Swiss Meringue Buttercream

Swiss Meringue Buttercream

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"This is absolutely the best icing I have ever made."
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30 m servings 144 cals
Serving size has been adjusted!

Original recipe yields 80 servings



  • Calories:
  • 144 kcal
  • 7%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 19 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Wipe the bowl of an electric stand mixer and the whisk attachment with lemon juice to remove any trace of grease. Add sugar and egg whites to the bowl.
  2. Whisk sugar and egg whites together in the bowl of the stand mixer over simmering water, whisking constantly but gently, until temperature reaches 140 degrees F (60 degrees C), about 10 minutes. Return bowl to the stand mixer.
  3. Whisk sugar-egg white mixture in the stand mixer fitted with the whisk attachment until mixture is thick, glossy, and temperature of outside of bowl is room temperature. Change attachment to the paddle attachment and continue mixing on low speed. Add butter, 1 cube at a time; mix until silky-smooth. If mixture curdles, continue mixing and it will return to smooth.
  4. Pour vanilla extract and sprinkle salt into butter-sugar mixture; beat until fully incorporated.


  • Cook's Notes:
  • Vinegar can replace the lemon juice if desired.
  • If you don't have a candy thermometer, simmer the egg whites and white sugar until the sugar has completely dissolved and the egg whites are hot. You can feel a drop between your fingers to ensure no granules are left.
  • You can use a bowl and whisk of you don't have a stand mixer. Wipe both with lemon juice.
  • If buttercream is too runny, the butter was possibly too soft. Place into the refrigerator for about 15 minutes, then beat again. If still too runny, add a few more cubes of butter and keep beating until it reaches desired consistency.
  • For chocolate buttercream, melt 1 1/2 cups bittersweet chocolate. Add to every 5 cups buttercream and beat until incorporated.
  • For strawberry buttercream, add about 1/2 cup strawberry puree to 5 cups buttercream and beat until incorporated.
  • For vanilla bean buttercream, add 1 tablespoon vanilla bean paste or 1 vanilla bean for every 5 cups buttercream and beat until incorporated.


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My friend use to be a pastry chef from a very popular dessert restaurant in our area. She gave me this recipe for my daughters first birthday cake. It's fabulous! It does look like it's not goi...

Don't worry if it's looking flat just keep going and finish the resepie.

This was absolutely delicious and very easy. I followed the recipe exactly and didn't have any problems. I halved the recipe and added 1 13 oz. can of dulce de leche at the very end for a delici...

Only 3 words, BEST. FROSTING. EVER!!!

Out of this world delicious! Don't be in a hurry to make it though. It's very time consuming but SO worth the wait. This is kind of a massive batch...Totally filled my 6 quart mixing bowl.

I make this a lot for cakes and cupcakes. I get so many compliments. It's easy but time consuming.

This was my 1st time making buttercream icing and so glad I decided to go with this recipe - it was incredible. It is somewhat time consuming, but so simple to make ... once the egg white/sugar...

Sounds so yummy! One question though, is it possible to make this icing ahead of time and refrigerate it in an airtight container until I need it? Perhaps only a couple of days before I pipe i...

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