Swiss Meringue Buttercream

Name: Swiss Meringue Buttercream
Prep time: 20 min
Total time: 20 min
Yield: 10 cups
Ingredients: 5 large; 1 1/4 cups (10oz/282) sugar; 1 1/2 cups (12oz/340g) unsalted butter, a room temperature; 1 tablespoon pure vanilla extract; pinch of salt

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Prep Time
20 mins
Total Time
20 mins
Servings
10 cups
Course
Dessert
Cuisine
American

Swiss Meringue Buttercream

Nina Lang

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Learn how to make the Best-Ever Swiss Meringue Buttercream Frosting recipe which will give you a light, airy frosting for all of your cakes and cupcakes.

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Ingredients

Servings

5 large , fresh egg whites (150 g)
1 1/4 cups (10oz/282) sugar
1 1/2 cups (12oz/340g) unsalted butter, a room temperature
1 tablespoon pure vanilla extract
pinch of salt

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Notes

*Keep in airtight container in refrigerator for up to one week, leaving out at room temperature when needed, rewhipping in mixer for 5 minutes.**Can freeze for up to 6-8 weeks. To thaw, place on counter overnight, and rewhip for 5 minutes with paddle attachment in an electric mixer.***If buttercream still doesn't have its satiny finish after rewhipping, microwave 1/3 of the buttercream for approximately 10 seconds and add to remaining buttercream in mixer bowl, beating for a few moments to incorporate.