Very Vanilla Swiss Meringue Buttercream

If you are looking for a very silky, light, not so sweet buttercream, then look no longer. This is DELICOUS! The amount of flavoring is quite a bit, but also quite essential. This will NOT taste like you are eating whipped butter. Go ahead, give it a try!

Very Vanilla Swiss Meringue Buttercream

Ingredients

  • 2 and 1/2 cups white granulated sugar
  • 1 and 1/4 cup egg whites
  • 5 sticks butter (half salted)
  • 1/4 cup pure vanilla

  • Optional flavorings, Omit all but 1 tsp vanilla and add either:

  • -4 oz melted chocolate – white, milk or dark

  • -2 tb instant espresso disolved in 2 tb pure vanilla
  • -1/2 cup of pureed fruit – raspberries (seeds removed), strawberries, mango, cherries etc.
  • -1/2 cup lemon or lime curd
  • - 2 to 4 tb flavored liqueur – amarettto, chambord, grand marnier (sp?) , amarula, godiva, kahlua (sp?) etc.
  • -4 oz cream cheese (softened, whipped alone and FOLDED in)
  • - a few drops of food grade essence oils such as lavender
  • -2 tb or to taste, pure extracts: orange, lemon, almond, mint etc.

Instructions

    Over a double boiler , whisk the sugar and egg whites for 3 to 5 minutes until the sugar has melted. you can use a candy thermometer to see that it has reached over 140 OR you can test by rubbing a little between your fingers for smoothness. if the mixture is still grainy, its not ready. when it is, transfer the mixture to a stand mixer and use a whisk attachment on high until the bowl is no longer warm to the touch. about 7 to 10 minutes. Then switch to the paddle attachment and on low (1) add the softened butter one tb at a time. beat on low until it becomes smooth and creamy. Once complete, you can add the vanilla slowly , or other flavorings and or gel color.

  1. This will be an ivory colored frosting because of the use of butter and pure vanilla extract.

    ENJOY!

10 Responses to “Very Vanilla Swiss Meringue Buttercream”

  1. Hi, this evening I made the same receipe but I used cocoa powder instead of chocolate. I found it was separating alittle and varations in the chocolate colour. Do you either experience this?

  2. Thank you for posting. I love this recipe! Feels like the perfect balance between super sweet ABC and some other SMBC and IMBCs that felt too greasy (?). I added Macadamia nut liquor and WOW!

  3. cakencakes- IMBC and SMBC are much softer then a buttercream made with shortening and powdered sugar. I’m not sure if that’s what you are reffering to when you say runny? Also icing of this kind will seperate so needs to be mixed a lot to have it come together. I mix mine (different recipe) for nearly 50 minutes!

  4. I assume because of the butter it needs to remain refridgerated as well as doesnt keep long? What about freezing?
    Please let me know your experience :)
    Thanks

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