{"id":25639,"date":"2020-05-19T14:30:17","date_gmt":"2020-05-19T14:30:17","guid":{"rendered":"https:\/\/cake-geek.com\/?page_id=25639"},"modified":"2023-07-30T08:57:03","modified_gmt":"2023-07-30T08:57:03","slug":"swiss-meringue-buttercream-recipe","status":"publish","type":"page","link":"https:\/\/cake-geek.com\/index.php\/cake-recipes\/wedding-cake-frostings-fillings-recipes-quantities\/swiss-meringue-buttercream-recipe\/","title":{"rendered":"Swiss Meringue Buttercream: Recipe &#038; How-To"},"content":{"rendered":"<p><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter size-full wp-image-25780\" src=\"https:\/\/cake-geek.com\/wp-content\/uploads\/2020\/05\/Swiss-meringue-buttercream-frosting-recipe-and-quantities-for-different-size-cakes-on-Cake-Geek.com_.jpg\" alt=\"Swiss meringue buttercream frosting recipe and quantities for different size cakes on Cake-Geek.com\" width=\"798\" height=\"557\" srcset=\"https:\/\/cake-geek.com\/wp-content\/uploads\/2020\/05\/Swiss-meringue-buttercream-frosting-recipe-and-quantities-for-different-size-cakes-on-Cake-Geek.com_.jpg 798w, https:\/\/cake-geek.com\/wp-content\/uploads\/2020\/05\/Swiss-meringue-buttercream-frosting-recipe-and-quantities-for-different-size-cakes-on-Cake-Geek.com_-300x209.jpg 300w, https:\/\/cake-geek.com\/wp-content\/uploads\/2020\/05\/Swiss-meringue-buttercream-frosting-recipe-and-quantities-for-different-size-cakes-on-Cake-Geek.com_-768x536.jpg 768w, https:\/\/cake-geek.com\/wp-content\/uploads\/2020\/05\/Swiss-meringue-buttercream-frosting-recipe-and-quantities-for-different-size-cakes-on-Cake-Geek.com_-500x349.jpg 500w, https:\/\/cake-geek.com\/wp-content\/uploads\/2020\/05\/Swiss-meringue-buttercream-frosting-recipe-and-quantities-for-different-size-cakes-on-Cake-Geek.com_-150x105.jpg 150w, https:\/\/cake-geek.com\/wp-content\/uploads\/2020\/05\/Swiss-meringue-buttercream-frosting-recipe-and-quantities-for-different-size-cakes-on-Cake-Geek.com_-600x419.jpg 600w\" sizes=\"(max-width: 798px) 100vw, 798px\" \/><\/p>\n<p>What is the difference between Swiss meringue buttercream and Italian? That&#8217;s the question that perplexes newbie cake decorators the most.<\/p>\n<p>In a nutshell, the difference is in the method: Swiss meringue buttercream is made by beating egg whites and sugar in a bowl over a pan of simmering water whereas Italian meringue buttercream is made by adding a hot sugar syrup to whipped egg whites.<\/p>\n<p>Swiss meringue buttercream is a little easier to make than Italian but tastes not quite as light (but the difference is barely noticeable all the same.)<\/p>\n<p>Makes 4 cups approx.<\/p>\n<p><span style=\"display: inline !important; float: none; background-color: transparent; color: #404040; font-family: 'Open Sans',sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 300; letter-spacing: 1px; orphans: 2; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;\">(See our chart here on <\/span><a href=\"https:\/\/cake-geek.com\/index.php\/cake-recipes\/wedding-cake-frostings-fillings-recipes-quantities\/\">Quantities of Frosting to Fill &amp; Cover Different Size Cakes<\/a>)<\/p>\n<h4>Swiss Meringue Butterceam: Recipe<\/h4>\n<ul>\n<li>1 cup of sugar<\/li>\n<li>4 large egg whites<\/li>\n<li>2 1\/2 sticks of unsalted butter<\/li>\n<li>1 tablespoon of vanilla extract<\/li>\n<\/ul>\n<h4>Swiss Meringue Buttercream: Method<\/h4>\n<ul>\n<li>Place a heat-proof bowl over a pan of simmering water and add the egg whites and sugar.<\/li>\n<li>Whisk the egg whites until the sugar is dissolved and the mixture reads 140\u00b0F on a thermometer.<\/li>\n<li>Transfer the mixture to your stand mixer and whisk on medium high for at least 10 minutes until stiff, glossy peaks form and the mixture is cooled.<\/li>\n<li>Reduce the speed to medium low and add the butter one tablespoon at a time, beating well between each addition.<\/li>\n<li>Finally, whisk in the vanilla.<\/li>\n<li>The buttercream can be stored in a refrigerator for one week. Just bring to room temperature again before using and beat on low speed for two to three minutes to bring back the fluffiness!<\/li>\n<\/ul>\n<p>Back to <a href=\"https:\/\/cake-geek.com\/index.php\/cake-frostings-fillings-recipes-quantities-for-different-size-cakes\/\">Cake Frostings &amp; Fillings<\/a> page<\/p>\n","protected":false},"excerpt":{"rendered":"<p>What is the difference between Swiss meringue buttercream and Italian? That&#8217;s the question that perplexes newbie cake decorators the most. In a nutshell, the difference is in the method: Swiss meringue buttercream is made by beating egg whites and sugar in a bowl over a pan of simmering water whereas Italian meringue buttercream is made [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":25780,"parent":25637,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"class_list":["post-25639","page","type-page","status-publish","has-post-thumbnail","entry"],"_links":{"self":[{"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/pages\/25639","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/comments?post=25639"}],"version-history":[{"count":1,"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/pages\/25639\/revisions"}],"predecessor-version":[{"id":30620,"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/pages\/25639\/revisions\/30620"}],"up":[{"embeddable":true,"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/pages\/25637"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/media\/25780"}],"wp:attachment":[{"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/media?parent=25639"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}