Swiss Meringue Buttercream Recipe

Cupcake with swiss meringue buttercream frosting and sprinkles

Here is my Swiss Meringue Buttercream recipe and tutorial! This buttercream frosting recipe is light, just the right amount of sweet, and perfect for frosting cupcakes. Just decorate with sprinkles, and you’ve got yourself an easy and delicious dessert!

My Favorite Buttercream Frosting Recipe

I love buttercream.
It is a fact.
I was in the supermarket a while ago snooping around their bakery.
Sometimes they give free samples out to kids, so I was just checking to make sure that their, ahem, free kid samples were fully stocked.  You know, just looking out for the children.
Anyway, there sitting in the bakery was a cake.  Not unusual, I suppose, but on the label for the “bakery-made” cake was a sticker that said “Better-Cream”.
Huh?
What could be better than Buttercream?
I believe, sir, that is a challenge.
So, in the name of research I had to buy the cake and try this “Better-Cream”.
Upon my arrival at home I created the appropriate environment…candles, soft music, the good china.
I was fully prepared to have a new love of my life.
Good silver in hand, I cut my beautiful, frosting rose covered, “better-cream” cake slice.

The Best Swiss Meringue Buttercream Frosting

The moment the first bite hit my tongue I knew I had been foiled.  “Better-Cream” was, in fact, not “better” at all.  It was horrendous.  Whipped garbage would have been a more accurate name.
I am not sure who devised “Better-Cream”, but they obviously have never eaten cake before…or maybe ever eaten at all.
You might think I am being overly dramatic, but buttercream frosting is serious.
This is why when I first read about “Swiss Meringue Buttercream” I was dubious.
It sounded a little sophomoric to me, a self-proclaimed buttercream connoisseur.
Plus, there is no reason to fancy-up buttercream.  No reason at all.
But, again, in the name of research, I went ahead and gave it a shot.
What I ended up with was a light, but dense, incredibly silky, not too sweet frosting.
Beautifully shiny and not for the faint of heart, it will make any cupcake seem like something special.
Have I sold you yet?
 Go ahead, give it a go!

How to Make Swiss Meringue Buttercream:

Swiss Meringue Buttercream
5 large egg whites
1 1/4 cup sugar
1 pound (4 sticks) butter, cut into tablespoons, room temperature..I used salted butter, just a personal preference
2 teaspoons pure vanilla extract (I used vanilla bean paste)
—————————————————————————————————
Combine egg whites…
and sugar …
into the heatproof bowl of a standing mixer set over a pan of simmering water, much like a double boiler. 
Whisk constantly by hand until the mixture is sugar has dissolved.  First it will look like this…
and then when it is done, like this…
(the mixture should feel completely smooth when rubbed between your fingertips, no grainy sugar), approx 2 minutes. 
Put mixing bowl on mixer and using the whisk attachment start mixing.  Begin on low, raising the speed up to medium high. Beat until stiff peaks form, about 10 minutes.
 Now add your butter, 2 tablespoons at a time.
Beating on medium until each addition of butter is added.
Now add your vanilla.  (I used Vanilla Bean Paste that I bought at Homegoods of all places!)
Remove the whisk attachment and replace it with your paddle attachment.
Mix with paddle for 2 minutes on low speed working out the air bubbles.

Makes enough frosting to cover and fill 1 8″ layer cake.

Store airtight in fridge, for, according to Martha, 3 days.
 
Print

Swiss Meringue Buttercream

  • Author: Cookies & Cups
  • Prep Time: 20 min
  • Total Time: 20 min
  • Yield: Frosts an 8" cake 1x
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Description:

Here is my Swiss Meringue Buttercream recipe and tutorial! This buttercream frosting recipe is light, just the right amount of sweet, and perfect for frosting cupcakes. Just decorate with sprinkles, and you’ve got yourself an easy and delicious dessert!


Ingredients:

  • 5 large egg whites
  • 1 1/4 cup sugar
  • 1 pound (4 sticks) butter, cut into tablespoons, room temperature..I used salted butter, just a personal preference
  • 2 teaspoons pure vanilla extract (I used vanilla bean paste)

Instructions:

  1. Combine egg whites and sugar into the heatproof bowl of a standing mixer set over a pan of simmering water, much like a double boiler. Whisk constantly by hand until the mixture is sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips, no grainy sugar), approx 2 minutes.
  2. Put mixing bowl on mixer and using the whisk attachment start mixing. Begin on low, raising the speed up to medium high. Beat until stiff peaks form, about 10 minutes.
  3. Now add your butter, 2 tablespoons at a time. Beating on medium until each addition of butter is added.
  4. Now add your vanilla.
  5. Remove the whisk attachment and replace it with your paddle attachment.
  6. Mix with paddle for 2 minutes on low speed working out the air bubbles.
  7. Makes enough frosting to cover and fill 1 8″ layer cake

Notes:

Store airtight in fridge for 3 days.

Keywords:: swiss meringue buttercream recipe, buttercream frosting recipe, how to make buttercream, the best buttercream recipe, easy buttercream frosting recipe, meringue buttercream frosting recipe

Want To Save This Recipe?

Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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64 Responses
  1. grace

    supermarket frosting is atrocious, that's a fact. i only recently made swiss meringue buttercream for the first time, and i can state that it's also a fact that it's incredible (and surprisingly easy!).

  2. Simply Sweet by Enma

    I've only tried regular buttercream and I think its deliciously divine!! I'm going to have try this recipe out! 🙂

  3. Goddess of Baking

    I love swiss meringue buttercream!! It is a great base frosting that you can add any flavor to and its always amazing!! I have made vanilla, chocolate, and cookies and cream all swiss buttercream! It is so light and fluffy and i feel that it is somewhat healthier then a regular buttercream. LOVE LOVE LOVE IT!

  4. Raina

    I have heard about Swiss meringue buttercream but have never had it. It always seemed like it would be too complicated to make. Thank you for the excellent tutorial. I think I might actually be able to pull it off with your help. I love the idea of using the mixer bowl as a double broiler; you are a baking genius:)

  5. Debbie

    I have never tried a Meringue Buttercream…didn't know it was possible to have both really. Can't wait to try this on my next cupcake!

  6. Kristan

    Better-cream? Better rip off more like it!!

    I have tried the Swiss Buttercream and it was a bit buttery for me…not enough butter to sugar ratio. I DID love the texture though!!

    So sorry to hear about your romantic night going to ruin. 🙁

  7. Mindy

    I've had "better-cream" and you're right – I rather eat my cake plain than ever taste that again! (And that's saying ALOT as frosting is my favorite food. Well, that and cookie dough:)
    Can't wait to try this!

  8. marla {Family Fresh Cooking}

    I think if I saw "better cream" I would have run in the opposite direction. Those stores like to trick us, ya know….Thank goodness real swiss meringue buttercream was born. Truly, the only way to roll. Gorgeous cupcakes! xo

  9. Caroline

    I've never made a cooked frosting, but it looks so good here. I am with you about the grocery store frostings – I absolutely loathe the weird, sort of marshmallowy, cloyingly sweet and fluffy, neon colored frostings on top of their cakes.

  10. Fallon

    I've never made swiss meringue buttercream but I have tried it before, it is truly delicious and can be a bit more difficult to make! Maybe that why I've never made it myself. 😉

  11. Mamabird

    love your site, love your ideas and your talent! Thank you for such detailed instructions on the SMBC. I have tried it before but will use your instructions to make the BEST batch ever. TWO QUESTIONS……if I use this to frost cupcakes, do they need to be stored in the fridge? #2: using your instructions, will this SMBC be firm enough to stand between layers of a two layer cake and use it to frost the outside? Some buttercreams cannot withstand the weight of a top layer of cake and squish out the sides – drives me crazy, I like a thick layer between the cakes! Thanks again for sharing.

  12. Brandy L

    I have yet to adventure and try Swiss Meringue buttercream it looks so good in your pictures! I think the only reason i haven't is due to the eggs, unsure how long it stay on a covered cake for.

  13. lilaloa

    Wait — your stove burner is Fuschia! That's awesome. And I love Swiss Meringue Buttercream. Almost as much as I love a salted chocolate buttercream. (And I'm not altogether sure that fuschia is spelled right. Or if that is even the correct shade of your burner.)

  14. Manni

    I've never made swiss meringue butter cream because of the eggs! However I'm hopping that I will find another butter cream that tastes and looks like the swiss butter cream : )

    By the way, I absolutely love your site, you always tell a story with amazing photos!!

  15. Stephanie Savors the Moment

    OMG I am so sorry about your run-in with "better cream" – that sucks! I am totally convinced to try your recipe for the Swiss Meringue Buttercream – boy does that sound dreamy! Thanks for sharing:)

  16. Joanne

    I'm always doubtful of supermarket cakes. Not gonna lie. I've never had one that tastes better than homemade buttercream. For realz yo.

    swiss meringue buttercream is some dreamy dreamy stuff. Perfect for when ou don't want to rot your teeth with powdered sugar. Or for when you want to basically eat sweetened butter from a bowl. Yum.

  17. Pink Little Cake

    I love Swiss Merengue Buttercream, I use it in all my cakes changing or adding a few ingredients to change the flavor. I am so used to make it now that i think is so easy. I am so glad you tried the recipe and like it.

  18. CJ

    I might have to give this a try at some point.
    Bettercream?? I don't even like the name! Don't even try to pass off that whipped cool whippy stuff as frosting to ME.

  19. Meghan @ Domestic Sugar

    Tried it, but no matter how had I whipped it, it came out lumpy. I am told that continual whipping will solve the lumps… LIES! I whipped for 10 min straight! >.<

    Yours looks nice though 🙂 :: jealous ::

  20. Leslie

    Oh yeah baby..I have posted this recipe a couple of times on my blog. I am IN LOVE with it. It is the best frosting in the WORLD. Totally and completely different then regular buttercream. Everyone swoons over it when they taste it.

  21. Jocelyn

    I have made the swiss meringue butter cream and liked it too! It is a nice change from regular butter cream. (i like using salted butter too:-)

  22. JudyR

    I love swiss meringue buttercream and so does everyone else when I make it. The only problem is that it is a bit on the expensive side – using a pound of butter. But, well worth it!

  23. bridget {bake at 350}

    I love seeing your reflection there!

    I've only made SMBC once…and it called for whole eggs! It was a *bit* rich….I'm going to try your recipe!

  24. Diane {Created by Diane}

    I love swiss meringue buttercream! So yummy! Love your cupcakes with I could reach out and take one 🙂 it wouldn't be considered stealing…would it?

Leave a Reply

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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