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Swiss Meringue Buttercream
5.0 (1137 reviews)
All you need are 5 ingredients to make a creamy and silky smooth Swiss Meringue Buttercream. It is perfect for decorating, piping, or spreading over baked goods.
Total Time30
Servings1
4506
Caloriesper servingNutrition Information
4506
Calories
368 g
Fat
301 g
Carbs
20 g
Protein
Fiber
301 g
Sugar
Ingredients
- 5 egg whites (at room temperature)
- 2 cups unsalted butter (452g, at room temperature)
- 1 ½ cups granulated sugar (300g)
- 1 pinch kosher salt
- 1 tsp vanilla extract
Instructions
- 1Add egg whites, sugar and salt in a bowl.
- 2Give the mixture a brief whisk.
- 3Place the bowl over a pan of simmering water. Make sure the water does not touch the bowl.
- 4Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly. You will heat the mixture until it reaches an internal temperature of 160ºF or until it's not grainy between your fingers.
- 5Transfer the bowl to a stand mixer, mix with a whisk attachment until you get room temperature glossy peaks.
- 6Switch to a paddle attachment and while the mixture is running on low, add tablespoon sized dollops of room temperature butter making sure to let the butter incorporate before you add the next piece.
- 7Once all the butter is incorporated, go ahead and add the vanilla extract. You can transfer it to a piping bag or to a ziplock bag to store in the refrigerator or freezer.