Swiss Meringue Buttercream Frosting – a delicious recipe with egg whites, sugar, butter, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1.Have a candy thermometer handy. Heat hot water in the bottom of a double boiler until it is almost boiling. Combine egg whites and sugar in the top half of the double boiler and whisk gently until they reach 140 degrees F.
2
2.Remove eggs whites and sugar from the pot and pour into a mixing bowl. Using a stand mixer with the whisk attachment, beat on high until the frosting is big and billowy and have cooled completely.
3
3.Once the eggs and sugar have cooled off during beating, slowly add butter to frosting, chunk by chunk, and keep beating. After one minute, add vanilla and continue beating. If you want to add food coloring, add it right after the vanilla extract.
4
4.Keep beating and tasting. You'll know it's done when it tastes like happiness, whipped velvet, and unicorn giggles.
5
5.If kept in an airtight container, this frosting will keep FOREVER in the fridge. Just bring to room temperature and re-whisk it when needed. I've been keeping a test batch in the fridge for two months now, and it still tastes lovely and perfect once a small portion is brought to room temperature and beaten with a whisk.
888
kcal
Calories
63
g
Fat
76
g
Carbs
9
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 4 ingredients. The key ingredients include: 1 cup egg whites (about 8 large egg whites), 1 1/2 cups granulated sugar, 1 1/4 cups butter, at room temperature and cut into chunks, 1 teaspoon vanilla extract.
Yes, Swiss Meringue Buttercream Frosting 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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