Name: Perfect Swiss Meringue Buttercream
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Cuisine: American
Ingredients: 5 large egg whites; 1 1/4 cups granulated sugar; 1 1/2 cups unsalted butter, at room temperature; 1 tablespoon vanilla extract; Pinch of salt

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Perfect Swiss Meringue Buttercream is silky, smooth, and lightly sweet with a luxurious texture that’s ideal for frosting cakes and piping elegant decorations. Unlike traditional buttercreams, this one is less sugary and beautifully stable—just the way I like it when I want a professional finish on baked goods.

Why You’ll Love This Recipe

I love how this buttercream transforms any cake or cupcake into something bakery-worthy. It’s not too sweet, incredibly creamy, and holds up beautifully for decorating. Once I got the technique down, it became my go-to frosting for both everyday bakes and special occasions.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Egg whites
Granulated sugar
Unsalted butter, at room temperature
Vanilla extract
Pinch of salt

Directions

I start by combining the egg whites and sugar in a heatproof bowl set over a pot of simmering water. I whisk constantly until the mixture reaches 160°F (71°C) and the sugar has dissolved.
I transfer the mixture to a stand mixer and whip it on high speed until stiff, glossy peaks form and the bowl is cool to the touch—this takes about 10 minutes.
I reduce the speed and gradually add the softened butter, a few tablespoons at a time. At first, it may look curdled, but I keep mixing—it always comes together.
Once all the butter is in and the mixture is smooth, I add the vanilla and a pinch of salt, whipping briefly to combine.
I use the buttercream right away or store it for later.

Servings and timing

This recipe makes enough to frost one 2-layer 8-inch cake or about 24 cupcakes.
Prep time: 25 minutes
Cook time: 5 minutes (for the egg whites)
Total time: 30 minutes

Variations

I add melted and cooled chocolate for a rich chocolate version.
I mix in fruit purees (like raspberry or lemon curd) for a fruity twist.
I use espresso powder or instant coffee for a mocha flavor.
I tint it with gel food coloring to match any theme or celebration.

storage/reheating

I store Swiss Meringue Buttercream in an airtight container in the fridge for up to 5 days or freeze it for up to 1 month. Before using, I bring it back to room temperature and rewhip it in a mixer until smooth and fluffy. If it separates, I keep whipping—it always comes back together.

FAQs

Why does my buttercream look curdled?

That’s normal! I keep mixing. It often looks separated before it emulsifies and becomes silky smooth.

Can I make this without a thermometer?

It’s easier with one, but if I rub the egg white mixture between my fingers and it feels smooth (no sugar grains), it’s usually ready.

What if my buttercream is too soft?

I chill it for 10–15 minutes, then whip it again until it firms up.

Can I make it in advance?

Yes, I make it ahead and store it in the fridge or freezer, then bring it to room temperature and rewhip before using.

Is this buttercream stable in warm weather?

It’s more stable than whipped cream, but not heatproof. I avoid leaving it out in very hot conditions for long periods.

Conclusion

Perfect Swiss Meringue Buttercream is everything I want in a frosting—smooth, luxurious, and not overly sweet. Once I tried it, I never looked back. Whether I’m making birthday cakes, wedding cupcakes, or elegant cookies, this buttercream always delivers that polished, professional finish.