The reverse method of Swiss meringue buttercream. This reverse creaming method is much easier than the traditional one since you add the meringue to the whipped butter rather than adding little cubes of butter to the meringue.
And the best thing is that this frosting has no icing sugar, and it’s not overly sweet as regular American buttercream.
If you’re looking for different frostings other than regular American buttercream, check out the 3-Ingredient Creamy and Smooth Chocolate Frosting or the White Chocolate Cream Cheese Frosting.
As a bonus suggestion, check out this Vanilla Frosting recipe, from Giada De Laurentiis and Food Network.
Active time: 20mins | Cook time: 7mins | Yield: 4 1/2 cups
Step-by-Step Video Recipe:
Written Recipe:
Reverse Swiss Meringue Buttercream
Reverse Swiss meringue buttercream. This reverse creaming method is much easier than the traditional one since you add the meringue to the whipped butter rather than adding little cubes of butter to the meringue.
Ingredients
- 5 Egg whites (from large eggs)
- 1/4 tsp (1g) Salt
- 1 1/2 cups (300g) Granulated sugar
- 1 1/2 cups (340g) Unsalted butter at room temperature
- 2 tsp (10g) Vanilla extract
Instructions
- Combine the egg whites, salt, and sugar in a heatproof bowl. Set it over a pan of simmering water on low heat. Don’t let the water touch the bottom of the bowl.
- Whisk constantly using a wire whisk until the sugar dissolves. The mixture should feel warm and completely smooth when rubbed between your fingertips (without sugar grains).
- Pour the mixture into the bowl of an electric mixer fitted with the whisk attachment and beat on medium-high speed until it forms glossy and stiff peaks, about 10 minutes.
- Transfer the meringue to another bowl. It may be slightly warm, so set it aside and let it cool at room temperature while creaming the butter.
- Change to the paddle attachment and cream the butter until light and creamy. Add the meringue in three additions, beating after each addition until well combined.
- Stir the buttercream with a spatula to remove big air bubbles.
Notes
If you make this buttercream ahead of time, store it in an airtight container at room temperature for about one day. After that, refrigerate the Swiss meringue buttercream for up to 5 days, or freeze it for up to 2 months.Â
Bring the buttercream to room temperature and re-whip it before using it.
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