AUTOPLAY
How To Make Swiss Meringue Buttercream
10 steps
Gather your room temperature unsalted butter, sugar, eggs, and vanilla
1. Gather your room temperature unsalted butter, sugar, eggs, and vanilla
1
Separate your eggs white from the yolks
2. Separate your eggs white from the yolks
2
Add your sugar to your egg whites
3. Add your sugar to your egg whites
3
Give them a whisk to combine
4. Give them a whisk to combine
4
Create a double boiler on your stove top. Cook mixture until 160F
5. Create a double boiler on your stove top. Cook mixture until 160F
5
Transfer back to standing mixer with whisk attachment.
6. Transfer back to standing mixer with whisk attachment.
6
Whisk for 8-12 minutes until you achieve stiff picks and bowl is room temperature
7. Whisk for 8-12 minutes until you achieve stiff picks and bowl is room temperature
7
Use paddle. Add in butter 2 tbsp at a time ensuring completely mixed before next addition
8. Use paddle. Add in butter 2 tbsp at a time ensuring completely mixed before next addition
8
Add in vanilla and mix at high speed for 1 minute
9. Add in vanilla and mix at high speed for 1 minute
9
2 cups unsalted butter, 5 egg whites, 1 1/2 cups granulated sugar, 2 tsp vanilla
10. 2 cups unsalted butter, 5 egg whites, 1 1/2 cups granulated sugar, 2 tsp vanilla
10