Swiss Meringue Buttercream Recipe
THE perfect meringue buttercream for cupcake swirls, cake filling and more. This recipe makes about 625 gram or 22 oz.
Servings: 625 gram
Ingredients
- 3 egg whites about 115 g/4 oz
- 200 grams fine granulated sugar
- 300 grams unsalted butter room temperature
- 2 tsp vanilla extract
Instructions
- Heat the egg whites and sugar over a double boiler, stirring regularly until the sugar has dissolved.
- Remove from heat (transfer to your stand mixer bowl if needed) and whip until the mixture reaches room temperature and forms stiff peaks.
- Add the butter, one cube at a time, only adding more once the previous piece is fully incorporated.
- Add the vanilla extract and continue whipping on high speed until the buttercream is light and fluffy.
How to store
Airtight container: 3–4 days in the refrigerator. Or up to 3 months in the freezer