Swiss Meringue Buttercream

The ingredients: Unsalted butter, sugar, egg white, vanilla extract and salt

In a bowl combine the egg white, sugar and salt

Place the bowl over a pot of simmering water and whisk constantly until the sugar is dissolved.

As you whisk, the mixture will thicken and become very foamy (you can use your finger to feel)

When you cannot feel the sugar and is warm enough
Whisk the egg white mixture until it reaches room temperature and stiff peaks have formed about 5-10 mins. When the mixture become thick very white and glossy you can get ready the butter.

With the mixer on low speed add the butter 2 cubes at a time

Once all the butter is added, raise the speed to medium high and mix till the mixture starts to come together just like the picture above till it smooth

Once the buttercream is silky and smooth mix in the vanilla extract.

This is how the Swiss Meringue Buttercream how it looks like :)


You can add color to the buttercream any color u like, prefer using gel food coloring instead of liquid.

Swiss Meringue Buttercream can last months in refrigerator. Pour in a tight sealed container, when you need to use it remove it from the fridge and place it until it reaches room temperature, or if you want it to be smoother place the buttercream in a mixer bowl and beat till it smooth about 3-5 mins.