Description
A silky-smooth, light, and luxurious buttercream made by whipping a warm Swiss meringue with butter perfectly balanced, not too sweet, and ideal for frosting cakes and cupcakes.
Ingredients
5 large egg whites
1 1/4 cups granulated sugar
1 1/2 cups unsalted butter, softened and cubed
1 tsp vanilla extract
1/4 tsp salt
Instructions
1. Combine egg whites and sugar in a heatproof bowl.
2. Place bowl over a pot of simmering water and whisk constantly until mixture reaches 160°F (71°C) and sugar is fully dissolved.
3. Transfer mixture to a stand mixer fitted with the whisk attachment.
4. Whip on high speed for 8–10 minutes until stiff, glossy peaks form and the bowl feels cool.
5. Switch to the paddle attachment and add butter one cube at a time on medium speed.
6. Continue mixing until buttercream becomes smooth and creamy.
7. Add vanilla extract and salt; mix until fully incorporated.
8. Use immediately or store as needed.
Notes
If the buttercream looks curdled, keep mixing — it will come together.
If too soft, chill briefly and rewhip.
Can be flavored with melted chocolate, fruit purée, or extracts.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Whipping
- Cuisine: European
Nutrition
- Serving Size: 2 tbsp
- Calories: 140
- Sugar: 10g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
Keywords: Swiss meringue buttercream, smooth frosting, cake frosting, bakery style buttercream