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Swiss meringue buttercream on cupcake with sprinkles..
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5 from 12 votes

Swiss Meringue Buttercream

Swiss Meringue Buttercream Frosting is a silky smooth frosting with just a touch of sweetness. Using egg whites, sugar, and butter it’s a stable frosting perfect for piping on cakes and cupcakes. 
Prep Time10 minutes
Mixing Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 24
Calories: 171kcal

Ingredients

  • 1 cup sugar
  • 5 large egg whites
  • 1 pound unsalted butter, softened and cut into 1 inch pieces see notes for salted butter
  • 1 tsp pure vanilla extract
  • pinch salt

Instructions

Instructions

  • Set up a standing mixer with a whisk attachment
  • Mix 1 cup sugar and 5 egg whites in a metal bowl. Set on top of a pot with about an inch of simmering water.
  • Cook the egg whites until they reach about 160 degrees, about 3-5 minutes.
  • Transfer the sugar egg mixture to the standing mixer and whip on medium high until the mixture is completely cool. This should take about 10-15 minutes. If after 15 minutes it’s still warm, keep mixing on low until the egg whites are cool to the touch.
  • Switch the mixer to a paddle attachment and mix on low. Add the butter one tablespoon at a time, making sure it is fully incorporated before adding the next piece.
  • Once all the butter is added, return to medium high speed and whip until it is silky smooth. At some point after adding the butter the buttercream might separate. This is not a problem! Continue whipping the mixture and it will eventually come together to a silky smooth buttercream.
  • Add to your favorite dessert and enjoy!

Notes

  • Make sure when working with egg whites that all of your tools are very clean. Any oil or butter on them can hinder the eggs white being whipped into stiff peaks.
  • Heat until the sugar in the egg whites until it is 160℉ and the sugar is completely dissolved.   The mix never gets too hot, so you can rub a bit between your fingers to tell if the sugar is dissolved. If it still feels a little grainy, keep heating.  
  • If using salted butter, omit extra salt.
  • Make sure the egg whites have completely cooled before you add the butter, otherwise they can melt the butter and you won’t be able to achieve optimal frosting.
  • If the buttercream curdles when adding the butter while you’re mixing it, don’t worry! This is totally normal and you just keep on mixing. It will eventually come together into a beautiful and silky final frosting.
  • If you don’t have a cooking thermometer, no problem!  You can use boxed pasteurized egg whites in this recipe. You’ll still need to heat up to incorporate the sugar. 

Nutrition

Serving: 2Tbsp | Calories: 171kcal | Carbohydrates: 8g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 145mg | Potassium: 14mg | Sugar: 8g | Vitamin A: 470IU | Calcium: 5mg