This Vanilla Swiss Meringue Buttercream is light, silky smooth, free from refined sugars and delicious! Perfect to top your favorite paleo cupcakes, cakes, and makes the best macaron filling!
There are two types of people in this world; those that are here for the cake and those that are here for the frosting. I whole-heartedly believe that those who are here for the cake have never had swiss meringue buttercream. I know, it’s a bold statement but it’s true.
Swiss meringue buttercream is smooth and silky and perfect. It is not nearly as sweet as american buttercream {in the best way!} and takes just a tiny bit more effort to whip up!
This buttercream perfectly compliments any baked good and I use it as my base for many different buttercream flavors for cakes, cupcakes, and macaron fillings! To make it even more amazing this buttercream is free from refined sugars, and if you tolerate grass-fed butter well, it is paleo compliant!
What is Swiss Meringue Buttercream?
Swiss Meringue Buttercream takes only a bit more effort to whip up than American buttercream and is SO worth it!
It involved the process of heating egg whites and sugar over a double boiler or pot of steaming water and then whipping it into a meringue. The butter is then slowly whipped in, creating the silkiest and smoothest buttercream that you can then flavor however your heart desires!
Swiss Meringue Buttercream Ingredients
- Evaporated Cane Syrup or Organic Cane Sugar - *Must be organic to remain free from refined sugars. Here's my favorite brand!
- Fresh Egg Whites
- Unsalted Grass-fed Butter - Kerrygold is my favorite brand!
Equipment You’ll Need
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Stand Mixer - this is pretty much a necessity for this recipe. The meringue needs to mix for 5-10 minutes prior to adding the butter and then all butter will be added a tablespoon or two at a time - this would be A LOT for a hand mixer.
Kitchen Scale - while you can probably get away without a scale for this recipe, it really is great to have for baking. All of my meringue recipes {including macarons!} are measured in grams or ounces to ensure accuracy. I use this one!
Candy Thermometer or Digital Thermometer - you will have to cook the egg and sugar mixture to at least 155 degrees F to ensure food safety! I use this one! (Side note: It’s also great for meats!)
Process
When making any type of meringue, I like to start by wiping my bowl and any utensils with white vinegar. This will remove any oil or any type of fat residue that might be hanging out. If there’s any fat, your meringue will not reach stiff peaks. This step is basically just an extra level of insurance to make sure everything comes together well, and is not 100% necessary!
Next, you’ll add your fresh egg whites and evaporated cane syrup {or organic cane sugar} to the bowl of your stand mixer. You’ll then place the bowl over the top of a pot with simmering water on medium heat. Make sure your bowl is not touching the water! There should be 1-2 inches between the bowl and water. You can also place the bowl on top of a double boiler.
Heat the egg whites and sugar, whisking constantly, until it reaches 155-160 F. You do not need to whisk aggressively but enough to keep it moving so the egg whites don’t solidify on the edges.
Once heated, move the bowl to your stand mixer and mix on high speed until the bowl itself is completely cooled and the meringue has formed stiff peaks. To me, the texture looks slightly thicker than shaving cream. It completely depends on the power and speed of your mixer, but for me this take about 5-6 minutes.
Adding the Butter
Now, you’ll begin adding your butter! It is super important that the butter is unsalted and room temperature. {I usually take the butter out of the fridge an hour or two before but if I forget I will place it in the microwave at 50% power in 15 second increments until it’s softened.} Lower the mix speed to medium low. I like to use a knife to cut off 1-2 tablespoons at a time and add it to the bowl, ensuring that the butter has fully incorporated before adding more.
IMPORTANT! After adding the majority of your butter, the buttercream will appear to be curdling and won’t look super pretty. This is totally normal, so DON’T PANIC. Allow it to keep mixing and it will all come together.
After adding all of the butter, increase the speed back up to medium high for about another minute. Add the vanilla and the tiniest pinch of salt after about 30 seconds and all to incorporate.
Removing Air Bubbles
This next step can be done in two ways! We whipped so much air into this buttercream, that I like to get some of those air bubbles out. ESPECIALLY if I’m frosting a cake with it. When piping the buttercream, it’s a bit harder to notice those bubbles.
The first way to do this is to remove the whisk attachment, add the paddle attachment to your mixer, and mix on low for a couple minutes. Personally, I like to manually do this with rubber spatula as I feel like it gives me more control over the process. I simply fold the buttercream and press it back into itself for about two minutes. Be careful not to be so rough that you completely deflate the buttercream. It’s a fairly gentle process, and you’ll be able to hear the air bubbles deflating.
THAT’S IT!! Seriously, only about a 20 minute process from start to finish and so worth it! I find that this amount allows me to frost (or pipe) 24 cupcakes or a 2 layer cake.
This buttercream is perfect to go with these Paleo Double Chocolate Chip Cupcakes.
More Paleo Desserts:
Paleo Shortbread Cookie and Berry Parfait
📖 Recipe
Vanilla Swiss Meringue Buttercream
Ingredients
- 8 oz evaporated cane syrup approx 1 c
- 8 oz fresh egg whites approx 6 large egg whites
- 16 oz unsalted grass-fed butter room temp
- 1 tsp pure vanilla
- Tiny pinch of salt
Instructions
- Add evaporated cane syrup and fresh egg whites to the bowl of a stand mixer.
- Place bowl over double boiler, or atop a single pot of boiling water so long as the bowl is 1-2 inches above water.
- Whisk sugar and egg whites until it reaches a temperature of 155-160 F.
- Move bowl to the stand mixer and using the whisk attachment, mix on high speed until the bowl cools completely and the meringue forms stiff peaks. It should be just slightly thicker than the consistency of shaving cream. Depending on the mixer this can take anywhere from 5-10 minutes.
- Reduce speed to medium-low.
- Add room temperature butter 1-2 tbsp at a time ensure that it is fully incorporated before adding more. *Meringue will deflate at this time. Just before all butter is adding the buttercream will appear to be curdling. Don’t Panic! It will come together.
- After all butter is incorporated, increase speed to med-high and mix for another minute.
- Add vanilla and tiny pinch of salt and mix just until incorporated.
- *Optional but recommended for cakes – Remove bowl from stand and use a rubber spatula to gently mix and fold the buttercream to get the air bubbles out.
- Enjoy!
Nutrition
Could I substitute organic cane suguar for organic coconut sugar?
Hi Janne! I haven't testing it to see if it would be a 1:1 ratio so I can't say for certain it would be successful. It would greatly alter the color and taste. However, I have seen coconut sugar being used in other meringue recipes. If you try it out I'd love to hear how it goes!
- Emilee