# Swiss Meringue Buttercream

A recipe for Swiss meringue buttercream, which can be used as a frosting or a base for various flavored buttercreams.

- Cuisine: French
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 100 grams egg whites
- 140 grams sugar
- 200 grams butter
- 0.25 teaspoon salt
- 0.5 teaspoon vanilla bean paste
- lemon

## Instructions

1. Wipe all your equipment with lemon to make sure there's no fat residue.
2. Place your bowl on your scale and press tare to get zero.
3. Weigh out 100 grams of egg whites.
4. Press tare again and weigh 140 grams of sugar.
5. Have 200 grams of butter cut and ready to go.
6. Give your eggs and sugar a quick mix.
7. Place your bowl over simmering water, mixing the whole time until you reach 165 degrees Fahrenheit or 74 degrees Celsius.
8. With your whisk attachment, beat the meringue on high speed until you get stiff peaks and the bowl is cool to the touch.
9. Add butter a little at a time.
10. Just keep adding your butter and mixing till it comes together.
11. Then add a quarter teaspoon salt and half a teaspoon vanilla bean paste.

## Equipment

- bowl
- scale
- egg separator
- whisk
- saucepan
- thermometer
- stand mixer
- spatula
- piping bag

## Tips

- Wipe all equipment with lemon to ensure no fat residue.
- It's normal for the buttercream to look soupy when adding butter, just keep mixing until it comes together.
- This vanilla buttercream is a base and can be flavored with additions like biscoff spread, Nutella, crushed Oreos, melted chocolate, or freeze-dried fruit powders.
- Adjust sugar and butter ratios to suit your taste.
- For flowers, do not overwhip; for cakes, mix on low for an additional 5-10 minutes and temper the buttercream.

## Source

- Original video: https://www.instagram.com/reel/C9DciotSJeG/?utm_source=ig_web_copy_link&igsh=MWQ0NjVibnViMHI0cQ==
- Recipe page: https://www.cliprecipe.com/recipe/f435cfe1-8af0-4332-ae50-99b20d5a8b16
- Extracted: 2025-09-20

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