Bold Baking Basics, Homemade Ingredients

Best-Ever Swiss Meringue Buttercream Frosting

4.34 from 45 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

4.34 from 45 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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Comments & Reviews

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Member
Demarco Tunstill
1 month ago

Hello Gemma!

I made this buttercream last week and it was a huge hit! I have tried making it twice today, but I have had the problem where my egg whites start scrambling while on the stove. I am stirring thoroughly from the second the egg and sugar mixture goes on the stove to my stand mixer, but it is still scrambling. I didn’t have this problem the first time–and I did the exact same thing, but I had the problem twice today. What do you think I did wrong?

Thank you for the recipe!

Veronica pitcher
Guest
Veronica pitcher
2 months ago

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

Hamita
Member
Hamita
3 months ago

Is it possible to make using a hand whisk

Marianne
Guest
Marianne
3 months ago

Hi Gemma,
I made this recipe a few months ago and loved it. It was light and airy and not too sweet. I tried to make it again last week and it was really buttery tasting and thick. It tasted just like eating plain whipped butter. Any idea what I could have done wrong? Maybe mixed it too long?

Member
4 months ago

Hey Gemma,

Can we make this frosting with a butter substitute, like margarine or shortening or something?

Elveee
Guest
Elveee
5 months ago

I started off with a hand mixer and it didnt work. I then made another batch with a stand mixer and a whisk attachment. This buttercream is a dream! Smooth and light yet stable and SO delicious. Thank you Gemma!

Stephiescatur
Member
Stephiescatur
7 months ago

Hi Gemma. Thank you for this easy to follow recipe, as I will be trying to make this for the first time on my birthday. Can you please tell me….after frosting your cake with this Swiss Meringue Buttercream, do you need to refrigerate your cake? Or can it sit out at room temperature? Thank you.

MariaBakesPH
Member
MariaBakesPH
8 months ago

It held up pretty well in this crazy weather and fluctuating temperature here in the Philippines. Thank you again @gemma_stafford for your fool proof video tutorial, I did not panic as much trying to achieve it????although since I only have a local brand hand mixer, I can still feel my hand vibrating way long after I have done the frosting, so it felt like I was holding my hand mixer all day turned on in high speed????

Leah Pambid
Member
Leah Pambid
8 months ago

Hi Gemma!
Is it okay to use an electric hand mixer for this recipe?
Also, can I use liquid food color for the buttercream?

Svenja Geissler
Guest
Svenja Geissler
9 months ago

Hi Gemma
Ive been looking at different Swiss Meringue Buttercream recipes and found that some used cream of tartar but others didn’t….. What is the purpose and is it necessary? I am just wondering because my friend swears by it but you didn’t use it.
Thanks a lot
Svenja

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 a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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