Swiss Meringue Buttercream Recipe

Buttercream on a whisk with a blue tea towel behind.

4.93 from 129 votes

Swiss Meringue Buttercream Recipe

This tutorial on how to make Swiss Meringue buttercream is the only resource you'll need to make the smoothest, silkiest frosting!

Course Dessert

Cuisine Swiss

Prep Time 25

Cook Time 5

Total Time 30

Servings cups

Calories 817kcal

Author Olivia

Ingredients

6 large egg whites
2 cups granulated sugar
2 cups unsalted butter softened but still a bit firm, cubed
vanilla or other flavoring to taste see post for options

US Customary - Metric

Instructions

Swiss Meringue Buttercream

Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.
Place bowl over a pot with 1-2" of simmering water and stir constantly with a whisk until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (approx. 3mins)
Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
Switch to paddle attachment (optional). Slowly add cubed butter and mix until smooth.
Add flavorings as desired whip until smooth.

Notes

This recipe makes enough to frost a two layer 8" cake or a three layer 6" cake.
The recipe can be made with 3 cups of butter instead, if you need more frosting.
See blog post for tips and troubleshooting.

Nutrition

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