Swiss Meringue Buttercream

READY IN: 20mins
Recipe by C. Taylor

From Country Living magazing. This looks like a beautifully glossy and light buttercream. I haven't tried this yet, but wanted to put this here for safe keeping.

Top Review by Just Call Me Martha

I agree with another poster that it was very buttery tasting. I love butter, but it almost tasted too bland. I even doubled up on the vanilla. It is silky smooth and looks beautiful. I will try it again, but with a little less butter.

Ingredients Nutrition

Directions

  1. Continuously whisk egg whites and sugar in a large, heatproof bowl set over a pot of simmering water until the mixture is frothy, thick, and very hot to the touch (about 160 degrees F).
  2. Remove from heat and beat with a mixer on high speed. The mixture should then become cool and glossy and triple in volume.
  3. Beat in the butter, cut into 1/2 inch cubes, a few pieces at a time.
  4. Add the vanilla and beat until fluffy.

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