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Thick and velvety Swiss Meringue Buttercream being lifted by a whisk attachment in a stainless bowl. (Swiss Meringue Buttercream Recipe)

Swiss Meringue Buttercream Recipe: The Ultimate Silky, Stable Frosting

Master the Swiss Meringue Buttercream Recipe for a professional, glossy, and stable ivory-white frosting. Perfect for piping and smoothing, this grit-free buttercream features real vanilla bean specks and a decadent velvety finish.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 1 batch (frosts 24 cupcakes)
Course: Dessert, Frosting
Cuisine: American, French
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Frosting Components
  • 5 large Egg Whites Fresh preferred, room temperature
  • 1 cup (200g) Granulated Sugar
  • 1.5 cups (340g) Unsalted Butter Pliable, slightly cool room temperature
  • 1 tablespoon Vanilla Bean Paste Or seeds from one vanilla bean
  • 1/4 teaspoon Fine Sea Salt

Equipment

  • 1 Stand Mixer With whisk and paddle attachments
  • 1 Small saucepan For double boiler
  • 1 Instant-Read Thermometer To check egg white temperature

Method
 

Meringue Preparation
  1. Combine egg whites and sugar in a stainless steel bowl over a saucepan of simmering water. Whisk constantly until the mixture reaches 160°F (71°C) and sugar is dissolved.
  2. Transfer bowl to stand mixer with whisk attachment. Whip on medium-high until stiff, glossy ivory-white peaks form and the bowl is cool to the touch (10-15 mins).
Butter Incorporation
  1. Switch to paddle attachment. Add butter 1 tablespoon at a time on medium-low speed. If it curdles, keep mixing until it smooths out.
  2. Add vanilla and salt. Mix on low speed for 2-3 minutes to remove air bubbles and achieve a high-sheen finish.

Notes

Ensure all tools are grease-free with a wipe of lemon juice.
If too soupy, refrigerate for 15 minutes then re-whip.