Swiss Meringue Buttercream
Swiss Meringue Buttercream is creamy rich and delicious but not too sweet. Step by step instructions!
Ingredients
- 3 egg whites
- 1 cup granulated sugar
- 1 cup butter softened but still a bit firm, cubed (I softened to summer room temp then put in freezer while I prepared the meringue part)
- 2 teaspoons vanilla
- 1/8 teaspoon salt don’t skip this
Instructions
- Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.
- Set bowl over a medium/large saucepan with 1-2" of simmering water and whisk until the mixture reads 160F (approx. 5 mins)
- Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (approx. 10mins)). Add salt and vanilla and mix in.
- Slowly add cubed butter and mix until smooth. If it doesn't taste quite sweet enough, you can add 1/4 - 1/2 cup powdered sugar.
Notes
If you are weaning from a really sweet buttercream, you can add 1/4 - 1/2 cup powdered sugar, to taste
Nutrition
Calories: 206kcalCarbohydrates: 17gProtein: 1gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 159mgPotassium: 18mgSugar: 17gVitamin A: 473IUCalcium: 5mgIron: 0.02mg
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