Swiss meringue buttercream is my favorite frosting because it's silky smooth, light, and rich without being overly sweet. Made by whipping a cooked egg white and sugar meringue with butter, it creates a stable, ultra-creamy frosting that's perfect for cakes and cupcakes.
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pastry chef tested
Not too sweet, and easier than it looks
If a classic American buttercream is a little too sweet for your taste, this is the one for you. It has the same basic ingredients, but the meringue method gives it a smooth, almost mousse-like texture that pipes beautifully and never feels gritty. Do not be intimidated, it truly is simple once you know the steps.
Ingredient Notes & Substitutions
- Egg whites: 5 large egg whites. Make sure your bowl and whisk are completely clean and grease-free so the whites whip up properly.
- Granulated sugar: 1 ¼ cups. It dissolves right into the egg whites over the heat for a smooth base.
- Unsalted butter: 2 cups (4 sticks), at room temperature. This is key, cold butter will not incorporate smoothly and warm butter will make it soupy. It should be soft but still cool to the touch.
- Vanilla extract: 2 teaspoons, for warmth and flavor.
How to Make Swiss Meringue Buttercream
Pro tips
Recipe tips & troubleshooting
- Start with a spotless bowl. Any grease or yolk in the egg whites can keep the meringue from whipping up.
- Let the meringue cool fully before adding butter. If the bowl is still warm, the butter will melt and the buttercream will turn soupy.
- If it looks soupy: the mixture is too warm. Chill the bowl for 10 to 15 minutes, then keep beating.
- If it looks curdled or separated: keep beating! It almost always comes back together into a smooth, glossy buttercream after a few more minutes.
- Flavor it your way: beat in melted, cooled chocolate, a spoonful of chocolate hazelnut spread, fruit puree, or a different extract once the buttercream is smooth.
Storage
- The buttercream: Refrigerate in an airtight container for up to 1 week. Remove it from the fridge about 2 hours before using so it softens, then rewhip until smooth.
- An iced cake: Store in the fridge and remove about 2 hours before serving. If the cake is covered in fondant, keep it on the counter (ideally in a cardboard box) for 1 to 2 days.
Use it on these cakes:
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Swiss Meringue Buttercream
Ingredients
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Instructions
- Whisk egg whites and sugar in a bowl of a stand mixer using a whisk.
- Place the bowl over a meidum saucepan with simmering water. *Make sure that the bottom of the bowl doesn't touch the water in the pot.
- Continue to whisk the egg white-sugar mixture for about 5 minutes or until the mixture is hot and all the sugar granules have dissolved. *Dip your finger into the mixture to test if the sugar has dissolved.
- Once the sugar has dissolved, place the bowl over a towel and wipe the bottom of the bowl.
- Transfer the bowl to a stand mixer fitted with a whisk attachment, and beat on medium-high speed for 8-10 minutes. The mixture will be ready once it looks super thick/stiff, and the bottom of the bowl comes to room temperature.
- Swap the whisk attachment for a paddle attachment, and beat on low speed while adding in the butter one tablespoon at a time. Then, add in the vanilla extract.
- Bring the mixer to medium-high speed and mix for 3-5 minutes until the buttercream looks thick and smooth.
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