Today, I’m sharing how to make perfect Swiss buttercream and the 10 crucial tips to master Swiss buttercream. This recipe is so simple and easy: you can add the butter all at once, and you don’t need to re-whip the buttercream after leaving it at room temperature or thawing it from a freezer. And it tastes amazing: So smooth, fluffy, and not overly sweet. I hope this will be your go-to Swiss buttercream for your special desserts!

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INGREDIENTS
Enough amount for a little less than 2 16oz containers.
• Egg white: 150g | 5.3oz (4.5-5 eggs)
• Granulated sugar: 225g | 7.9oz
• Unsalted butter: 453g | 16oz (4 US sticks)
• (Add any flavor you like!)

Heat the egg white and sugar up to 160F | 71C

Know more about Swiss meringue!
[Swiss meringue 101]
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📖 Get the printable recipe from my blog!:
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Check out my other frosting videos:
How to make French buttercream
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American buttercream
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Italian meringue
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