Recipe courtesy of Bronwen Weber

Swiss Buttercream

  • Level: Intermediate
  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 4 to 6 cups
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1 cup egg whites, room temperature

1 1/2 cups sugar

2 cups butter, room temperatured


  1. Whip sugar and egg whites together in a double boiler until the temperature reaches 120 degrees F, on an instant-read thermometer, and sugar is dissolved. Transfer to the bowl of a stand mixer, whip to soft peaks and add butter, a little at a time, until incorporated and fluffy.
  2. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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