Vanilla Swiss Meringue Buttercream
This Vanilla Swiss Meringue Buttercream is smooth, silky, and never fails! It’s creamy and is perfect for frosting cakes and cupcakes. You can also make it with liquid egg whites!
Ingredients
- ⅓ Cup Egg whites (or about 3 egg whites)
- ⅔ Cup Granulated sugar
- 1 Cup Unsalted room temperature butter
- Pinch Salt
Instructions
- In a clean and grease-free bowl, combine egg whites, sugar, and salt.
- Place the bowl over a double boiler on low to medium heat. Make sure the bottom of the bowl is not touching the water. Stir constantly until the sugar dissolves completely, you can check this by rubbing a bit of the mixture between 2 fingers.
- Remove from heat and beat the mixture on high speed until stiff peaks form. (Note: Liquid egg whites won’t form stiff peaks but will still work.)
- Let the meringue cool to room temperature before proceeding. Takes about 30 minutes.
- With the mixer on low speed, add the room temperature butter a small piece at a time until fully incorporated. Add the Vanilla.
- Increase the mixer’s speed and whip until the buttercream is smooth and fluffy. (If it looks curdled, keep whipping, it will come together.)
- After everything comes together, set the mixer on the lowest speed and allow the buttercream to mix for a good 10 minutes. This gives the buttercream that silky smooth finish you want and will eliminate air pockets.
Video
Notes
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
Nutrition
Calories: 1079kcal
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