Raspberry Swiss Meringue Buttercream

Raspberry Swiss meringue buttercream is light, fluffy, and seriously creamy.

Boil Water

Pour a small amount of water into a small saucepan, bring it to a boil, and reduce the heat to a simmer.

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Whisk 

Whisk the egg whites, sugar, and salt in a medium-sized heat-proof bowl. Place the bowl over the saucepan of simmering water.

Cook 

Cook the egg white mixture, stirring frequently, for 5 minutes, until the sugar is completely melted and the mixture reaches 160°F.

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Whisk

Transfer the bowl to a stand mixer. Whisk on medium speed for 1 minute. Then, increase the speed, and beat until stiff peaks form.

Add Butter

Reduce the speed to medium, and start adding the butter 1 tablespoon at a time. Continue whisking the buttercream until it’s smooth, light, and fluffy.

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Add Raspberry Sauce

Switch to a paddle attachment and add the chilled raspberry sauce. Beat the raspberry sauce into the buttercream until it’s well combined.