Instructions

1. Heat Egg Whites and Sugar

Place egg whites and sugar in a heatproof bowl (metal or glass).

Set the bowl over a pot of simmering water (double boiler method).

Whisk constantly until the sugar dissolves and the mixture reaches 160°F (71°C), or feels smooth between your fingers with no graininess.

2. Whip the Meringue

Transfer the warm mixture to a stand mixer fitted with the whisk attachment.

Whip on medium-high speed until stiff, glossy peaks form and the bowl is cool to the touch (about 10–15 minutes).

3. Add Butter

Switch to the paddle attachment.

Add softened butter a few cubes at a time on medium speed.

The mixture may look curdled or soupy — keep beating! It will come together into a smooth, silky buttercream.

4. Flavor and Finish

Mix in the vanilla extract and a pinch of salt until fully combined and smooth.

Tips for Perfect SMBC

Use room temperature butter for the smoothest consistency.

If it’s too soft, chill briefly and then re-whip.

If it curdles, don’t worry — just keep beating and it will smooth out.

Customize with flavors: try almond extract, lemon zest, or melted chocolate.

Why Choose Swiss Meringue Buttercream?
✔️ Less sweet than American buttercream
✔️ Silky, light, and smooth texture
✔️ Perfect for piping and decorating
✔️ Stable at room temperature for several hours

Enjoy!
Use your beautifully smooth Swiss Meringue Buttercream to elevate cakes, cupcakes, or even cookies. Once you try it, you’ll never want to go back!