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!
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!
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.
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!
Step #2 – Remove the bowl from the heat and beat with an electric mixer on medium high for 20 minutes.
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.
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.
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!
Behold, the most beautiful frosting you’ve ever made. And no, I’m not exagerrating. It’s truly that good.
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.
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.
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.
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Swiss Meringue Buttercream
- Electric mixer
- 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
- 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.
You might also like The Best Chocolate Buttercream Frosting
Or try this: Classic Vanilla Buttercream Frosting
This is another amazing frosting along with a great basic yellow cake: 1-2-3-4 Cake with Butternut Frosting
This post is featured on Meal Plan Monday #224 over at The Southern Plate.
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.