Swiss Meringue Buttercream

Recipe by Susan Reid
37 Reviews 3.8 out of 5 stars

Swiss Meringue Buttercream is the quickest way to a silky buttercream frosting that both spreads beautifully and pipes well. You can flavor it with any extract you choose, from vanilla to coconut. You can also incorporate fresh ingredients like raspberry purée and citrus zest to make your fluffy frosting complement whatever you’re making; see "tips," below, for flavor ideas. 

Prep
30 mins
Total
30 mins
Yield
about 5 cups, enough for a 3-layer cake or 2 1/2 dozen cupcakes
Swiss Buttercream
Swiss Buttercream
Swiss Buttercream - select to zoom
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Instructions

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  1. In a large heatproof mixing bowl or the bowl of a stand mixer, briefly whisk together the sugar, egg whites, and salt. 

  2. Place the bowl over a saucepan of simmering water (you should just barely see some lazy bubbles coming up), and whisk constantly until the mixture measures 161°F on a digital thermometer, about 5 to 10 minutes.

  3. Remove the bowl from the heat, and beat the meringue with your mixer's whisk attachment on medium-high speed until stiff. The meringue should have cooled down by this point; the bowl should feel just slightly warm to the touch or room temperature. 

  4. Decrease the mixer speed to medium, and with it running, add the butter a few tablespoons at a time. Make sure each portion of butter is completely incorporated before adding the next, about 1 minute between each addition. 

  5. Once about half the butter is in, stop and scrape any sticky residue from the sides and bottom of the bowl. Whisk to combine, then finish adding the butter, a few tablespoons at a time. Don’t be concerned if at any point during the process of adding the butter, the mixture seems to “break” or become greasy and lumpy. Continue adding the butter, a few tablespoons at a time, until it’s all incorporated. Once added, increase the mixer speed to high and whisk for 1 to 2 minutes or until the buttercream is light, fluffy, and smooth.  

  6. Beat in the flavoring of your choice. (See “tips,” below for options.) 

  7. If the frosting seems soft, chill it in the refrigerator for 15 minutes before using. 

  8. Store the Swiss Meringue Buttercream in the refrigerator for up to one week or in the freezer for up to six months. Bring refrigerated or frozen buttercream to room temperature and re-whip in a mixer before using.   

Tips from our Bakers

  • The classic flavor of Swiss Meringue Buttercream is vanilla: add 1 teaspoon to 1 tablespoon vanilla extract or vanilla paste, to taste. Or try these flavors:

    -   For coconut Swiss meringue buttercream: Add 1/2 teaspoon coconut flavoring and 1/2 cup coconut milk powder.
    -   For chocolate Swiss meringue buttercream: Reserve 12 tablespoons (170g) of the butter from the recipe. Melt 1 cup (170g) chopped bittersweet chocolate and cool to room temperature. Stir together the melted chocolate and butter, then add to the frosting.
    -   For raspberry Swiss meringue buttercream: Add 2 tablespoons raspberry purée, or simply mix a half pint of fresh raspberries into the finished frosting.
    -   For lemon Swiss meringue buttercream: Add 1 tablespoon freshly grated lemon rind (zest) and 2 teaspoons fresh lemon juice. Or substitute 1 tablespoon (9g) lemon juice powder for the zest and juice, adding it to the aquafaba before beating.

  • Looking for a vegan version of Swiss meringue buttercream? See our recipe, Vegan Swiss Buttercream, for details.

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