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Swiss Meringue Buttercream
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Prep Time:
45 minutes
Total Time:
45 minutes
Indulgent buttercream frosting with bakery-quality taste. Cook eggs and sugar, add butter slowly for silky texture. Don't panic - follow recipe for perfect finish.
Ingredients:
  • 6 egg whites
  • 1 1/2 cups sugar
  • 1 1/2 cups butter, softened and cut into 1-inch pieces
  • 2 teaspoons vanilla
Instructions:
  • In a medium glass or metal bowl, whisk together egg whites and sugar until blended. Place over a pan of simmering water and stir occasionally until the sugar has dissolved and the egg mixture reaches 160°F on a candy thermometer, which should take around 16 to 20 minutes. Remove from heat.
  • Transfer the mixture to the bowl of an electric stand mixer with a whisk attachment. Beat vigorously for 2 to 3 minutes or until glossy peaks form and the bowl is slightly warm to the touch. With the mixer still on high speed, gradually add 1 1/2 cups softened butter, one piece at a time, scraping the sides of the bowl as needed, until the mixture is smooth, thick, and shiny, which should take 12 to 14 minutes. Stir in the vanilla, and if the mixture starts to separate, continue beating until it is smooth.
  • Assemble and frost an 8-inch three-layer cake.

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