Swiss Meringue Buttercream
Ingredients:
Egg whites – 5 large (about 150g)
Granulated sugar – 1½ cups (300g)
Unsalted butter – 1½ cups (340g), softened and cut into cubes
Vanilla extract – 1½ tsp
Pinch of salt
Instructions:
In a clean, heatproof bowl (or the metal bowl of a stand mixer), combine egg whites and sugar. Set it over a pot of gently simmering water (double boiler style). Whisk constantly until the mixture reaches 70°C (160°F) or until the sugar is fully dissolved — rub between your fingers; it should feel smooth, not grainy.
Remove from heat and transfer the bowl to a stand mixer. Using the whisk attachment, beat on medium-high speed until a stiff, glossy meringue forms and the bowl feels cool to the touch. This may take 10–15 minutes.
Switch to the paddle attachment. With the mixer on medium speed, begin adding the softened butter, a few cubes at a time, allowing each to incorporate before adding more. Don’t worry if the mixture curdles — it will come together.
Once all the butter is added, continue beating until smooth and silky. Mix in vanilla extract and a pinch of salt.
If the buttercream is too soft, refrigerate for 10–15 minutes and whip again until it firms up.
Tips:
Use room temperature butter — not cold, not melted.
If your buttercream looks curdled, keep mixing — it just needs more time.
If it looks too soupy, it may be too warm. Chill the bowl for a few minutes, then re-whip.
