This post may contain affiliate links. Please see my full disclosure for details.
Hi Bold Bakers!
A good Swiss Meringue Buttercream Frosting recipe is essential for all Bold Bakers! However buttercream and frostings are recipes that many bakers find tricky. Whether the recipe was off or the method wasn’t clear enough, it’s sometimes difficult to get good results.
I say you will struggle no more! Not while I’m around anyways. I’m sharing this recipe along with a step-by-step video that will give you great and consistent results every time you make it.
The difference between Swiss Meringue Buttercream and regular Buttercream Frosting is that Swiss Meringue Buttercream tends to be much airier and lighter which people tend to prefer. It comes from all of that lovely meringue in there that yields you a lighter than air frosting
Storing the Swiss Meringue Buttercream
Keep in an airtight container in the refrigerator for up to one week. Leave it out at room temperature when needed and rewhip in a mixer for 5 minutes.
Also, it can freeze for up to 8 weeks. To thaw, place on the counter until defrosted, and rewhip for 5 minutes with a whisk attachment in an electric mixer.
This Swiss Meringue Buttercream recipe is plenty enough to generously coat one large cake.
Get more Frosting & Cake Recipes:
- Best Ever Vanilla Buttercream Frosting
- Crazy Frosting Recipe
- Crazy Cupcakes: One Cupcake recipe with endless flavor possibilities!
Try These Recipes!
Watch The Recipe Video!
Swiss Meringue Buttercream
Ingredients
- 5 large , fresh egg whites (150 g)
- 1 1/4 cups (10oz/282) sugar
- 1 1/2 cups (12oz/340g) unsalted butter, a room temperature
- 1 tablespoon pure vanilla extract
- pinch of salt
Instructions
- Over a pot of simmering water place your mixer bowl (or a heatproof bowl) over the pot.
- Add in the egg whites and sugar and stir until the sugar has dissolved. Continue to stir, this will take around 5 minutes. Putting the eggs over heat will technically cook them so you don't have to fear eating raw eggs.
- Once the sugar has totally dissolved remove from the heat.
- With whisk attachment begin to whip until the meringue on medium/high speed. Whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 5 minutes or so).
- Wiith mixer on medium speed, add vanilla, salt and soft butter cubes. Add the butter one piece at a time, until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). *If mixture is too runny, refrigerate for about 1 hour until it comes together. continuing to beat until well combined.
- Add additional flavours, purees, as desired.
Recipe Notes
**Can freeze for up to 6-8 weeks. To thaw, place on counter overnight, and rewhip for 5 minutes with paddle attachment in an electric mixer.
***If buttercream still doesn't have its satiny finish after rewhipping, microwave 1/3 of the buttercream for approximately 10 seconds and add to remaining buttercream in mixer bowl, beating for a few moments to incorporate.
I just made your buttercream it came out great! And it was pretty thick before refrigerating!
Hi Gemma! So I’ve made this buttercream a few times and it has turned out great! I’m just wondering, can you please also post recipes for Italian Meringue Buttercream and French Buttercream? I have a feeling you could make those recipes the best anyone has ever had!
Hi!
Please tell me how to half this recipe.
Thank you!
The texture was really nice but it tasted like straight butter.
Hi Gemma. I’m looking to use this Swiss meringue recipe for a wedding cake! I need to cover 3 tiers (4inch, 6inch and 8inch) each with 3 layers and about 2 dozen accompanying cupcakes…would you recommend doubling or tripling this recipe?
As is the case with so many people, I am anaphylactic to eggs (not vegan). Can you make this with aquafaba instead? If so, how close does it taste to the original? I know so many people who follow you and are wondering the same thing.
Hi Gemma. This may seem like a crazy question, but can I take the recipe to the point of whipping up the meringue in the mixer, put this in the fridge, and the next day whip it up again and add the butter component to finish it off? I was going to make it today but didn’t have time to do it all, so thought I’d better not try. Thanks.
hi Gemma at what temperature should the sucre dissolved ? food thermometer pls ????
hey Gemma,
I was wondering if replacing the butter with heavy whipping cream could give the same results.
Hi Gemma! I’m thinking to use this on lemon blueberry cupcakes, how much lemon zest and/or juice do you suggest should I use?