Swiss Meringue Buttercream

Step 1

Add the sugar and egg whites to the bowl of a bain-marie and whisk until the mixture reaches about 150F/65C.

Cook Egg Whites & Sugar

Check the temperature or feel the sugar has dissolved and the texture has slightly thickened and its foamy.

Check Meringue Is Cooked

Step 2

Add to the bowl of your stand mixer with a whisk attachment & whisk on medium speed for 5-8 minutes until the mixture has cooled, it will look thick and glossy

Whisk Meringue

Step 3

Add the butter chunks one at a time, the mixture may look curdled and you’ll think you’ve ruined it, keep mixing and it will become a lush smooth texture.

Add Butter

Step 4

If the butter looks like is separating and looks greasy- it could be because it's too warm so place the bowl in the fridge for 10-15 minutes then start mixing again.

Trouble Shoot

Step 5

Once you have a thick and smooth buttercream add the vanilla bean paste and mix again until fully incorporated.

Add Vanilla 

Step 6

Store frosting at room temperature for up to two days. You can store the frosting in the fridge for up to a week or in the freezer for up to a month.

Store or Use Frosting

Step 7