Mixer

Stand Mixer (ideal): Makes the process much easier and quicker, especially when preparing large batches of buttercream.
Hand Mixer (if you don’t have a stand mixer): Works well too, especially for smaller batches, though it requires more hands-on attention.

Mixing Bowls

Glass or Stainless Steel Bowls are preferred. Avoid plastic bowls, as they can retain fat residue even after washing, which may prevent the meringue from whipping properly. Before whipping egg whites, wipe the bowl with a bit of vinegar or alcohol to remove any remaining grease. If using hand mixer, make sure the bowl is not too large for the amount of egg whites used. Otherwise, your meringue might not get whipped properly.

Silicone Spatulas

Have at least 2-3 silicone spatulas on hand. One for mixing buttercream, others for colouring different batches. Flexible spatulas help ensure nothing is wasted from the sides of the bowl.

Kitchen Scale

Essential for accurately weighing ingredients, especially when following the 1:2:3 ratio for Swiss Meringue Buttercream.

Thermometer

An instant-read or probe thermometer is crucial if you’re using fresh egg whites. Swiss Meringue requires the egg whites to be heated to 70-75°C for pasteurisation and to dissolve the sugar fully.

Saucepan

You’ll need a small saucepan with a few centimetres of simmering water. The mixing bowl sits on top of the pan without touching the water to gently heat the egg whites and sugar.

Small Containers with Lids (for mixing & storing)
For mixing and storing different coloured batches of buttercream. Handy if you want to refrigerate or freeze small amounts for later use.

Immersion Blender (Optional for Colouring)

If using water-based or gel colourings, an immersion blender helps to emulsify and distribute colour evenly. With oil-based colours, it’s often unnecessary, but it can still help achieve deep, even shades.