Easy Reverse Swiss Meringue Buttercream

This reverse swiss meringue buttercream is foolproof and so easy to make, you’ll never make it the traditional way again.

First, just like the traditional method, you’ll need to combine your egg whites and sugar in a bowl. Set that over simmering water in a double-boiler until the sugar has dissolved completely and reaches 160°F. Make sure you whisk frequently to prevent the egg whites from cooking.

Set the bowl aside until it reaches room temperature. I like to make this in advance, so once it reaches room temperature, I stick it in the fridge until I make the buttercream.

Next step is to get whip up your butter. Make sure these are room temperature! Put them in your stand mixer with a whisk attachment and mix, mix, mix!

Beat the butter as long as it takes to get it pale and fluffy. You can’t overmix here! It should look similar to the picture below:

Once your butter is fluffy, add your egg white mixture. It will look loose and liquidy at first, but this is perfectly normal.

Start beating this together on medium to high speed. The egg white mixture and butter will start to emulsify and become a beautiful buttercream. This may take anywhere from 5 – 10 minutes.

You can add your salt and vanilla at this point and continue mixing. Optionally, you can switch out your whisk attachment with the paddle attachment to knock out any air bubbles. Mix on slow for a few minutes and enjoy this super easy, silky, and delicious swiss meringue buttercream!

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Easy Reverse Swiss Meringue Buttercream

Author: glutenfreedelicious

Ingredients

Servings

• 6 egg whites
• 300 g granulated sugar (1 1/2 cups)
• 3 stick unsalted butter
• pinch of tsp salt
• 1 tsp vanilla extract

Instructions

1. In a medium bowl, combine the egg whites and sugar together and whisk well. 

2. Set the bowl over simmering water in a double-boiler and whisk gently until the sugar has dissolved and the mixture reaches 160°F. Set aside until room temperature. If not using immediately, can be stored in the fridge after reaching room temperature.

3. Place room temperature butter in the bowl of a stand mixer. With the whisk attachment on medium - high speed, beat butter until pale and fluffy. 

4. Add the completely cooled egg white/sugar mixture to the bowl. Turn on the stand mixer on medium - high speed and beat until mixture becomes light and fluffy. This can take 5- 10 minutes. Do not rush this step.

5. Optional: Switch out the whisk attachment for the paddle attachment. Turn on slow speed to knock out the air bubbles.