Kala’s Perfect Pipeable Swiss Meringue Buttercream Recipe

A great cake starts with great buttercream, and this recipe delivers both flavor and performance. Developed by Kala Boulard of Almonds and Apricots, this Swiss meringue buttercream is silky smooth, easy to color, and sturdy enough for piping and decorating. Whether you’re creating intricate buttercream flowers, textured designs, or a perfectly smooth cake finish, this versatile recipe will quickly become a go-to in your decorating toolkit. Learn how to make Kala’s perfect pipeable Swiss meringue buttercream and elevate your cake designs with confidence.

Ingredients for Swiss Meringue Buttercream 

• 2 ¾ sticks of salted butter
• 6 large egg whites, at room temperature
• 1 ¼ cups (250g) granulated sugar
• 1 teaspoon LorAnn Butter Vanilla Bakery Emulsion
• 3-4 drops Assorted Liquid Gel Food Colors
• Pinch of salt (⅛ teaspoon)

How to make the Buttercream:  

1. Wipe down the mixing bowl, whisk attachments, and all other equipment with white vinegar to ensure there is no fat residue on anything before starting.
2. Add the egg whites and sugar to a stand mixer bowl set over a double boiler.
3. Stir constantly until the egg whites reach 140°F-144°F.
4. Remove from the heat and let sit for 10 minutes. 
5. Whip the egg white-sugar mixture on high speed using the whisk attachment until medium-stiff peaks form. 
6. Turn the mixer down to the lowest speed and slowly add the softened butter in chunks.
7. Next, add Butter Vanilla Bakery Emulsion, and whip on high speed for 8 minutes. 
8. Place the bowl back over your double boiler to soften the butter a bit more, about 30-60 seconds until small puddles form at the bottom of the bowl- this is called tempering. 
9. Then, transition to the paddle attachment and beat for 5 more minutes on low speed until it is shiny and completely smooth.
10. Divide buttercream into separate bowls and color using LorAnn Liquid Gel Food Colors of choice.

DOUBLE THIS RECIPE IF YOU WANT MORE BUTTERCREAM FOR CAKE DECORATING**

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Kala Boulard

Kala Boulard is a cake designer and recipe developer who adapted her love for art into cake creations. She has always considered herself an artist before a baker. Painting local murals and holiday windows allowed her an artistic outlet before discovering cakes. Kala creates all her cake art with different variations of buttercream and uses a palette knife to paint with buttercream as if it were oil or acrylic paints. She built a thriving home-baking business, which specializes in wedding and bridal cakes. She also runs a dessert blog, where she shares delicious seasonal dessert recipes and photography. Kala resides in rural Nevada with her husband and their daughter. Some of her favorite things include drawing digital art, photographing her sweet treats, and being a mom.