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Homemade Swiss Meringue Buttercream Recipe photo

Swiss Meringue Buttercream Recipe

This Swiss Meringue Buttercream is incredibly silky and perfect for all your baking needs!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 7 large egg whites
  • 2 cups granulated sugar
  • 1.5 cups unsalted butter softened, at room temperature
  • 2 tsp vanilla extract
  • 0.25 tsp fine sea salt

Equipment

  • Stand Mixer
  • Heatproof bowl
  • Spatula
  • Candy thermometer
  • Piping Bags and Tips

Method
 

Instructions
  1. Start by bringing a pot of water to a simmer. In a heatproof bowl, combine the egg whites and granulated sugar. Place the bowl over the simmering water, whisking continuously until the sugar dissolves and the mixture is warm, about 3-5 minutes.
  2. Transfer the bowl to your stand mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form, then increase to high speed and whip until stiff peaks form and the meringue is glossy, about 10 minutes.
  3. Reduce mixer speed to low and add the softened butter, one tablespoon at a time. Increase speed to medium and continue mixing until smooth and creamy.
  4. Add vanilla extract and fine sea salt, mixing until fully combined. Adjust flavor if necessary.
  5. Your Swiss Meringue Buttercream is ready! Use immediately or store in an airtight container in the fridge for up to a week. Re-whip before using.

Notes

  • Ensure egg whites are at room temperature for best results.
  • Store leftover buttercream in the fridge for up to a week.
  • Re-whip buttercream before using if it has been stored.