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Perfect Swiss Meringue Buttercream

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Perfect Swiss Meringue Buttercream is a silky, stable frosting made by whipping egg whites, sugar, and butter into a light, luxurious texture. Less sweet than traditional frostings, it’s ideal for cakes, cupcakes, and elegant piping—perfect for bakery-quality results at home.

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

Instructions

  1. In a heatproof bowl set over simmering water, whisk egg whites and sugar constantly until the mixture reaches 160°F (71°C) and the sugar has fully dissolved.
  2. Transfer to a stand mixer fitted with a whisk attachment. Whip on high speed until stiff, glossy peaks form and the bowl is cool to the touch, about 10 minutes.
  3. Reduce the speed to medium and add the softened butter a few tablespoons at a time. The mixture may curdle—keep whipping until smooth.
  4. Once smooth, add vanilla extract and a pinch of salt. Whip until creamy and fully incorporated.
  5. Use immediately or store for later. Bring to room temperature and rewhip before using if refrigerated.

Notes

  • If buttercream is too soft, chill for 10–15 minutes, then rewhip.
  • It’s normal for it to look curdled before it becomes smooth—keep whipping!
  • Add chocolate, fruit puree, or espresso for variations.
  • Color with gel food coloring for decorating themed cakes and cupcakes.
  • Refrigerate for up to 1 week or freeze for up to 3 months.

Nutrition

Find it online: https://cookedbymaya.com/perfect-swiss-meringue-buttercream/