Ingredients for 1 2 3 Swiss Meringue Buttercream
- 4 large egg whites
- 1 cup granulated sugar
- 2 cups (4 sticks) unsalted butter
- 1 pinch salt
- 1 teaspoon vanilla extract
- optional gel food coloring
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How to Make 1 2 3 Swiss Meringue Buttercream
- In a heatproof bowl, whisk together 1 cup granulated sugar and 4 large egg whites until well combined.
- Place the bowl over a saucepan of simmering water (double boiler method), ensuring the bottom of the bowl doesn't touch the water. Whisk constantly until the sugar dissolves completely and the mixture reaches 160°F (71°C) on a candy thermometer.
- Transfer the bowl to a stand mixer fitted with a whisk attachment (or use a hand mixer). Beat on high speed until the meringue is glossy, stiff, and completely cool to the touch.
- With the mixer running on medium speed, gradually add 2 cups (2 sticks) of unsalted butter, one tablespoon at a time, ensuring each addition is fully incorporated before adding more.
- Once all the butter is incorporated, increase the mixer speed to high and beat for another 3-5 minutes until the buttercream is light, fluffy, and completely smooth.
- Add 1 teaspoon vanilla extract and beat for another minute to combine. Add gel food coloring if desired and mix until desired color is reached.
- Transfer the buttercream to a piping bag or bowl and frost your favorite cake or cupcakes.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
100g
Fat
109g
Carbs
8g
