I finally tamed Swiss Meringue Icing and I’m sharing the one easy trick that solved all my frosting problems.

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I’ve chased the perfect frosting for years and The BEST Swiss Meringue Buttercream finally made me stop, stare and take notes. Swiss Meringue Buttercream is glossy, airy and strangely sturdy, and I love how egg whites become almost silky when heated and whipped, then fold in with cool unsalted butter to make something that tastes expensive but isn’t fussy.

Folks call it Velvet Buttercream for good reason. I ruined one batch trying to rush it so trust me when I say patience pays off, and if you stick with it you’ll want to frost everything you own.

Ingredients

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The BEST Swiss Meringue Buttercream

Egg whites, pure protein that gives structure and glossy, silky meringue base
Granulated sugar, adds sweetness and stabilizes the foam so it holds peaks
Unsalted butter, rich fat for creamy mouthfeel and smooth, spreadable texture
Vanilla extract, gives warm sweet notes that make buttercream taste homey and round
Sea salt, tiny pinch balances sweetness and brightens overall flavor, dont skip it
Heavy cream or milk optional, loosens texture for easier spreading or softer piping
Gel or paste food coloring, concentrated hues that wont water down your buttercream

Ingredient Quantities

5 large egg whites, room temp (about 150g)

1 1/4 cups granulated sugar (250g)

1 1/2 cups unsalted butter (340g), softened but still cool, cut into chunks

2 teaspoons pure vanilla extract

1/4 teaspoon fine sea salt

1 to 2 tablespoons heavy cream or whole milk, optional (for loosening texture)

Gel or paste food coloring, optional

How to Make this

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1. Prep everything first: make sure your mixing bowl and whisk are spotless and totally free of yolk or grease, separate 5 large egg whites (about 150g) and let them come to room temp, cut 1 1/2 cups (340g) unsalted butter into chunks and keep it softened but still cool, measure 1 1/4 cups (250g) granulated sugar, have 2 tsp vanilla, 1/4 tsp fine sea salt, and optional 1 to 2 tbsp heavy cream or whole milk and gel color ready.

2. Combine the egg whites and sugar in a heatproof bowl set over a simmering pot of water (double boiler). Whisk constantly until the sugar is dissolved and the mixture reaches 160°F (71°C) on a probe thermometer or feels smooth with no gritty sugar when you rub a little between your fingers, about 3 to 5 minutes.

3. Transfer the hot mixture to the bowl of a stand mixer fitted with the whisk or use a hand mixer. Whip on medium-high until the meringue holds stiff, glossy peaks and the bowl is back to room temperature, about 6 to 10 minutes. The meringue should be cool to the touch before you add butter.

4. With the mixer on medium, add the butter a few chunks at a time. Don’t rush it, keep adding every 10 to 20 seconds until all the butter is in. It will look weird and curdled at times, that’s normal, just keep beating.

5. Once all the butter is incorporated, increase speed to medium-high and whip until the buttercream is silky and smooth, 3 to 8 more minutes. Scrape the bowl and paddle often so nothing hides on the sides.

6. Beat in 2 teaspoons pure vanilla extract and 1/4 teaspoon fine sea salt. If the texture is too stiff or dense, add 1 to 2 tablespoons heavy cream or whole milk, one tablespoon at a time, and whip to loosen.

7. If your buttercream splits or looks soupy because the meringue was too warm, chill the bowl in the fridge for 10 to 15 minutes then beat again. If it’s too firm, let it sit at room temp for a few minutes and rewhip. Patience fixes almost every problem.

8. Add gel or paste food coloring now and mix until evenly tinted. Use gel not liquid to avoid thinning the buttercream.

9. Use the Swiss meringue buttercream right away for frosting or piping. Store leftovers in an airtight container in the fridge up to 5 days or freeze up to 3 months. To reuse, bring to room temp then beat until smooth and fluffy again.

Equipment Needed

1. Large heatproof mixing bowl, spotless and totally free of yolk or grease
2. Medium saucepan for simmering water to make a double boiler
3. Whisk, for whisking the egg white and sugar mixture constantly
4. Probe thermometer that reads to at least 160°F (71°C)
5. Stand mixer with whisk attachment or a good hand mixer
6. Rubber spatula to scrape the bowl and paddle often
7. Measuring cups and spoons plus a kitchen scale for accurate amounts
8. Piping bag and tips or an offset spatula for frosting and piping

FAQ

Q: Can I use pasteurized liquid egg whites from a carton? A: Yes you can, they work fine. Use the same weight and heat them with the sugar the same way.

Q: What if my buttercream looks curdled or watery? A: Keep whipping, sometimes it just needs time. If it stays broken chill the bowl 10 minutes then beat again. Also check butter temp it should be cool not melted.

Q: How do I fix grainy buttercream? A: Grainy means sugar didn't fully dissolve. Warm the mixture gently over the double boiler and whisk until smooth then rewhip.

Q: Can I make this ahead? A: Yes make it a day ahead and store covered in the fridge. Bring to room temp and beat again before using. For longer keep frozen up to 3 months.

Q: Is Swiss meringue buttercream safe with raw eggs? A: The eggs are heated to 160°F while whisking with the sugar so it is considered safe, but if you have a weakened immune system check with your doctor.

Q: Why is mine not stiff enough to pipe? A: Your butter may be too soft or the meringue too warm. Chill the bowl briefly, use cooler butter and beat until it's firm. Add less cream for a stiffer texture.

The BEST Swiss Meringue Buttercream Recipe Substitutions and Variations

The BEST Swiss Meringue Buttercream

Ingredients

5 large egg whites, room temp (about 150g)
1 1/4 cups granulated sugar (250g)
1 1/2 cups unsalted butter (340g), softened but still cool, cut into chunks
2 teaspoons pure vanilla extract
1/4 teaspoon fine sea salt
1 to 2 tablespoons heavy cream or whole milk, optional (for loosening texture)
Gel or paste food coloring, optional

Method
1. Fill a saucepan with a couple inches of water and bring to a gentle simmer. Put the egg whites and sugar in a heatproof bowl that fits over the saucepan without touching the water. Whisk constantly until the sugar is dissolved and the mix feels warm to the touch or reaches about 160 F on a thermometer. If you dont have a thermometer rub a bit between your fingers and you shouldnt feel sugar grittiness.
2. Transfer the bowl to a stand mixer fitted with the whisk or use a hand mixer. Whip on medium high until you get glossy, stiff peaks and the bowl is cooled to room temp. This can take 8 to 12 minutes, maybe more, be patient.
3. Switch to the paddle attachment if you have it. With the mixer on low add the butter, a few chunks at a time, letting each addition blend before adding more. After all the butter is in, raise speed to medium and beat until silky. Add vanilla and salt near the end.
4. If it looks curdled or soupy dont panic. Keep beating, or if its too warm pop the bowl in the fridge for 10 to 15 minutes and then whip again. If its too stiff add 1 tablespoon of cream or milk at a time until you get the texture you want.
5. Tint with gel or paste color a little at a time. Use immediately or store in an airtight container in the fridge up to 5 days. Bring to room temp and rewhip before using.

Quick tips
– Use cool but soft butter, not melting. That makes the whole thing come together smoother.
– If youre piping on hot days consider adding a bit of shortening for stability, see substitutions below.
– Taste as you go so you can adjust vanilla or salt.

Substitutions

Egg whites: use 150g pasteurized liquid egg whites from a carton for convenience and food safety, same weight as fresh whites.
Granulated sugar: use caster or superfine sugar for faster dissolving and a smoother meringue.
Unsalted butter: swap half the butter for vegetable shortening to improve stability in warm climates, know flavor will be slightly less rich.
Heavy cream or milk: use 1 to 2 tablespoons of oat milk or another full fat non dairy milk if you need a dairy free loosen option.

Pro Tips

– Weigh things. Sounds boring but small differences in egg white or butter mess with the texture fast. Use a kitchen scale not cups when you can, it makes the whole thing more reliable.

– Cool the meringue properly before the butter. If it still feels warm, stick the bowl over an ice bath for a minute or two then whisk again. Too-warm meringue = melted butter and a runny mess, so patience here saves time.

– When you add butter, keep it cool but pliable and put it in small chunks. Don’t rush it, keep beating between additions. If it goes curdled, keep whipping and it will usually come back, or chill the bowl for 10 minutes then finish beating.

– Use gel or paste colors and add them a little at a time. If you need stronger color without thinning, mix a tiny bit of cocoa powder into a portion first (works great for pinks and reds) then fold back in. Also a tiny pinch of flaky salt brightens sweetness without changing texture.

– If texture goes wrong later: for too stiff, add 1 tablespoon of cream and whip; for too soft or soupy, chill for 10 to 15 minutes then rewhip. And don’t toss it, almost every problem is fixed by changing temperature and re-whipping, so try that first.

The BEST Swiss Meringue Buttercream Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I finally tamed Swiss Meringue Icing and I’m sharing the one easy trick that solved all my frosting problems.

Servings

servings

Calories

298

kcal

Equipment: 1. Large heatproof mixing bowl, spotless and totally free of yolk or grease
2. Medium saucepan for simmering water to make a double boiler
3. Whisk, for whisking the egg white and sugar mixture constantly
4. Probe thermometer that reads to at least 160°F (71°C)
5. Stand mixer with whisk attachment or a good hand mixer
6. Rubber spatula to scrape the bowl and paddle often
7. Measuring cups and spoons plus a kitchen scale for accurate amounts
8. Piping bag and tips or an offset spatula for frosting and piping

Ingredients

5 large egg whites, room temp (about 150g)
1 1/4 cups granulated sugar (250g)
1 1/2 cups unsalted butter (340g), softened but still cool, cut into chunks
2 teaspoons pure vanilla extract
1/4 teaspoon fine sea salt
1 to 2 tablespoons heavy cream or whole milk, optional (for loosening texture)
Gel or paste food coloring, optional

Directions

Prep everything first: make sure your mixing bowl and whisk are spotless and totally free of yolk or grease, separate 5 large egg whites (about 150g) and let them come to room temp, cut 1 1/2 cups (340g) unsalted butter into chunks and keep it softened but still cool, measure 1 1/4 cups (250g) granulated sugar, have 2 tsp vanilla, 1/4 tsp fine sea salt, and optional 1 to 2 tbsp heavy cream or whole milk and gel color ready.
Combine the egg whites and sugar in a heatproof bowl set over a simmering pot of water (double boiler). Whisk constantly until the sugar is dissolved and the mixture reaches 160°F (71°C) on a probe thermometer or feels smooth with no gritty sugar when you rub a little between your fingers, about 3 to 5 minutes.
Transfer the hot mixture to the bowl of a stand mixer fitted with the whisk or use a hand mixer. Whip on medium-high until the meringue holds stiff, glossy peaks and the bowl is back to room temperature, about 6 to 10 minutes. The meringue should be cool to the touch before you add butter.
With the mixer on medium, add the butter a few chunks at a time. Don’t rush it, keep adding every 10 to 20 seconds until all the butter is in. It will look weird and curdled at times, that's normal, just keep beating.
Once all the butter is incorporated, increase speed to medium-high and whip until the buttercream is silky and smooth, 3 to 8 more minutes. Scrape the bowl and paddle often so nothing hides on the sides.
Beat in 2 teaspoons pure vanilla extract and 1/4 teaspoon fine sea salt. If the texture is too stiff or dense, add 1 to 2 tablespoons heavy cream or whole milk, one tablespoon at a time, and whip to loosen.
If your buttercream splits or looks soupy because the meringue was too warm, chill the bowl in the fridge for 10 to 15 minutes then beat again. If it's too firm, let it sit at room temp for a few minutes and rewhip. Patience fixes almost every problem.
Add gel or paste food coloring now and mix until evenly tinted. Use gel not liquid to avoid thinning the buttercream.
Use the Swiss meringue buttercream right away for frosting or piping. Store leftovers in an airtight container in the fridge up to 5 days or freeze up to 3 months. To reuse, bring to room temp then beat until smooth and fluffy again.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.