Swiss Meringue Buttercream

CREDITS

Preppy Kitchen

INGREDIENTS

5 egg whites At room temperature
2 cups unsalted butter 452gAt room temperature
1 ½ cups granulated sugar 300g
1 pinch kosher salt
1 teaspoon vanilla extract

METHOD

1. Add egg whites, sugar and salt in a bowl.
2. Give the mixture a brief whisk.
3. Place the bowl over a pan of simmering water. Make sure the water does not touch the bowl.
4. Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly. You will heat the mixture until it reaches an internal temperature of 70°C or until the you cannot feel any sugar between your finger tips.
5. Transfer the bowl to a stand mixer, mix with a whisk attachment until you get room temperature glossy peaks.
6. Switch to a paddle attachment and while the mixture is running on low, add tablespoon sized dollops of room temperature butter making sure to let the butter incorporate before you add the next piece.
7. Once all the butter is incorporated, go ahead and add the vanilla extract. Now icing is ready to use.You can transfer it to a piping bag or to a ziplock bag to store in the refrigerator or freezer.

INFO & TIPS

Add coloring last using gel colouring only.
You may add essence of choice in place of vanilla extract

POSTED ON

07 Sep 2025

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