Brown Sugar Swiss Meringue Buttercream

If you love brown sugar, you will love this brown sugar Swiss meringue buttercream! It is such a perfect flavor for fall.

Ingredients

Separate the egg white and egg yolk. We only need egg whites in this receipt. Save the egg yolk for later. Note: I tried using half fresh egg whites and carton egg whites in this recipe and it works just fine.
Mix the brown sugar with the egg whites in a glass bowl
Using a double boiler method, heat up the egg white brown sugar mixture on a pot of water. Make sure the water does not touch the bottom of the bowl. Whisk constantly until the sugar is dissolved and reach to 160F (71C). I use a digital thermometer to check the temperature.
Transfer the mixture to a mixing bowl in a stand mixer. On medium high speed, beat the mixture for about 10 minutes until it is glossy and/or no longer warm. It depends on the weather. You could put it into the fridge to cool it down about 70F. A warm bowl of meringue will melt the butter, and we do not want that.
Add in the butter one tablespoon at a time into the meringue. Beat in low speed. Wait for the butter to fully mix in before adding the next tablespoon. After all the butter has been added, turn the mixer up to medium speed and fully beat in the vanilla and salt. It could take another 5 minutes until it is smooth and silky.
Before the buttercream becomes smooth, you may see the mixture being soupy or curdled, keep going and beating it until smooth. Trust the process!
It is ready to use! Enjoy!

Storage: Once prepared, the buttercream needs to be refrigerated up to 5 days in the fridge.

Let me know and comment below if you have tried this recipe. Follow me on Instagram.

This site contains product affiliate links. We may receive a commission if you make a purchase after clicking on one of these links.