Name: Easy Swiss Meringue Buttercream
Prep time: 1 h
Total time: 1 h
Yield: 12 servings
Cuisine: American

From the Cook

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Easy Swiss Meringue Buttercream

atsloanestable.com

Instructions

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Instructions

Wipe the bowl of a stand mixer and whisk attachment down with white vinegar.

Add the egg whites and sugar to the bowl and whisk until fully combined.

Place over a small saucepan of simmering water, and whisk frequently until it reaches 160 degrees F (70 degrees C) or until the sugar is completely dissolved and the egg whites do not feel grainy.

Move the bowl over to the stand mixer with the whisk attachment. Whisk on medium-high speed until medium peaks form.

Add the salt & vanilla and continue whisking until stiff peaks form.

Turn the mixer down to low speed, and wait until the meringue cools down to at least 85 degrees F (30 degrees C).*

Cut the butter into cubes and add to the meringue a few pieces at a time, allowing them to fully incorporate before adding more.

Once all of the butter is added, it will may look curdled, but keep beating for a few more minutes and it will come together.

Once the buttercream has mostly come together, change the whisk attachment to the paddle and keep mixing on low speed until homogenous and smooth.

Weigh out and divide the buttercream up into three parts, leaving one part in the bowl of a stand mixer.

In one bowl, add the sifted cocoa powder and mix with a rubber spatula until fully combined.

In the bowl of a stand mixer fitted with a paddle attachment, add the espresso powder and mix on low speed until fully combined and the granules have dissolved.

In a large piping bag fitted with your desired piping tip, use a rubber spatula to spread the vanilla buttercream along one portion of the inside, then repeat with the chocolate and espresso flavors.

Pipe onto cakes, cupcakes, or macarons.

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Tips & Tricks (5)

Temperature Control is Critical 🌡️
Keep your egg whites and bowl between 160-180°F while whisking over the double boiler—too hot and you'll scramble them, too cool and the meringue won't reach stiff peaks. Use an instant-read thermometer to hit the sweet spot.
Butter Temperature Determines Success 🧈
Add butter when your meringue reaches room temperature (around 75°F), cutting it into small cubes—if the butter is too cold, it won't incorporate smoothly; too warm and the buttercream will be greasy and separate.
Espresso Powder Enhances Chocolate Depth ☕
Dissolve your espresso powder in a tiny amount of warm water before adding it to prevent grittiness, and use it even if you don't want a coffee flavor—it amplifies the cocoa's richness and complexity.
Vanilla Bean Paste Over Extract 🫘
The recipe calls for vanilla bean paste for good reason: it dissolves seamlessly into the buttercream and adds visible flecks and deeper flavor than extract, which can sometimes create an alcohol taste.
If It Breaks, Warm Your Bowl 🔄
If your buttercream looks curdled or separated, hold the mixing bowl briefly over a double boiler (not touching water) for 10-15 seconds, then resume mixing at medium speed until it comes together into silky peaks.

Intelligent Tags

Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

Recipe Facts

Diet at a Glance

Vegetarian

Gluten Free

My Calorie Intake

Smart Nutrition

Nutrition Per Serving

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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