Fluffy and delicious, this vanilla Swiss meringue buttercream is a versatile topping.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk egg whites and sugar in the heatproof bowl of an electric mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160 degrees on an instant-read thermometer, 2 to 3 minutes.

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  • Attach bowl to mixer fitted with the whisk attachment. Beat on high speed until fluffy and cooled, about 10 minutes. Reduce speed to medium-low; add butter, several pieces at a time, beating well after each addition. Beat in vanilla seeds. Reduce speed to low; beat until smooth.

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