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Swiss Meringue Buttercream

(enough to frost 24 cupcakes)


  • 5 large egg whites
  • 1 1/2 cups sugar
  • 454 g unsalted butter slightly firm (when pinched it should sink in but still be able to hold it's shape)
  • 1/2 tsp salt
  • 1 tsp vanilla extract


  • Place sugar and egg whites in a large heat proof bowl.
  • Whisk continuously over a double boiler (saucepan of simmering water, your bowl should not touch the water!) Make sure you whisk continuously, I would suggest a hand mixer. But if you are like me, and like to work (hard) for your dessert, hand whisk it.
  • Whisk and whisk until the mixture comes to a temperature of 160F or 70C.
  • Remove from heat and move mixture to stand mixer.
  • Whisk until mixture cools down, it can take about 10 minutes. This is when I took my butter out from the fridge and cut them to about 1 inch by 1 inch cubes.
  • When meringue is cooled, glossy, and formed firm peaks.
  • Change to paddle attachment, add in butter cube, one by one on medium speed, allowing butter to be combined before adding another.
  • Then add your salt and vanilla extract, beat until combined.
  • Frost your cuppies! :)


Adapted from the domestic goddess wannabe