Swiss Meringue Buttercream Recipe
This Swiss Meringue Buttercream Recipe creates a silky, smooth, and elegant frosting. It delivers balanced sweetness with a rich, creamy texture. Use it to frost cakes and cupcakes or fill macarons and other sweet treats. This versatile frosting pipes beautifully and creates professional-looking decorations effortlessly.
Equipment
- Stand mixer or hand mixer
- Saucepan
- Heatproof mixing bowl
- Rubber spatula
- Candy thermometer (optional)
Ingredients
• 5 large egg whites (150 grams)
• 1¼ cups granulated sugar (250 grams)
• 1½ cups unsalted butter, softened (340 grams)
• 2 teaspoons pure vanilla extract
• ¼ teaspoon salt
Instructions
1. Bring a saucepan of water to a gentle, steady simmer.
2. Set a heatproof bowl over the saucepan without letting it touch the simmering water.
3. Add egg whites and sugar to the bowl together.
4. Whisk constantly until the sugar dissolves and the mixture feels warm.
5. Transfer mixture to a stand mixer fitted with a whisk.
6. Beat until stiff, glossy peaks form, and the meringue cools.
7. Add softened butter gradually while mixing at medium speed.
8. Continue mixing until the frosting becomes smooth and creamy.
9. Add vanilla extract and salt, then mix thoroughly.
10. Whip several minutes until light, silky, and fluffy throughout.
11. Use immediately or store properly for later decorating projects.
Notes
- Use room-temperature butter for the smoothest frosting consistency.
- Keep bowls and whisks completely free from grease residue.
- Allow the meringue to cool fully before adding softened butter.
- Continue mixing if frosting appears curdled during preparation.
- Measure ingredients carefully for reliable and consistent results.
- Store leftovers properly and re-whip before future use.