Vanilla Swiss Meringue Buttercream
Vanilla Swiss Meringue Buttercream is a silky smooth buttercream perfect for any cupcake or cake recipe. Easy to color and decorate for any occasion!
Ingredients
- 5 large egg whites
- 1 cup plus 2 tablespoons sugar
- pinch of salt
- 1 pound unsalted butter, at room temperature (4 sticks)
- 2 teaspoons vanilla extract
Instructions
- Combine the egg whites, sugar, and salt in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160 degrees F and the sugar has dissolved.
- Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.
- Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3 - 5 minutes more - it will come together eventually.
- Mix in the vanilla extract until just incorporated. Tint with gel icing color if desired.
- Store buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days, or freeze up to 1 month. Before using, bring to room temperature and beat with the paddle attachment on low speed until smooth again, about 5 minutes.
