Name: Swiss Meringue Buttercream
Prep time: 30 min
Cook time: 5 min
Total time: 50 min
Ingredients: 8 large egg whites, (or 1 ¼ cup liquid egg whites); 2 cups (or 15 ounces) granulated sugar; 1/2 teaspoon salt; 3 cups (or 6 sticks) unsalted butter, room temperature, cut into small cubes; 2 teaspoons vanilla extract; gel food coloring, optional

Print Recipe

Looking for a tried and true frosting recipe that will impress your friends and family? This Swiss Meringue Buttercream is a light and fluffy frosting that is beyond creamy and always a crowd-pleaser. This Swiss Meringue Buttercream is different than other popular buttercreams like American buttercream, Italian buttercream, or French buttercream because of the cooking method and ingredients. This buttercream is made from egg whites, granulated sugar, and butter.

A reason why this Swiss Meringue buttercream is such a crowd-pleaser is that it’s not too sweet. Unlike American buttercream, where you use powdered sugar, this buttercream recipe is perfect for those who love whipped cream on their cakes instead of a thick frosting. Swiss Meringue buttercream is like fluffy and tastes like freshly whipped sweet cream.

The method is cooking the egg whites and sugar together over a double boiler. Then in the mixer, you’ll whip up the hot mixture into a stiff peak meringue before adding in the butter. By indirectly cooking the egg whites and sugar, this buttercream is safe to eat and makes it sturdy so it won’t collapse in a cake.

The key to making this buttercream delicious is getting the fluffy meringue from the egg whites and sugar just right, and that means you want to cook the sugar, so it’s fully dissolved and not grainy.

Another reason why I love this recipe is how easy it is to make this recipe into a variety of flavors. Be sure to scroll below to see how to make five different flavor variations like chocolate, strawberry, cream cheese, lemon, and Irish cream!

This silky-smooth Swiss Meringue Buttercream recipe is perfect for cakes, cupcakes, and other tasty desserts like macarons, tarts, and whoopie pies!

Tips for Success:

Read through all the ingredients and instructions so you can get a better idea of how much time and what you need to make this buttercream.
While making this buttercream, you might see the mixture look broken and chunky. But don’t worry, once all the butter is whipped into the meringue, then it all comes together to be a silky smooth buttercream.
To make things easier, you can make this buttercream ahead of time. Place the finished buttercream into an airtight container and refrigerate it overnight or up to one week. Then 2 hours before you are ready to use the buttercream, place it onto the counter to come back to room temperature. Next, re-whip the buttercream with a paddle attachment for 5 minutes. This step will help you get the light and fluffy buttercream once again.
Food coloring gets darker over time, so it’s best to gradually add the food coloring, which is best for lighter colors. Keep in mind that coloring this buttercream, you won’t be able to get the actual color, it’ll be less vibrant.
To use this buttercream under fondant: fill, stack, and crumb coat your cake, then freeze your cake for 30 minutes until the buttercream is set and hard. Cover the cold cake with fondant and smooth, trim the fondant as usual.
It is NOT recommended to place the cake in direct sunlight for longer than 20 minutes as it can melt, but inside room temperature is the best.
Store your finished decorated cakes in the refrigerator overnight to prevent buttercream from melting or getting too soft since it’s made up of butter.
Serve cake at room temperature.

What Tools You’ll Need to Make This Buttercream:

5-quart, Stand Mixer with mixing bowl & whisk attachment or Electric hand mixer with large mixing bowl (glass or metal)

Here are 5 ways to make Swiss Meringue Buttercream!

Let’s Make Some Buttercream!

On the stovetop, place a medium saucepot filled ⅓ of the way with water over medium heat, bring to a simmer to use as a double boiler.
In a stand mixer bowl (or large glass or metal mixing bowl), add egg whites and sugar mix with a whisk to combine.
Lower the heat on the stove to low, then place the mixer bowl over simmering water. Whisk constantly to prevent eggs from overcooking, continue for 3-5 minutes.
Continue to whisk until the mixture has reached 160 °F on your candy thermometer. Or until the sugar has dissolved between your fingertips.
Immediately remove from the heat and transfer to the stand mixer with the whisk attachment and add the salt. Begin to mix on medium-high speed to create a light meringue for 10 minutes.
Mix until the meringue is room temperature and has a stiff peak.
Next, lower the mixer speed to low and add the butter a few cubes at a time until all the butter is incorporated into the meringue.
Then whisk on medium speed until the mixture is silky smooth and has doubled in size. It’ll look like freshly whipped butter.
With a rubber spatula, add vanilla extract and food coloring and mix by hand until incorporated.
Finally, place the buttercream into the refrigerator for 10-15 minutes to set the buttercream before using it.

Here’s how to make five more flavor variations:

Chocolate Swiss Meringue Buttercream

Add 1 ½ cups melted dark chocolate chips. Fold in the slightly cool melted chocolate with a rubber spatula to the finished buttercream.

Strawberry Swiss Meringue Buttercream

Add 1 cup of strawberry preserves and fold it in with a rubber spatula at the end. If needed, add gel food coloring.

Cream Cheese Swiss Meringue Buttercream

Add 8 ounces of room temperature cream cheese that’s cubed. Incorporate the cream cheese when you add the butter to the meringue.

Lemon Swiss Meringue Buttercream

Add 1 cup of lemon curd and fold it in at the end. If needed, add gel food coloring.

Irish Cream Swiss Meringue Buttercream

Add 1 ¼ cup Bailey’s Irish cream to the buttercream when you have added all the butter. Since Irish cream acts the same as whipped cream, it’ll help make a light and fluffy buttercream while adding a ton of flavor.

Happy Decorating!

Watch The How-to Video Below:

Swiss Meringue Buttercream

Silky smooth Swiss Meringue Buttercream perfect for cakes, cupcakes, and other tasty desserts!

Course Dessert

Cuisine American

Keyword Buttercream, Cake Decorating, Frosting

Prep Time 30 minutes

Cook Time 5 minutes

Chilling Time 15 minutes

Total Time 50 minutes

Servings 4 cups

Author Katie

Ingredients

8 large egg whites, (or 1 ¼ cup liquid egg whites)
2 cups (or 15 ounces) granulated sugar
1/2 teaspoon salt
3 cups (or 6 sticks) unsalted butter, room temperature, cut into small cubes
2 teaspoons vanilla extract
gel food coloring, optional

Instructions

On the stovetop, place a medium saucepot filled ⅓ of the way with water over medium heat, bring to a simmer to use as a double boiler.
In a stand mixer bowl (or large glass or metal mixing bowl), add egg whites and sugar mix with a whisk to combine.
Lower the heat on the stove to low, then place the mixer bowl over simmering water. Whisk constantly to prevent eggs from overcooking, continue for 3-5 minutes.
Continue to whisk until the mixture has reached 160 °F on your candy thermometer, or until the sugar has dissolved between your fingertips.
Immediately remove from the heat and transfer to the stand mixer with the whisk attachment and add the salt. Begin to mix on medium-high speed to create a light meringue for 10 minutes.
Mix until the meringue is room temperature and has a stiff peak.
Next, lower the mixer speed to low and add the butter a few cubes at a time until all the butter is incorporated into the meringue.
Then whisk on medium speed until the mixture is silky smooth and has doubled in size. It'll look like freshly whipped butter.
With a rubber spatula, add vanilla extract and food coloring and mix by hand until incorporated.
Finally, place the buttercream into the refrigerator for 10-15 minutes to set the buttercream before using it.

Flavor Variations

Chocolate Swiss Meringue Buttercream: Add 1 ½ cups melted dark chocolate chips. Fold in the slightly cool melted chocolate with a rubber spatula to the finished buttercream.
Strawberry Swiss Meringue Buttercream: Add 1 cup of strawberry preserves and fold it in with a rubber spatula at the end. If needed, add gel food coloring.
Cream Cheese Swiss Meringue Buttercream: Add 8 ounces of room temperature cream cheese that's cubed. Incorporate the cream cheese when you add the butter to the meringue.
Lemon Swiss Meringue Buttercream: Add 1 cup of lemon curd and fold it in at the end. If needed, add gel food coloring.
Irish Cream Swiss Meringue Buttercream: Add 1 ¼ cup Bailey's Irish cream to the buttercream when you have added all the butter. Since Irish cream acts the same as whipped cream, it'll help make a light and fluffy buttercream while adding a ton of flavor.

Recipe Notes

Read through all the ingredients and instructions so you can get a better idea of how much time and what you need to make this buttercream.
To make things easier, you can make this buttercream ahead of time. Place the finished buttercream into an airtight container and refrigerate it overnight or up to one week. Then 2 hours before you are ready to use the buttercream, place it onto the counter to come back to room temperature. Next, re-whip the buttercream with a paddle attachment for 5 minutes. This step will help you get the light and fluffy buttercream once again.
Food coloring gets darker over time, so it's best to gradually add the food coloring, which is best for lighter colors. Keep in mind that coloring this buttercream you won't be able to get the exact color, it will be less vibrant.
It is NOT recommended to place the cake in direct sunlight for longer than 20 minutes as it can melt, but inside room temperature is the best.
Store your finished decorated cakes in the refrigerator overnight to prevent buttercream from melting or getting too soft since it's made up of butter.
Serve cake at room temperature.

Hey, if you liked this tutorial, you really should check out, Cake Decorating Creator Program, my online cake course. I coach you on everything I teach on these cake tutorials so that you can uplevel your baking and decorating skills. We 10x it so you get the results you want most. Like any new skill, it’s important to learn from the ground up to build a foundation, so take on any cake challenge. It is an investment your future self will thank you for. Check it out at XOKatieRosario.com/online-cake-course. I will see you there.

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