This is your very basic Swiss Buttercream. As the name would suggest, it’s mostly butter. If the butter flavour is too prevalent for you (as it is for me), adding some additional flavours will give you a variety of buttercreams that taste great. See the variations section below.
Swiss Meringue Buttercream
- 5 egg whites
- 200g granulated sugar
- 2 cups of unsalted butter, softened and cubed
- Pinch of salt
- 2tsp vanilla
- 1tbsp meringue powder (optional)
Warm the egg whites, sugar and salt over a double boiler. Whisk continuously until sugar has dissolved and mixture is hot. Whip in an electric mixer until cooled. The meringue should increase four times the size and hold stiff peaks.
Add butter in chunks while whipping. It will start to look curdled, but will change to a smooth satin look when the buttercream is done. Continue whipping on high speed until it’s smooth. Add vanilla, meringue powder and any additional flavours (see variations below) and continue whipping until everything is well incorporated and smooth again.
Add 3tsp of freshly squeezed lemon juice and 3tsp of lemon zest.
If you refrigerate or freeze this, when you re-whip it, the lemon juices will separate from the solids. Continue whipping on high speed and it’ll get back to the smooth satin look that it should have.