Peppermint swiss meringue buttercream, do i need to go on? This recipe just screams holiday to me… in the best way. The icing is fresh and sweet and pairs perfectly with vanilla or chocolate cake.
This is a basic swiss meringue buttercream recipe and you can easily omit the peppermint extract for a simple white fluffy buttercream!
tips for a perfect swiss meringue buttercream
The key to this is room temperature buttercream. You do not want hard, cold butter because it will not incorporate properly into the meringue.
The first step for this meringue is to heat it on a double boiler. If you do not have a double boiler, you can take a regular pot and fill it with about 2 inches of water. Then take a heat safe bowl and use that as your double boiler. I use a large metal bowl for this step because it gives my hands room to avoid the heat + it gives me space to whisk my eggs and sugar without any risk of spilling.
When cooking your eggs, you can heat to 160 degrees F or you whisk it until you no longer feel sugar between your fingers. I prefer the first option, that way I know my eggs are always cooked and safe for consumption, especially if the cake is for a client. By the time your mixture heats to 160 degrees F, your sugar will be dissolved. Another key to cooking your eggs is constant whisking, this assures that your eggs do not scramble.
adding your butter
When it comes time to incorporate your butter into your meringue, you want to use your paddle attachment and incorporate it 1 – 4 tbsp at a time, mixing in between each addition. Once all of your butter has been added you can switch back to your whisk attachment and whisk on medium to high speed till you have a fluffy buttercream.
Sometimes your buttercream may look clumpy, do not worry, just keep mixing on high. It will come together. If your butter is in chunks and is not incorporating correctly, you can heat the side of your bowl with a torch. In the case that you do not have a torch, you can heat the side of the bowl over a burner on your stovetop for a couple of seconds, then proceed with mixing. If you think that is helping but your butter is still not incorporated, you can continue to heat it on and off whisking in between until your butter is incorporated.
You can use this as a base swiss meringue buttercream recipe and use just about any flavor extracts you wanted! I chose peppermint for this version since I was making a christmas cake. You can use vanilla, chocolate, passion fruit, the opportunity is endless! If you end up going with a vanilla version, I highly recommend using a combination of vanilla bean paste + vanilla extract. I like using this combo because the paste gives you a strong vanilla flavor and you get to see the vanilla bean beads. When you add the extract, it gives you a super soft brown colour that compliments the vanilla flavor so well!
if you make this recipe, be sure to tag me on instagram or leave a comment below!
peppermint swiss meringue buttercream
Ingredients
- 2 cups unsalted butter softened, room temp
- 7 egg whites
- 2 cups granulated sugar
- 2-4 tsp peppermint extract
- red food colouring optional
Instructions
- Add eggs whites + sugar to a heat safe bowl and mix to combine.
- With the stove on medium high heat, bring the water to a simmer. Place egg white mixture over the simmering water, whisking constantly until it reaches 160 degrees F or until you can longer feel the sugar between your fingers.
- Pour hot egg mixture into your mixing bowl or kitchen aid and beat on high with whisk attachment until you form a meringue with stiff peaks.
- While that is beating, cut your 2 cups of softened, room temp butter into tablespoon pieces. Once your meringue is set, switch to your paddle attachment and slowly add butter, 1 – 3 tbsp at a time. Mix well between each addition, continue until all butter is gone.
- Once all of your butter is added, switch back to your whisk attachment and beat on high until mixture is light and fluffy.
- If your mixture curdles, you can heat the side of the bowl slightly with a torch or over a gas stovetop for about 5 – 10 seconds. Then continue beating on high until you have a light, white, fluffy buttercream. At this point, you can add in your peppermint extract and food colouring if you choose to include it!
