Baileys Swiss Meringue Buttercream - Lily Vanilli

lily vanilli butter for swiss meringue buttercreamlily vanilli eggs for swiss meringue buttercreamlily vanilli whipped egg whites for swiss meringue buttercreamlily vanilli whipped egg whites for swiss meringue buttercreamlily vanilli swiss meringue buttercream recipe

Baileys Swiss Meringue Buttercream

Prep Time: 10 minutes
Cooking Time: 20 minutes
Serves: Makes: 5 cups of buttercream
Swiss meringue buttercream has a light and silky texture – it’s not too sweet, and it’s a perfect blank canvas for any flavour combination. It may seem slightly more intimidating than standard buttercream but it’s very forgiving, and below I give suggestions for ways to revive a broken buttercream.
This recipe will make enough to ice 24 cupcakes, or two 9″ cake layers / three 7″ cake layers.


  • 5 large egg whites (150g)
  • 250g golden caster sugar such as Billington’s
  • 340g unsalted butter, room temperature
  • 2 teaspoons Baileys Original
  • 1/4 teaspoon of fine salt



  1. Make a bain marie (that is, a double boiler) by placing the bowl of your mixer over a saucepan of simmering water. Ensure the bowl doesn’t touch the water.

  2. Add the egg whites and sugar to the bowl, and heat until temperature reaches 60C. If you don’t have a sugar thermometer, whisk until the sugar is completely dissolved and the egg whites feel hot to touch.

  3. Wipe any water from the bottom of the mixing bowl and attach the bowl to the mixer fitted with the whisk attachment and begin to whip until the meringue is thick, glossy, and the bottom of the bowl no longer feels warm, about 7 to 10 minutes. Beware, if the meringue is too warm it will melt the butter.

  4. Now, on a low speed, add the butter cubes, one at a time, until incorporated. Continue beating until it’s smooth.

  5. Add Baileys and salt and beat until smooth.


* If making an ‘ombre’ effect – spoon out some of the buttercream into a bowl and add a tsp of cocoa, mixing until smooth.

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