I can’t stand too sweet frosting. That’s why I make this Swiss meringue buttercream more often than not. Does it take more time? Sure but it’s still relatively simple if you follow my steps. And with only five simple ingredients, it comes out smooth and silky and not too sweet. Just sweet enough. Add to my fave chocolate cupcakes or vanilla cake for the perfect treat.
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Video Tutorial
How to Make Swiss Meringue Buttercream
Step 1: Put an inch of water in a medium saucepan and bring to a gentle boil. In the bowl of your stand mixer, stir egg whites, sugar and salt until combined. Place mixing bowl over saucepan but be careful not to let the water touch the bottom of the mixing bowl. Stir with a spatula until the sugar dissolves and reaches a temp of 160 F, about 5 minutes. While you stir, scrap the sides of the bowl to ensure no sugar grains are lurking on the sides. Remove mixing bowl from heat and add to stand mixer with whisk attachment. Whisk on medium high speed until stiff peaks form. They will be glossy. This can take up to 10 minutes.
Step 2: Reduce the speed to low and add 1 to 2 tablespoons of butter at a time making sure to mix in thoroughly after each addition. When butter is incorporated, add vanilla extract and beat on low until incorporated then frost or refrigerate until ready to frost.
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Swiss Meringue Buttercream Recipe
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I’ll email this recipe to you, so you can come back to it later!
Ingredients
- 8 large egg whites
- 2 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 1/2 lb unsalted butter 6 sticks, room temperature
- 1 tbsp vanilla extract or another flavor of your choice
Instructions
- Put an inch of water in a medium saucepan and bring to a gentle boil. In the bowl of your stand mixer, stir egg whites, sugar and salt until combined.
- Place mixing bowl over saucepan but be careful not to let the water touch the bottom of the mixing bowl. Stir with a spatula until the sugar dissolves and reaches a temp of 160 F, about 5 minutes. While you stir, scrap the sides of the bowl to ensure no sugar grains are lurking on the sides.
- Remove mixing bowl from heat and add to stand mixer with whisk attachment. Whisk on medium high speed until stiff peaks form. They will be glossy. This can take up to 10 minutes. The bowl will continue to cool down in the process as well.
- Reduce the speed to low and add 1 to 2 tablespoons of butter at a time making sure to mix in thoroughly after each addition. When butter is incorporated, add vanilla extract and beat on low until incorporated then frost or refrigerate until ready to frost.
Video
Notes
Nutrition
Recipe Tips
- Grainy Texture: Make sure the sugar completely melts and combines with the egg whites. You have to whisk occasionally so it doesn’t get grainy. To test it, rub the mixture between your thumb and if there is grit, keep cooking.
- Curdled Phase: The buttercream will go through a phase where it looks curdled but don’t worry, it will come together. It’s totally normal.
- Runny Texture: Keep the temperature controlled. The butter needs to be softened but still slightly cool to the touch. The whites and sugar need to be hot enough to dissolve but then, properly cooled before adding the butter. If it still ends up runny, Stick the bowl in the fridge for about 20 minutes and then re-whip it.
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Delicious! Perfect and creamy and not too sweet with just a hint of salt. So good!
Do I need to use pasteurized eggs for this?
No need since you are cooking the egg whites but if you want to be doubly safe you can.
thank you for this recipe, I like the extra steps involved in the Swiss meringue technique for extra flavor, and I’m not one of the “frosting folk” I’m the other kind! But from time to time I like and appreciate a frosting that’s above and beyond like this so much appreciated!
I do want to try this for an oreo cookies and cream cake! Will this recipe yield enough to cover/frost a 3-layer 8″cake without looking skimpy?
I love frosting. I still try to get the corner piece of the Costco cake. When I have a cupcake, I eat the bottom of the cake by itself first to increase the frosting to cake ratio. I’ve actually never tried Swiss Meringue Buttercream before, but you make it sound so easy.
Thank you so much for making the Swiss Meringue Buttercream so doable! I am not a baker, but you make your recipes so easy to follow along!
This sounds a lot like 7 minute frosting, Does it taste similar? I’ve always made 7 min. Frosting for special occasions. Martha Stewart always favors Swiss Meringue, It must be good! Thanks for the recipe!
Absolutely! I happen to love this recipe.
I have always wanted to make swiss meringue buttercream. Yours looks so good, I need to give it a go!! 🙂
This is a great basic recipe for buttercream. Easy to follow and easy to work with. 🙂
Definitely a classic to have in everyone’s repertoire! I love the idea of adding zest to make a citrus flavored buttercream.
I love how beautiful this frosting looks! And thank you for the suggestions about avoiding the runniness. That’s a problem I sometimes face.