Sunday, September 1, 2013

Swiss Meringue Buttercream

This is delectable if I do say so myself. This is more work but soooo good. Just a few ingredients make this a wonderful icing choice for cakes and cup cakes.


  • 5 large egg whites
  • 1 cup + 2 Tablespoons sugar
  • pinch of salt
  • 1 pound  (4 sticks) unsalted butter cut in tablespoons @room temperature


  1. Combine whites, salt, and sugar in a heat proof bowl over a pan of of simmering water, whisking constantly until sugar is dissolved and  is warm to the touch with no graininess when rubbed against fingers. Or check at 140 degrees.
  2.  Attach the whisk attachment to the mixer and start on low and work up to medium high until stiff peaks form.
  3. Continue mixing until fluffy and glossy and cool. Around 10 minutes or so.
  4.  Change the mixer to  medium low, and add the butter in a few tablespoons at a time and mix well, until all butter is incorporated.
  5. Whisk in Vanilla and then switch to a paddle. Beat on low to be sure all air bubbles are gone around 2 minutes.
  6.  Scrape down the sides and continue beating until smooth. Keep at room temperature.


  1. Go to to SEE how it is done. A great tutorial.

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