# Swiss Meringue Buttercream

A recipe to make a soft and fluffy Swiss meringue buttercream.

- Servings: 1 servings
- Total time: 3 min
- Cuisine: French
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 170 g sugar
- 120 g egg whites
- 400 g unsalted butter

## Instructions

1. Place the bowl of sugar and egg whites over a pot of simmering water. Whisk constantly until the mixture reaches 65-70°C.
2. Remove from heat and whisk the egg whites for 10 minutes until stiff peaks form.
3. Gradually add the softened butter to the egg whites while whisking.  IMPORTANT: Butter should be room temperature (20-25°C).
4. Continue whisking and adding butter until all the butter is incorporated, then whisk for an additional 6-8 minutes.
5. If the buttercream is too stiff, melt 3 tablespoons in the microwave and add it back to the mix and whisk again. If it is too soft, place it in the fridge for 15 minutes and whip again.
6. Lastly, whip on low speed for 2 minutes to get rid of large air bubbles. Finish off with a spatula for a smoother consistency.

## Equipment

- whisk
- hand mixer
- bowl
- pot
- spatula
- piping bag

## Source

- Original video: https://m.youtube.com/watch?v=_co8gZpHiIk#bottom-sheet
- Recipe page: https://www.cliprecipe.com/recipe/4ac672e9-868a-4e96-aea4-a2fa71191649
- Extracted: 2025-03-24

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt