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Vanilla Swiss Meringue Buttercream Frosting Recipe

Vanilla Swiss Meringue Buttercream Frosting Recipe
Swiss buttercream frosting is very smooth, silky and of course, delicious! This thin to medium consistency frosting is perfect for filling layer cakes. Cooked egg whites make this buttercream light and fluffy.
  • Prep45 min
  • Total Time2 hr
  • Amount3 1/4 cups
    Skill LevelBeginner

Instructions

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  1. In the top pan of a double boiler, combine egg whites, sugar and salt. Whisk constantly over simmering water until mixture reaches 160°F on an instant read thermometer, about 20 minutes.
  2. Transfer mixture to a stand mixer fitted with a whisk attachment. Whip until the bowl is cool to the touch and the mixture holds medium peaks.
  3. Switch to a paddle attachment on the mixer. Beat at medium speed while adding the butter one piece at a time, scraping bottom of the bowl as necessary. Add vanilla and beat until well combined.

Notes

  • Easy filling hack: Substitute instant chocolate pudding mix for espresso filling. Just whisk 2 1/2 tablespoons of instant espresso powder into the milk before adding to the pudding mix.

How To

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