Swiss Meringue Buttercream Cookies And Cups

Why You’ll Love This Swiss Meringue Buttercream Recipe

It’s no secret that I love buttercream frosting. Whether it’s piped on top of cupcakes or otherwise, I can’t get enough. Swiss meringue buttercream (SMBC) frosting is a stable, lightly sweet frosting made from cooked egg whites and butter. If you’ve never made it before, let this tutorial be your guide. Here’s why you’ll fall in love:

Why You’ll Love This Swiss Meringue Buttercream RecipeWhat You’ll NeedHow to Make Swiss Meringue Buttercream FrostingWays to Use ItSwiss Meringue Buttercream TroubleshootingStoring and FreezingMore Frosting RecipesGet the Recipe

Irresistible texture. This homemade Swiss meringue frosting is rich and silky, with gorgeous glossiness from whipped egg whites in the base. It makes all my baked goods feel special without really trying. Not too sweet. I love that the flavor in this frosting is sweet, but not cloying as some buttercream recipes can be. It’s just sweet enough, perfect for finishing your favorite cakes and cupcakes. Easy to make. Don’t let the idea of from-scratch frosting intimidate you. Perfect Swiss meringue buttercream isn’t just for the pros! It’s way easier than you’d think, and I’m here to walk you through it, step-by-step. You only need 4 ingredients.

What You’ll Need

The difference between American buttercream and Swiss meringue buttercream comes down to texture and flavor. Classic vanilla buttercream is richer and sweeter, while SMBC is silky and light, and a little less sweet than its American cousin. A lot of that has to do with the ingredients, which I’ll go over here. Scroll down to the recipe card for a printable list with full recipe details.

Eggs – You’ll need only the whites to make your meringue. Sugar – Regular granulated sugar works best. Butter – I use salted butter as a personal preference, but unsalted is perfectly fine, too. Whichever you choose, make sure to take your butter out of the fridge about 30 minutes ahead of time so that it comes to room temperature. Cutting the butter into cubes helps it soften quicker, and you’ll also need to do it anyway since you’ll be adding the butter to the frosting a little at a time. Vanilla – Use real vanilla for the best flavor. I substituted vanilla extract with an equal amount of vanilla bean paste (it makes small flecks in the frosting, like in the photos).

How to Make Swiss Meringue Buttercream Frosting

Making Swiss meringue buttercream isn’t overly complicated, but it is more tricky than, say, my 2-ingredient chocolate frosting (and totally worth it). I’ll show you how to whip your frosting correctly and avoid buttercream soup! Here’s a step-by-step tutorial, and you’ll find printable instructions in the recipe card below the post.

Heat the egg whites. First things first, you’ll add egg whites and sugar to a double boiler. This is easy to step up with a heat-proof bowl set over a pot of simmering water (make sure the bowl and water aren’t touching). Whisk constantly until the sugar dissolves. The egg whites should feel smooth, not grainy if you rub them between two fingers.

Whip the egg whites. Take the bowl off the heat, and get whisking. You can also do this with a stand mixer. Start slowly, and beat faster until stiff peaks start to form. This step can take a while, but stick with it.

What are stiff peaks? In a nutshell, stiff peaks are peaks that don’t droop. When whipping your egg whites for this frosting, after several minutes, you should start to see glossy, upright peaks start to form in the meringue. When you lift the whisk, the meringue should look smooth and stiff, and hold its sharp points without falling.

Finish the frosting. Beat in the butter a little at a time, then add vanilla. If you’re using a stand mixer, switch to a paddle attachment. Otherwise, use a spoon or spatula, stirring gently to work out any air bubbles in the frosting. This last step is important to get the frosting to a smooth consistency (see the photo comparison below).

Ways to Use It

How easy was that? With your Swiss meringue buttercream ready for piping or spreading, there’s more than one way to put it to use:

Cakes and cupcakes. This recipe makes enough frosting to cover an 8” layer cake. I use it to frost my Neapolitan cake, and it’s just as delicious for topping a batch of confetti cupcakes and pretty much any cake or cupcake recipe. I’ve been dying to try it on my cannoli layer cake! Flavors. I make a strawberry variation for my strawberry cupcakes. You can also add cocoa powder to make chocolate Swiss meringue buttercream. Or, try my marshmallow frosting for a version of Swiss meringue buttercream that tastes just like fluffy marshmallows! Feel free to add other flavoring extracts in place of vanilla, like lemon, almond, cake batter, orange, coconut, etc. Colors. Just like any other vanilla frosting, this SMBC can be colored for all sorts of themes and occasions. I recommend adding a small amount of gel food dye at a time until you achieve your desired colors.

Swiss Meringue Buttercream Troubleshooting

Storing and Freezing

Refrigerate. If you’re using your frosting the same day, it’s fine to leave it covered at room temperature until you’re ready to frost. Otherwise, this Swiss meringue buttercream should be stored airtight and kept in the fridge for up to 3 days. Freeze. Store the buttercream in an airtight, freezer-safe container and freeze it for up to 1 month. Thaw the frosting to room temperature and whip it again before using.