If you want a decadent all purpose frosting recipe, this Swiss Meringue Buttercream is it! It’s sweet, creamy, and fluffy like a cloud, with just a touch of vanilla and saltiness. Great for cakes, cupcakes, cookies, you name it!
I may or may not be slightly ashamed that I can eat frosting with a spoon (let’s go with not). I mean, it’s not like I sit around scooping frosting into my cake hole all the time (see what I did there?). However, I definitely could eat it with a spoon if I so choose. For health’s sake, I refrain more than I would like to.
It’s not easy, especially in my line of work. I’ve got things like these Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting in my face 24/7. I mean, if you had Buttermilk Sugar Cookies with Maple Frosting just chilling under your nose, wouldn’t you have a hard time not diving in? Let me tell you, it takes self-control, ha!
Anyways, this Swiss Meringue Buttercream is a perfectly, decadent, all around frosting recipe. It can go on just about everything and is a great all purpose frosting recipe. Resist the urge to shovel it into your cake hole.
How Do You Make Swiss Meringue Buttercream from Scratch?
- Dissolve - Place a metal bowl over a boiling pot of water with your eggs and sugar. Whisk until dissolved.
- Beat - Beat the egg mixture with a whisk attachment until stiff peaks form. Add the butter a bit at a time until fully incorporated.
- Beat Again - Switch to the paddle attachment and beat on low until the frosting is silky smooth. Use or store and enjoy!
Tips and Variations
- How to store swiss meringue buttercream - Store in the refrigerator for up to 5 days or freeze for up to 3 months. Use an airtight container or gallon size freezer bag for storing. Bring to room temperature when you are ready to use - place in mixing bowl and beat on low speed using the paddle attachment for several minutes before frosting your cupcakes/cake.
- Can I use swiss meringue to decorate a cake? - This recipe works well for piping swirls and borders. It’s typically not used for intricate piping details though.
- Is swiss meringue buttercream shelf stable? - This buttercream frosting is not shelf stable. Once decorated, cupcakes or cakes can sit indoors at room temperature for several hours (even up to 1-2 days), but should be kept out of the sun and fairly cool. If frosting becomes too soft, refrigerate and it will firm right back up. This frosting freezes well.
- What does swiss meringue buttercream taste like? - This buttercream is so light and airy, with a silky smooth texture and a gorgeous sheen from the meringue component. The flavor is a bit like whipped marshmallow creme with a buttery richness.
- Can I double this frosting recipe? - This recipe fills most of a 4-5 Quart standing mixer bowl, making it tricky to double. If you have a larger mixing bowl, you can double the recipe.
- Can I use salted butter? - You can substitute salted butter if you do not have unsalted butter. Do not add a pinch of salt if using salted butter. The buttercream will still taste delicious either way. I will sometimes use half salted butter and half unsalted butter.
- Can I use a hand mixer? - I haven’t tried it, but you probably could. Get ready to use a lot of muscle.
- Cool meringue is important - If your meringue isn’t cool or your butter isn’t soft or too soft, the consistency of your frosting won’t be what you’re expecting. This is a very important step.
- Why switch to the paddle attachment? - This helps magically beat down the frosting into its gorgeously smooth texture.
- No liquid food coloring - This frosting is great for making pretty colors. However, only use quality gel color, or it will turn out splotchy.
- Can I prepare this swiss meringue buttercream in advance? - If you prepare the buttercream in advance, refrigerate it (or freeze) in an airtight container. Thaw until soft and rebeat for several minutes with the paddle attachment on your mixer.
Common Questions About Swiss Meringue Buttercream
Is Swiss Meringue Butter Cream Better than Buttercream?
This is totally up to you. In my opinion, it’s better in every way, but that’s a personal preference. I believe it has more flavor and has a tendency to liven up recipes better than a basic buttercream. It definitely takes more effort to make swiss meringue buttercream, but it’s worth it. However, you’ll want to try both to see for yourself, because I know many who prefer normal buttercream to swiss meringue.
Can You Overbeat Swiss Meringue Buttercream?
Yes, you can definitely over whip it. Be sure to not do this as it can cause the frosting to have a curdling issue. It will still technically taste good, but it’s structural integrity will be weak and the texture will be strange and ugly. For the best results, beat until it’s just enough.
Please feel free to share your experience with making this Swiss Meringue Buttercream in the comments below or on social media!
More Frosting Recipes You’re Sure to Love:
- Chocolate Fudge Frosting
- Strawberry Frosting
- Chocolate Ganache Frosting
- Berry Buttercream Frosting
- Mascarpone Frosting
If you want a decadent all purpose frosting recipe, this Swiss Meringue Buttercream is it! It’s sweet, creamy, and fluffy like a cloud, with just a touch of vanilla and saltiness. Great for cakes, cupcakes, cookies, you name it!
- 8 large egg whites at room temperature
- 2 cups granulated sugar
- 1 ½ cups unsalted butter softened (3 sticks), cut into 1⁄2” cubes
- 1 teaspoon vanilla extract
- Pinch of salt optional
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In a large HEAT-PROOF mixing bowl (preferably the metal bowl of a standing mixer), add the egg whites and 2 cups of sugar.
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Select a saucepan that the heat proof mixing bowl can set on top of, but not fall into. Fill this saucepan with several inches of water and bring to a low boil.
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Place the mixing bowl with egg whites and sugar over the boiling water (similar to a double boiler set-up). Whisk the egg whites while heating until the sugar is completely dissolved - the egg whites will be warm to the touch and if you rub a bit of the egg whites between your fingers, it will be smooth. You should not feel any sugar granules. Remove from heat.
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Attach mixing bowl to the standing mixer. With the WHISK attachment, beat egg white mixture on HIGH speed for 10-12 minutes. The egg whites will cool and beat into a glossy meringue with stiff peaks. Feel the bottom of the mixing bowl to ensure it is cool to the touch before proceeding on.
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When the meringue has formed stiff peaks and is cooled, add the butter - 1-2 cubes at a time. Mix each addition in to the meringue completely (still using the WHISK attachment) until incorporated.
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Continue adding 1-2 cubes of butter at a time until it is all combined.
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Scrape down the sides of the bowl and switch out the whisk for the PADDLE attachment. Add vanilla extract
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and a pinch of salt.
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Beat on the LOWEST speed using the PADDLE attachment for 4-5 minutes or until the airy mixture
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becomes smooth and thick like a gorgeous frosting. (see notes below for troubleshooting consistency
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issues).
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To frost cupcakes with a swirl, fit a large piping bag with cake decorating tip #1M.. Fill the piping bag with
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buttercream. Pipe buttercream onto cupcakes in a counter-clockwise direction, swirling up and toward the center.
Will Frost: 24 cupcakes (piped high) or 40+ cupcakes with a thin smooth layer or a 2-layer 12” round cake.
Storage:
Store in the refrigerator for up to 5 days or freeze for up to 3 months - use an airtight container or gallon size freezer bag for storing. Bring to room temperature when you are ready to use - place in mixing bowl and beat on low speed using the paddle attachment for several minutes before frosting your cupcakes/cake.
Notes:
This buttercream is so light and airy and silky smooth with a gorgeous sheen from the meringue component. The flavor is a bit like whipped marshmallow creme with a buttery richness. It works well for piping swirls and borders. Typically not used for intricate piping details.
The frosting is not shelf stable. Once decorated, cupcakes or cakes can sit indoors at room temperature for several hours (even up to 1-2 days), but should be kept out of the sun and fairly cool. If frosting becomes too soft, refrigerate and it will firm right back up. Frosting freezes well.
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