Swiss Meringue Buttercream
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins

Makes delicious silky smooth buttercream, suitable as a cake filling, frosting and piped flowers.

Course: Dessert
Cuisine: American
Keyword: buttercream, swiss buttercream
Servings: 4 cups Hani
  • 4 sticks unsalted butter at room temperature 1 stick of butter is 113grams
  • 4 egg whites 1egg white is approximately 30 grams
  • 1 cup granulated sugar
  • pinch of salt
  • 1 tbsp Vanilla extract
  • Candy Thermometer
  1. Place egg whites(4egg whites/120grams) and the sugar (1cup granulated sugar) and a pinch of salt into a clean bowl of your mixer. Place the bowl over a pot of simmering water, whisking gently constantly.

    Heat will gradually dissolve all of the sugar. To check if all of the sugar is dissolved rub the mixture between your fingers. It no more graininess is present sugar is dissolved.

    Mixture will take on a soapy appearance. Goal is to dissolve the sugar and bring the egg whites to a safe temperature for use.

    Attach a candy thermometer and stir with a whisk the egg whites until the thermometer reads 160-170F.

    I like to continue stirring for 2-3 more minutes after it reaches 170F.

  2. Remove the bowl from the pot.
  3. Place the bowl on a stand mixer and beat it on high until stiff and shiny peaks are formed and sides of the bowl are lukewarm to the touch.
  4. Gradually add room temperature butter, beating well after each addition.
  5. Don't worry if the mixture curdles a little, turn the mixer on medium high and beat until you have a silky buttercream .
  6. Add  Vanilla Extract (1 tbsp) and beat the buttercream  for a few more minutes, until well combined.

  7. This buttercream can be stored at room temperature for up to a day.

    refrigerated for a week, or frozen for up to 3 months. Bring it to room temperature and re-whip it prior using.

Recipe Notes



Can I use this Buttercream in the Summer?

If using in the heat of the summer, you can substitute 1 stick of butter for shortening that can hold up to better in hotter temperatures. I personally try to avoid using traditional shortening. You can try using other better for your shortenings that are available. In the hot months I also like to add about 2tbl meringue powder per batch, once the buttercream is all whipped and made, ready to go I mix in meringue powder to stabilize it little more.

Remember butter starts to melt at  82.4F -96.8F (26-36C), so if you are planning to make this buttercream in the heat of the Summer, consider  cake, or cupcake display inside, in the air conditioned area.

Swiss Buttercream Flavors