Whipped Swiss meringue buttercream with flecks of vanilla.

4.34 / 3 votes

Swiss Meringue Buttercream

This Swiss meringue buttercream is a light, airy frosting made with egg whites, sugar, butter, and vanilla. Perfect for frosting a simple vanilla sheet cake, or for eating directly from the bowl.

Prep Time15

Cook Time5

Total Time20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 187

Ingredients

▢ 2 large egg whites
▢ 1/8 teaspoon cream of tartar
▢ 3/4 cup superfine sugar (or blitz granulated sugar in a food processor until finely ground)
▢ 2 sticks plus 1 tablespoon (8 1/2 oz) unsalted butter, diced and at room temperature
▢ Seeds scraped from 1 vanilla pod (*See Note below)
▢ Pinch of salt
▢ Sprinkles (optional)

US - Metric

Instructions

In a large heatproof bowl, stir together the egg whites, cream of tartar, and sugar. Place the bowl over a pan of simmering water (making certain the bottom of the bowl doesn’t touch the water underneath), stirring regularly, until the sugar has dissolved and the mixture is hot to the touch, 3 to 5 minutes.
Remove from the heat and, using an electric mixer, whisk until the mixture has stiff peaks, 7 to 10 minutes.
Slowly add the butter, a piece or two at a time. Beat until the mixture forms a buttercream-like texture and is silky smooth, 4 to 6 minutes.
Gently beat in the vanilla and salt.
Use the buttercream to frost a cooled cake and top with sprinkles, if using. Cut into portions and serve. Store, covered, for up to 3 days.

Notes

*What Can I Do With That Used Vanilla Pod?

Don’t discard the used pod. There’s a ton of flavor left inside. You can use it to roast fruits, to make vanilla sugar, to make your own vanilla syrup, or to make your own vanilla extract with vodka or bourbon or rum…oh my!

Nutrition