If you dream of a frosting that’s decadently silky, stable for piping, and sophisticated without overpowering sweetness, Swiss Meringue Buttercream is about to become your new baking staple. Luxuriously smooth with a delicate balance of buttery richness and subtle sweetness, this buttercream uses a unique cooking method to create a texture that’s gently cloudlike yet perfect for lavish swirls and crisp edges on cakes. Whether you’re frosting cupcakes for a birthday or aiming to master your next celebration cake, this showstopper of a frosting is your secret weapon for bakery-level results at home.
Ingredients You’ll Need
The beauty of Swiss Meringue Buttercream lies in its simplicity—each ingredient plays a crucial role in the flawless final texture. Let’s talk about what you need and why:
- 5 large egg whites: The foundation of volume and lightness, egg whites whip into those glossy, airy peaks that define Swiss Meringue Buttercream.
- 1 1/4 cups granulated sugar: Essential for both sweetness and structure, sugar helps stabilize the meringue as it whips and creates a shiny, satiny finish.
- 1 1/2 cups (3 sticks) unsalted butter, softened and cut into pieces: Bringing the signature creaminess and body, butter transforms meringue into a heavenly, spreadable frosting.
- 2 teaspoons pure vanilla extract: A splash of vanilla rounds out the flavors, giving the buttercream a gentle, comforting aroma and taste.
- 1/4 teaspoon salt: Just a pinch offsets the sweetness and enhances all the other flavors—don’t skip it!
How to Make Swiss Meringue Buttercream
Step 1: Create a Sugar-Egg White Mixture
In the bowl of a stand mixer or a large heatproof bowl, combine your egg whites and granulated sugar. Give them a gentle whisk to blend—this ensures even cooking and sets the stage for a dreamy meringue.
Step 2: Gently Heat the Mixture
Set your bowl over a pot of gently simmering water (think homemade double boiler), making sure the bottom of the bowl doesn’t touch the water. Whisk constantly until the sugar fully dissolves and the mixture reaches 160°F (71°C) on a thermometer—this usually takes 3 to 5 minutes. This step is crucial for food safety and for melting the sugar seamlessly into the egg whites.
Step 3: Whip to Stiff Peaks
Carefully move your bowl to a stand mixer fitted with the whisk attachment. Beat on medium-high speed until the mixture is glossy, doubled in volume, cooled to room temperature, and holds stiff, upright peaks—plan for around 7 to 10 minutes. You’ll know it’s ready when the outside of the bowl feels cool and the meringue is thick and billowy.
Step 4: Add the Butter
Swap out the whisk for the paddle attachment. With the mixer at medium speed, add the softened butter a few tablespoons at a time. Don’t panic if the Swiss Meringue Buttercream looks curdled or soupy for a moment—it will magically come together if you keep mixing. Once all the butter is in, the transformation to glossy, luscious frosting will happen right before your eyes.
Step 5: Flavor and Finish
Finally, mix in the pure vanilla extract and a pinch of salt. Continue to beat until you have a buttercream that’s velvety, silky, and ready to spread, pipe, or swoon over. Now you’re ready for decorating—Swiss Meringue Buttercream perfection!
How to Serve Swiss Meringue Buttercream
Garnishes
Swiss Meringue Buttercream is a gorgeous canvas, so have fun with toppings! Fresh berries, a sprinkle of edible flowers, a few chocolate curls, or a dusting of cocoa can transform a simple cake into a centerpiece. For cupcakes, try a light scatter of rainbow sprinkles or a touch of citrus zest to highlight the buttercream’s subtle flavors.
Side Dishes
Pairing your Swiss Meringue Buttercream-frosted treats with the right accompaniments can make a dessert table feel extra special. Serve slices of frosted cake with fresh fruit salad or delicate macarons for a light touch, or offer a strong cup of coffee or black tea to balance the rich, creamy frosting.
Creative Ways to Present
This buttercream truly shines in both classic and whimsical displays. Pipe dramatic ruffles, elegant rosettes, or charming borders onto layer cakes for a professional finish. Dress up cupcakes with tall, spiraled peaks or use it to sandwich delicate cookies for homemade sandwich treats. You can even tint Swiss Meringue Buttercream with gel food coloring for ombré, watercolor, or floral designs that will have guests snapping photos before taking a bite!
Make Ahead and Storage
Storing Leftovers
Leftover Swiss Meringue Buttercream stores beautifully—just scoop it into an airtight container and refrigerate for up to one week. Before using, let it sit at room temperature to soften, then re-whip for a couple of minutes to bring back that silky, fluffy texture you love.
Freezing
If you want to get ahead for future celebrations, Swiss Meringue Buttercream freezes like a dream! Freeze in a tightly sealed container for up to three months. When you’re ready to use it, defrost overnight in the fridge, then allow it to come to room temperature before re-whipping to restore its smoothness.
Reheating
Sometimes the buttercream can appear separated after chilling or thawing—no worries! Give it a quick mix in your stand mixer, or even short 10-second bursts in the microwave if needed (stirring in between), and it will return to perfect, creamy consistency for spreading or piping.
FAQs
Why did my Swiss Meringue Buttercream look curdled while mixing?
Don’t stress—this is super common! When the butter is added and the mixture gets cold, it can briefly look curdled or soupy. Just keep the mixer running, and your buttercream will smooth out to a luscious, glossy consistency before you know it.
Can I make Swiss Meringue Buttercream ahead of time?
Absolutely! You can make it days, even weeks ahead—just keep it tightly covered in the fridge or freezer. Bring it fully to room temperature and re-whip before frosting your desserts for best results.
Is it safe to eat the egg whites in this buttercream?
Yes, as long as you heat the sugar and egg whites to 160°F (71°C), the mixture is safe to eat. This process gently pasteurizes the eggs, which is one of the reasons why Swiss Meringue Buttercream is so popular for both safety and texture.
Why does my buttercream taste too buttery?
Swiss Meringue Buttercream is meant to be less sweet and more subtle than American buttercream, so it’s naturally rich. Make sure to use real vanilla extract for balance, and you can add a tiny bit more salt or flavoring if you want to mellow the butteriness even further.
Can I color or flavor Swiss Meringue Buttercream?
Absolutely! For coloring, gel food coloring gives vibrant results without changing the texture. For flavors, try citrus zest, coffee extract, fruit purees, or chocolate—just mix them in once your buttercream is silky smooth for a custom twist.
Final Thoughts
Every baker deserves a show-stopping, reliable recipe like Swiss Meringue Buttercream in their arsenal. Once you see (and taste) how effortlessly it elevates cakes, cupcakes, and cookies, you’ll want to make it for every celebration. Gather your ingredients, fire up the mixer, and prepare to wow everyone at your table—happy frosting!
Print
Swiss Meringue Buttercream Recipe
- Total Time: 25 minutes
- Yield: About 4 cups 1x
- Diet: Vegetarian
Description
Learn how to make Swiss Meringue Buttercream, a stable and less sweet frosting perfect for cakes and piping. This fluffy and silky buttercream is easy to whip up and will elevate your baked goods.
Ingredients
Egg White Mixture:
- 5 large egg whites
- 1 1/4 cups granulated sugar
Butter Mixture:
- 1 1/2 cups (3 sticks) unsalted butter, softened and cut into pieces
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
Instructions
- Prepare Egg White Mixture: In a bowl, combine egg whites and granulated sugar. Heat over a double boiler, whisking until sugar dissolves and mixture reaches 160°F (71°C).
- Whip Mixture: Transfer to a mixer, beat until stiff peaks form and mixture cools. Switch to paddle attachment.
- Add Butter: Gradually add butter while mixing until smooth. Beat in vanilla extract and salt until fluffy.
Notes
- Swiss Meringue Buttercream is stable and less sweet, great for frosting and piping.
- Store leftovers in the refrigerator for up to 1 week or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Swiss
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150
- Sugar: 13g
- Sodium: 10mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 35mg
