Swiss Meringue Buttercream is different to your standard icing sugar and butter buttercream. It is silky smooth and creamy and almost white in colour, making it perfect for wedding cupcakes and special occasions. It is made by whipping egg white up like meringue, but whilst it is a bit more complicated than making standard buttercream, it really isn’t as hard as it sounds and it really is worth the extra hassle! So here is my Swiss Meringue Buttercream recipe and tutorial.
- 6x Large Egg Whites
- 250g Granulated White Sugar
- 450g Unsalted Butter (cubed & softened)
- 1 ½ tsp Vanilla Extract (or other flavouring)
- Place the egg whites and sugar into a heatproof bowl over a pan of simmering water.
- Hand whisk the mixture constantly until the mixture is warm and all of the sugar has fully dissolved.
- Transfer the warm mixture to a stand mixer with the whisk attachment fitted and whisk for around 5mins on a high speed until it reaches a stiff peaks consistency and is nice and glossy.
- Leave the mixture until completely cool (around 10 minutes) and then with the mixer on a medium-low speed, add the butter a cube at a time, mixing well after each addition.
- Once all the butter has been added and is thoroughly combined, add the vanilla (or other flavouring) and continue to whisk until smooth and silky. If at any point the mixture looks likes like it has curdled, just continue to whisk it and it will come together eventually.