Swiss Meringue Buttercream

Swiss Meringue Buttercream
This recipe yields enough to crumb coat and frost 2 - 6" cakes


For: 8 cups
10 min
Ready in:
20 min


  1. Place egg whites, sugar, and salt into a mixing bowl, set over a hot water bath
  2. Cook the egg whites to 185°F while stirring constantly
  3. As soon as the whites reach temperature, move to mixer with a whisk attachment. Whisk on high until the bowl is cool to touch.
  4. Add butter, half a stick at a time. The buttercream will start to look broken before it comes together again and looks like buttercream.
  5. Add the vanilla, and mix until completely smooth (no lumps!)
  6. Can be stored at room temperature for a couple of days. If storing longer, keep in refrigerator (one that doesn't have food smells as the butter will pick it up). To use, let it come to room temperature and whip again.


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