Swiss Meringue Buttercream Frosting

Swiss Meringue Buttercream is a smooth, silky frosting made by gently heating egg whites and sugar, then whipping them into a glossy meringue before blending in butter. It's less sweet than traditional buttercreams, making it perfect for layered cakes, cupcakes, and elegant dessert decorations.

Info

• Prep Time: About 5 minutes
• Cooking Time: About 20 minutes
• Cooling Time: About 1 hour

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Ingredients

• Egg whites – from 2 large eggs
• Granulated sugar – 6 tablespoons (3 tablespoons per egg white)
• Icing sugar – 6 tablespoons (optional for extra sweetness and stability)
• Unsalted butter – 200–250 grams, softened and cut into cubes
• Vanilla extract or essence – 1 teaspoon

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Procedure

1. Separate the egg whites from the yolks, ensuring no yolk gets into the whites.
2. Wipe the mixing bowl completely dry to remove any moisture.
3. Combine the egg whites and granulated sugar in the bowl and place it over a double boiler (bain-marie).
4. Whisk continuously with a hand whisk until the sugar is completely dissolved and the mixture is warm to the touch.
5. Remove from heat and immediately beat the mixture using an electric mixer until stiff, glossy peaks form—this is your meringue.
6. Gradually sift in the icing sugar and beat again briefly to combine. (If the bowl becomes too warm, place it in the fridge for a few minutes before proceeding.)
7. Begin adding the softened butter one cube at a time while mixing on low to medium speed.
8. Continue beating until the butter is fully incorporated and the frosting reaches a smooth, fluffy texture.
9. Add the vanilla extract and mix just until combined.
10. Chill the frosting in the refrigerator until ready to use. Re-whip slightly before applying to cakes if needed.

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Notes

• Make sure no traces of yolk or water are in the bowl, as this can prevent the meringue from forming.
• This frosting is perfect for piping and smoothing on layer cakes.
• Can be stored in the fridge for up to 5 days or frozen for up to 1 month.