Easy Swiss Meringue Buttercream Frosting made with whipped meringue and softened butter for a light spreadable frosting. If you're looking for a silky frosting that’s easy to customize, Swiss meringue buttercream is your new go-to. Gently cooked over a water bath and whipped into a fluffy meringue, the mixture is then blended with rich butter to create a creamy, stable frosting that's not-too-sweet.
No need to be intimidated by the process, just follow the steps and if something goes wrong it's easy to troubleshoot. Once you get the hang of making meringue buttercream and actually taste the difference, you'll be using it all the time.
🌿 Ingredients You Need & Why
- Egg Whites - Fresh, room-temperature egg whites are absolutely crucial for creating that signature silky, stable meringue base. The best way to use up leftover egg whites!
- Granulated Sugar - Regular granulated sugar dissolves completely when heated with the egg whites, creating the foundation for your meringue. The sugar also acts as a stabilizer, preventing the egg whites from over-whipping and becoming grainy.
- Unsalted Butter - High quality unsalted butter is non-negotiable for Swiss meringue buttercream. It must be perfectly room temperature, but softened to where you can easily squeeze it with your fingertips. European-style butter with higher fat content of 82% butterfat creates a rich creamy texture.
- Vanilla - I prefer vanilla bean paste for the gorgeous speckled appearance and intense flavor, but pure vanilla extract works too.
- Fine Sea Salt - A tiny pinch of fine sea salt enhances the flavor in your buttercream while balancing out the sweetness.
How to Make Swiss Buttercream Frosting
- Separate egg whites and place them into a clean mixing bowl. Save the egg yolks for another recipe.
- Combine the sugar with the egg whites. Create a double broiler with the mixing bowl and a pot of shallow simmering water.
- Whisk together the egg whites and sugar, until temperature reaches 160℉ (72℃).
- Whip the hot meringue on high with a whisk attachment.
- Continue to whip the meringue to form stiff peaks that hold their shape.
- Mix in the softened butter one tablespoon at a time until it forms a fluffy frosting.
- Add in the vanilla, then use the frosting to decorate cakes and cupcakes.
Swiss Meringue Buttercream Troubleshooting
Curdled Meringue Buttercream:
It's totally normal for the buttercream to look soupy or curdled after adding in the butter, give it time and keep whipping.
Buttercream Too Cold:
If the mixture does not come together and stays curdled after 5 to 10 minutes, you can warm it slightly by place the mixing bowl back onto the double broiler and let just the edges of the meringue warm up before continuing to mix it.
Or remove ¼ of the meringue and melt it slightly in the microwave, then pour it back into the mixing bowl and beat again until smooth. *You can also heat the side of the bowl gently with a blow torch while mixing, just enough to warm slightly.
Buttercream Too Warm:
Place the bowl of buttercream in the fridge for 10 minutes if it hasn't turned to frosting after all of the butter has been added and you've been whipping on high speed for at least 5 minutes. Chill the buttercream and then whip again until smooth.
Buttercream Frosting is Melting:
Just a reminder that all buttercream uses butter and can melt if it's humid or hot. I keep frosted cakes at room temperature, out of the sun, or stored in the fridge.
Vanilla Swiss Meringue Buttercream Tips
Clean Your Mixing Bowl and Whisk:
I always wipe down my mixing bowl, whisk, and paddle attachment with lemon juice to remove any possible oil residue before whipping egg whites.
Use High Quality Butter:
Make the buttercream with rich European style butter with 82% butterfat for the best flavor. Try brands like President, Plugra, Kerry Gold, or Vermont Creamery if you're in the States. American butter will also work if that's what you have available.
To soften butter, I place set cold butter on the counter for several hours to warm to room temperature. Or if I'm in a hurry, I'll microwave unwrapped chunks in a heat proof bowl at 20 second spurts until soft, NOT warm, melted, or oily.
Check Meringue Temperature:
Ensure the meringue whips to stiff peaks and the bowl cools down before adding the butter, or it will melt into a soupy mess. I often place my hand on the bottom of the mixing bowl and if it's slightly warmer than room temperature and the rest of the bowl has cooled down, I start adding in the softened butter. Another way to check is to use a thermometer, the meringue should cool to 75°F (23°C) before mixing with the butter.
Make Ahead Swiss Meringue Buttercream
Vanilla Swiss Meringue Buttercream can be made up to two days ahead. Cover the bowl with plastic wrap and keep at room temperature. Or pop the bowl in the fridge for up to two weeks. Chilled buttercream will need to come to room temperature and be whipped again to fluff before spreading on cake layers.
Frequently Asked Questions
Yes, but I recommend using gel food coloring so you aren't adding too much liquid. Mix in the food coloring on low speed after you add in the vanilla and salt.
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Vanilla Swiss Meringue Buttercream Frosting
Ingredients
Equipment
Method
- Separate eggs whites and place them into a clean bowl of a stand mixer.
- Add the sugar to the eggs. Create a double boiler by placing the bowl over a pot of shallow simmering water. Do not let the mixing bowl touch the water.180 grams (6 large) egg whites300 grams (1.5 cups) granulated sugar
- Whisk the egg whites and sugar continuously until the temperature on an instant thermometer reads 160℉ (72℃). Carefully dip your finger into the hot sugar and rub the mixture between your fingertips. If you don't feel any grains of sugar, the mixture is ready. (about 6-8 minutes)
- Remove the mixing bowl from the heat and wipe the bottom of the bowl dry with a towel. Place the bowl on the mixing stand fitted with the whisk attachment and begin whipping on high speed.
- Continue to whip until a thick, glossy and marshmallow like meringue with stiff peaks is formed. The bowl should be cool or at least room temperature to the touch. (about 10-15 minutes)
- Switch to the paddle attachment on the mixer. (You can continue with the whisk attachment if you prefer and switch to the paddle attachment at the end to beat out any air bubbles.)
- While mixing on medium speed drop in one tablespoon of butter at a time into the whipping meringue. Wait for each piece of butter to mix-in before adding the next. (I have also added half the butter at once, then the second half without any issues.)450 grams (2 cups) unsalted standard butter or European style butter
- You may notice the meringue losing its stiffness and becoming softer, that's ok, keep adding butter.
- Once half of the butter has been mixed in, stop the mixer and scrape the bottom and sides of the bowl to grab any stuck meringue or bits of butter. We want all the butter to emulsify with the meringue.
- Continue mixing and add in the remaining butter.
- The meringue may deflate and look runny or split, but keep mixing for another 10-15 minutes after all the butter has been added on medium speed.
- If after 10 minutes of mixing it hasn't magically transformed into a frosting texture, just place the bowl in the fridge for 10 minutes with the paddle attachment. Then, whip again until silky smooth.
- Once the buttercream looks like a spreadable frosting add in the vanilla bean paste and salt, then give it a couple spins on low to mix.2 teaspoons vanilla bean paste or pure vanilla extractpinch flaky sea salt
- If there are a bunch of air bubbles in the frosting, mix on low speed with the paddle attachment until smoother. Or simply take a silicone spatula and beat the frosting left and right in the bowl, by hand to loosen up an air bubbles.
Video
Notes
If the mixture does not come together and stays curdled after 5 to 10 minutes, you can warm it slightly by place the mixing bowl back onto the double broiler and let just the edges of the meringue warm up before continuing to mix it.
Or remove ¼ of the meringue and melt it slightly in the microwave, then pour it back into the mixing bowl and beat again until smooth. *You can also heat the side of the bowl gently with a blow torch while mixing, just enough to warm slightly. Buttercream Too Warm:
Place the bowl of buttercream in the fridge for 10 minutes if it hasn't turned to frosting after all of the butter has been added and you've been whipping on high speed for at least 5 minutes. Chill the buttercream and then whip again until smooth.
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