Swiss Meringue Buttercream Recipe

Swiss Meringue Buttercream will become your go-to buttercream frosting. Swiss meringue buttercream is silky and pipes beautifully on cakes and cupcakes | natashaskitchen.com

Swiss meringue buttercream is better in flavor and texture than American buttercream. Once you try it, you will want to use it on all of your cakes, cupcakes, cookies, everything! It is silky, pipes beautifully, and is stable (scroll down to see the fun design I made for my niece and nephews puppy-themed birthday party).

Swiss Meringue buttercream is my favorite of the meringue frostings because it is not overly sweet or difficult to make, and this method pasteurizes the egg whites in the process – Hooray!! It is simple enough to use for everyday baking but the flavor is special occasion worthy. This frosting makes me think of wedding cakes every time I make it!

Swiss Meringue Buttercream keeps really well overnight at room temperature without drying out or forming a crust like American buttercream will. You can completely assemble your cake ahead of time without taking up space in the refrigerator and it will look and taste just as good the next day!

Swiss Meringue Buttercream will become your go-to buttercream frosting. Swiss meringue buttercream is silky and pipes beautifully on cakes and cupcakes | natashaskitchen.com

Ingredients for Swiss Meringue Buttercream:

7 large (210 grams or 7 oz) egg whites
2 cups (400 grams) granulated sugar
1 1/2 cups (3 sticks or 340 grams) unsalted butter, softened*
2 tsp vanilla extract
1/4 tsp salt (we use non-iodized fine sea salt)

*Butter should be softened at room temperature for about 1 hour (more or less depending on your room temperature). You want it to be still slightly cool to the touch and not overly soft or warm. If it gets too soft, refrigerate for 10 minutes at a time.

How to Make Swiss Meringue Buttercream:

1. In a medium pot, add about 1-inch of water and bring to a simmer.

2. Thoroughly wash and dry the stainless steel mixing bowl from your stand mixer** (you don’t want any fat touching meringue). Add 7 egg whites and 2 cups sugar and whisk together.  Place mixing bowl over pot of barely simmering water, creating a seal over the pot (bowl should be over the steam, not touching water). Whisk constantly until sugar/egg white mixture reaches 160˚F (takes about 3 minutes). Sugar should be fully dissolved (you should not feel any sugar granules when rubbing mixture between fingers), and mixture will feel hot to the touch.

2. Wipe water from bottom of mixing bowl and transfer bowl to your stand mixer fitted with whisk attachment. Beat on medium-high speed until stiff glossy peaks form (about 15-20 minutes) and the bottom of the bowl feels completely at room temperature and not warm (important: if meringue is warm, it will melt the butter).

Swiss Meringue Buttercream will become your go-to buttercream frosting. Swiss meringue buttercream is silky and pipes beautifully on cakes and cupcakes | natashaskitchen.com

3. Once bowl is at room temperature, switch to paddle attachment, reduce to medium speed and add butter 1 Tbsp at a time, adding it just as fast as it can be absorbed by meringue. Once all butter is in, scrape down the bowl and continue beating until the buttercream has reached a thick whipped consistency (3 min on med-high speed). If it looks lumpy or liquid at all, keep beating until smooth, thick and whipped.

4. Add 2 tsp vanilla extract and 1/4 tsp salt then mix on med-high until incorporated (about 1 min).

P.S. The tiny amount of salt at the end gives this frosting incredible depth of flavor.

Swiss Meringue Buttercream will become your go-to buttercream frosting. Swiss meringue buttercream is silky and pipes beautifully on cakes and cupcakes | natashaskitchen.com

**It is ok to use a high speed electric hand mixer, but it may take 5-10 minutes longer of total mixing time. Also, a glass bowl will work but meringue may take longer to whip/cool down because glass retains heat longer.

Swiss Meringue Buttercream will become your go-to buttercream frosting. Swiss meringue buttercream is silky and pipes beautifully on cakes and cupcakes | natashaskitchen.com

Make-Ahead Tip: If not using Swiss Meringue Buttercream frosting the same day it is made, it can be refrigerated. If it has been chilled, bring back to room temperature then re-whip until smooth in texture before using.

⬇️Print Friendly Swiss Meringue Buttercream:

Swiss Meringue Buttercream Recipe

5.0 from 12 reviews
Prep time:
Cook time:
Total time:
Swiss meringue buttercream is supremely better in both flavor and texture than American buttercream. Once you try it, you will want to use it on all of your cakes, cupcakes, cookies, everything! It is silky, pipes beautifully, and is very stable.
Author:
Skill Level: Easy/Medium
Cost To Make: $6-$8
Serving: Frosts 9" cake or 24 cupcakes

Ingredients

  • 7 large (210 grams or 7 oz) egg whites
  • 2 cups (400 grams) granulated sugar
  • 1½ cups (3 sticks or 340 grams) unsalted butter, softened*
  • 2 tsp vanilla extract
  • ¼ tsp salt (we use non-iodized fine sea salt)

Instructions

  1. In a medium pot, add at least 1-inch of water and bring to simmer.
  2. Thoroughly wash and dry the stainless steel mixing bowl from your stand mixer* (you don't want grease touching meringue). Add 7 egg whites and 2 cups sugar and whisk together. Place mixing bowl over pot of barely simmering water, creating a seal over the pot (bowl should be over the steam, not touching water). Whisk constantly until mixture reaches 160˚F (takes about 3 min). Sugar should be fully dissolved (you should not feel any sugar granules when rubbing mixture between finger tips). Mixture will feel hot to the touch.
  3. Wipe water from bottom of mixing bowl and transfer bowl to stand mixer fitted with whisk attachment. Beat on medium-high speed until stiff glossy peaks form (about 15-20 min) and bottom of the bowl feels completely at room temp and not warm (important: warm meringue will melt the butter).
  4. Once bowl is at room temp, switch to paddle attachment, reduce to medium speed and add butter 1 Tbsp at a time, adding it just as fast as it is absorbed by meringue. Once all butter is in, scrape down the bowl and continue beating until it reaches a thick whipped consistency (3 min on med-high speed). If it looks lumpy or liquidy at all, keep beating until smooth, thick and whipped.
  5. Add 2 tsp vanilla extract and ¼ tsp salt and mix on med-high until incorporated (about 1 min).

Notes

*Butter should be softened at room temp about 1 hour (more or less depending on your room temperature). It should be slightly cool to the touch and not overly soft or warm. If too soft, refrigerate for 10 minutes at a time.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

And here are the puppy cupcakes I made using this Swiss Buttercream for my niece and nephews birthday party! The kids LOVED them!! Here is the vanilla cupcakes base that I used for these. I used mini M&M’s on the eyes, a Hershey’s chocolate drop for the nose, then used a rolling pin and my hands to form the ears out of tootsie rolls and the tongue out of a similar shaped pink candy (similar to an airhead candy).

Swiss Meringue Buttercream will become your go-to buttercream frosting. Swiss meringue buttercream is silky and pipes beautifully on cakes and cupcakes | natashaskitchen.com

If you make this frosting, let me know what you think of it in a comment below.

P.P.S. I do have another recipe coming soon for a cake using this very same frosting – can’t wait to share it with you all!

Swiss Meringue Buttercream will become your go-to buttercream frosting. Swiss meringue buttercream is silky and pipes beautifully on cakes and cupcakes | natashaskitchen.com

Read comments/reviewsAdd comment/review

  • Heather
    August 18, 2017

    🙁 I weighed (instead of measured), I took the temperature of the sugar/egg white mixture, did everything according to the recipe and mine was super runny. No way this would hold up on a cake.

    I’m not sure what I did wrong (and I know it’s me, since the recipe has excellent reviews). Reply

    • Natasha
      natashaskitchen
      August 18, 2017

      Hi Heather, make sure to read all of the tips throughout the post and that should help. It sounds like maybe your meringue was too warm when butter was added. I have had that happen before and it needs to be refrigerated and whipped again. I have also found that giving it 3 minutes of extra mixing time helps if it still looks too loose. Longer mixing time will fix it almost every time! Reply

  • Janet
    August 17, 2017

    What a great recipes. This turned out great. I cut the recipe in half since I don’t like lots of sugar. I used this on your scrumptious chocolate cupcakes for a friend, who quickly devoured them up. We are making your chicken fritters tonight. I love your site and your recipes and videos. Reply

    • Natasha's Kitchen
      August 17, 2017

      I’m glad to hear how much you are enjoying the recipes Janet! Thanks for following and sharing your great review! Reply

      • Janet
        August 18, 2017

        I had to make more today to share with friends. I have a tip when beating in the butter I put the bowl in ice water to make it fluff up quicker. So if anyone has problems they might try a bowl ice water in the last step. p.s Made your chicken fritters last night, it was a hit. Reply

        • Natasha's Kitchen
          August 18, 2017

          What a great tip Janet! Thanks for sharing with other readers! Reply

  • Ida Sulaiman
    August 16, 2017

    Could I use SMBC for making flowers i.e. rose, peony, carnation, etc. Is the consistency ok for flowers? Reply

    • Natasha
      natashaskitchen
      August 16, 2017

      Hi Ida, it is a pretty stable cream and will work well for flowers. Reply

  • August 14, 2017

    Hi Natasha, can I use this buttercream to cover my rainbow cake because l’m not a big fan of American buttercream . Reply

    • Natasha
      natashaskitchen
      August 14, 2017

      Yes I think that would work great! I would love to see your cake when it is finished! I started a new group on Facebook where readers can share their beautiful creations. I would love it if you joined 🙂 Reply

  • Ritu
    August 9, 2017

    Hi Natasha thanks for posting this recipe. I am from India.I have made Swiss meringue once and I swear it tastes heavenly. So I am pretty sure that this ia going to be juat yum. I am planning to try my hand at thia frosting sometimw very soon. Could you please tell me the quantity of butter needed in grams? Thanks in advance😊 Reply

    • Natasha
      natashaskitchen
      August 9, 2017

      Hi Ritu, 1 stick of butter is 113 grams so 3 sticks would be 339 grams of butter. I hope you love it! 🙂 Reply

  • Vanessa
    August 8, 2017

    Hi I made this recipe but with 5 eggs and 1/2 cups of sugar and it tastes too buttery. Is there something I can do to fix it? Reply

    • Natasha
      natashaskitchen
      August 9, 2017

      Hi Vanessa, I have tested it with less (not that much less though) and found it to be a good balance with 2 cups for sweetness where you can taste more than just butter :). To be honest, I haven’t tried adding sugar after the fact. It may take a while for it to incorporate and no longer be grainy but I’m not sure if that extra length of mixing time wold break the frosting or hinder the consistency somehow. I wish I had a good answer for you. Has anyone else added sugar after the frosting was already made? Thanks in advance! 🙂 Reply

Read more comments/reviewsAdd comment/review

Leave a comment

Rate this recipe:  

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.