Bold Baking Basics, Homemade Ingredients

Best-Ever Swiss Meringue Buttercream Frosting

4.47 from 65 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!

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

4.47 from 65 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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VINO
VINO
7 months ago

Hi!

Please tell me how to half this recipe.

Thank you!

Shelby
Shelby
1 year ago

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

Veronica pitcher
Veronica pitcher
1 year ago

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

Anvee
1 month 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 !!!

Kimberly Rooplal
Kimberly Rooplal
2 months ago

Why mine is still runny..?.?😕😕

Carol Varghese
4 months ago

Hi Gemma
Can I use pasteurized egg whites for this buttercream? If yes, how should I alter the recipe accordingly?

Kaiyla
Kaiyla
5 months ago

How could i half this recipe because i just need to frost a 3 layer 6 inch cake but don’t want extra frosting because there’s birthday coming before the end of the year
Thank you

The Mimi
5 months ago

Hey Love, I am planning to make either vanilla cake or cupcakes, with either Swiss meringue or regular buttercream, for a very dear friend’s upcoming birthday, and am having a hard time deciding which of your great recipes to use! My personal favorite is the caramel cake recipe from the ebook… which I love so much, I adapted it to a full size recipe that I bake in the oven! Anyway, she requested vanilla cake and frosting, and I was hoping you could tell me which recipes you would choose if it was you baking for a loved one! Thanks!🙂

Claire0511
7 months ago

Hi can you use this as a crumb coat ? X

Tiffany
7 months ago

Hello Gemma!

Can I use salted butter instead? Also, the butter that I have at home comes in tubs and it is softer than the sticks.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!