Go Back
+ servings
4.88 from 16 votes
Whisk attachment with Swiss meringue buttercream and blue mixer in background with broken eggshells off to one side.
Swiss Meringue Buttercream
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Find out everything you've ever wanted to know about Swiss meringue buttercream: from how it's made and stored, to what to use it for, and how to flavor it in all sorts of ways. You'll love this light, silky frosting so much, you'll never go back to powdered sugar again!
Course: Dessert
Cuisine: frosting or topping
Keyword: Swiss meringue buttercream, Swiss meringue buttercream recipe
Servings: 24 servings (6 cups total)
Calories: 204 kcal
  1. In a large glass or metal bowl, combine the egg whites and sugar.
  2. Set the bowl over a pot of barely simmering water, and stir continuously, until the sugar is completely dissolved. (Check by rubbing a small amount between your thumb and forefinger; it should be hot to the touch, and feel smooth, not gritty.)
  3. Remove the bowl from the simmering water and whip on high speed until the meringue is thick, white, glossy, and can hold stiff peaks. (It should be cooled completely. There should be no hint of warmth when you place your hand on the side of the bowl. Refrigerate the meringue for 15 to 20 minutes if necessary.)
  4. Add the butter in, a tablespoon at a time, beating well after each addition. (If the mixture begins to look curdled, continue to beat until it comes back together, before adding the remaining butter.)
  5. Fold in the salt and any other flavorings you may be using.
Recipe Notes

This recipe makes enough to fill and frost 1 triple-layer 6-inch layer cake, 1 double-layer 8-inch layer cake, or 2 dozen cupcakes.

Nutrition Facts
Swiss Meringue Buttercream
Amount Per Serving
Calories 204 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Cholesterol 40mg13%
Sodium 26mg1%
Potassium 16mg0%
Carbohydrates 16g5%
Sugar 16g18%
Vitamin A 475IU10%
Calcium 5mg1%
* Percent Daily Values are based on a 2000 calorie diet.