Cupcakes/ Frostings & Sauces

Swiss Meringue Buttercream

October 8, 2014

Satiny and shiny, airy and perfectly smooth, every bite of this stable buttercream is like a candy cloud.

Vanilla Cupcakes

Thanks to its superb smooth texture, Swiss meringue buttercream is perfect for cupcakes or cakes such as rose or ruffle. You can add pretty much any flavor to it: purees, melted chocolate, zest, instant coffee granules, or any flavorful extract.

Note: There are 3 types of meringue buttercream: Italian, French, and Swiss. In all methods, meringue is whisked first, then the butter and flavorings are added. In both the Italian and Swiss method, the egg whites are cooked. In the French method, egg whites and sugar are whisked together as is, meaning that the final product includes raw egg. In the Italian method, sugar and water are heated first to make a syrup, then the syrup is slowly poured in a steady stream into the meringue (i.e., the egg whites) while whipped. In the Swiss method, egg whites and sugar are heated together until warm, then whipped. I find the Swiss method to be easier, which is why I use it. All three methods produce a slight difference in texture, but they are all delicious, sweet, airy, shiny, and stable.

5 from 2 votes
Swiss Meringue Buttercream

  • 5 large egg whites
  • 1 1/4 cups (250 grams/8.8 ounces) granulated sugar
  • Pinch of salt (optional)
  • 1 pound (4 sticks/450 grams) unsalted butter, softened to room temperature
  • 1-2 teaspoons pure vanilla extract
  1. In a heatproof bowl, combine egg whites, sugar, and salt, and set mixture over a saucepan of simmering water, keeping heat on low. Constantly yet gently whisk mixture by hand until warm to the touch and smooth, and sugar has completely dissolved. If you have a thermometer, the temperature should reach 150F/65C. Remove from heat.
  2. Using an electric mixer fitted with the whisk attachment, whisk egg white mixture until stiff peaks form and meringue is thick and glossy, about 10 minutes (start with low speed and gradually increase to medium-high). Make sure the bottom of the bowl isn’t warm before adding the butter, otherwise it will melt.
  3. Switch to paddle attachment. On low speed, add a few tablespoons of butter at a time, beating well after each addition until incorporated. Once all butter has been added, keep beating until very smooth. If at some point the mixture curdles, keep beating until smooth again. Add vanilla and beat on low speed until combined. At this point, you can add any additional flavor (such as extracts), then beat until smooth.
  4. Frosting can be kept in an airtight container in the fridge for up to a week, or in the freezer for up to 2 months. Before using, bring to room temperature and whisk by hand for a few seconds until satiny and smooth.

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  • Reply
    August 14, 2018 at 1:49 am

    How do I cut this recipe in half? I don’t need that much icing and I have never made Swiss meringue butter cream before but I’m excited to try it for the first time an don’t want to mess it up! Thanks!

    • Reply
      August 15, 2018 at 8:44 am

      Hi Kathie, you need to use half of the amount of each ingredient. The method is the same. For the 2.5 egg whites, use 2 egg whites plus 1/2 egg white.

  • Reply
    October 28, 2018 at 4:40 am


    I’ve been dreaming of a chocolate cake frosted with salted caramel meringue butter cream, and I’m wondering if I could just add a cup or so of your salted caramel sauce into this buttercream, or if the texture will turn too sticky or loose. Do you think this could be a problem?

    And thank you for the super-clear recipe, as a beginner in using a standing mixer I’m always super into any recipes mentioning what kind of attachment is needed in each step.

    Many thanks!

    • Reply
      October 28, 2018 at 10:08 am

      Thank you, Ingrid! You can add the caramel, but I suggest to start with 1/4 cup, then add more until you like the flavor and texture. That way it won’t ruin your frosting.

      • Reply
        November 5, 2018 at 2:22 pm

        Thank you for suggestion to start easy – half a cup was just enough. The frosting turned up absoutely beautiful and delicious! Next time I’ll probably cut down the amount of sugar for the meringue to be able to use more caramel, hah. But anyway: it was delicious, will do again!

  • Reply
    October 23, 2020 at 1:32 am

    Hi Shiran!

    You have such amazing pictures and wonderful recipes! Thank you for sharing them with us.

    Wondering if you can give us the weight measurements of the egg whites?

    • Reply
      November 3, 2020 at 9:40 am

      Thank you so much, Kathi 🙂 A large egg white weights about 30 grams (or can be up to 40 grams depending on where you’re from).

  • Reply
    February 6, 2021 at 1:25 pm


    I am curious if I am I supposed to beat on low speed the entire time I’m adding the butter or do I increase the speed? Thanks! Love your recipes.

    • Reply
      February 22, 2021 at 2:47 am

      I beat on low or low-medium speed the entire time 🙂

  • Reply
    Brenda A
    March 9, 2021 at 12:45 am

    I have a hand mixer with just the standard beaters, not whisk or paddle. Any tips on making this work with that arrangement?

    • Reply
      March 30, 2021 at 6:50 am

      Hi Brenda. The standard beaters are ok for whisking, so you can use that.

  • Reply
    May 17, 2021 at 12:41 pm

    Hi, If i want to frost an 8 inch layer cake does this recipe enough or should i double the amount ?? Can’t wait to try this!!

    • Reply
      May 25, 2021 at 2:27 pm

      Hi Sonia, this recipe will be enough for an 8-inch layer cake. 🙂

  • Reply
    March 26, 2022 at 6:03 pm

    I want to frost a three layer cake and have enough to decorate the top of the cake with piped swirls. Will this recipe be enough to do that?

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