The Perfect Swiss Meringue Buttercream

10/19/20231 min read

Makes enough for a 6inch cake or 12 cupcakes

Ingredients
5 Large Egg white
280 g Granulated sugar
450 g Unsalted butter (room temperature)
1 pinch Table salt
2 tsp Vanilla extract

Step 1: Mix together Egg white + Sugar; Double boiler
Mix egg white with sugar with a hand whisk

Boil over a double boiler, medium heat (3-4 mins)

Step 2: Beat with stand mixer/ hand mixer
7 mins if you're using a stand mixer
20 mins+ if you're using a hand mixer

Step 3: Add Butter
Add the butter, in small cubes, while the meringue is still slightly warm (but not hot)
So the butter will not melt in the meringue

Keep beating until you see the texture becomes buttercream texture


Step 4: Salt + Vanilla
Add salt & the vanilla at low setting, beat for another 3 mins.

Recipe tested and adapted from Preppy Kitchen

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Love, Abby x