Swiss Meringue Buttercream Recipe

Step 1

Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.

Step 2

Place bowl over a pot with 1-2" of simmering water and stir constantly with a whisk until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (approx. 3mins)

Step 3

Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).

Step 4

Switch to paddle attachment (optional). Slowly add cubed butter and mix until smooth.

Step 5

Add flavourings as desired whip until smooth.