Silky, smooth, and not too sweet —this easy Swiss meringue buttercream is the perfect frosting for your cakes, cupcakes, and cookies! Swiss meringue buttercream is made with egg whites, granulated sugar, butter and vanilla. It's a little bit more time intensive than American buttercream, but WAY better. I promise!
Swiss meringue buttercream is my favorite frosting for cakes, cupcakes, and cookies. If you've ever tried a cake and thought, oh my goodness --this frosting is sickeningly sweet. This recipe is for you!
You can make add a variety of flavorings to this recipe to make different flavors. My favorite is this Rose Infused Buttercream you can find on this site as well.
Jump to:
- What is Swiss Meringue Buttercream Frosting?
- Ingredients Needed for Easy Swiss Meringue Buttercream:
- Instructions to Make Swiss Meringue Buttercream
- How to Make Swiss Meringue Buttercream (video tutorial):
- Troubleshooting Swiss Meringue buttercream:
- Substitutions
- Variations of Easy Swiss Meringue Buttercream
- How to Store Buttercream Frosting:
- FAQ's About
- Easy Swiss Meringue Buttercream
What is Swiss Meringue Buttercream Frosting?
It's a type of frosting made by cooking egg whites and sugar together, whipping them into a meringue and adding butter. It sounds really tricky, but I promise once you learn how to make it, you'll never stop. Here are a few more facts about Swiss meringue buttercream:
- It is incredibly easy to decorate with and only requires a few simple ingredients: egg whites, sugar, butter, and vanilla!
- It's less sweet than American buttercream
- It's super smooth and doesn't have the same texture as American buttercream. It also doesn't form an outer crust like American buttercream does.
- It doesn't color as easily as American buttercream
Ingredients Needed for Easy Swiss Meringue Buttercream:
Here are the main ingredients needed for this Swiss meringue buttercream. You'll find a complete list of ingredients listed in the recipe card below.
- Egg Whites - It's so important to avoid getting egg yolks into your egg whites. This will prevent the frosting from whipping up correctly.
- Granulated Sugar
- Unsalted Butter - Never use salted!!
- Pure Vanilla Extract - Since it's the main flavor of our frosting, I highly recommend using Pure instead of Imitation Vanilla. It will make such a big difference to the flavor of your frosting.
- Salt
See recipe card for quantities.
Instructions to Make Swiss Meringue Buttercream
Here are the step-by-step instructions for how to make this easy Swiss meringue buttercream. You'll find a video tutorial below.
- Wipe down your mixing bowl, paddle and whisk attachment with a small amount of white vinegar. This will prevent any fat residue from coming into contact with the meringue. If your meringue comes in contact with fat residue it can cause your whipped up, puffy meringue to deflate—the opposite of what we want!
- Do not let any egg yolk into your egg white/sugar mixture. Egg yolk = fat = not good for your meringues stability! If yolk gets into your mixture, your meringue will not fluff up.
- Make sure your butter is room temperature. Butter that is room temperature incorporates into the meringue fully. If your butter is too warm or too cold your buttercream will not whip up properly —initially that is! (see below, troubleshooting)
- Use a candy thermometer to monitor the temperature of your egg white and sugar mixture to make sure you cook it to 160 degrees F. If you do not have a candy thermometer you can use the finger dip test. Take your index finger and thumb and dip them into your warm mixture. Rub your fingers together to feel for any sugar granules. If there are palpable sugar granules, continue to heat your mixture. Stop when you can no longer feel any sugar granules between your two fingers.
How to Make Swiss Meringue Buttercream (video tutorial):
Troubleshooting Swiss Meringue buttercream:
If your Swiss buttercream initially looks soupy or too soft, your butter was more than likely too soft when you added it. To fix this, place the entire mixing bowl into the fridge for about 15 minutes and then re-whip it.
If your buttercream curdles your butter was too cold when you added it. Luckily, there is a way to fix it! In order to fix this, continue to mix it at high speed. Place your hands on the outside of the mixing bowl. The warmth from your hands will warm up the mixture and help it come together again more quickly. Eventually, your buttercream will come together, however, this may take 3-5 minutes of mixing at high speed.
Substitutions
Here are some common substitutions you might like for this meringue frosting recipe.
- Butter - if you'd like to avoid using butter, you can use plant-based butter. It's important to look at how much salt is in the butter. I recommend omitting the addition of salt to the frosting because most plant-based butters contain salt and your frosting would become too salty. This is the plant-based butter I use.
Variations of Easy Swiss Meringue Buttercream
This frosting recipe can act as the base of many different flavors of Swiss meringue buttercream.
- Rose Infused Frosting
- Blackberry Swiss Meringue Buttercream
- Nutella Swiss Meringue Buttercream
- Color your frosting! If you'd like to use vanilla frosting but have it a specific color you can use gel coloring to make it whatever color you'd like.
How to Store Buttercream Frosting:
Store Swiss meringue buttercream in an airtight container such as a Ziploc or Tupperware container in the refrigerator for 4-5 days. When you're ready to use the frosting, place the container of buttercream on the counter to bring it to room temperature (for 2-3 hours) and then re-whip it on high for 6-8 minutes. When it returns to a fluffy frosting, turn the mixer to low speed and mix on low for 5 minutes This assists with removing unwanted air bubbles from the buttercream frosting.
You can store Swiss buttercream in the freezer in an airtight container for up to 3 months. Follow the same procedure for bringing it to room temperature and re-whipping.
FAQ's About
Yes! You can store Swiss buttercream in an airtight container such as a Ziploc bag or Tupperware in the freezer for up to 3 months. When you're ready to use it, remove it from the freezer and allow it to come to room temperature on the counter. This will take several hours. Place the frosting into your mixer and re-whip on high for 3-5 minutes. Once it's returned to it fluffy texture, place the mixer on low speed with the paddle attachment and mix for 5 minutes to remove air bubbles.
Buttercream (or American buttercream) is made using butter, powdered sugar, and vanilla. It's typically very sweet however it colors very well.
Swiss meringue buttercream is made using egg whites, butter, granulated sugar and vanilla. It's more time consuming to make; however it's less sweet, has a silky texture, and frosts cakes very well.
Yes and no. This is a depends question. If you live in a cold climate, it will set hard due to the large butter content and cold temperature. It will however melt in warm temperatures and should be kept in the refrigerator until 1 hour before you intend to eat it.
Easy Swiss Meringue Buttercream
Equipment
- Electric Strand Mixer with Paddle and Whisk Attachments
- Heat Proof Rubber Spatula
Ingredients
- 5 Egg Whites
- 1½ cups Granulated Sugar
- 2 cups Unsalted Butter At room temperature
- 3 teaspoon Pure Vanilla Extract
- ¼ teaspoon Salt
Instructions
- Wipe down your mixing bowl, whisk and paddle attachments with a small amount of white vinegar.
- Create a double boiler on your stove by filling a medium saucepan with a couple inches of water. Put your egg whites and sugar in your bowl and place on top of the saucepan. Give them a whisk to combine.
- Cook your egg white and sugar mixture over medium heat stirring constantly until the mixture reaches 160 degrees F on a candy thermometer or until you can no longer feel any sugar granules between your fingertips.
- Transfer your egg white and sugar mixture to the bowl of your electric stand mixer with the whisk attachment in place and whisk on high until the outside of your mixing bowl is no longer warm and you’ve achieved stiff peaks in your meringue.
- Switch to the paddle attachment. Turn your mixer to low speed. Add in your cubed butter (2-3 tablespoon in size) one at a time, allowing each to be incorporated before the next addition.
- Scrape down the sides of your bowl, turn mixer to low speed and add in your vanilla.
- Turn your mixer up to medium to high speed and mix for about 5 minutes until buttercream is completely incorporated, silky, and smooth.
- Turn the mixer onto low speed for 8 minutes. This helps to remove air bubbles that may have formed when whipping your buttercream.
- Remove the mixing bowl from the mixer and use a spatula to push the buttercream into the sides of the bowl. This helps remove any remaining air bubbles.
Tami says
I’ve always been intimidated by Swiss Meringue Buttercream, but Blair made it look so easy that I just had to give it a try. Now I basically look for excuses to make it again! Blair’s recipe and instructions resulted in silky, perfectly sweet, and absolutely delicious icing. Paired with her chocolate cake, it’s a no-brainer!
Blair Braz says
I'm so glad you felt confident trying the recipe!
Carolina says
This is my all time favorite frosting! Love that you can freeze leftovers and use later 😍😍😍
Blair Braz says
Isn't it so delicious!
haley says
i’ve been wanting to try this for ages and finally worked up the courage — it was so simple and delicious. i wish i’d tried it months ago! my new go-to frosting! thanks, blair!!!
Blair Braz says
I'm so happy that you tried it! It's definitely not at scary as it initially seems! Wahoo for trying new things and finding a g0-to frosting!
Jean says
I have always stuck to American buttercream because I’ve been apprehensive but the step by step Blair provided made it simple. It was delicious and so easy to pipe!! Best recipe!!
Blair Braz says
Yes!!! This makes me so so excited. I'm glad you love it!
Tami W. says
The best frosting I've ever made! It's so easy and came out delicious. This is so simple it's a must try!!
Blair Braz says
Incredible! So happy you loved it.
Jo says
The BEST Swiss Meringue icing. Clear instructions and always turns out delicious!
Blair Braz says
Amazing! Thank you for sharing!!
Carey says
This is the first Swiss meringue buttercream recipe I have ever tried and thank goodness! Blair gives the perfect directions to make no fail Swiss meringue buttercream! It pipes beautifully as well.
Sarah King says
So SO smooth!! This recipe was the answer to my not smooth sides, horribly uncrisp edges and honestly the taste is SPECTACULAR. After years of being to scared to try Swiss buttercream recipes, this one came to my rescue and I’m never going back! Thank you 1000x
Blair Braz says
Yay!!!! So So happy it worked this well for you!
Karra McKenzie says
I must be missing this somewhere but I want this to be strawberry rather than vanilla for the strawberry cupcakes. Do you still add vanilla and then I’m guessing strawberry extract?
Blair Braz says
Hi there, both of the strawberry cupcake recipes on my blog have strawberry in the batter itself and are paired with Vanilla Swiss meringue buttercream. If you'd like to make strawberry buttercream you can add strawberry jam, freeze dried strawberries ground up or cooked down strawberry to your buttercream. I have not done that with my Swiss meringue recipe so cannot provide instructions for amounts.
Aleyah says
This is now my Go-To buttercream, I've made it with many variations. The instructions are so easy to follow! Dont be intimidated by Swiss meringue buttercream, just follow Blair's instructions. It ends up silky smooth and it isn't too sweet.
Blair Braz says
So silky smooth, right?! Glad you love it. Thanks for the review.
Stacey Watson says
This is THE BEST buttercream recipe! It’s my family’s (especially the kids’) favorite ... it’s perfect! I was always intimidated to try a Swiss buttercream, but Blaire’s recipe is fail-proof and easy to follow. (Her bake-alongs help too!) I’ve used organic pure cane sugar and coconut sugar ... both work perfectly for me every time!
Blair Braz says
Incredible!! I love this recipe as well so I'm glad you love it.
Kathleen says
Is this the frosting to make when you want it to stay whipped and fluffy without getting a crust? I have been trying to recreate a recipe that someone had brought to a party but refused to share the recipe. Ugh. It has been impossible to date to find one that compares. Thanks
Blair Braz says
It is!! It's such a delicious frosting recipe. It will not crust and is very light and fluffy. I absolutely love this recipe. Let me know what you think of it.
Kathleen H. says
I am so excited to try it! Thanks very much
Blair Braz says
Excellent! Let me know what you think!
Ginny says
Hi Blair. Will this recipe work with caster sugar instead of granulated? I live in the UK and caster sugar is usually the go to when baking. Thanks
Blair Braz says
Hello! Yes it should work 🙂
Susan says
I am so intrigued by this frosting; I want to try it! I was wondering; how much does one recipe make? I need to frost (2) 6" cakes (3 layers each). Will I need to make 2 recipes of it? Thanks!
Blair Braz says
My sincere apologies for not responding to this! As I'm sure you found out when making it, yes you would need to make two batches for 2 6'' cakes with 3 layers each. Thanks for trying it!!