Pink Swiss Meringue Buttercream


  • 3.5 sticks unsalted butter softened
  • 1.5 tsp vanilla extract
  • 1 cup granulated sugar
  • 3-4 egg whites
  • pink gel food coloring


  1. In a double boiler, whip together egg whites and sugar until they reach 140°F.

  2. Remove from heat and continue whipping until stiff peaks form.

  3. Mix in butter and vanilla extract. Continue mixing at high speed until it turns into frosting. It may curdle at some point, continue mixing, it will eventually become the right texture.

  4. Add the desired amount of food coloring.