Name: Swiss Meringue Buttercream
Cook time: 30 minutes
Total time: 30 minutes
Yield: 2½ quarts
Ingredients: 12 oz. (336 g) egg whites (about 10 large egg whites or 1½ cups); 3⅓ cups plus 1 Tbsp. (680 g) granulated sugar; 3 lb. (1.36 kg) unsalted butter, room temperature; 2 Tbsp. lemon extract, almond extract, orange extract, or pure vanilla extract; or up to 3 fl. oz. (90 ml) light rum, framboise, pear William, or kirsch

Swiss Meringue Buttercream in a bowl with a spatula.

Photo by Elizabeth Coetzee, Food styling by Kaitlin Wayne

Whether you’re a buttercream beginner or cake decorating pro, this straightforward Swiss meringue buttercream recipe will be your new go-to. Made with whipped egg whites, Swiss meringue buttercream is airier and more stable than American buttercream (made by whipping softened butter with powdered sugar) but has a lush mouthfeel that can’t be beat. This silky, spreadable frosting glides smoothly onto layer cakes, sheet cakes, or cupcakes.

To make Swiss meringue buttercream, you’ll cook egg whites and sugar over a double boiler, whisking constantly until it reaches 140°. Don’t have an instant-read thermometer? Rub the egg whites between your fingers—when ready, you shouldn’t feel any sugar granules. You’ll then whip the egg whites to a froth in the bowl of a stand mixer before incorporating the butter and flavorings. Switching from the whisk to paddle attachment at the final stage helps remove any air bubbles. Troubleshooting tip: If the meringue looks soupy once you start incorporating the butter, the egg whites were too warm. Stick the bowl in the refrigerator for 15 minutes, then rewhip.

In hot weather, you can make this frosting even more stable by swapping out a portion of the butter for hi-ratio shortening (a variety emulsified with water). Use about 2 lb. 10 oz. butter and 6 oz. (710 g) shortening.

Customize this versatile frosting recipe however you please, adding flavored extracts, vanilla bean paste, or melted chocolate or cocoa powder to make chocolate buttercream. You can also use gel food coloring to dye it any color of the rainbow, or load it into a pastry bag and use piping tips to make myriad designs.

This Swiss meringue buttercream recipe yields 2½ quarts, which is more than enough for two 2-layer cakes; if only icing one cake, halve the recipe or freeze the extra). Store the icing in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.

This recipe was adapted for style from ‘The Well-Decorated Cake’ by Toba Garrett. Buy the full book on Amazon.

Recipe information

Total Time
30 minutes
Yield
2½ quarts

Ingredients

12 oz. (336 g) egg whites (about 10 large egg whites or 1½ cups)

3⅓ cups plus 1 Tbsp. (680 g) granulated sugar

3 lb. (1.36 kg) unsalted butter, room temperature

2 Tbsp. lemon extract, almond extract, orange extract, or pure vanilla extract; or up to 3 fl. oz. (90 ml) light rum, framboise, pear William, or kirsch

Preparation

Step 1
Set up a double boiler on the stovetop: Place a medium pot filled with about 1” of water over medium heat and set a medium mixing bowl on top (the water should not touch the bowl; if the steam dries out, add more water). Remove the bowl from the heat and add 12 oz. (336 g) egg whites (about 10 large egg whites or 1½ cups) and 3⅓ cups plus 1 Tbsp. (680 g) granulated sugar. Return bowl to double boiler; lightly whisk over gently simmering water until egg-white mixture is hot to the touch or a candy thermometer reads 140°F (60°C), about 10 minutes.
Step 2
Pour hot egg whites into the bowl of a stand mixer fitted with the whisk attachment and whip on medium-high speed until doubled in volume, about 10 minutes. When you stop the mixer, the meringue should not move around in the bowl. Meanwhile, cut 3 lb. (1.36 kg) unsalted butter, room temperature, into 2" pieces. (The butter should be slightly moist on the outside but cold inside.)
Step 3
On your stand mixer, remove the whisk attachment and attach the paddle attachment. Add half the butter to the bowl immediately and pulsate the mixer several times until the meringue has covered the butter completely. To pulsate the mixer, turn it on and off in a jerky motion. This forces the butter on the top to the bottom of the bowl. Add the remaining butter and pulsate mixer several times. Slowly increase the mixer’s speed, starting with the lowest speed and increasing the speed every 10 seconds until you reach medium-high speed.
Step 4
Continue beating until mixture begins to look light and fluffy. Stop the mixer and scrape the sides of the bowl. Reduce speed to low. Add 2 Tbsp. lemon extract, almond extract, orange extract, or pure vanilla extract; or up to 3 fl. oz. (90 ml) light rum, framboise, pear William, or kirsch, and continue to beat on LOW speed for 45 seconds. Then beat on medium-high speed speed for an additional 45–60 seconds.
Do Ahead: Swiss meringue buttercream can be placed in plastic containers with lids and kept in the freezer for up to 3 months. Defrost completely (several hours) and rewhip before using.

Editor’s note: This Swiss meringue buttercream recipe first appeared on Epicurious in August 2004. Explore the wide world of buttercream with our recipes for American-style buttercream frosting, French buttercream, Italian meringue buttercream, and German buttercream →