Swiss Meringue Buttercream for Valentine Cupcakes

4 cups


  • 5 large egg whites

  • 1 ¼ cups sugar

  • 2 cups (4 sticks) unsalted butter, room temperature, cut into pieces

  • 1 teaspoon pure vanilla extract

  • ¼ teaspoon coarse salt


  1. Combine egg whites and sugar in the heatproof bowl of an electric mixer. Set the bowl over a pan of simmering water. Whisk constantly until sugar has dissolved and whites are hot to the touch, about 5 minutes.

  2. Transfer the bowl to the electric mixer. Using the whisk attachment, beat until stiff, glossy peaks form, about 10 minutes.

  3. At low speed, add butter, one piece at a time, to egg whites, and beat until smooth. Add vanilla and salt, and beat to combine.

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