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vanilla bean swiss meringue buttercream

Vanilla Bean Swiss Meringue Buttercream

★

1 from 1 reviews

Silky, smooth, not too sweet, and utterly decadent, vanilla swiss meringue buttercream elevates any cake. Here’s my go-to, foolproof recipe!

Ingredients

Units Scale
  • 10 egg whites
  • 2 1/2 cups granulated sugar
  • 2 1/2 cups unsalted butter, room temp
  • 2 tsp vanilla bean paste or one vanilla bean, split and scraped
  • 1/2 tsp kosher salt

Instructions

  1. Add several inches of water to a medium saucepan. Combine egg whites and sugar in a medium heatproof mixing bowl and place overtop the saucepan, creating a double boiler. Be sure that the water does not touch the bottom of the bowl.
  2. Whisking constantly, heat egg whites and sugar over the double boiler on medium heat until the egg white mixture begins to warm. Continue to heat, whisking, until the mixture becomes the sugar granules dissolve, it becomes hot to the touch, thickened, and almost opaque. Pour the mixture into the bowl of a stand mixer.
  3. Using the whisk attachment on a stand mixer, whip hot egg whites/sugar on medium-high for 5-10 minutes until the mixture doubles in size, turns white and shiny, and the bowl is completely cool to the touch. This may take a bit longer. The bowl being cool to the touch is key here to avoid runny buttercream!!
  4. Reduce mixer speed to medium and add room temperature butter one tbsp at a time, waiting to add the next chunk until the previous has been fully incorporated. This can take 5-10 minutes total. Once all butter has been added, the buttercream will look thickened and slightly more yellow in color.
  5. Add vanilla bean paste and salt and continue beating on medium-high until completely combined. The texture should be silky, smooth, and shiny. For even smoother SMBC, switch to the paddle attachment and beat on low speed for 5 additional minutes. Use immediately.

Notes

  • This recipe makes enough SMBC to cover and fill a 3-layer 8-inch round cake or 4-layer 6-inch round cake. For additional piping on the cake, increase the recipe by 1/2, or increase to 12 egg whites, 3 cups sugar, and 3 cups unsalted butter.
  • You can store finished SMBC in an airtight container in the fridge for up to 1 week. Allow to come to room temp for 1-2 hours before using, and re-whip with the whisk attachment until smooth. Frosted cakes can be stored at room temp for 1-2 days.
  • Author: Caroline Crockett
  • Category: cakes, buttercream