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Swiss Meringue Buttercream

Swiss Meringue Buttercream

  • Yield: 5 cups 1x



  • 120 g (4 large) egg whites
  • 330 g (1 1/2 cups) granulated sugar
  • 452 g (1 pound) unsalted butter, softened
  • 6.3 g (1 1/2 teaspoons) pure vanilla extract


  1. Put the sugar and egg whites in a mixer bowl and whisk together. Make a double boiler by placing the bowl over a saucepan of simmering water (ensuring the bowl does not touch the water). Whisk constantly until the sugar is completely dissolved and the mixture feels hot to the touch, about 4-5 minutes.  You should not feel any sugar granules when rubbing the mixture between your fingertips.
  2. Transfer the bowl to the stand mixer fitted with the whisk attachment.  Whip the mixture on medium-high until the bottom of the bowl no longer feels warm and the meringue is thick and glossy.
  3. With the mixer on medium, add the softened butter half a stick at time.  Continue to whip until mixture is smooth.  Mix in vanilla until completely incorporated.