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A vanilla cupcake frosted with Swiss meringue buttercream
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5 from 1 review

Swiss Meringue Buttercream

Creamy, silky and smooth Swiss Meringue Buttercream is the perfect frosting for cupcakes, layered cakes and other baked goods. Not overly sweet, light, stable at room temperature and absolutely delicious!
Course Baking, Basics, Dessert
Cuisine Europe
Keyword Swiss Meringue Buttercream, Swiss Meringue Buttercream Frosting, Swiss Meringue Buttercream Recipe
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 5 cups
Calories 821kcal
Author Chef Kathy McDaniel

Ingredients

Instructions

  • Wipe clean the mixing bowl with a clean towel or with paper towels to remove any grease or oils. Grease prevents the meringue from setting.
  • Use a double boiler or set one up by placing a mixing bowl over a pot filled with about 1 - 2 inches of simmering water at medium-low heat.
  • Place the egg whites and sugar in a heatproof mixing bowl (for convenience, use your stand mixer bowl). Make sure the bottom of the bowl doesn’t touch the simmering water.
    whisking sugar and egg whites in a mixing bowl
  • Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly until the sugar is completely dissolved and no longer grainy to the touch about 3-4 minutes. You can also check the internal temperature with an instant read thermometer. The mixture should reach an internal temperature of 160 degrees Fahrenheit.
    whisked egg whites with a whisk in a mixing bowl
  • Transfer the mixture to the bowl of a stand mixer (unless you are already using it) fitted with the whisk attachment or use a handheld mixer. Beat the mixture over medium-high speed until stiff glossy peaks form and the mixture is no longer warm, about 10 minutes.
    A whisk showing meringue that have reached stiff peaks
  • Switch the stand mixer to the paddle attachment. With the mixer on medium high speed, add the cubed butter one piece at a time and mix until the butter is fully incorporated before you add more butter.
    meringue with a pad of butter in a mixing bowl
  • Next, add the vanilla and salt and beat for about 40 seconds. The buttercream should be thick and creamy.
    Fluffy and smooth Swiss meringue buttercream in a metal mixing bowl

Notes

  • Use fresh egg whites not carton egg whites.
  • Wipe the mixing bowl clean before you whip the egg whites.
  • Make sure your egg whites don't have any yolks.
  • If your meringue looks curdled or separated after adding the butter, simply keep beating it. The mixture will reincorporate and become smooth again.

Nutrition

Calories: 821kcal | Carbohydrates: 80g | Protein: 5g | Fat: 55g | Saturated Fat: 35g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 146mg | Sodium: 605mg | Potassium: 79mg | Sugar: 80g | Vitamin A: 1702IU | Calcium: 20mg | Iron: 1mg