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–+ servings

Swiss Meringue Buttercream

Linda Feller
There are several variations on this style of buttercream. This version has been my go-to for years.
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Cook time.30 minutes
Total time.30 minutes
Course.Dessert
Cuisine.Swiss
Number of servings.8
Calories per serving.515 kcal

Ingredients

  • 4 large egg whites
  • 1 cup granulated sugar
  • 2 cups unsalted butter, cubed
  • 2 teaspoon vanilla extract, I swapped this for hazelnut extract

Instructions

  • Place the egg whites and sugar in the bowl of a stand mixer fitted with the whisk attachment and stir on low until the sugar is just blended with the egg whites.
  • Place the bowl over a saucepan of simmering water (make sure the water does not touch the base of the mixer bowl) and stir frequently until the sugar dissolves. When your thermometer reaches 140°F to 150°F, take it off the saucepan.
  • Transfer the bowl to the mixer and beat on high speed until the meringue and the bowl are cool to the touch.
  • Add the cubed butter gradually, mixing after each addition until fully incorporated and scraping down the sides of the bowl as needed. Blend in the extract. 
  • The buttercream is ready to use now or may be tightly covered and stored in the refrigerator for up to 1 week. It can also be frozen for up to 1 month. 

Nutrition

Calories: 515kcal | Carbohydrates: 25g | Protein: 2g | Fat: 46g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 122mg | Sodium: 34mg | Potassium: 42mg | Sugar: 25g | Vitamin A: 1418IU | Calcium: 15mg | Iron: 1mg
Keywords.stove top, vegetarian
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