Swiss Meringue Buttercream Recipe

Swiss Meringue Buttercream is a versatile frosting with a smooth texture and good stability, making it ideal for creating beautifully decorated cakes and cupcakes. It can also be used as a filling for delicate desserts like macarons and whoopie pies, adding a creamy and light texture to the treats. Swiss Meringue Buttercream is known for its less sweet taste compared to other types of buttercream, making it a preferred choice for many bakers who want to let a cake’s subtle flavors shine.


  • 5 large egg whites, room temperature
  • 2 cups unsalted butter, cut into 0.5 inch pieces
  • 1.5 cups sugar
  • Pinch of salt
  • 1 tsp vanilla extract


  1. In the bowl of a stand mixer, combine the egg whites, sugar, and salt. Whisk the mixture until the sugar and whites are combined.
  2. Place the bowl over simmering water, ensuring the bowl does not touch the water.
  3. Continuously stir the egg white mixture, ensuring the bowl’s sides are clean of any built-up sugar. Keep stirring until the sugar is dissolved, and the temperature on a digital thermometer reads 140-150ºF. There should be no sugar granules between your fingers.
  4. Transfer the bowl to a stand mixer and, using a whisk attachment, whip on low, gradually increasing to high. When the bowl has cooled in temperature, start adding the butter 3-4 pieces at a time. Wait until the butter is fully incorporated before adding more.
  5. Once all the butter is added, the mixture will thicken to a Swiss meringue buttercream. Add the vanilla and whisk until combined.
  6. The buttercream can be stored at room temperature for 3-4 days. For longer storage, refrigerate.