads nicely and pipes well is to use Swiss buttercream. Any extract can be used to flavor it; for taste inspiration, check the "tips" section below.

Ingredients

• 248 grams (1 1/4 cups) of granulated sugar

• 3 big egg whites, about half a cup (113g), at room temperature

• Salt, 1/8 teaspoon

• Unsalted butter, 32 tablespoons (454g), at room temperature (at least 65°F).

Instructions

• The sugar, egg whites, and salt should be whisked together (briefly) in a large heatproof mixing dish or the bowl of a stand mixer.

• When the mixture reaches 161°F (71.7°C) on a digital thermometer, place the bowl over a pot of boiling water (you should just barely see some sluggish bubbles rising up), and whisk continuously.

• With the whisk attachment on your mixer, remove the bowl from the heat and whip the meringue until it is firm.

• Add the butter a few teaspoons at a time while the mixer is running. Before adding the next, make sure the previous piece of butter is fully mixed.

• Stop after adding half the butter and scrape any remaining gooey substance from the bowl's edges and bottom. Add the remaining butter after whisking the ingredients together.

• Add the flavor of your choosing by beating. (For possibilities, see "tips," below.)

• Before using, freeze the frosting for 15 minutes if it appears soft.

• Keep in the freezer for six months or in the refrigerator for up to a week.

Comments from our Bakers

• Vanilla is a traditional flavor for this frosting, so add 1 teaspoon to 1 tablespoon, depending on taste, of vanilla extract or vanilla paste. or test out these tastes:

• Add 1/2 teaspoon of coconut flavor and 1/2 cup of coconut milk powder to make coconut buttercream.

• Reserve 12 tablespoons (170g) of the recipe's butter for the chocolate buttercream. Chop one cup (170 grams) of bittersweet chocolate, melt it, and let it cool to room temperature. Add the melted chocolate and butter to the frosting after stirring them together.

• To make raspberry buttercream, either stir in a half-pint of fresh raspberries or add 2 tablespoons of raspberry purée.

• Add 1 tablespoon of freshly grated lemon rind (zest) and 2 teaspoons of fresh lemon juice to make lemon buttercream. Alternately, you may add 1 tablespoon (9g) of lemon juice powder to the aquafaba before beating it in place of the zest and juice.

• Looking for this frosting in a vegan form? For more information, see our recipe for Vegan Swiss Buttercream.

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