Bourbon- Vanilla Swiss Meringue Buttercream – a delicious recipe with egg whites, sugar, salt, butter, vanilla beans, shot bourbon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Add the eggs and sugar into the bowl of your stand mixer and whisk gently to combine. Set over a pot of gently simmering water and whisk until the mixture is hot to the touch and no longer grainy - the sugar will completely dissolve. This takes about 6-8 minutes.
2
Remove the sugar and egg white mixture and set it back onto your stand mixer. Whip with the whisk attachment on medium-high until the mixture is cool to the touch and resembles a fluffy meringue - this takes another 6-8 minutes.
3
Once your egg white mixture comes together, reduce mixer speed to low and start adding chunks of butter one at a time, allowing each one to incorporate before you add the next one. Your meringue will deflate, but don't worry! It'll whip back together in no time.
4
Once all the butter is incorporated (about 4-5 minutes), go ahead and add your vanilla bean 'caviar' and bourbon to the bowl. Beat on medium-high speed until the frosting is light and smooth.
5
Transfer the frosting to a piping bag with your tip of choice and frost your cupcakes/cake/pastry of choice. Make sure you lick the whisk!!
621
kcal
Calories
42
g
Fat
50
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 egg whites, room temperature (preferably a day or two old), 3/4 cup granulated sugar, Pinch salt, 3/4 cup butter (about one and a half sticks, room temperature), and more.
Yes, Bourbon- Vanilla Swiss Meringue Buttercream falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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