Honey Swiss Meringue Buttercream

(from Eprusse’s recipe box)

Source: I love desserts

Categories: Frosting


  • 4 large egg whites
  • 3/4 cup sugar
  • 1/4 cup honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 2 cups (4 sticks) unsalted butter, at room temperature, cut into 1/2-inch pieces
  • 1 teaspoon pure vanilla extract


  1. In the top of a double boiler set over simmering water, whisk together the egg whites, sugar, salt, and cream of tartar. Continue whisking until the mixture becomes too hot to touch comfortably, 7 to 10 minutes.

  2. Transfer the mixture to the bowl of an electric mixer fitted with a whisk attachment. Beat on, medium-high speed until the egg whites hold a stiff peak, about 8 minutes. Add the-butter, one or two pieces at a time, beating after each addition until incorporated. Beat in the vanilla and honey. Use at room temperature.

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