Swiss Meringue Buttercream

Name: Swiss Meringue Buttercream
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 5 cups
Ingredients: 6 large egg whites, room temperature; 1-1/2 cups sugar; 1/2 teaspoon salt; 2 cups unsalted butter, cubed; 1 tablespoon vanilla extract

Total Time Prep: 30 min. + cooling

Yield 5 cups

Test Kitchen Approved

Swiss meringue buttercream is a creamier, richer version of buttercream frosting, and you are going to fall so in love with it!

Ingredients

6 large egg whites, room temperature
1-1/2 cups sugar
1/2 teaspoon salt
2 cups unsalted butter, cubed
1 tablespoon vanilla extract

Directions

In a heatproof bowl of a stand mixer, whisk egg whites, sugar and salt until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 8-10 minutes.
Remove from heat. With whisk attachment of stand mixer, beat on high speed until cooled to 90°, about 20 minutes. Gradually beat in butter, a few tablespoons at a time, on medium speed until smooth. Whisk in vanilla.

Nutrition Facts

2 tablespoons: 114 calories, 9g fat (6g saturated fat), 24mg cholesterol, 39mg sodium, 8g carbohydrate (8g sugars, 0 fiber), 1g protein.

Swiss meringue buttercream is rich, creamy and has a soft, silky texture, perfect for frosting cakes and cupcakes. It's less sweet than American buttercream, but still provides a sweet touch to any baked good it's spread onto. —Margaret Knoebel, Taste Recipes Culinary Assistant

Recipe Creator