Swiss Meringue Buttercream

Total Time:
30 min
30 min

about 2 quarts buttercream

  • 9 large egg whites, room temperature
  • 1 1/2 cups sugar
  • 1 1/2 pounds unsweetened butter (6 sticks), softened butstill cool
  • Optional flavoring: extracts, melted chocolate, liquors, fruit and fruit purees, broken cookies, chopped candy, nut pastes, instant coffee

Place the egg whites and sugar in large metal mixer bowl set over simmering water. Whisk constantly until the sugar melts and the mixture is very thin and warm.

Remove the bowl from the heat and whisk on high speed until stiff peaks form, about 5 minutes. Continue beating on low speed until cool, about 15 more minutes.

Beat in small pieces of the cool but soft butter on low speed. The mixture may "curdle" before coming together. Add vanilla extract or other flavorings if desired. Rebeat occasionally while frosting the cake to maintain a smooth texture.

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4.3 7
I forgot to say easy to make. Dianne  item not reviewed by moderator and published
These are very good! So smooth and luscious in your mouth but couldve used more sugar for my cupcakes. I'm still an american buttercream person lol. It sucked that I had a hand mixer lol tough. item not reviewed by moderator and published
My 9 year old made this exactly by the directions given. At first, I thought it was going to just be a big mess, but left the blender running and walked away for a few minutes. When we came back, it was perfect...and taste...this was like a punch of flavor that melted on you tongue. We'll never make American Buttercream again. item not reviewed by moderator and published
I got it to be smooth by microwaving a bit and mixing back in, but this is so incredibly buttery, it's almost too much. I added white chocolate and some vanilla to try and make it taste like something other than straight butter, it came out ok and I'm going to serve it, but I won't make it again. item not reviewed by moderator and published
Nice flavor. I did find that if the butter was not room temperature it stayed curdled. I did what the other review suggested and microwaved a small portion and added warm mixture back. item not reviewed by moderator and published
This recipe is amazing! I have tried other buttercream recipes and had a hard time, but this one is the easiest & it turned out wonderful. item not reviewed by moderator and published
It tastes like heaven. It did look like cottage cheese at first. BUT, if you take 1/4 of the frosting and heat it up in the microwave for 10-15 seconds then stir it back into the rest it becomes nice and smooth and tasty. item not reviewed by moderator and published

Not what you're looking for? Try:

Ron's Swiss Meringue Buttercream

Recipe courtesy of Ron Ben-Israel