Swiss Meringue Buttercream


74g granulated sugar

55g boiling water

14g meringue powder

225g powder sugar

225g salted butter

1 tsp vanilla


Combine hot water and granulated sugar, completely dissolved and let cool.

Add cool mixture to mixing bowl on stand mixer, add meringue powder and whip to soft peaks. At soft peaks, add powdered sugar 1 spoonful at a time. It will get thick but continue whipping until stiff peaks.

At stiff peaks, add butter, 1 chunk at a time. Continue to whip until light and fluffy, about 5 minutes. Add vanilla and whip for a couple more minutes. It should not taste buttery. Whip longer if necessary.

I did switch to the paddle, the last few minutes.

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