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Indulge in the velvety luxury of Swiss Meringue Buttercream – a sophisticated frosting that’s silky smooth, not too sweet, and perfect for elevating your cakes and cupcakes to a new level of decadence.

This recipe will guide you through the steps to achieve a luscious and stable Swiss Meringue Buttercream that’s ideal for both filling and frosting your favorite baked treats.


  • 5 large egg whites, at room temperature
  • 1 1/4 cups granulated sugar
  • 1 1/2 cups unsalted butter, softened and cut into small cubes
  • 1 teaspoon pure vanilla extract


1. Prepare Equipment:

Ensure that your mixing bowl and beaters are clean, dry, and free of any grease.

This is crucial for the success of the meringue.

2. Create a Double Boiler:

Fill a saucepan with a few inches of water and bring it to a simmer.

Place the mixing bowl over the simmering water, ensuring that the bottom of the bowl does not touch the water.

3. Make the Meringue:

In the mixing bowl, whisk together the egg whites and granulated sugar.

Heat the mixture gently over the simmering water, whisking constantly until the sugar dissolves and the mixture reaches a temperature of about 160°F (71°C).

This ensures the egg whites are safe to consume.

4. Whip to Stiff Peaks:

Transfer the bowl to your stand mixer fitted with a whisk attachment.

Whip the egg white mixture on high speed until stiff, glossy peaks form.

The bowl should be cool to the touch.

5. Add Butter:

Once the meringue is stiff and the bowl is cool, reduce the mixer speed to medium.

Gradually add the softened butter, one cube at a time, allowing each piece to incorporate before adding the next.

6. Continue Mixing:

After all the butter is added, continue to whip the mixture until it becomes smooth and silky.

This might take a few minutes, and it’s normal for the mixture to look curdled at first.

Keep whipping; it will come together.

7. Flavor with Vanilla:

Add the pure vanilla extract and whip the buttercream for an additional minute to ensure everything is well combined.

8. Adjust Consistency (Optional):

If the buttercream is too soft, place it in the refrigerator for 15-20 minutes, then re-whip until smooth.

If it’s too stiff, you can warm the bowl slightly with your hands and re-whip.

9. Frost Cakes or Cupcakes:

Your Swiss Meringue Buttercream is now ready to be used!

Frost your cakes or cupcakes with this luxurious, silky-smooth buttercream for a professional finish.


Ensure the egg whites are free of any yolks, as even a small amount of yolk can affect the meringue’s stability.

The butter should be softened but still cool. If it’s too soft, the buttercream may become too loose.


This Swiss Meringue Buttercream Recipe is your ticket to achieving a decadent and velvety frosting that will elevate your baked creations.

Silky smooth and not overly sweet, this buttercream is a favorite among bakers for its luxurious texture and versatility.

Whether you’re decorating a special cake or adding a finishing touch to cupcakes, this Swiss Meringue Buttercream is sure to impress with its elegance and taste.

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