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Swiss Meringue Buttercream

Swiss Meringue Buttercream

Prep Time 30 minutes
Servings 42 ounces


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


  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.