Swiss meringue buttercream

Swiss meringue buttercream

the airiest buttercream ever, light and delicious

prep: 20'

Making Swiss meringue buttercream as a cake frosting can be daunting and complicated. But this recipe will prove it otherwise.


  • 5 egg whites (about 170g)
  • sugar 250g (1 1/4 cup)
  • unsalted butter, room temperature, cut in pieces 340g (1 1/2 cups)


  • put the egg whites, sugar and salt in a heat proof bowl
  • place over a pan with simmering water (bain-marie) and whisk constantly using an electric mixer, for about 5 minutes, until it reaches 71C (160F)
  • switch to a standing mixer and start mixing on high speed for about 8-10 minutes
  • make sure it is completely cool before adding your butter
  • add the cubed butter cube by cube while the mixer is running
  • place the butter cream in a piping bag and ready to cover the cake with.

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