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Swiss Meringue Buttercream

A super simple Swiss Meringue Buttercream, this buttercream is silky smooth and delicious. What more could you ask for.
Prep Time 30 minutes
Servings 12 cupcakes


  • 6 egg whitese
  • 200 g sugar
  • 500 g butter room temperature


  • Separate your egg whites from your yolks in mixing bowl. Place the bowl over a pot of water. Make sure the water doesn't touch the mixing bowl. (double boiler method)
  • Add the sugar to the egg whites, with a whisk mix them together. Gently gently whisk for about 3-4 minutes or until the sugar has completely dissolved. To check if the sugar has dissolved, run two finger through the mixture, then rub the finger together. If you feel sugar granules, keep whisking.
  • What you want to do is whisk until the sugar is completely dissolved. The best way to check that it’s dissolved is by running it through two fingers. If you can’t feel the sugar granules then it’s time to take it off the stove.
  • Once all the sugar has dissolved, add the egg whites to the bowl of a stand mixer. Whisk on high speed for about 4-5 minutes. The mixture will become thick and glossy and will begin to cool.
  • Begin adding the room temperature butter, one tablespoon at a time. Make the butter is fully combined before adding the next tablespoon. Don't be afraid if the consistency looks odd, it will come back together. Just keep whisking.
  • After all your butter has been added, add some vanilla extract, and if you’re making a flavoured buttercream or coloured, now is the time to also add the food colour or flavouring. Mix on low speed to mix in and then mix on high speed for another 5 minutes.
  • Once the frosting has come together, has gone pale in colour (if you’re making vanilla) and is nice and fluffy then it’s done!


Keep buttercream at room temperature if using the same day. If not, transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Just bring to room temperature then mix with the paddle attachment.