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

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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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Pea
August 7, 2017 9:37 pm

I made this today and it was surprisingly easy! However, I took your advice and used salted butter and, although I like some salt in my desserts, the saltiness just got too concentrated for frosting and it was just strange. My children (8 and 6) didn’t like it, and one of them in particular is usually a frosting fiend. Perhaps the salted butter I use (Kerrygold) is saltier than most? Now I’m trying to find a way to salvage what I didn’t use because there’s a lot left! Despite this, I will likely make this again, because the texture was… Read more »

Deepa
January 28, 2016 10:02 am

Can you tell me how much is 1 1/2 cups in grams. Please reply

Stepanie
June 25, 2015 1:40 pm

I so want to try this can you give me a break done on a double amount please ?

Valerie
May 24, 2015 10:57 am

I personally think traditional buttercream is sickeningly sweet, and too greasy. I made some last night… hadn’t done it in a while. Now I remember why I switched to Bettercream years ago (though, truthfully I prefer to decorate with Pastry Pride). But since you really don’t get the same control with Bettercream, and I’m delving into more advanced piping techniques I’m going to give the Swiss version a try. I’ll probably try the Italian version as well. Thanks for sharing. BTW, there is no reason why cream cheese for half the butter wouldn’t work in this recipe, so once I… Read more »

October 27, 2012 2:46 pm

Is there any way to make it cream cheese flavored?like substitute some cream cheese for some of the butter..? i would like to use this on my red velvet cake… or would it be okay just the way it is?

October 27, 2012 3:47 pm
Reply to  Shelly

okay thanks :).. i might just try this the way it is.. i don’t think there’s any way it could taste bad…

Angie K.
May 20, 2012 11:58 am

I know I’m a minority, but I am not a big fan of Buttercream because I can taste the Crisco too strongly & it leaves a paste in my mouth whether it’s homemade or store bought. This recipe sounds so DELISH – gonna give it a try!

Horizon
April 30, 2012 10:46 pm

I made it and it was intense labor but didn’t like it. It was too buttery for my taste. I am still looking for a tastier icing.

January 8, 2012 5:46 pm

I love Swiss meringue buttercream! I tried it for the first time earlier this year and I can’t go back to regular buttercream now. It looked intimidating to make, but it was actually really easy.

Heather
November 16, 2011 9:51 am

Could you please repost the pictures? I love your blog!

Anonymous
April 28, 2011 2:36 am

Can you please tell me why your stove burner is purple and how I can find one like that?

o_ø
March 14, 2011 3:38 am

o_o. I am intrigued. Can someone tell me about this purple stove burner? I've searched the internet and found nothing on it, is it a custom thing or can someone give me a brand name or website of this please. xD Its so pretty.. thanks in advance and very much appreciated.

DnaBoo
February 24, 2011 4:35 am

I think you've been bamboozled by that bakery! lol I'm so sorry to hear you didn't like bettercreme. I, too, have to admit that I am not a fan of that whipped topping-like-icing. I loooooooove me some sinfully sweet buttercream. But I can GUARANTEE that if you purchase this yourself & 'doctor' it up a bit you'll change your mind! 🙂 Depending on your area you may find this sold under different names/brands. Rich's Bettercreme — Dawn Velvet Top — Frostin' Pride but it's all the same type of product AND there's a chocolate flavor too! Basically, it's a liquid… Read more »

jeanne young
January 31, 2018 9:24 am
Reply to  DnaBoo

DnaBoo, I know this post is old, but Ive had a request for this frosting. Would it be possible to still get the list of bettercreme recipe ideas by any chance?
Thanks,

LauraM
February 12, 2011 5:19 am

I make SMBC and also Italian Meringue Buttercream both delicious if flavored right…not a huge fan of it plain, also for the better cream I buy it at my local CashNCarry often its actually quite delicious if its flavored…I have done straweberry's, dolce leche, coffee, its really good for a filling for cakes or cupcakes, everyone that has ever tried it loves it because it is light and fluffy, it probly depends on the brand that they used possibly, its usually frozen and in a milk carton where I buy it, I let it thaw out then whip it up… Read more »

Avanika [YumsiliciousBakes]
February 8, 2011 10:37 pm

Oh I Love SMBC. I'm always glad to see another convert, because I really detest the American style powdered sugar buttercream!!

Monica H
February 6, 2011 5:35 am

I love swiss meringue buttercream. I've made about half a dozen different versions and flavors and they have all been buttery, creamy, silky, light and great for piping.

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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