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Swiss Meringue Buttercream


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Rate this recipe 4.7/5 (3 Votes)
Swiss Meringue Buttercream 1 Picture


  • 1 pound (4 sticks) unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 6 egg whites
  • 1 teaspoon pure vanilla extract


Servings 6


Step 1

.Beat butter with electric mixer until fluffy and pale. Transfer to small bowl.
2.In double boiler over simmering water, whisk sugar and egg whites until warm and sugar is dissolved, 2 to 3 minutes. Transfer to clean bowl of electric mixer; beat on high with whisk attachment until fluffy and cooled, about 10 minutes.
3.Reduce mixer to medium-low; add butter a scant 1/4 cup at a time, beating well after each addition. Mix in vanilla.
4.Switch to paddle attachment; beat on lowest speed 3 to 5 minutes. Leave at room temperature if using same day. Or store airtight in refrigerator up to 3 days. Bring to room temperature; beat until smooth.


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