Vanilla Swiss meringue buttercream from Layered: Baking, Building, and Styling Spectacular Cakes (page 41) by Tessa Huff

  • vanilla extract
  • butter
  • egg whites
  • pasteurized egg whites

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe can be used with most of the cake and frosting recipes in this book.

  • EmilyR on July 28, 2019

    For using an immense and uncomfortable amount of butter, this is a lighter frosting than I would have expected. I reduced the sugar slightly. It pipes wonderfully and it is very silky. I was slightly confused because it is the same recipe as in Tessa Huff's second book / icing on the cake, however this book says it freezes for 2 months and the newer states 3. I'll give that a try...

  • Rutabaga on May 17, 2017

    This buttercream is gorgeous! Just as Astrid5555 says, it is a dream to work with (and to eat). I was a couple of tablespoons shy of the full amount of butter called for (a somewhat scary 1.5 pounds), but it still turned out perfectly.

  • Astrid5555 on November 26, 2016

    This was my first attempt at a Swiss meringue buttercream, and it did not disappoint at all! This recipe produces a smooth and silky buttercream, which is very easy to work with. Used only 3/4 of the sugar and the buttercream was sweet enough for my taste. Will be my go-to buttercream recipe from now on!

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