Swiss Meringue Buttercream is the ultimate frosting dream—silky, luxurious, and irresistibly smooth. Its velvety texture melts on your tongue, while the perfect balance of sweetness and richness elevates any dessert. In just 20 minutes, you can create a masterpiece that’s light yet decadent, ideal for cakes, cupcakes, or even as a dip for fresh fruit. The airy meringue base blends seamlessly with creamy butter, resulting in a frosting that’s both stable and heavenly.
This buttercream is a game-changer, offering a refined flavor that’s not overly sweet, making it a crowd-pleaser for all ages. Its glossy finish and pillowy consistency make it a joy to pipe or spread, turning ordinary treats into showstoppers. Whether you’re a baking novice or a seasoned pro, this recipe is quick, reliable, and utterly rewarding. Indulge in a frosting that’s as delightful to make as it is to savor.
Ingredients for Swiss Meringue Buttercream
- 6 large (210 g) egg whites (ensure no yolk is present, as it will prevent proper whipping)
- 1 ¾ cups (350 g) granulated sugar
- ¼ scant teaspoon salt (slightly less than ¼ teaspoon)
- 2 cups (455 g) unsalted butter (cut into Tablespoon-sized pieces, room temperature but not melted)
- 1 ½ teaspoons vanilla extract
Step-by-Step Instructions
- Prepare the double boiler: Heat about 1 ½ inches of water in a medium-sized saucepan over medium-low heat until simmering. Use a mixing bowl that fits snugly over the saucepan without touching the water.
- Combine egg whites, sugar, and salt: In a clean, dry mixing bowl, whisk together the egg whites, sugar, and salt until combined.
- Heat the mixture: Place the bowl over the simmering water and whisk constantly until the sugar dissolves and the mixture reaches 160°F (70°C). Test by rubbing a small amount between your fingers—it should feel smooth, not gritty.
- Whip the meringue: Remove the bowl from heat, dry the bottom, and transfer it to a stand mixer. Using the whisk attachment, beat on medium/medium-high speed until the meringue is thick, glossy, and forms stiff peaks (about 10 minutes).
- Cool the meringue: Stop mixing and let the bowl cool completely. The bowl should no longer feel warm to the touch before proceeding.
- Add the butter: Switch to the paddle attachment. With the mixer on medium speed, add the butter one Tablespoon at a time, ensuring each piece is fully incorporated before adding the next. If the buttercream looks curdled, keep mixing—it will come together. If needed, chill the bowl for 10 minutes and try again.
- Finish the buttercream: Once all the butter is incorporated, scrape down the sides of the bowl and beat on medium/high speed until smooth and thick.
- Add flavoring: Stir in the vanilla extract or other flavorings and food coloring, if desired.
- Use or store: Spread or pipe the buttercream onto cupcakes, cakes, or use it under fondant. Enjoy!
Perfect Pairings: Serving Suggestions
Swiss Meringue Buttercream is a versatile topping that pairs beautifully with a variety of desserts. Try it on vanilla or chocolate cupcakes for a classic treat, or spread it over a layered sponge cake for a show-stopping centerpiece. It also works wonderfully as a filling for macarons or as a frosting for red velvet cake. For a fruity twist, pair it with fresh berries or a drizzle of raspberry coulis.
Keep It Fresh: Storage Tips
Store your Swiss Meringue Buttercream in an airtight container in the refrigerator for up to 5 days. If you need to store it longer, it can be frozen for up to 2 months. When ready to use, let it come to room temperature and re-whip it in your mixer for a few minutes to restore its smooth, fluffy texture. Avoid leaving it at room temperature for more than 2 hours to ensure food safety.
Flavor Twists: Recipe Variations
Customize your buttercream by swapping out the vanilla extract for other flavors. Try almond extract for a nutty twist, or add lemon zest for a citrusy kick. For a chocolate version, mix in 3-4 tablespoons of cocoa powder or melted and cooled dark chocolate. You can also incorporate fruit purees, like strawberry or mango, for a fresh, fruity flavor. Just be sure to adjust the consistency by adding a bit more butter if needed.
Time-Saving Hacks
To speed up the process, use a candy thermometer to monitor the egg white mixture’s temperature instead of relying on the finger test. Additionally, ensure your butter is softened to the perfect consistency before starting—this will help it incorporate more quickly. If you’re short on time, prepare the meringue base ahead of time and store it in the fridge, then add the butter and finish the recipe when you’re ready.
Essential Equipment Tips
Using a stand mixer with a whisk attachment is key for achieving stiff peaks in your meringue. If you don’t have a double boiler, create one by placing a heatproof bowl over a saucepan of simmering water—just make sure the bowl doesn’t touch the water. A paddle attachment is essential for incorporating the butter smoothly. For precise measurements, use a kitchen scale to weigh your ingredients, especially the egg whites and sugar.
Swiss Meringue Buttercream
Equipment
- double boiler or makeshift double boiler
- KitchenAid stand mixer
- medium-sized saucepan
Ingredients
- 6 large egg whites make sure there is not even so much as a tiny bit of yolk mixed in with the egg whites or they won’t whip properly. (7.5 oz/210ml)
- 1 ¾ cups granulated sugar
- ¼ scant teaspoon salt just ever so slightly less than ¼ teaspoon
- 2 cups unsalted butter cut into Tablespoon-sized pieces. Butter should be room temperature but not melt-y/oily, still solid enough to cut, but softened
- 1 ½ teaspoons vanilla extract
Instructions
- You will need a double boiler or makeshift double boiler for this recipe. I use my KitchenAid stand mixer and a medium-sized saucepan that the bowl fits snugly into without touching the bottom of the pot.
- In clean, dry mixer bowl, combine egg whites, sugar, and salt and whisk until combined.
- Heat about 1 ½ inches of water over medium-low heat in a medium-sized saucepan and bring to a simmer. Rest the bowl of your mixer in the pot over the simmering water (should not be touching the water).
- Whisk egg white/sugar/salt mixture constantly until the sugar is dissolved and mixture is no longer grainy (if you rub a small bit between your fingers it should feel smooth and not at all gritty) and the mixture reaches 160F (70C). This will take several minutes.
- Remove mixing bowl from heat and dry the bottom of your bowl. Fit bowl into your stand mixer.
- Using a whisk attachment, beat the egg whites on medium/medium-high speed until meringue is thick and glossy and you have achieved stiff peaks (see photo in post or see video for visual). This will take about 10 minutes or so.
- Once you have achieved stiff peaks, stop beating and allow bowl to cool down completely. The bowl must no longer be warm to the touch before proceeding.
- Once bowl is no longer warm to the touch (make sure you are feeling near the bottom of the bowl), switch out whisk attachment for paddle attachment. Turn mixer to medium speed and add butter one Tablespoon at a time. Don’t add the next tablespoon of butter until the previous one is incorporated into the meringue. If you notice that your buttercream starts to break down or look curdled, just keep mixing and it will come together. If it still doesn’t come together (it could take some time), place the mixer bowl in the fridge for about 10 minutes and then try mixing again.
- Once all butter has been beaten into the meringue, scrape down the sides of the bowl and stir again. Beat on medium/high until smooth and thick.
- Stir in vanilla extract or other flavoring and any food coloring, if using.
- Spread or pipe over cupcakes or cake or use under fondant! I used an Ateco 848 for the cupcakes shown in this post.