Swiss Meringue Buttercream

Swiss Meringue Buttercream

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…it’s like creamy, buttery, lightly sweetened vanilla ice cream!

I couldn’t post the best yellow cake recipe without also posting the best buttercream recipe!

Out of all of the frostings to choose from, I love to use Swiss Meringue Buttercream. It requires just a little more preparation than other frostings, but the taste is worth it; it’s like creamy, buttery, lightly sweetened vanilla ice cream!

Since there’s a lot of people who don’t care for the richness of many buttercreams, this is the one that changes minds because it doesn’t taste of sugar and shortening. The flavor is very refreshing and boldly vanilla―a taste often difficult to capture.

Swiss Meringue Buttercream
Swiss Meringue Buttercream used in Cookie Dough Cupcakes

The ingredients are only butter, sugar, vanilla and egg whites. Use good quality and/or your favorite butter, cane sugar or white sugar, and true vanilla extract. If you’re skeptical about using eggs, simply use the pasteurized variety found in the grocery store.

Yellow cake with buttercream and homemade fondant.
Yellow cake with Swiss Meringue Buttercream and homemade fondant.

Swiss Meringue Buttercream is made by dissolving sugar into heated egg whites, whipping it into a stiff meringue, then whipping butter and vanilla into the meringue.

The buttercream has a creamy, satiny finish that is easy to frost and pipe. The recipe is enough to frost a double later 8” cake and 12 to 18 cupcakes, with some left over for decoration.

Swiss Meringue Buttercream

Prep Time 30 minutes
Servings 42 ounces

Ingredients

  • 1 Cup (200ml) Pasteurized Egg Whites
  • 2 Cups (400g) Sugar
  • 6 Sticks (600g) Butter room temperature, cubed
  • 2 tsp (10g) Vanilla Extract

Instructions

  1. In a double boiler, heat the egg whites and sugar on medium heat, whisking constantly until the sugar is completely dissolved. This can take 5 to 10 minutes.
  2. Pour the egg and sugar mixture into a large mixing bowl and whip the mixture on medium-high until a meringue develops. It is ready when the meringue is cool, shiny, and reaches stiff peaks.
  3. Set your electric mixer to its lowest speed and add the butter a few cubes at a time. As the butter gets incorporated, scrape down the sides of the bowl and slowly increase the speed to medium.
  4. Add the vanilla extract and whip until the buttercream is glossy and white or ivory in color.
  5. Makes enough to frost an 8" layer cake or 12 to 18 cupcakes with some leftover for decorating.

    Enjoy!

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Swiss Meringue Buttercream

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