Bring out all the ingredients.
Put the egg whites and sugar into a bowl and place it over a pan of simmering water.
Whisk by hand until the temperature reaches 285 ˚F (140 ˚C).
When the temperature reaches 285 ˚F (140 ˚C), pour the mixture into a mixing bowl and whisk for about 7 minutes.
Add the vanilla seeds and vanilla extract and continue whisking.
Replace the whisk with the beaterblade and continue beating.
Now add the butter little by little while still whisking. The butter should be quite cold, just ever so slightly softened.
Beat until all the butter is mixed in. The mixture may look like it’s going to split, but just continue whisking and it’ll come together again.
Swiss meringue buttercream ready to use!
This buttercream has such a fab conststency, perfect for cakes and cupcakes.
Add food coloring or flavorings if you like, I added a few drops of raspberry essence.
Transfer the frosting to a piping bag fitted with a large closed star tip and decorate the cooled cupcakes.