Vanilla Swiss Meringue Buttercream
A silky and smooth buttercream frosting perfect for cakes and cupcakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Makes enough for a three-layer cake or 24 cupcakes
- Category: Dessert
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 large egg whites
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Whisking the egg whites and sugar: In a heatproof bowl, whisk together the egg whites and granulated sugar until combined.
- Warming the mixture: Place the bowl over a pot of simmering water (double boiler) and continue whisking until warm and the sugar has dissolved.
- Beating to stiff peaks: Remove from heat and beat the mixture with an electric mixer on high speed until stiff peaks form.
- Incorporating the butter: Gradually add the softened butter, one tablespoon at a time, beating well after each addition.
- Adding flavor and finish: Add the vanilla extract and a pinch of salt, and beat until smooth and creamy.
Notes
Ensure all utensils are grease-free for proper meringue consistency. You can store leftovers in the refrigerator for up to one week.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 17g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 0.8g
- Cholesterol: 0mg