Swiss Meringue Buttercream


    A Swiss Meringue Buttercream is a more spreadable, fluffy version of Buttercream, perfect for icing cakes and treats!

    21 people made this


    • 220g unsalted softened butter
    • 200g granulated sugar
    • 3 egg whites
    • 1 tsp vanilla extract
    • 1 tsp black coffee
    • 1/2 tsp salt


    1. In a bowl on top of a sausepan of boiled water, beat the egg whites and granulated sugar untill the mixture isn't grainy. This takes over 5 minutes.
    2. Remove this from the heat and whisk it until it becomes thicker and more fluffy.
    3. Whisk in the butter, vanilla extract, salt and coffee until it's smooth and has no lumps. This is the time to add any extra ingredients.
    4. Serve it on anything and tell me what you thought!

    See it on my blog

    Serve it on these easy vanilla cupcakes!

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