Swiss Meringue Buttercream

Ingredients

• 6 large Egg whites (About 6 oz (from 6 large eggs), room temperature)
• 1.5 cups Granulated sugar (12 oz; use white granulated sugar)
• 4 sticks Unsalted butter (1 pound (16 oz), room temperature, cut into tablespoons)
• 2 teaspoons Vanilla extract (Or other extract (almond, orange, peppermint) to taste)

Instructions

1. Prepare double boiler

   Fill a medium saucepan with about 2 inches of water and bring to a simmer over medium heat.

   Time: PT3M

2. Combine egg whites and sugar

   Place 6 large egg whites and 1.5 cups granulated sugar into a heatproof mixing bowl (ideally the bowl of your stand mixer). Whisk to combine.

   Time: PT2M

3. Dissolve sugar and heat mixture

   Set the bowl over the simmering water, whisking constantly, until the sugar is fully dissolved and the mixture is hot to the touch (about 70°C/160°F), 5–7 minutes. Rub a bit between your fingers; it should feel smooth, not grainy.

   Time: PT7M

   Temperature: 70°C

4. Whip meringue to stiff peaks

   Transfer the bowl to a stand mixer fitted with the whisk attachment. Beat on high speed until the meringue is thick, glossy, and the bowl is cool to the touch, about 7 minutes.

   Time: PT7M

5. Switch to paddle and add butter

   Switch to the paddle attachment. With the mixer on medium speed, add the room-temperature butter one tablespoon at a time, letting each piece incorporate before adding the next. Scrape down the bowl as needed.

   Time: PT10M

6. Add vanilla extract

   Add 2 teaspoons vanilla extract (or other flavoring) and mix until fully combined.

   Time: PT1M

7. Knock out air bubbles

   Reduce mixer speed to low and beat for 2–3 minutes to smooth the buttercream and remove air bubbles.

   Time: PT3M

8. Fill pastry bag and frost

   Transfer buttercream to a pastry bag, pressing out air bubbles. Frost cakes or cupcakes as desired.

   Time: PT2M

9. Cleanup

   Wash the stand mixer bowl, whisk, paddle, saucepan, spatula, and any other utensils used. Wipe down counters and allow all equipment to dry.

   Time: PT15M

Nutrition Facts

Calories

180

Protein

1g

Carbohydrates

14g

Fat

14g

Fiber

0g

Ingredient Substitutions

• Instead of Egg whites: Pasteurized liquid egg whites (for safety)
• Instead of Unsalted butter: European-style butter for richer flavor
• Instead of Vanilla extract: Almond extract (use less), Orange extract, Peppermint extract

Equipment Needed

• Stand mixer with whisk and paddle attachments
• Heatproof mixing bowl (fits over saucepan)
• Medium saucepan
• Whisk
• Rubber spatula
• Pastry bag (optional, for piping) (optional)

Critical Steps — Do Not Skip

• Dissolve sugar completely in egg whites over simmering water (Step 3).
• Whip meringue to stiff peaks and ensure bowl is cool before adding butter (Step 4).
• Add butter gradually at room temperature (Step 5).

Chef Tips from the Video

• Use a clean, grease-free bowl for best meringue volume.
• Room-temperature butter is key for smooth, silky buttercream.
• Flavor with citrus zest, melted chocolate, or other extracts for variety.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 1 week. Bring to room temperature and re-whip before using.

Freezer: Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature and re-whip.

Room temperature: Safe at room temperature for up to 6 hours.

Make-Ahead Tips

• Buttercream can be made ahead and refrigerated for up to 1 week or frozen for up to 2 months.
• Bring to room temperature and re-whip before using for best texture.