Swiss Meringue Buttercream

This Swiss meringue buttercream is made by heating egg whites and sugar in a double boiler. That step pasteurizes the egg whites and allows them to hold air when whipped into a beautiful fluffy meringue. See footnotes to add fruit puree, melted cooled chocolate, or other flavor variations.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 144 Calories

Ingredients

• ¼ teaspoon salt
• 4 cups white sugar
• 2 cups egg whites
• 1 teaspoon lemon juice, or as needed
• 2 tablespoons pure vanilla extract
• 5 cups unsalted butter, cut into cubes

Recipe Instructions

Step 1

Wipe the bowl of an electric stand mixer and the whisk attachment with lemon juice to remove any trace of grease. Add sugar and egg whites to the bowl.

Step 2

Whisk sugar and egg whites together in the bowl of the stand mixer over simmering water, whisking constantly but gently, until temperature reaches 140 degrees F (60 degrees C), about 10 minutes. Return bowl to the stand mixer.

Step 3

Whisk sugar-egg white mixture in the stand mixer fitted with the whisk attachment until mixture is thick, glossy, and temperature of outside of bowl is room temperature. Change attachment to the paddle attachment and continue mixing on low speed. Add butter, 1 cube at a time; mix until silky-smooth. If mixture curdles, continue mixing and it will return to smooth.

Step 4

Pour vanilla extract and sprinkle salt into butter-sugar mixture; beat until fully incorporated.