Swiss meringue buttercream encasing a three tier wedding cake to create a smooth, classic finish with flecks of bright pastel colour from orange, yellow and blue

Vanilla Swiss Meringue Buttercream Recipe

This Swiss meringue buttercream is a perfect filling, coating or topping for any cake or bake. It is silky and stable whilst being rich in butter, yet not overpowering in taste like a more conventional buttercream, elevating your bakes.

Ingredients

  • 9 large egg whites
  • 570g golden caster sugar
  • 900g butter
  • 3tsp vanilla

Share Recipe

Method

  1. Add the egg whites and sugar into a heatproof bowl and place over a bain-marie. 
  2. Whisk the mixture together until you can feel that the sugar has dissolved by pinching the mix between your fingers.
  3. Once dissolved, transfer the mix into your stand mixer (or use electric whisk) and whisk until stiff peaks and the bowl/mix is cool.
  4. When you reach this stage, gradually add the soft butter 1 tbsp at a time, ensuring it is fully incorporated before each addition.
  5. Add the vanilla and combine and it’s ready to use! Enjoy!