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 15 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

  • Betty
    July 11, 2017

    Looks great! What can I add to make chocolate frosting. Reply

    • Natasha
      natashaskitchen
      July 11, 2017

      Hi Betty, I haven’t tried that with this frosting but I should!! I’ve seen others fold in melted chocolate towards the end but I can’t really provide any specifics without trying it first. Sorry I can’t be more helpful!! Reply

  • Natalya
    July 9, 2017

    This recipe comes at a perfect time! I’ll be making birthday cupcakes this week, not a fan of American buttercream at all, but getting tired of cream cheese frosting. Question: I do not like to use artificial dyes, could I add strained juice of raspberries for pink tint (like you do in blackberry cream cheese frosting?) or would that mess up this frosting? Thanks Reply

    • Natasha
      natashaskitchen
      July 10, 2017

      Hi Natalya, I assume you could do that but I haven’t tried it myself. I would add it slowly until the correct color is achieved and better yet, you might test with a small batch of the frosting to make sure it doesn’t break the frosting consistency. Reply

  • Ana Talbot
    July 8, 2017

    I love SMBC and this is the best recipe I’ve ever tried! Reply

    • Natasha
      natashaskitchen
      July 8, 2017

      Wow! That is a seriously amazing compliment! Thank you so much Ana! 🙂 Reply

  • olga
    July 8, 2017

    Man this looks sup. good. i love those doggy faces. And the frosting looks great! gonna make it for my little brother’s birthday. He loves dogs. Reply

    • Natasha
      natashaskitchen
      July 8, 2017

      Awww that’s so sweet of you to make them for him. All of the kiddos at the party my sister threw just loved the puppy cupcakes 🙂 I hope they make him smile big and happy birthday to him! Reply

  • Desiree
    July 7, 2017

    Hi. Making this frosting right now. 2 questions: What piping tip did you use in the photo and when would be the best time to add a gel color? Reply

    • Natasha
      natashaskitchen
      July 7, 2017

      Hi Desiree, add the food coloring at the very end, one drop at a time until desired color is reached. I used the Wilton 1M large open star tip Reply

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