Swiss Meringue Buttercream

Swiss Meringue Buttercream

Fluffy and light, this is the best meringue buttercream you’ll make.


  • 300g egg whites
  • 400g sugar
  • 1 tsp vanilla sugar
  • 400g butter


  1. Pour the egg whites and sugar into a bowl.
  2. Cook on a bain-marie until the sugar melts without stopping mixing.
  3. Remove from heat and whisk for 10 minutes until the mixture cools and thickens. Add the vanilla and continue mixing a little slower.
  4. Add the butter to room temperature.
  5. Keep beating until it thickens again and use to decorate muffins and cakes.

*Recipe on video and text may differ from each other!

How to cook Swiss Meringue Buttercream:

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