Swiss Meringue Buttercream

When it comes to topping layer cakes, many of us rely on a classic recipe. American buttercream frosting is made of butter, confectioners’ sugar and milk, and it’s a cinch to make. But there are so many delicious frostings out there that it’s worth branching out—particularly for a rich Swiss meringue buttercream.

What is Swiss meringue buttercream?

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Swiss meringue buttercream is a butter-based frosting that starts by heating and whisking egg whites and sugar together. The mixture is then whipped and whipped until it cools. After that, butter is added a bit at a time until a super-rich, buttery frosting forms.

You can use Swiss meringue buttercream in place of any of your other favorite frosting recipes. It’s great for using in layer cakes, swirling on top of pretty 13×9-inch cakes, and even piping simple cake decorations.

This type of frosting does differ from the classic American-style buttercream many of us are familiar with. While the American version tends to be very sweet and can form a bit of a shell after sitting out, Swiss meringue-style buttercream frosting is less sweet but much more buttery and rich. It’s more sensitive to heat, so don’t let it sit in the heat for too long.

Ingredients for Swiss Meringue Buttercream

• Egg whites: This frosting gets its fluffy texture from egg whites. For the best results, use room-temperature eggs.
• Butter: While the egg whites give this frosting its fluff, butter gives it body. Butter makes Swiss meringue buttercream wonderfully rich. Its flavor will come through in this recipe, so splurge on your favorite butter brand.
• Vanilla extract: You’ll need a full tablespoon of extract for a flavorful frosting. Use your favorite brand!

Directions

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Stat this frosting by whisking together the room-temperature egg whites, sugar and salt in a heatproof bowl. The bowl of your stand mixer works perfectly here (and then you won’t need to do any transferring later).

Once combined, place the bowl over a saucepan of simmering water—keep it on medium heat. Then whisk the mixture constantly until the temperature reaches 160ºF. It should take about 10 minutes.

Step 2: Beat until cooled

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Next, remove the bowl from heat, and fit into the base of your stand mixer fitted with the whisk attachment. Turn up the mixer to high, and beat until the mixture is fluffy and has cooled down to about 90º. This should take about 20 minutes. You can stop the mixer occasionally and check the temperature just to be sure.

Step 3: Add butter

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Finally, it’s time to add in this frosting’s namesake: butter. Gradually beat in the butter, a few tablespoons at a time, until fully combined, beating on medium speed. Don’t rush this part! Let each addition blend before adding more butter.

Lastly, add in your vanilla extract. Make sure you’re using the good stuff!

The result should be buttery, creamy and smooth. Try not to eat too much before you frost the cake!

Recipe Variations

• Almond extract: Add a splash of almond extract instead of (or in addition to) the vanilla extract called for in this recipe. Use just 1 teaspoon to flavor a whole batch of this frosting.
• Citrus: You can add citrus extract and zest to frosting. Use lime, lemon or orange.
• Peppermint extract: A sweet and minty frosting is perfect for topping holiday cakes. This extract is incredibly strong, so start by adding just 1/2 teaspoon. If you don’t think it’s quite minty enough, add a few drops more.

And don’t forget: You can tint this frosting with food coloring to match whatever occasion you’re celebrating.

How to Store Swiss Meringue Buttercream

Cakes frosted with Swiss meringue buttercream can be stored at room temperature for up to two days, provided the cake isn’t layered with custard or fillings that need refrigeration. And bear in mind that room temp means no hotter than about 70º. This frosting can begin to melt when temps soar.

You can also stash this frosting in the fridge for up to one week. Just be sure to keep it covered so no fridge smells permeate into the delicate frosting.

Swiss Meringue Buttercream Tips

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How do you use Swiss meringue buttercream?

Using Swiss meringue buttercream to frost cakes and cupcakes is no biggie. You can use our easy cake frosting technique to make a perfect layer cake with just an offset spatula. You can also transfer this frosting into a piping bag to top off your best cupcake recipe.

Can you make Swiss meringue buttercream in advance?

You sure can make this frosting ahead of time. Swiss meringue buttercream can be made in advance and stored in the refrigerator for up to one week. You can even freeze this frosting for up to six months. Let the frosting thaw in the refrigerator before using.