Swiss Meringue Buttercream Frosting
Swiss meringue buttercream frosting is silky smooth and not overly sweet. It is perfect for cakes and cupcakes. This recipe only contains 5 ingredients and takes about 20 minutes to make! If you are not a fan of the sweetness of American buttercream, this Swiss meringue buttercream recipe a must-try frosting recipe!
Ingredients for Swiss Meringue Buttercream Frosting
- Egg whites – Large egg whites create a light and fluffy meringue base for the buttercream. Use egg yolks for vanilla pastry cream!
- Granulated sugar – Granulated sugar sweetens the buttercream. The sugar and egg whites are gently heated over a double boiler so the sugar granules melt and the mixture becomes smooth.
- Salt – To contrast the sweetness of the buttercream.
- Vanilla extract – I recommend using a high-quality vanilla extract or vanilla bean paste.
- Unsalted butter – Use room temperature unsalted butter for the best results.
Tools & Supplies for Making Swiss Meringue Buttercream
- Whisk
- Double-boiler – I use my metal stand mixer bowl as a double boiler over simmering water
- Stand mixer or electric hand mixer
- Spatula
How to Make Swiss Meringue Buttercream Frosting
Although it may appear to be intimidating, Swiss meringue buttercream is not that difficult to make and is worth a few extra minutes of your time! I recommend using a stand mixer fitted with a whisk attachment for the best results.
- In a heat-proof bowl or bowl of a stand mixer over simmering water, gently heat egg whites and granulated sugar whisking constantly until the granules have dissolved. A great way to test when the sugar is dissolved is to carefully rub a small amount of the egg whites between your fingers. If it feels smooth, then you are ready to go.
- Whip the egg white mixture on medium-high speed to create glossy, soft peaks. This will also cool the temperature of the meringue.
- Once the meringue is room temperature, add in the butter one tablespoon at a time while mixing on low speed. Continue to add until all the butter is used. The mixture may appear to “break” or “curdle” – don’t worry, this is normal.
- Add vanilla extract and salt.
- Increase the speed to medium-high and whip the buttercream for 1-2 minutes until light and fluffy. Switch to a paddle attachment and mix on low speed for a few minutes to remove air bubbles and create a smooth buttercream.
Swiss Meringue Buttercream Frosting Recipe Tips
Use a double-boiler
If you do not have a stand mixer, you can gently heat the egg whites and sugar using a double boiler. Place these ingredients into a heat-proof glass bowl and cook over a simmering pot of water. Whip the egg whites using an electric hand mixer. I typically use my metal mixing bowl as a double-boiler.
It will appear to curdle – do not panic!
Don’t freak out! When you are adding your butter one tablespoon at a time, your buttercream may appear to curdle or separate. This is common and totally normal. Continue to add the butter. Once all the butter is added, crank the speed up to medium-high and whip for a minute or two. The buttercream should homogenize and become light and fluffy. If it is not coming together, continue whipping until it does!
Tint with gel food coloring
To tint the buttercream, I strongly recommend using a gel food coloring. Liquid food coloring can change the consistency of the buttercream and does not produce vibrant colors. My favorite brands of gel food coloring are Americolor and ChefMaster.
Remove air bubbles for a smooth finish
When you whip your buttercream with the whisk attachment, it can create air bubbles. To remove the air bubbles and get a silky smooth finish, switch to a paddle attachment and mix on the lowest speed for a few minutes. You can also mix the buttercream with a spoon or spatula by hand for a few minutes as well.
Storing and serving
The buttercream can be stored in an airtight container in the refrigerator for up to one week. To use, bring to room temperature and rewhip for several minutes until smooth and creamy.
click the stars to rate!
Swiss Meringue Buttercream Frosting
Equipment
- Stand mixer fitted with a whisk attachment
- Double boiler/saucepan
Ingredients
- 5 (5) egg whites
- 1 cup (200 g) granulated sugar
- ½ tsp (3 g) salt
- 2 cups (454 g) unsalted butter
- 2 tsp (8 g) vanilla extract
Instructions
- Combine egg whites, granulated sugar, and salt in the heatproof bowl of a stand mixer. Whisk to combine.
- Place the bowl over a pot of simmering water and continue to whisk the mixture. Continue to gently heat and whisk the mixture until the sugar granules are dissolved. A great way to check is to rub the mixture between two fingers to see that the mixture is smooth.
- Attach the bowl to the stand mixer fitted with the whisk attachment. Whip the mixture on low for a minute and then turn the mixer up to medium-high speed. Continue whipping the egg white mixture until it is light, fluffy, and maintains stiff peaks. The whipping should help the meringue cool down. If you touch the side of the bowl, it should only feel slightly warm or be at room temperature.
- With mixer on medium-low speed, add the butter one tablespoon at a time, mixing for a few seconds in between each addition. Scrape the sides and bottom of the bowl and continue to mix to ensure all of the ingredients are well combined.
- After the butter is added, add in the vanilla extract and mix on medium speed until combined.
- If desired (and highly recommended) switch to the paddle attachment and mix the buttercream on low speed for 2 minutes to remove the air bubbles from the buttercream.
Notes
Made This Recipe?
Please leave a comment with a star rating to let me know how you enjoyed the recipe!
About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
Im making a wedding cake and need at least 16 cups of frosting. Would the 3X recipe make 16 cups? Also does this pipe well for a wedding cake??
Hi Becky! Swiss meringue buttercream is my favorite for wedding cakes. It is nice and stable and pipes beautifully. I would say you will probably need about 3 to 4 batches. If it were me, I would definitely do 4. Better more than not enough!
Hello, how many cups does this recipe make?
Thank you Kindly
Hi there! It usually makes about 4 cups of buttercream.
Hi Courtney,
Can I use pasturized eggs and what would it be in grams the 5 egg whites
Thank you
Hi Amber! For this recipe, you will want to go with fresh cracked egg whites, but check out my recipe for shortcut Swiss meringue buttercream which uses pasteurized egg whites!
can I add cocoa powder to make it chocolate? how much?
Hi Melanie! Yes, you can! I would recommend starting at 1/2 cup of dark cocoa powder. The dark cocoa will give the buttercream a deeper chocolate flavor than regular cocoa powder.
Does the butter need to be melted when you add it to the meringue or just soft?
Just softened. You will want it to be room temperature for the best results.
Hi, could you tell me about how many cupcakes this recipe with frost? I’ll be making 200 cupcakes and a 6 in cake in June and I’m trying to get an idea of how many batches I need to make. Also how soon in advance can I make this and can it go in the freezer then I thaw it out when needed?
Hi Alexis! It depends on how much frosting you are piping onto the cupcakes, but I would say a safe estimate is about 2 dozen cupcakes per batch. You can freeze the buttercream for up to 3 months in advance. To use, bring the frosting to room temperature and then rewhip it. At first, it may appear to break and look curdled – this is normal! Just keep whipping. It could take up to 15 minutes for it to get super smooth and creamy again. Hope that helps!
Can I use meringue powder instead of the egg whites?
Hi Laurie! I haven’t personally tested that so I can’t say for sure if meringue powder would work.
Oh please help!!! My frosting just curdled. What do I do? Throw it out?
Nope! That’s normal! Just keep whipping it! It might take several minutes but it will come together perfectly!!!
Can you use this recipe in place of your american buttercream for your flavored icing ? For example , can you use this to make your salted caramel butter cream or your espresso buttercream?
I haven’t tested this recipe with those flavors. I would imagine it would probably work well with adding instant espresso powder, but the salted caramel, I’m not sure how that would work. I’ve had a lot of requests for SMBC flavors, so that is one of my goals for next year!