Easy Swiss Meringue Buttercream Frosting
This easy Swiss meringue buttercream is made with fluffy, whipped meringue and has the perfect balance of sweetness and richness!
Servings: 7 cups
Calories: 765kcal
Equipment
- Whisk Attachment if you use a stand mixer
- Paddle Attachment if you use a stand mixer
Ingredients
- 8 large egg whites, room temperature 240g
- 2 1/2 cups granulated sugar 500g
- 2 cups unsalted butter, room temperature 452g; 1 lb. box
- 2 tsp vanilla extract or vanilla bean paste 8g
- 1/2 tsp fine salt 3g
- gel food coloring if desired
Instructions
Easy Swiss Meringue Buttercream Frosting
- Before making this frosting, be sure to thoroughly clean your mixing bowl. If there’s any grease it can make it difficult to whip up the meringue.
- In a medium sized pot, add about 1 inch of water and bring to a simmer.
- Add 8 egg whites and 2 1/2 cups of granulated sugar into a large metal bowl.
- Place the bowl on top of the pot filled with simmering water. The bowl should create a seal over the pot. Make sure the water isn’t actually touching the bottom of the bowl, or it can cook the egg whites.
- Whisk the mixture constantly for about 3 minutes, until it reaches 160°F/71°C. You can test the mixture to see if it’s ready by rubbing a tiny bit between your fingertips. The sugar should be fully dissolved, and it should feel super smooth and hot to the touch.
- Once it reaches this stage, lift the bowl away from the pot and dry the bottom with a towel. Pour the mixture into the bowl of a stand mixer and beat on a medium-high speed with a whisk attachment. Mix for about 10 minutes, or until you have stiff, glossy peaks that stick straight up. While the meringue whips, I like to add something cold around the base of my bowl. I find the meringue stays quite warm while it whips up, and placing a bag of frozen veggies around the base of the bowl helps cool it back to room temperature. This can prevent your buttercream from becoming soupy in the next step.
- Mix in 2 cups of unsalted butter at a medium speed, 1 stick at a time. Scrape the sides and bottom of the bowl with a rubber spatula as needed. The frosting should have a thick, whipped consistency once all the butter is mixed in. If it looks lumpy or broken, keep mixing until it looks fluffy and thick. If it doesn't seem to come together after an additional 10 minutes of mixing, check out the troubleshooting section in the post above.
- Once the consistency is right, swap out the whisk attachment for a paddle attachment and add in 2 tsp vanilla extract and 1/2 tsp fine salt. Continue mixing on a low speed for a couple of minutes to make the frosting extra smooth.
- Then comes the fun part! This buttercream can be used to frost everything from cakes to cookies!! It pipes like a dream and is also great for filling layer cakes. It can sit out at room temperature for up to 2 days or be stored in the fridge for up to 2 weeks.
Video
Notes
One batch of this recipe makes about 7 cups of frosting. This should be enough to fill and frost a seven- or eight-inch layer cake, or frost 2-3 dozen cupcakes (depending on the size of your swirls).
This recipe can be halved, but I don't recommend doubling it unless you have a commercial-size KitchenAid (8 qt). Otherwise, it can be really difficult to whip up the meringue to stiff peaks.
Tips for Making the Best Swiss Meringue Buttercream
- Wipe down your tools with lemon juice or vinegar to make sure they're grease-free. Traces of grease in the mixing bowl can prevent the meringue from forming stiff peaks!
- Separate the eggs when they're cold! It makes it way easier, and they'll be heated before being whipped, so there's no need to bring them to room temperature.
- Heat the egg white/sugar mixture to 160°F/71°C and check to make sure all the sugar is dissolved before removing it from the double boiler.
- Whip the meringue until your peaks are stiff enough to defy gravity.
- Make sure your butter is actually at room temperature and add it in gradually (1 stick at a time).
- When in doubt (if the frosting breaks/curdles), just keep mixing!! It should come back together with the help of your stand mixer and a little more time.
- Mix the finished buttercream on the lowest speed with a paddle attachment for a few minutes to make it super smooth. This pushes out any excess air and will make it easier to smooth onto a cake.
- If you're not quite sure what to do with the egg yolks you'll be left with after making this frosting, here's a great post with loads of ideas for using up leftover egg yolks.
Making This Swiss Meringue Buttercream in Advance and Storage Tips
Make this frosting ahead of time or save any leftover frosting! It can be stored in an airtight container at room temperature for up to 2 days, in the fridge for up to 2 weeks, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to room temperature to get the consistency nice and smooth again. A frosted cake can last in the fridge for up to a week or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious! If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.Nutrition
Serving: 1 | Calories: 765kcal | Carbohydrates: 72g | Protein: 5g | Fat: 53g | Saturated Fat: 33g | Polyunsaturated Fat: 17g | Cholesterol: 139mg | Sodium: 237mg | Sugar: 72g