Perfect Vanilla Swiss Meringue Buttercream

This is the most velvety, smooth, delicious buttercream. This recipe comes out perfect every time. Swiss meringue buttercream is made by heating egg whites and sugar, whipping them into a glossy meringue, and then beating in softened butter. The result is silky, stable, and noticeably less sweet than traditional American buttercream.

Why You’ll Love This Recipe

• It is less sweet and heavy than American-style buttercream
• Because you dissolve your sugar completely into your egg whites you end up with the smoothest buttercream you’ve ever had.
• This recipe is simple enough for less experienced bakers, but will give your desserts a professional edge.
• It is shelf stable

Equipment Notes

A stand mixer with a whisk and paddle attachment. You will also need a sauce pan to simmer water (for a bain-marie or double boiler), so you can heat your sugar and egg whites gently before whipping them.

Ingredient Notes

• Granulated Sugar
• Egg Whites: You should use egg whites from fresh eggs. Liquid pasteurized egg whites from a carton will not work well here. They don’t whip quite as well and you want to whip your whites to stiff peaks.
• Salt: Fine sea salt, or kosher salt works best here especially if you are going to pipe your frosting on a cake. Coarse salt will not dissolve well in your buttercream and could get stuck in your piping tips.
• Butter: softened but still cool is the best choice (around 60-65° F 16-18° C) is perfect. The slightly cold butter will cool your warm meringue and help your buttercream to come together faster.
• Extracts: I suggest using pure vanilla extract and almond extract. But you can omit almond extract if you don’t care for it.

The Food Science Behind This Buttercream

Heating the egg whites and sugar accomplishes several things. First, it completely dissolves the sugar, which gives swiss meringue buttercream its exceptionally smooth texture. Heat also changes the structure of the egg-white proteins so they can form a stable foam when whipped. The dissolved sugar helps stabilize that foam, giving us a strong, glossy meringue that can support all of the butter we’re about to add.

Heating the egg whites and sugar also helps to kill any harmful bacteria that might be present.

How to Make the Vanilla Swiss Meringue Buttercream

Step 1: Measure your egg whites and granulated sugar into the bowl of a stand mixer. Place your bowl over a pan of simmering water.

Step 2: While your sugar and egg whites are heating whisk continuously until it reaches a temperature of 180° F (82° C)

Step 3: Whip your egg whites and sugar to stiff peaks. Your meringue should be stable and thick.

Step 4: Add your butter, 1 tablespoon at a time. Your buttercream might appear curdled. Switch out your whisk for your paddle and continue to beat.

Step 5: When your buttercream is completely homogeneous, glossy, and smooth, it is ready. If you haven’t already, be sure to add your extracts and salt to taste.

Vanilla Swiss Meringue Buttercream Variations

You can flavor your buttercream in a myriad of ways. Check out my Chocolate Swiss Meringue Buttercream, or Cream Cheese Meringue Buttercream.

For fruit flavors (like raspberry, strawberry, mango) the most effective way is to add freeze-dried fruit that has been ground into a powder. I like to add 3-4 tablespoons of this fruit powder. This way you aren’t adding extra moisture to your buttercream which could cause it to become too loose and separate.

How to Store Vanilla Swiss Meringue Buttercream

This buttercream can sit out for up to 24 hours. If you are making this ahead of time, place in a bowl covered in plastic wrap, and place in the fridge. It will last in the fridge for up to 5 days.

This buttercream freezes very well and will last for up to 3 weeks in the freezer. When you’re ready to use, pull it out and allow to thaw on the counter for a couple of hours. Then beat it in your stand mixer to make it smooth again.

Frequently Asked Questions

Why has my buttercream curdled?

You just haven’t beat your buttercream enough! Switch your whisk to a paddle and continue to beat.

My buttercream looks loose and is kind of soft and soupy?

It is possible that your meringue was too warm when you added your butter. Or your butter was a little too warm. I remedy this by placing my bowl of buttercream in the fridge for 5-10 minutes, and then try beating it some more.

What temperature should my butter be?

Between 60-65° F or 16-18° C is ideal. It will be slightly soft when you press it but will feel cool.

Print Recipe

Perfect Vanilla Swiss Meringue Buttercream

Prep Time20 minutes mins

Cook Time10 minutes mins

Course: Dessert

Cuisine: American, French

Keyword: buttercream, cake, cookies, frosting, icing, vanilla

Servings: 3 cups

Author: Chef Anne Johnson

Equipment

• 1 Stand mixer
• 1 whisk attachment
• 1 paddle attachment
• 1 sauce pan with simmering water for a double boiler or bain-marie

Ingredients

• 4.5 oz (128 grams) egg whites room temperature
• 7.5 oz (213 grams) white granulated sugar
• 12 oz (340 grams or 3 sticks) unsalted butter softened but still cool
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 1 tsp salt

Instructions

• Heat your 4.5 oz (128 grams) egg whites and 7.5 oz (213 grams) white granulated sugar over a saucepan filled with simmering water.
• Whisk consistently until your eggs and sugar reach 180℉ or 82℃.
• Using your whisk attachment, whip your egg whites and sugar until you reach stiff peaks and until your meringue is no longer warm.
• Switch to a paddle attachment. Add your 12 oz (340 grams or 3 sticks) unsalted butter 1 tablespoon at a time.
• Continue to beat until your buttercream is smooth and glossy.
• Add 1 tsp vanilla extract, 1/4 tsp almond extract, and 1 tsp salt to buttercream.

Notes

* This buttercream can sit out at room temperature for up to 24 hours. But if you’re making it ahead of time, you can refrigerate (for up to 5 days) or freeze (for up to 3 weeks).