Swiss Meringue Buttercream
Made from Swiss meringue, this buttercream is light, creamy, and smooth. It’s perfect for spreading or piping, and you can colour or flavour it however you like.
Makes approx. 400g
Hands-on Time 30 minutes
Ingredients
75g egg whites
140g caster sugar
Pinch of salt
3/4 tsp vanilla extract
215g unsalted butter (softened)
Equipment
Saucepan
Heatproof bowl
Spatula
Electric or hand whisk
Tea towel
Jam or electric thermometer
Method
1. Prepare the Bain-maire
Fill a saucepan with enough water so that a heatproof bowl placed on top doesn’t touch the water.
Bring the water to a simmer over medium heat.
Heat the egg whites and sugar
Place the egg whites and sugar in the heatproof bowl and set it over the simmering water.
Stir gently until combined, then heat until the mixture reaches 75°C/167°F, stirring occasionally. This should take about 5 minutes.
2. Make the meringue
Remove the bowl from the heat and place it on a tea towel.
Add the vanilla extract and salt. Whisk the mixture until it forms a thick, glossy meringue with stiff peaks.
3. Incorporate the butter
While whisking, add the softened butter a knob at a time, ensuring each addition is fully incorporated before adding the next.
Adjust consistency (if needed)
If the buttercream is too runny, chill the bowl in the fridge for 10–15 minutes, then whisk again until smooth and thick.
Enjoy!
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