Silky Swiss Meringue Buttercream Frosting

Silky Swiss Meringue Buttercream Frosting is the gold standard for anyone who loves a frosting that’s both luxurious and light. This recipe creates a dreamy, smooth texture that spreads effortlessly over cakes and pipes into picture-perfect swirls for cupcakes. Unlike traditional American buttercream, this frosting starts by gently heating egg whites and sugar, then whipping them into a glossy meringue before incorporating butter for a rich yet delicate finish.

Because it’s less sweet, it pairs beautifully with layered cakes, wedding cakes, and fruit-filled desserts, letting flavors shine without overpowering them. The technique dates back to European pastry traditions, where precision and patience transform simple ingredients into something truly elegant.

With just a handful of ingredients and the right steps, you can master this bakery-quality frosting at home. Whether you’re decorating for a special celebration or simply indulging your inner baker, this buttercream will become your go-to for sophistication in every bite.

Recipe Yield: 5–6 cups (enough to frost a 3-layer 8-inch cake)

INGREDIENTS

5 large egg whites
1 ½ cups granulated sugar
2 cups unsalted butter, room temperature, cut into tablespoons
2 tsp pure vanilla extract
Pinch of fine sea salt

INSTRUCTIONS

1. Prepare the double boiler:
Fill a medium saucepan with 2 inches of water and bring it to a simmer. Place a heatproof mixing bowl over the pan, ensuring the bottom does not touch the water.

2. Heat egg whites and sugar:
Add egg whites and sugar to the bowl. Whisk constantly until sugar is fully dissolved and the mixture reaches 160°F (71°C), about 4–5 minutes.

3. Whip into meringue:
Transfer the hot mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until glossy, stiff peaks form and the bowl feels cool to the touch, about 8–10 minutes.

4. Incorporate butter:
Switch to the paddle attachment. With the mixer on medium speed, add butter a tablespoon at a time. The mixture may look curdled—keep mixing until smooth and creamy.

5. Flavor and finish:
Mix in vanilla and salt until fully combined. Beat on low speed for 1–2 minutes to remove any air bubbles before using.

Helpful Tips to Perfect This Recipe

• Ensure sugar dissolves completely – Rub the mixture between your fingers; if it feels gritty, keep whisking before moving on.
• Cool meringue before adding butter – Warm meringue will melt butter and ruin the texture, so wait until it’s just slightly cooler than room temperature.
• Revive split buttercream – If it looks soupy, refrigerate for 10 minutes, then continue beating; if too stiff, warm the bowl slightly and re-whip.