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Swiss Meringue Buttercream

An in-depth recipe for Swiss Meringue Buttercream
Prep Time30 mins
Total Time30 mins
Course: Dessert
Keyword: Buttercream, Swiss Meringue Buttercream


  • 5 large (165 grams) egg whites
  • 1 1/2 cups (285 grams) granulated sugar
  • 4 sticks (450 grams) butter softened and cubed
  • 1 teaspoon vanilla


  • In the bowl of a stand mixer combine egg whites and sugar. Place the bowl over a pot of simmering water and whisk constantly until the mixture reaches 160 degrees (F).
  • Place the bowl on the stand mixer fitted with a whisk attachment and whip on medium-high speed until it has doubled in volume and reaches still peaks.
  • Begin adding the butter slowly, about 1 every 10 seconds, until all of the butter is fully combined. Add the vanilla.
  • Turn mixer to high and beat until the buttercream is light and fluffy.
  • At this point, you can food coloring or other flavorings