Swiss Meringue Buttercream

A light and fluffy buttercream recipe. This buttercream isn’t too sweet and works perfectly on your cakes or cupcakes!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Heat egg whites, sugar and salt on double boiler until sugar is dissolved

Step 2

2. Whip the egg white mixture for around 30 minutes or until stiff peaks have formed (make sure you start slow then slowly increase the speed of the mixer)

Step 3

3. Add cubes of butter bit by bit until fully incorporated

Step 4

4. Add vanilla and whip on high until fully incorporated

Step 5

5. Mix on low for 30-45 minutes if you want to get rid of air bubbles