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.
- 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
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.