Feb 23, 2016

Swiss Meringue Buttercream Recipe

We all know how essential it is to have a buttercream recipe in our repertoire. And a Swiss Meringue Buttercream is silky, smooth and fluffy in a way regular buttercream can never be. This is my ( dare i say foolproof) recipe for a delicious Swiss Meringue Buttercream.



4 egg whites
1 cup granulated sugar
250 gms butter, softened and cubed
1 tsp vanilla extract


-Add the sugar to the egg whites in a large heat proof bowl and place on top of a double boiler.

-Whisk constantly to avoid the eggs from scrambling.

-Take it off the double boiler once the sugar has melted completely.

-Using a hand mixer or a stand mixer , beat the egg-sugar mixture until you get stiff peaks.

-Then add the first cube of butter and blend really well. Add the next cube of butter only after the first cube has blended in completely. Continue in the same way with the rest of the butter.

-Once all your butter has been added, add the vanilla and give the mixture a final blend. The buttercream is ready to use. Enjoy!

Note- The buttercream can be stored in the fridge for about one week and in the freezer for upto a month. Bring to room temp before using.

1 comment:

Wasan Abod said...

Lovely blog! I like your Red Velvet Cake and Swiss Meringue Buttercream recipes, your method is both easy and original and you make baking sound fun and joyful!
Cheers/ Wasan