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vanilla bean swiss meringue buttercream
Chef Anne Johnson

Perfect Vanilla Swiss Meringue Buttercream

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Prep Time 20 minutes
Cook Time 10 minutes
Servings: 3 cups
Course: Dessert
Cuisine: American, French
Ingredients Equipment Method Notes

Ingredients
  

  • 4.5 oz (128 grams) egg whites room temperature
  • 7.5 oz (213 grams) white granulated sugar
  • 12 oz (340 grams or 3 sticks) unsalted butter softened but still cool
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1 tsp salt

Equipment

  • 1 Stand mixer
  • 1 whisk attachment
  • 1 paddle attachment
  • 1 sauce pan with simmering water for a double boiler or bain-marie

Method
 

  1. Heat your 4.5 oz (128 grams) egg whites and 7.5 oz (213 grams) white granulated sugar over a saucepan filled with simmering water.
  2. Whisk consistently until your eggs and sugar reach 180℉ or 82℃.
  3. Using your whisk attachment, whip your egg whites and sugar until you reach stiff peaks and until your meringue is no longer warm.
  4. Switch to a paddle attachment. Add your 12 oz (340 grams or 3 sticks) unsalted butter 1 tablespoon at a time.
  5. Continue to beat until your buttercream is smooth and glossy.
  6. Add 1 tsp vanilla extract, 1/4 tsp almond extract, and 1 tsp salt to buttercream.

Notes

* This buttercream can sit out at room temperature for up to 24 hours. But if you're making it ahead of time, you can refrigerate (for up to 5 days) or freeze (for up to 3 weeks).