Jevay Swiss meringue buttercream is the most versatile buttercream to use when making cakes. It’s smooth, creamy, and buttery! This buttercream holds icing color very well and makes cake decorating a breeze. Below you’ll find the video where I make this buttercream, and the recipe!
Swiss Meringue Buttercream
Creamy, buttery, and perfect for cake decoration!
Ingredients
- 120 g egg whites about 4 eggs
- 1 1/4 cup granulated sugar
- 3 sticks room temperature butter
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Begin by filling a saucepan half way up with water, and bring it to a boil.
- In a separate metal bowl, add the egg whites and sugar, mixing until combined.
- Create a double boiler by putting the metal bowl on top of the saucepan (see video)
- Stir the egg/sugar mixture over the water for about 10 minutes. The mixture will come together as it is heated. Dip a spoon into the mixture. Touch the mixture with your finger to see if the mixture is smooth. If the mixture feels gritty then then mixture needs to cook more. If the mixture is smooth you’re ready to remove the bowl to the mixer.
- Using a whisk attachment (or a hand mixer), whisk the egg/sugar mixture on high until you have a very white stiff peak situation.
- Switch to the paddle attachment, on medium speed add in the butter a stick at a time. Then add in the vanilla extract and salt.
- Whip for 5-6 minutes.
- Your buttercream is ready to use or can be stored in an airtight bowl for future use.
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