This small batch Swiss meringue buttercream is a light and airy, not too sweet buttercream recipe that you need in your recipe book! It is perfect on cakes, cupcakes, brownies, between cookies and even to fill macarons!
Keyword: small abtch Swiss meringue buttercream, small batch buttercream, Small batch frosting, SMBC, Swiss meringue buttercream
Start by whisking the egg whites and sugar together in a heatproof mixing bowl, then place that over a medium saucepan filled with simmering water. Make sure the bowl is not touching the water. Whisk the egg whites and sugar mixture constantly until the mixture is thin, the sugar has dissolved, and the temperature has reached 160F.
Transfer the bowl to the stand mixer and start whipping the egg white mixture on high speed right away, make sure not to let it cool before whipping. The meringue will need to reach stiff peaks and cool down to room temperature. This can take anywhere between 10-15 minutes.
A little trick I learned in my pastry internship is to touch the outside of the mixing bowl to see if the meringue is still warm. If the bowl is still warm, keep mixing before adding the butter. This way the butter won't melt once added in.
Switch to a paddle attachement and on medium-high speed start adding the butter 1 tablespoon at a time. Wait until the butter is fully incorporated before adding more. Once you're done with the butter, add in the vanilla and the pinch of salt, then beat for 1 minute.
Your small batch Swiss meringue buttercream is now ready to be used to decorate your cakes and cupcakes!
Make sure to read through the article to read through the most frequently asked questions!