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Close-up of thick, glossy white buttercream in a stainless steel bowl with a metal spatula. (Swiss Meringue Buttercream Recipe)

Swiss Meringue Buttercream Recipe: The Ultimate Silky Frosting

Master the Swiss Meringue Buttercream Recipe for a glossy white, stable frosting. This professional guide ensures stiff peaks and a smooth, bubble-free texture perfect for cakes and macarons.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 1 batch
Course: Dessert, Frosting
Cuisine: American, French
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Buttercream Ingredients
  • 5 large Egg Whites approx 150g, room temperature
  • 1 1/4 cups Granulated Sugar 250g
  • 1 1/2 cups Unsalted Butter 340g, slightly cool, cubed
  • 1 tbsp Vanilla Extract 15ml
  • 1 pinch Fine Sea Salt

Equipment

  • 1 Stand Mixer Fitted with whisk and paddle attachments
  • 1 Stainless Steel Mixing Bowl Must be grease-free
  • 1 Instant-Read Thermometer To check egg temperature

Method
 

Heat the Meringue Base
  1. Place egg whites and sugar in a clean stainless steel bowl. Set over a saucepan of simmering water (bain-marie).
  2. Whisk constantly until the mixture reaches 160°F (71°C) and the sugar granules have completely dissolved.
Whip to Stiff Peaks
  1. Transfer bowl to stand mixer. Whip on medium-high speed until the meringue is glossy white, thick, and the bowl is cool to the touch.
Emulsify with Butter
  1. Switch to paddle attachment. On medium-low speed, add butter one tablespoon at a time until fully incorporated.
  2. Once smooth, add vanilla and salt. Beat on low speed for 2-5 minutes to remove air bubbles for a velvety finish.

Notes

Ensure all tools are grease-free by wiping with vinegar.
If the mixture curdles, keep whipping; it will eventually come together.