Swiss Meringue Buttercream Recipe

This professional bakery-style Swiss Meringue Buttercream recipe is made with egg whites, granulated sugar, butter, and vanilla. It's a foolproof recipe that's not too sweet, ready in under 30 minutes, and perfect for piping.

Prep Time20

Cook Time5

Total Time25

Course: Dessert, Frosting

Cuisine: American

Keyword: buttercream, frosting, swiss meringue buttercream

Servings: cups

Calories: 860kcal

Ingredients

5 large egg whites
1¼ cups granulated sugar
4 sticks (2 cups) unsalted butter softened
1 teaspoon vanilla extract or other flavoring extract

Instructions

Place a saucepan of water on the stove over high heat and bring to a boil. Reduce heat and let water simmer.
Whisk together 5 large egg whites and 1¼ cups sugar in a heatproof electric mixer bowl. Place the bowl over the pan of simmering water and whisk until sugar dissolves completely, about 5 minutes.
Test for doneness by rubbing the mixture between your fingers--you shouldn't feel any sugar crystals.
Remove mixer bowl from heat and transfer to the mixer stand fitted with the whisk attachment. Beat on high speed until mixture cools and stiff peaks form, 10 to 12 minutes.
Reduce speed to medium-high and begin adding unsalted, softened butter a little at a time until just incorporated.
Turn mixer down to low speed, add vanilla extract, and continue mixing until smooth. Buttercream may curdle but will smooth out as you continue to beat it.
Use immediately, or cover and refrigerate for up to 2 weeks. Can also be frozen in a freezer-safe container for up to 3 months. Before using, bring to room temperature and beat on low until smooth.

Notes

Nutritional analysis is per 1 cup of buttercream.

See post for more detailed tips.

Storing tips:

Room temp: Keep covered for up to 24 hours.
Refrigerate: Store in the fridge for up to 2 weeks.
Re-whip: Bring to room temp and mix on low to smooth out air bubbles.

Coloring tips:

Add color last: Always mix food coloring in after the buttercream is fully made for even color.
Avoid liquid food coloring: It can make your frosting runny.
Use gel paste: It gives intense color without changing the texture—even for tricky shades like red or black.
Plan ahead: Colors deepen over time. Let frosting sit for 24 hours for the best results.

Nutrition