Go Back
Honey Swiss Meringue Buttercream

Honey Swiss Meringue Buttercream

Honey Swiss Meringue Buttercream has raw honey to amp up sweetness and flavor of a silky vanilla swiss buttercream!


  • 4 egg whites room temperature
  • 1 cup granulated sugar
  • 3 sticks unsalted butter room temperature
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon sea salt
  • 2 tablespoons honey like manuka honey


  1. Get a saucepan with two inches of water barely simmering.

    In a large heatproof bowl, combine egg whites and sugar,

    Whisk for about 5 minutes, until hot to the touch and foamy and all sugar is dissolved. 

    Then move to a stand mixer and whisk for 5 minutes, until glossy and stiff peaks form. 

    Make sure the bowl is not warm to touch anymore and cooled down before adding butter. 

    Add in butter by the tablespoon. The mixture may start to look curdled before it becomes velvety! Keep whipping it up.

    Then add extract, salt, and honey.