Description

Swiss Meringue Buttercream is a silky smooth, creamy frosting made by carefully heating egg whites and sugar, then whipping them into a stiff meringue before folding in soft butter. This light and buttery frosting is less sweet than traditional American buttercream, making it ideal for cakes and cupcakes where a balanced, elegant finish is desired. It pipes beautifully, and with a bit of patience and technique, the result is a perfectly stable, luscious buttercream with a delicate vanilla flavor.

Ingredients

Units Scale

For the Swiss Meringue:

6 large egg whites (approximately 180g)
2 cups (400g) granulated sugar

For the Buttercream:

1 and 1/2 cups (340g) unsalted butter, softened but still cool and cut into tablespoon-sized pieces
2 teaspoons pure vanilla extract
1/8 teaspoon salt

Cook Mode Prevent your screen from going dark

Instructions

Prepare Tools and Ingredients: Ensure all mixing tools and bowls are completely clean, dry, and free of grease. Wiping them with lemon juice or white vinegar helps prevent any fat contamination that can hinder meringue formation.
Separate the Egg Whites: Carefully separate 6 large eggs, placing the whites into a heatproof mixing bowl. Separating each white into a small bowl first prevents contamination with yolks.
Combine Sugar and Egg Whites: Add the granulated sugar to the egg whites. Set the bowl over a saucepan with about two inches of simmering water (the bowl should not touch the water) and whisk constantly over medium heat for about 4 minutes, or until the sugar is fully dissolved and the mixture reaches 160°F (71°C) or feels smooth between your fingers without any graininess.
Whip the Meringue: Transfer the warm sugar-egg white mixture to a stand mixer fitted with a whisk attachment. Beat on medium-high speed until stiff, glossy peaks form and the mixture is no longer warm to the touch, approximately 10-15 minutes. On humid days, this can take 17-18 minutes. If it does not reach stiff peaks, chill the bowl uncovered in the refrigerator for 10 minutes and then continue whipping.
Cool the Meringue: If the bowl or meringue still feels warm, let it cool to room temperature (about 70°F/21°C) before proceeding. You may refrigerate briefly to speed this step.
Add the Butter: Switch the mixer to the paddle attachment. Add the softened butter one tablespoon at a time on medium-high speed, waiting for each addition to fully incorporate before adding the next. After all the butter has been added, reduce the speed to medium and beat in the vanilla extract and salt for about 30 seconds until smooth and creamy.
Troubleshoot and Adjust: If the buttercream appears separated or curdled, gently warm the mixture by placing the bowl over the simmering water without stirring until the edges become liquid (1-2 minutes). Remove and beat on low, then medium-high speed until smooth. If the mixture is too thin and soupy, chill in the refrigerator for 20 minutes, then re-whip until thickened, repeating if necessary.
Ready to Use: Your Swiss meringue buttercream should be thick, creamy, and silky smooth, perfect for frosting cakes, cupcakes, or other confections.

Notes

This buttercream is less sweet and more refined than American buttercream, with a perfect balance of sweetness and creaminess.
It’s important to use clean, grease-free equipment to ensure the meringue whips up properly.
Softened but cool butter helps to prevent the frosting from breaking or becoming too loose.
Temperature control is key—avoid adding butter while the meringue is warm to prevent melting.
If the buttercream separates, rewarming gently and re-whipping restores its texture effectively.
On humid days, whipping the meringue to stiff peaks may take longer; patience pays off.

Nutrition

Serving Size: 2 tablespoons (about 35g)
Calories: 150
Sugar: 20g
Sodium: 20mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 0g
Protein: 1g
Cholesterol: 35mg