Easy Vanilla Swiss Meringue Buttercream Recipe

Easy Vanilla Swiss Meringue Buttercream Recipe
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This easy vanilla Swiss meringue buttercream recipe will complement any cupcake or cake. Made with 5 ingredients, our vanilla Swiss meringue buttercream frosting that has the perfect balance of a buttery, creamy and sweet buttercream frosting texture that is pipeable and stable.

The butter ratio to meringue we use in our recipe is 84 percent. We find that this butter ratio results in the best consistency to use in a variety of applications. Let’s make It!

Ingredients For Swiss Meringue Buttercream:

  • 1 cup granulated sugar (200 grams)
  • 6 egg white from large eggs (120 grams)
  • 18 tablespoons salted butter (270 grams) softened room temperature
  • 2 tablespoon vanilla extract (10 grams)

How To Make Vanilla Swiss Meringue Buttercream?

  1. Add the egg whites and sugar into a medium-size stainless steel bowl and mix together until well-combined and set aside.
  2. Add water to a medium-size pot and bring it to a simmer.
  3. Place the egg mixture over the water pot and heat until the temperature reaches 160°F (70°C) whisking constantly.
  4. Transfer the egg mixture into a mixing bowl with a whisk attachment whip on high speed until medium-soft peak. You can also use a hand mixer or beater.
  5. Add one tablespoon of butter at a time to the meringue while whipping at high speed until all the butter is added.
  6. Add in the vanilla and combine. The meringue buttercream should be. light and fluffy.
  7. Keep refrigerated covered until ready to use.
swiss meringue buttercream

Swiss Meringue Buttercream

Gimme Yummy
This easy vanilla Swiss meringue buttercream recipe will complement any cupcake or cake. Made with 5 ingredients, our vanilla Swiss meringue buttercream has the perfect balance of a buttery, creamy and sweet buttercream that is pipeable and stable.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Dessert, Snack
Cuisine Swiss, Switzerland
Servings 24 pieces
Calories 30 kcal

Ingredients
  

  • 1 cup granulated sugar 200 grams
  • 6 egg white from large eggs 120 grams
  • 18 tablespoons salted butter 270 grams softened room temperature
  • 2 tablespoon vanilla extract 10 grams

Instructions
 

  • Add the egg whites and sugar into a medium-size stainless steel bowl and mix together until well-combined and set aside.
  • Add water to a medium-size pot and bring it to a simmer.
  • Place the egg mixture over the water pot and heat until the temperature reaches 160°F (70°C) whisking constantly.
  • Transfer the egg mixture into a mixing bowl with a whisk attachment whip on high speed until medium-soft peak.
  • Add one tablespoon of butter at a time to the meringue while whipping at high speed until all the butter is added.
  • Add in the vanilla and combine. The meringue buttercream should be. light and fluffy.
  • Keep refrigerated covered until ready to use.
Keyword buttercream, swiss buttercream, swiss meringue buttercream


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