Quick YouTube Tips + Free Buttercream Recipe

We’re thrilled to unveil our refreshed YouTube channel to you today. It’s packed with quick, two-minute video tips you can turn to whether you’re in the middle of a project or want to try something new.

In today’s featured video, popular Bluprint instructor Joshua John Russell shows you how to make Swiss meringue buttercream in five easy steps. Watch the video here, and read on for Joshua’s tried-and-true recipe below.

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Want to make the Swiss meringue buttercream featured in Chef Russell’s video? Check out the recipe, from his free mini-class below.


  • 8 egg whites (about 8 cup or 240 mL)
  • 1 cup (200 g) granulated sugar
  • 3 cups (680 g) unsalted butter at room temperature
  • 1 cup (125 g) confectioner’s sugar (sifted)
  • Pinch of salt
  • 2 tablespoons (30 mL) vanilla extract

Step 1:

Over a double boiler, heat the whites and granulated sugar and salt, whisking constantly, until all the sugar is dissolved. Heat this slowly — you don’t want scrambled eggs!

Step 2:

Place the mixture in a stand mixer and whip on high until a peak forms and the mixture is cool, about 5 minutes.

Step 3:

Turn the mixer to medium speed and add the softened butter a little at a time. Remember, depending on your area, you may need more or less butter.

Step 4:

Add the powdered sugar and vanilla and mix.

Tip: In warmer climates/seasons you will want to change the amount of butter to 4 sticks (2 cups) and also add 1 1/2 cups of vegetable shortening to the buttercream. This will give more stability when the weather is hot.

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