Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
The Perfect Swiss Meringue Buttercream
Recipe

4 INGREDIENTS • 6 STEPS • 20MINS

The Perfect Swiss Meringue Buttercream

5.0
3 ratings
This light, fluffy and never crusty frosting will give you all the creamy swoops of your dreams. The Perfect Swiss Meringue Buttercream.
Add to plan
logo
The Perfect Swiss Meringue Buttercream
Save
author_avatar
Olive and Artisan
Hi, I'm Karlee! Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.
https://www.oliveandartisan.com/
This light, fluffy and never crusty frosting will give you all the creamy swoops of your dreams. The Perfect Swiss Meringue Buttercream.
20MINS
Total Time
$2.52
Cost Per Serving
Ingredients
Servings
8
us / metric
Egg
7
Eggs, separated
whites only; 9 if using smaller eggs
Butter
2 cups
Nutrition Per Serving
VIEW ALL
Calories
689
Fat
52.7 g
Protein
5.9 g
Carbs
50.5 g
Add to plan
logo
The Perfect Swiss Meringue Buttercream
Save
author_avatar
Olive and Artisan
Hi, I'm Karlee! Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.
https://www.oliveandartisan.com/
Cooking InstructionsHide images
step 1
In a double boiler, mix the whites of the Eggs (7) and Granulated Sugar (2 cups) together. Place over medium heat so the water is simmering – not boiling.
step 2
Cook the egg whites and sugar together until the sugar has completely dissolved, about 3-5 minutes. This usually happens when the mixture turns 160 degrees F (70 degrees C).
step 3
Pour the mixture into a standing mixer fitted with the whisk attachment. Beat on low until the mixture becomes frothy.
step 4
Turn up the speed slowly until the mixer is on high. Continue to whisk the meringue until glossy stiff peaks occur. The meringue should be at room temperature at this time. If it’s not, wait a few minutes before the next step.
step 4 Turn up the speed slowly until the mixer is on high. Continue to whisk the meringue until glossy stiff peaks occur. The meringue should be at room temperature at this time. If it’s not, wait a few minutes before the next step.
step 5
Add in the Butter (2 cups) one tablespoon at a time while the mixer is on low/medium speed. The mixture will start to deflate and then turn lumpy. Add in the Vanilla Extract (2 tsp). Continue to whip on high once the butter is all incorporated for another minute or two.
step 5 Add in the Butter (2 cups) one tablespoon at a time while the mixer is on low/medium speed. The mixture will start to deflate and then turn lumpy. Add in the Vanilla Extract (2 tsp). Continue to whip on high once the butter is all incorporated for another minute or two.
step 6
Remove the whisk attachment and place on a paddle attachment (one with a spatula end is preferred but not necessary). Mix on low to release the trapped air until a smooth and glossy buttercream appears. Use on cakes or cupcakes.
step 6 Remove the whisk attachment and place on a paddle attachment (one with a spatula end is preferred but not necessary). Mix on low to release the trapped air until a smooth and glossy buttercream appears. Use on cakes or cupcakes.
Tags
view more tags
Gluten-Free
Shellfish-Free
Kid-Friendly
Easter
Vegetarian
Dessert
Mother's Day
0 Saved
top