Swiss Meringue Buttercream Frosting (SMBC)
The best, classic, easy Swiss meringue buttercream frosting recipe (SMBC), homemade with simple ingredients without double boiler. Light, airy, creamy, not too sweet, holds its shape. Perfect for piping and cake decorating.
Servings: 7 Cups
Calories: 1116kcal
Ingredients
- ¾ cup Liquid egg whites Pasteurized
- 6 cups Powdered sugar Sifted
- ½ teaspoon Salt
- 3 cups Butter Unsalted, Cut into cubes, Room temperature
- 1 tablespoon Vanilla extract Clear
Instructions
- In a large mixing bowl, add egg whites, powdered sugar, salt and mix for 5 minutes on medium speed until sugar is dissolved. Be sure to scrape down the sides, halfway through.
- Start adding butter cubes gradually, while continuing to mix on low speed until all the butter is incorporated.
- Add vanilla extract and mix until combined. The mixture will look very odd and crumbly.
- Increase the speed to medium again and mix for 10 minutes until it becomes smooth, fluffy and creamy.
- Chill in fridge for 20- 30 minutes to firm it up even further and then pipe on cakes and cupcakes. Enjoy!
Notes
- To change the flavor profile, you can add other extracts or cocoa powder or espresso powder or even zests.
- You must use room temperature butter so that it incorporates easily with the other ingredients.
- To color it, use gel food coloring.
- Use clear extract to prevent an "off-white" icing color.
- If icing is too grainy, continue whipping until the sugar has dissolved.
- Leftovers can be stored in a sealed container in the fridge for up to 1 week.
- It can also be frozen in an airtight container for up to 1 month. When you are ready to use it, let it thaw overnight in the fridge and then whip it again.
- Read additional tips and variations above
Nutrition
Calories: 1116kcal | Carbohydrates: 103g | Protein: 3g | Fat: 78g | Saturated Fat: 49g | Cholesterol: 209mg | Sodium: 910mg | Potassium: 23mg | Sugar: 100g | Vitamin A: 2640IU | Calcium: 23mg | Iron: 0.5mg