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.

Swiss Meringue Buttercream
Swiss Meringue Buttercream

Makes approx. 400g

Hands-on Time 30 minutes

Print friendly version

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!

Related Recipes:

Swiss Meringue