Name: Easy Swiss Meringue Buttercream
Prep time: 1 h
Total time: 1 h
Yield: 12 servings
Cuisine: American
Ingredients: 4 egg whites; 1.5 cups granulated sugar; 0.5 tsp salt; 2 teaspoons vanilla bean paste; 1.5 cups unsalted butter; 0.25 cup Dutch-processed cocoa powder; 2 tablespoons espresso powder

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Easy Swiss Meringue Buttercream

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Ingredients

Warning0 allergens identified

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 between 160-180°F while whisking over the double boiler to ensure food safety and proper meringue structure without overheating the mixture.
Room Temperature Butter Makes All the Difference 🧈
Cut butter into small cubes and let it reach 68-70°F before adding to the cooled meringue; cold butter will cause the buttercream to break and become grainy.
Add Butter Gradually for Silky Texture ✨
Add butter one cube at a time while continuously beating on medium speed, waiting for each piece to fully incorporate before adding the next for a smooth, luxurious finish.
Vanilla Bean Paste Over Extract Elevates Flavor 🌰
Use vanilla bean paste instead of extract to add real vanilla specks and deeper flavor complexity that pairs beautifully with the espresso and cocoa notes.
Sift Cocoa Powder for Lump-Free Frosting 🎯
Always sift Dutch-processed cocoa powder through a fine-mesh strainer before folding into the buttercream to prevent clumps and ensure an ultra-smooth, professional appearance.