The Most Perfect, Easy to Make Swiss Meringue Buttercream Recipe
When I first started baking more seriously, american buttercream was my go-to cream. Sweet, creamy, you name it! However, swiss meringue is definitely my favorite. When you try it you might want to completely switch over to it! It works well in cakes, cupcakes, scones, and it is indefinitely customizable!
Swiss Meringue Buttercream might seem trickier to make than American buttercream, as it involve heating egg whites with sugar until the sugar has dissolved, but once you try it there’s no going back!
Possible variations include:
Mint: add 1 tsp of peppermint extract and 1/2 tsp of green food coloring
Lemon: Add zest of one lemon and 2 tsp of lemon juice
Cocoa: add 1/3 cup of melted chocolate and 2 tbsp of cocoa powder
Easy to make Swiss Meringue Buttercream
This sweet swiss meringue buttercream is easy to make and work with, customizable, light, and can be used in tons of recipes! It will surely become one of your favorites!
Ingredients
- 1.5 cup Granulated Sugar
- 4 Egg Whites
- 1.5 tsp Vanilla Extract
- 3/4 cup Unsalted Butter
Instructions
- In a bowl, add the egg whites and the sugar.
- Place the bowl over boiling water, without the bowl touching the water, and stir until sugar has dissolved.
- Whip the mixture until it has become thick and has set (this will take about 5-10 min).
- Gradually add the butter, then finish with the vanilla extract. Continue beating until the buttercream is smooth and has set. If too thin, place in the fridge for a while until it thickens.