Swiss Meringue Buttercream
This recipe is used in our Scrumptious S'Mores Cake.
- Yield: Makes about 3 cups
Photography: Romulo Yanes
- 5 large egg whites
- 1 cup, plus 2 tablespoons sugar
- Pinch of salt
- 1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
- 2 teaspoons vanilla extract
Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
Attach the bowl to an electric mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy and completely cool (test by touching the bottom of the bowl), about 10 minutes.
With mixer on medium-low, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the buttercream is completely smooth. Keep buttercream at room temperature if using the same day or store in a plastic airtight container in the refrigerator for up to 1 week, or in the freezer for up to 1 month.