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–+ servings
Smooth Swiss Meringue Buttercream in a glass bowl with a wooden spatula, surrounded by colorful sprinkles.

Swiss Meringue Buttercream

Bree Hester
4.55 from 11 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 28 (7 cups)
Calories 204 kcal

Ingredients
  

  • 6 egg whites
  • 2 1/2 cups sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons almond extract
  • 1/2 teaspoon salt
  • 2 1/4 cups unsalted butter room temperature, cut into small pieces

Instructions
 

  • Add egg whites and sugar to a bowl.
    Adding egg whites and sugar to a bowl for Swiss Meringue Buttercream.
  • Place the bowl over a pot of gently simmering water. Whisk the egg whites and sugar constantly until the sugar dissolves, about 5 to 10 minutes. Alternatively, you could use a candy thermometer and the mixture will be done when it reaches 160°F
    Whisking egg whites and sugar in a double boiler over simmering water for Swiss Meringue Buttercream.
  • Transfer the egg white mixture to the bowl of a stand mixer with a whisk attachment. Whisk on high speed for 10 minutes, or until the bowl of the mixer is no longer warm to the touch.
    Shiny stand mixer on kitchen countertop with steam rising, ideal for baking recipes.
  • Once cooled, and while whisking, add the vanilla, almond extract, and salt.
    Adding vanilla extract to Swiss Meringue Buttercream in a stand mixer.
  • Add the butter while whisking, one piece at a time, until all of the butter is incorporated.
    Adding butter to a stand mixer for Swiss Meringue Buttercream.
  • Whisk on high for an additional 5 or so minutes until the buttercream is glossy and smooth.
    Adding butter to a stand mixer for Swiss Meringue Buttercream.

Nutrition

Calories: 204kcalCarbohydrates: 18gProtein: 1gFat: 15gSaturated Fat: 9gSodium: 54mg
Keyword Buttercream
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