Swiss Meringue Buttercream
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.
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.
