peppermint swiss meringue buttercream
This Peppermint Swiss Meringue Buttercream is light, fresh and sweet, perfect for the holidays!! I paired mine with a simple vanilla cake, but you could pair it with chocolate or even a peppermint cake!
Ingredients
- 2 cups unsalted butter softened, room temp
- 7 egg whites
- 2 cups granulated sugar
- 2-4 tsp peppermint extract
- red food colouring optional
Instructions
- Add eggs whites + sugar to a heat safe bowl and mix to combine.
- With the stove on medium high heat, bring the water to a simmer. Place egg white mixture over the simmering water, whisking constantly until it reaches 160 degrees F or until you can longer feel the sugar between your fingers.
- Pour hot egg mixture into your mixing bowl or kitchen aid and beat on high with whisk attachment until you form a meringue with stiff peaks.
- While that is beating, cut your 2 cups of softened, room temp butter into tablespoon pieces. Once your meringue is set, switch to your paddle attachment and slowly add butter, 1 - 3 tbsp at a time. Mix well between each addition, continue until all butter is gone.
- Once all of your butter is added, switch back to your whisk attachment and beat on high until mixture is light and fluffy.
- If your mixture curdles, you can heat the side of the bowl slightly with a torch or over a gas stovetop for about 5 - 10 seconds. Then continue beating on high until you have a light, white, fluffy buttercream. At this point, you can add in your peppermint extract and food colouring if you choose to include it!