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 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)
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.
Swiss Meringue Buttercream
- Prep Time: 20 min
- Total Time: 20 minutes
- 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
Scale
- 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
- 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.
- 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.
- 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
Notes
Store airtight in fridge for 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 383
- Sugar: 21 g
- Sodium: 34 mg
- Fat: 32.5 g
- Carbohydrates: 21.1 g
- Protein: 2.9 g
- Cholesterol: 158.5 mg
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!!
I made some tonight, actually 🙂
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:)
this looks delicious! i've never had very much luck making my own icing though! its always runny!
I've never made the Swiss Meringue Buttercream I'm definitely going to give it a try!
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.
what tip did you use to pipe the frosting?
OH MY!! This looks so delish! I LOVE any kind of buttercream but yours sounds AMAZING!!
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.
Oooh, I love this. I'm on a cupcake/frosting kick lately. Fantastic!