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Close-up of thick, glossy Swiss Meringue Buttercream in a stainless steel bowl with a gray spatula lifting a dollop. (Swiss Meringue Buttercream Recipe)

Swiss Meringue Buttercream Recipe: The Ultimate Silky Frosting Guide

This professional Swiss Meringue Buttercream Recipe creates a glossy ivory-white frosting with stiff peaks and a smooth satiny finish. Perfect for stable cake decorating, it is less sweet than American buttercream and incredibly stable for piping.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 1 batch (enough for 24 cupcakes)
Course: Desserts, Frosting
Cuisine: American, French
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Frosting Components
  • 5 large Egg Whites Approx 150g, room temperature
  • 1 1/2 cups Granulated Sugar 300g
  • 2 cups Unsalted Butter 454g, softened to 65°F (18°C)
  • 1 tsp Vanilla Extract 5ml
  • 1/4 tsp Fine Sea Salt 1.5g

Equipment

  • 1 Stand Mixer With whisk and paddle attachments.
  • 1 Heat-proof Stainless Steel Bowl Part of a bain-marie setup.
  • 1 Kitchen Thermometer To track meringue temperature.

Method
 

Heat the Meringue Base
  1. Place egg whites and sugar in a stainless steel mixing bowl over a pot of simmering water. Whisk constantly until the sugar is dissolved and temperature hits 160°F (71°C).
  2. Move bowl to stand mixer. Use whisk attachment on high speed until stiff peaks form and the bowl is cool to the touch (approx 10-15 mins).
Emulsify the Butter
  1. Switch to paddle attachment. Add butter one tablespoon at a time on medium-low speed, allowing each to incorporate before adding the next.
  2. Add vanilla and salt. Continue beating until a smooth satiny finish is achieved. Beat on low for 2 minutes to remove air bubbles.

Notes

Always wipe your equipment with vinegar to ensure it is grease-free.
Ensure the butter is not too soft; it should yield to a finger press but still hold its shape.