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Best-Ever Swiss Meringue Buttercream Frosting

4.50 from 70 votes
Learn how to make the Best-Ever Swiss Meringue Buttercream Frosting recipe which will give you a light, airy frosting for all of your cakes and cupcakes.
Best-Ever Swiss Meringue Buttercream Frosting - No more buttercream mishaps, this recipe is fool proof!

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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

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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.

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Watch The Recipe Video!

Swiss Meringue Buttercream

4.50 from 70 votes
Learn how to make the Best-Ever Swiss Meringue Buttercream Frosting recipe which will give you a light, airy frosting for all of your cakes and cupcakes.
Servings: 10 cups
Prep Time 20 mins
Total Time 20 mins
Learn how to make the Best-Ever Swiss Meringue Buttercream Frosting recipe which will give you a light, airy frosting for all of your cakes and cupcakes.
Servings: 10 cups

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

*Keep in airtight container in refrigerator for up to one week, leaving out at room temperature when needed, rewhipping in mixer for 5 minutes.
**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.
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Veronica pitcher
Veronica pitcher
2 years ago

I just made your buttercream it came out great! And it was pretty thick before refrigerating!

VINO
VINO
2 years ago

Hi!

Please tell me how to half this recipe.

Thank you!

Shelby
Shelby
2 years ago

The texture was really nice but it tasted like straight butter.

Val
Val
2 months ago

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?

Maryam kashif
Maryam kashif
6 months ago

Hey Gemma
I am gonna make this frosting tomorrow so can u plz tell me that would this amount of frosting will be enough to frost a cake with flowers????

Nana Osei-Tutu
6 months ago

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!

Anvee
Anvee
1 year ago

hii gemma! i have tried this buttercream before and it always comes out amazing! i just wanted to ask, how can i make it hazelnut flavoured? should I use hazelnut paste or something else? thanks a lot!

Anjalee Ranasinghe
Anjalee Ranasinghe
1 year ago

Can i flavor it as chocolate butter cream? If yes how much chocolate should I add?

Ridhima
Ridhima
1 year ago

Can I make it eggless with aquafaba abs how much aquafaba should I use ?

Anvee
Anvee
1 year ago

Hii Gemma !!
I planning on making a salted caramel cake for mothers day !!
I am using your vanilla cake as the base but I wanted to ask If I could use your swiss meringue buttercream and flavour it using caramel ? Will it be too sweet ? Will the texture be alright ?
I also wanted to ask if It will be stable enough to make buttercream flowers?
Sorry for a lot of questions !!
Really excited to make the cake !!
Thankssss a lot !!!

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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