What temperature does my butter need to be for Swiss meringue buttercream?

Your butter should be softened to room temperature. You do not want overly softened butter, butter that looks greasy is too soft. If your butter becomes too soft refrigerate it for 5-10 minutes.

My Swiss meringue buttercream looks curdled?

Most of the time when I make Swiss meringue buttercream it ends up looking curdled once I have added the butter, the magic is that you just keep whisking and all of a sudden it will turn into a luscious smooth frosting. If it doesn't turn into a smooth frosting and the mixture looks separated then your butter may have been too warm, place the whole bowl in the fridge for 15 minutes then whip again, you will have beautiful frosting. If the fridge trick doesn't work for you then you can also try taking about 25% of the frosting microwaving it for 10-15 seconds then adding it back and mixing it again to help get it nice and fluffy.

Can you make Swiss meringue buttercream ahead of time?

Totally, you can make the buttercream as stated in the recipe then store in an air-tight container in the fridge. When you want to use it take it out of the fridge and let it come to room temperature on the counter then re-whip the buttercream until smooth again. You can also freeze the frosting and let it thaw in the fridge overnight then let it sit on the counter as it comes to room temperature then re-whip. I also will sometimes make the frosting the night before I am going to use it and leave it on the counter overnight. If it is during the hot summer months I will not do this.

Baileys Swiss Meringue Buttercream

Name: Baileys Swiss Meringue Buttercream
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: American
Ingredients: 6 Large Egg Whites, at room temp.; 225 Grams (1 Cup + 2 Tablespoons) Granulated Sugar; 15oz (1 1/2 Cups + 6 Tablespoons) Unsalted Butter cubed, room temperature; 6-10 Tablespoons Baileys Irish Cream, adjust to your preference

Baileys Swiss Meringue Buttercream

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4.6 from 10 reviews

Silky smooth Swiss meringue buttercream is flavored with Baileys Irish Cream for a delicious frosting perfect on cakes, cupcakes, or even Guinness Brownies! This easy frosting is stable, not overly sweet, and easily made ahead of time.

Total Time: 20 minutes
Yield: Frosting for 2 Layer 8-inch Cake 1x

Ingredients

Units Scale

6 Large Egg Whites, at room temp.
225 grams (1 Cup + 2 Tablespoons) Granulated Sugar
15oz (1 1/2 Cups + 6 Tablespoons) Unsalted Butter cubed, room temperature
6-10 Tablespoons Baileys Irish Cream, adjust to your preference

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Instructions

Create a Bain Marie (a small pot with a little water over low heat place a larger heatproof bowl on top making sure the bowl does not touch the water- the steam from the water will cook the mixture) Add the sugar and egg whites to the bowl and whisk until the mixture reaches about 150F/65C or the sugar has dissolved and the texture has slightly thickened and its foamy. If you rub the mixture between your fingers you should not feel the sugar granules. This should take about 3-5 minutes depending on how warm your stove is.
Add the mixture to the bowl of your stand mixer fitted with a whisk attachment or to a large bowl with a handheld mixer, whisk on medium speed for 5-8 minutes until the mixture has cooled, it will look thick and glossy.
Next, add the butter chunks one at a time, the mixture may look curdled and you’ll think you’ve ruined it, keep mixing and it will become a lush smooth texture. If the butter looks like is separating and looks greasy- it could be because its too warm so place the bowl in the fridge for 10-15 minutes then start mixing again.
Once you have a smooth buttercream add the Baileys and mix again until fully incorporated.
Store frosting at room temperature.