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45 mins

Silky smooth Swiss meringue buttercream!
A smoother and silkier texture compared to American buttercream, this Swiss meringue buttercream will melt in your mouth! Often known for its buttery flavour, you really need to add a lot of secondary flavour (such as purees, vanilla, coffee, etc.)

Posted by Kacey J. Published See Kacey J.'s 7 projects »
  • Step 1

    Pour about an inch of water into a small saucepan. Place over low heat and pick a bowl that will fit snugly on top of the opening. You don't want the bowl touching the water at all: you are creating a double boiler. In this case, I used my kitchen aid bowl.

  • Step 2

    When the water has reached a simmer (never let it form into a rolling boil!) place the egg whites and sugar into your bowl. Attach a candy thermometer to the side of the bowl, and whisk the mixture constantly until it reaches 160F.

  • Step 3

    Move your bowl to the stand mixer. Using the whisk attachment, whisk your mixture until stiff peaks form. It should take 10 minutes or more, and you want your bowl to be relatively cool before you add the butter. If the mixture is too warm, your butter will melt.

  • Step 4

    Cut your butter into bite-size pieces, about 1 tablespoon each. With your mixer on low, add one piece of butter at a time, counting for about 10 seconds before you put the next piece of butter in. Pay attention and make sure the butter is combined before you add the next piece. Patience is key! Keep mixing until all the butter is combined in and you are left with a smooth buttercream. Mix in your vanilla until combined.

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