Swiss Meringue Buttercream

Makes: Enough for any 9-inch layer cake or 2 dozen cupcakes

Time: 30 minutes

With its meringue base, this is even more velvety-smooth than the preceding American-style buttercreams but much lighter and less sweet. It’s so satiny it almost melts in your mouth, making a refined topping for any cake.

The key to achieving a good texture here is to be sure that all your ingredients are at room temperature; otherwise the buttercream might split. For more flavoring ideas, try the variations for Not-Too-Sweet Vanilla Buttercream and Chocolate Buttercream.

• 1 cup sugar
• 4 egg whites, at room temperature
• Pinch of salt
• 3 sticks butter, diced, at room temperature
• 2 teaspoons vanilla extract

1. Combine the sugar, egg whites, and salt in the top of a double boiler or in a metal or glass bowl that fits at least halfway into a saucepan (see illustration). Fill the bottom of the double boiler or the saucepan with water—not so much that it comes into contact with the bottom of the bowl—and bring to a simmer, whisking constantly, until the sugar is dissolved.

2. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment, or use an electric mixer, and beat on high until the mixture is stiff and glossy (it should just about double in size) and completely cooled. Reduce the speed to medium and add the bits of butter to the meringue a few at a time, waiting until each addition is fully incorporated before adding more. If the buttercream looks curdled or deflated, don’t panic—turn the speed up to high and wait until the butter is completely incorporated before adding more; it will smooth out. Add the vanilla and mix until combined. You can refrigerate the frosting in an airtight container for up to 1 week or freeze it for up to 2 months (thaw it in the fridge) or refrigerate a frosted cake for up to 3 days. No matter what, be sure the frosting has time to soften at room temperature before you eat it.

ITALIAN MERINGUE FROSTING Slightly stiffer and richer; use this for Lady Baltimore Cake and Genoise: In a large heatproof bowl, using an electric mixer, beat the egg whites until stiff peaks form, then set aside. Combine the sugar and ¼ cup water in a saucepan over medium heat and cook, stirring often, until the sugar is dissolved. Bring the sugar mixture to a boil and continue to cook until a candy thermometer reads 235°F. Slowly and very carefully drizzle the syrup into the egg whites, and keep beating until the bowl is cool to the touch, about 5 minutes. Add the butter and vanilla as directed.

STRAWBERRY SWISS MERINGUE BUTTERCREAM Use to frost Strawberry-Vanilla Cake; you can substitute any jam you like: Use a food processor or an electric mixer to beat 1½ cups seedless strawberry jam until smooth. Beat the jam into the finished frosting until just combined.

CHOCOLATE SWISS MERINGUE BUTTERCREAM This showcases a silkier side of chocolate frosting but is just as versatile as its American cousin: Fold 4 ounces melted bittersweet chocolate into the frosting at the end.

CARAMEL SWISS MERINGUE BUTTERCREAM The light texture keeps the toasty caramel flavor front and center: Decrease the sugar to ½ cup. After the butter is incorporated and the frosting is smooth, beat in 1 cup Caramel Sauce until totally combined. Increase the salt to 2 teaspoons for salted caramel frosting.

ALMOND SWISS MERINGUE BUTTERCREAM Subtle enough to pair well with Angel Food Cake and White Cake: Substitute ¾ teaspoon almond extract for the vanilla.

CARDAMOM SWISS MERINGUE BUTTERCREAM Perfect for any spice cake or chocolate cake: Beat 2 teaspoons ground cardamom into the frosting at the end.

LEMON SWISS MERINGUE BUTTERCREAM A delicate frosting for Lemon Chiffon Cake: Slowly add ¼ cup fresh lemon juice and 2 tablespoons grated lemon zest to the frosting at the end; beat until combined.

Frostings Family Tree

Frostings and glazes are the key to “finished” or festive desserts and a great way to take almost any baked good to the next level. The ingredients—butter, eggs, sugar, liquid, chocolate—inform the characteristics of the end results, whether creamy, fluffy, satiny, or rich. Each has its place in your baking.

BUTTERCREAM: Thick, creamy, and fluffy, with richness from butter

• AMERICAN STYLE: Butter and confectioners’ sugar. Very sweet, easy to make
• • CREAM CHEESE FROSTING
• EUROPEAN STYLE: Egg whites or yolks contribute a silky texture; not as sweet as American
• • SWISS MERINGUE: Egg whites, sugar, and butter
• • ITALIAN MERINGUE: Egg whites, hot sugar syrup, and butter
• • FRENCH MERINGUE: Egg yolks, hot sugar syrup, and butter

GANACHE: Chocolate and cream. Simple and customizable.

• • GANACHE FROSTING: Room temperature; dense and spreadable
• • RICH GANACHE GLAZE: Slightly warm; pour into a smooth, glossy layer
• • WHIPPED GANACHE: Whipped until light and fluffy

SUGAR-BASED: Sweet but not rich; no dairy, no fat.

• • SEVEN-MINUTE FROSTING: Egg whites and sugar; fluffy, marshmallow-like consistency
• • GLAZES: Liquid, and confectioners’ sugar
• • ROYAL ICING: Egg whites and sugar. A thin, smooth icing.