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  • 5 egg whites

  • 1 cup of granulated sugar

  • Pinch of salt

  • 1 pound of unsalted butter

  • 1 1/5 teaspoons of pure vanilla extract


  1. Whisk egg whites, sugar, and salt in a heatproof bowl of set over a pan of simmering water. Continue to whisk by hand until mixture is warm to the touch and sugar has dissolved. 

  2. Pour the warm liquid into the bowl of a stand mixer fitted with the whisk attachment. Start on low and gradually increase to medium-high speed, whisk until stiff peaks form and completely cool when touching the bottom of the bowl, this process will take about 10 minutes

  3. With a mixer on medium-low speed, add the butter one tablespoons at a time, mixing well after each addition. Once all the butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue to beat on low speed until it is smooth and all the air bubbles are gone, this will take about 2 minutes. Scrape down the sides of the bowl, and continue beating for 1 more minute. Your buttercream is now ready to be used.

Swiss Meringue Buttercream: About
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