Vanilla Swiss Meringue Buttercream

This is the base for all of our delicious frostings… Light, yet rich and soo creamy!

5 egg whites
1 cup granulated (NOT powdered!) sugar
3 sticks unsalted butter
2 tbsp pure vanilla extract

Mix egg whites and sugar in a *clean* metal mixing bowl, and place over a pot of simmering water on your stovetop. Whisk occasionally until it hits 160 degrees.

Move egg mixture to your stand mixer and whip on high (using the whisk attachment) until stiff peaks form, and mxture is relatively cool. While waiting, cut up the butter into chunks.

When Meringue has reached the stiff peaks stage, switch to low speed and add the butter a chunk at a time. Add vanilla.

Once vanilla and butter is incorporated into the mix, turn speed back up to high and whip until you have a smooth buttercream. It will go through some weird stages before this point – soupy, maybe curdled. Don’t worry! It will come together!

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3 thoughts on “Vanilla Swiss Meringue Buttercream

  1. I have tried tons of recipes for Meringue Buttercream and never been able to pull it out of the “curdled” stage. I did get the egg yolk buttercream to work but it didn’t have enough body. This worked GREAT. Straight forward instructions without “having to stand on one leg while reaching around your back to vigorously whisk the egg white to a so-so stiff peak making sure to only attempt this on a day with humidity levels between 25-27%”. I was even able to incorporate a some fluff for a pretty good Twinkies filling. Thank you for this recipe!

    Your blog also helped me realize that I do not want to be on MasterChef. Again, thank you.

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