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July 13, 2020 · Leave a Comment

How to Make Swiss Meringue Buttercream

Cakes & Pies

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Swiss Meringue Buttercream is the most amazing frosting that’s perfect for decorating your favorite cake or piping onto cupcakes. It has a gorgeous sheen to it and is not too sweet. I give it 5 stars!

Cupcake with Swiss meringue buttercream

This is one of my all time favorite frosting recipes and I’m finally sharing it with you (after 7 years of blogging). I’m not sure what took me so long. It was my go-to buttercream when I had a cake business about 10 years ago. I’ve made it so many times over the years and it never disappoints me. Swiss Meringue Buttercream is just so special. It takes some extra effort but is completely worth it. You’ll be so proud of yourself when you see what a beautiful frosting you can make from just a few ingredients. You will feel like a French pastry chef! Or should I say Swiss!

Cupcakes on cakestand with buttercream sprinkles

As I said before, it’s a little tricky to make this frosting, but I’m going to break it down for you in this post. If you follow these steps, it will turn out. Just read everything here before you start. And take your time with it.

Pro Tip: Start this recipe the day BEFORE you need to frost your cake.

Whisk together egg whites and sugar

How to Make Swiss Meringue Buttercream

Step #1 – Whisk together egg whites and sugar in a large bowl set over a pot of simmering water. Whisk like crazy for about 2 minutes!

Heat egg whites in double boiler

Step #2 – Remove the bowl from the heat and beat with an electric mixer on medium high for 20 minutes.

Meringue stiff peaks on whisk attachment

This is what your beaten egg white and sugar mixture (or meringue at this point) should look like after 20 minutes. Look for stiff peaks in your meringue.

Add butter to meringue

Step #3 – With your mixer on low, gradually add the softened butter (about 3 tablespoons at a time). Mix until combined, it will be a bit soupy. Add your flavoring and beat until incorporated. Place in refrigerator for at least 2 hours or overnight.

The best Swiss meringue buttercream

Step #4 – Take the frosting out of the refrigerator and let sit on the counter for a bit. You don’t’ want it TOO cold. Then beat on high until light and fluffy. Note, it might look “curdled” at first, but just keep beating. It will turn into a silky, smooth buttercream right before your eyes!

How to make Swiss meringue buttercream

Behold, the most beautiful frosting you’ve ever made. And no, I’m not exagerrating. It’s truly that good.

Bowl of Swiss meringue buttercream

I love it for filling/frosting special occasion cakes or for decorating cupcakes. Place in a large pastry bag fitted with a 1M tip to pipe a lovely swirl of Swiss Meringue Buttercream onto your favorite cupcakes.

Swiss meringue buttercream cupcakes in a row

Why I Love Swiss Meringue Buttercream

1) It’s silky, smooth and fluffy

2) Not too sweet because it’s made with granulated sugar that’s dissolved in egg whites

3) Does not contain any powdered sugar

4) Great for cake decorating

5) My favorite part is that it has the most beautiful sheen to it

Please note: It is best to make your Swiss Meringue Buttercream ONE DAY AHEAD as it needs to be refrigerated overnight.

One Swiss meringue buttercream cupcake

Swiss meringue buttercream frosting

And there you have it! The best ever Swiss Meringue Buttercream.

Good luck making this recipe and please don’t hesitate to comment below with any questions you may have.

Happy Baking!

Lise

xo

Tools for success

Kitchenaid Mixer

Wilton 1M Open Star Tip (2)

Americolor Food Coloring Gel Set

Disposable Pastry Bags (100)

Ateco Cast Iron Rotating Cakestand

Bench Scraper for Smooth Frosting Finish on Cake

Wilton Offset Spatula (Set of 3)

Cake Drums (12-Inch) – This is what you put your cake on

Note: The above items are affiliate links.

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Print Recipe

Swiss Meringue Buttercream

How to make the most amazing frosting - Swiss Meringue Buttercream!
Prep Time30 mins
Cook Time2 mins
Total Time32 mins
Servings: 24 servings
Calories: 278kcal
Author: Lise Ode

Equipment

  • Electric mixer

Ingredients

  • 3 cups granulated sugar
  • 10 egg whites
  • 2 1/2 cups salted butter, softened (or 5 sticks)
  • 2 tablespoons clear vanilla flavoring
  • 1 tablespoon pure vanilla extract

Instructions

  • Note: You really need an ELECTRIC MIXER for this recipe.
  • Place egg whites and sugar in a large bowl (I used the Kitchenaid bowl that comes with the mixer). Whisk until combined. Place the bowl over a pot of simmering water and whisk like crazy for 2 minutes or until the sugar has dissolved. DO NOT STOP whisking or you will have scramble eggs. Remove from heat and beat on high for 20 minutes with the whisk attachment of your mixer.
  • Once your egg whites and sugar mixture have been beaten for 20 minutes, you should have stiff peaks of meringue that has just about come to room temperature. Now you're ready for the butter. With the mixer on low, add your butter 2-3 tablespoons at a time. Once you've completely incorporated all the butter, then add your vanilla extract and flavoring. Mix until combined. Your mixture will be a bit soupy at this point, so you will need to refrigerate for 2 hours or overnight.
  • After the buttercream has been chilled, take it out of the refrigerator and let it sit for an hour or so. You don't want it TOO cold. I know, this is a bit fussy, but I promise it's worth it. Now you can beat your buttercream again on medium high and watch the magic. At first it might look sort of curdled but don't worry, just keep beating it. After a few minutes, it will turn into a light and fluffy buttercream. This could take anywhere from 1-4 minutes. Now you're ready to frost your cake or cupcakes.
  • This recipe makes enought buttercream to fill and frost a 9-inch round cake (3 layers) or 24 cupcakes. Store covered. Let it come to room temperature before serving. You will need to beat it to make it light and fluffy again.

Notes

It's a good idea to make the Swiss Meringue Buttercream ONE DAY AHEAD as it should be refrigerated over night for best results.

Nutrition

Calories: 278kcal | Carbohydrates: 25g | Protein: 2g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 51mg | Sodium: 24mg | Potassium: 28mg | Sugar: 25g | Vitamin A: 591IU | Calcium: 7mg | Iron: 1mg

You might also like The Best Chocolate Buttercream Frosting

the best chocolate frosting

Or try this: Classic Vanilla Buttercream Frosting

Vanilla frosting

This is another amazing frosting along with a great basic yellow cake: 1-2-3-4 Cake with Butternut Frosting

Butternut frosting

This post is featured on Meal Plan Monday #224 over at The Southern Plate.

Swiss meringue buttercream cupcake and bowl

All text and images © Lise Ode for Mom Loves Baking. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate. This post may contain affiliate links.

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Hi, I’m Lise! Welcome to Mom Loves Baking where I’ve been sharing recipes I love since 2013. I hope you love them too!
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