Purple SwissMeringue Buttercream


  • 3-4 egg whites
  • 1 cup granulated sugar
  • 3.5 sticks unsalted butter (room temperature)
  • 2 tsp vanilla extract


  1. On a double boiler, whip together egg whites and sugar until it reaches 140-150°F.

  2. Remove from heat and continue to whip until it forms stiff peaks.

  3. Beat in vanilla extract.

  4. Beat in butter in chunks and continue mixing until it looks like frosting for ~5min. It may curdle in between.