My Favorite Swiss Meringue Buttercream Frosting Recipe

Tuesday, February 22, 2011

My Favorite Swiss Meringue Buttercream Frosting Recipe

Swiss meringue buttercream is like heaven. It’s so light and fluffy and not at all overly sweet like some frosting. I definitely prefer it over any other kind of frosting.

Ever since I first tasted SMBC I have been searching for a fool proof recipe that I love. I have found that recipe. Trust me on this one. It’s amazing.

Most people seem intimidated by SMBC because of the fact that sometimes it curdles when you’re mixing it up. You have to be patient and know that it’ll come back together. Because of the technique used in this recipe, you won’t have to worry about that here. I was a bit skeptical when I first tried this recipe, but it works every time.

I prefer to refrigerate my cupcakes after frosting them with this SMBC. This will set the frosting. Then bring them to room temperature prior to serving.

One Year Ago: Rice and Beans

Swiss Meringue Buttercream

This is my favorite Swiss meringue buttercream

Yield: Enough to frost 24 cupcakes

Ingredients:

4 oz egg whites (3-4 large egg whites or about 1/2 cups)
1 cup granulated sugar
1 lb unsalted butter, room temperature
2 tsp lemon extract, almond extract, orange extract, or vanilla extract

Directions:

Lightly whisk egg whites and sugar together over simmering water until egg-white mixture is hot to touch or a candy thermometer reads 140°F (60°C).

Pour hot whites into a room-temperature bowl and whip with a wire whip until double in volume on MEDIUM-HIGH speed. When the mixer stops, the meringue should not move around in the bowl. Meanwhile cut up butter into 2-inch pieces. (The butter should be slightly moist on the outside but cold inside.)

On your mixer, remove the whip and attach the paddle. Add half the butter into the bowl immediately and pulsate the mixer several times until the meringue has covered the butter completely. To pulsate the mixer, turn it on and off in a jerky motion. This forces the butter on the top to the bottom of the bowl. Add the balance of the butter and pulsate mixer several times. Slowly increase the mixer's speed, starting with the lowest speed and increase the speed every 10 seconds until you reach a MEDIUM-HIGH speed.

Continue beating until the mixture begins to look light and fluffy. Stop the mixer and scrape the bowl. Reduce speed to LOW. Add flavoring and continue to beat on LOW speed for 45 seconds. Then beat on MEDIUM-HIGH speed for an additional 45 to 60 seconds.

Leftover buttercream can be placed in plastic containers with lids and kept in the freezer for up to 3 months. Defrost completely (several hours) and rewhip before using.

Storage: Store the icing in an airtight container and freeze for up to 3 months.

Recipe from epicurious

Dessert, Frosting, Go-To Recipes, Other

22 comments »

14 Responses to “Peppermint Patty Cookies”

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1

Funandfearlessinbeantown — February 3, 2011 at 5:31 pm

I love frozen Thin Mints so I totally get why these are good frozen! Looks fantastic!
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2

Megan — February 3, 2011 at 5:31 pm

Ooh… I love the sound of these. If I don’t end up making them soon, I definitely will keep them in mind for Christmas cookies!
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3

Evan — February 3, 2011 at 5:40 pm

Just when I thought there wasn’t another way to enjoy a peppermint patty, you post this. Love it! They’re definitely one of my favorite candies.
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Kathy Day — February 3, 2011 at 5:42 pm

I MADE HOMEMADE PEPPERMINT PATTIES WHEN I WAS LITTLE, THEY WERE A CHRISTMAS TRADITION! I REFUSE TO DO IT ANYMORE THOUGH, THE PATTIES ALWAYS FELL APART ON ME WHEN I DIPPED THEM.

THESE COOKIES LOOK DELICIOUS. I WOULD TOTALLY BE ON BOARD WITH THAT 😀
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5

Amy (SingForYourSupper) — February 3, 2011 at 5:42 pm

Oh YUMMY! I must make these ASAP!
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6

Jennifer — February 3, 2011 at 5:47 pm

These sound AWESOME! I love peppermint patty’s.
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Hezzi-D — February 3, 2011 at 9:06 pm

Oh yum! Peppermint Patties are my mom’s absolute favorite! I am totally making these next time I go hojme-they even look like giant patties!
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Just My Delicious — February 3, 2011 at 9:16 pm

these cookies looks so tasty! I`d like to have some in front of me 🙂
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Blog is the New BLack — February 3, 2011 at 10:23 pm

THese look AMAZING! My bf would totally love these! 🙂
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Bertha — February 4, 2011 at 12:05 am

I just wanted to say that I’ve been a silent reader for a long time and you are my go to source whenever I need an impressive dessert for a party or just when I’m craving something sweet. Every single recipe has turned out amazing! Thank you!
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Amanda L. — February 4, 2011 at 1:55 am

These look great! My high school vice principal loved peppermint patties! heh
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12

Cara — February 4, 2011 at 3:48 am

mmm what else is in that freezer of yours? I want to come raid it!
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13

Peabody — February 4, 2011 at 8:11 am

I want! Oh my!
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Sheila C. — December 23, 2012 at 10:23 pm

I visited my cousin today and she had made these cookies. She shared them with us and they were the bomb! Be careful because they are highly addictive! Rich but yummy! I will be making them.