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Authentic Vietnamese recipes from the Motherland

Vanilla Swiss Meringue Buttercream

Makes enough to frost 15-18 cupcakes generously.

Ingredients

  • 4 ounces (1/2 cup) egg whites
  • 8 ounces (1 cup) granulated sugar
  • 8 ounces (2 sticks) unsalted butter, at room temperature
  • 1/2 teaspoon vanilla extract

Instructions

  1. Mix egg whites and sugar together in a heat-proof bowl.
  2. Place bowl on top of a boiling water bath and whisk until frothy (about 240 F). Coat the back of a spoon with the mixture to double check that all granules of sugar are completely dissolved. Allow mixture to cool before continuing.
  3. Transfer mixture to the stand mixer bowl with a whip attachment. Whip on high until stiff peaks form (about 5-8 minutes).
  4. Add butter, a tablespoon at a time, into the mixture while whipping on high. The frosting will deflate and then eventually look broken. Do not fear. Continue mixing and adding butter a tablespoon at at time until the frosting gets smooth and fluffy. 
  5. Add vanilla extract. Mix until just combined. 
Chocolate Cupcake with Vanilla Swiss Meringue Frosting and Cookie

Chocolate Cupcake with Vanilla Swiss Meringue Frosting and Cookie

cookie dough filled cupcake topped with chocolate chip cookie