Swiss Meringue Buttercream is my favorite type of frosting. Stable, thick, silky. It is not as sweet as others buttercreams and it is ideally suited for fondant.


  • 3 Egg whites
  • 200g/7 oz granuled sugar
  • 250g/9oz unsalted butter
  • 1 tbsp vanilla extract
  • pinch of salt


  1. In a medium large pot add water and bring to a simmer.
  2. Place bowl over pot of simmering water. Bowl should be over the steam, not touching water.
  3. Add egg whites sugar and into a bowl. Whisk together.
  4. Whisk until sugar dissolved. You should not feel any sugar granules when rubbing mixture between fingers.
  5. Place the bowl on your stand mixer and whip the mixture until stiff peaks form
  6. Add soft butter. One tablespoon at a time.
  7. Add vanilla extract and mix it in.
  8. Beat the buttercream for 10-15 minutes until smooth and thick.