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A macro shot of a glass bowl filled with thick, glossy meringue, an essential step in making silky smooth buttercream.

Swiss Meringue Buttercream Recipe (Silky, Smooth & Foolproof)

Our foolproof Swiss Meringue Buttercream Recipe guides you to creating the silkiest, most stable, and perfectly balanced frosting. Less sweet than traditional buttercream, it's perfect for professional-level cake decorating and piping.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Dessert
Cuisine: American, Swiss
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1.25 cup Granulated Sugar
  • 5 Large Egg Whites Ensure no yolk is present.
  • 1.5 cup Unsalted Butter Softened to room temperature, about 68°F (20°C).
  • 1.5 tsp Pure Vanilla Extract
  • 0.25 tsp Salt

Equipment

  • 1 Stand Mixer
  • 1 Saucepan
  • 1 Whisk
  • 1 Spatula

Method
 

  1. In a clean, grease-free bowl of a stand mixer, whisk together the egg whites and granulated sugar. Place the bowl over a saucepan with simmering water to create a double boiler. Whisk constantly until the sugar is fully dissolved and the mixture reaches 160°F (71°C).
  2. Transfer the bowl to the stand mixer fitted with the whisk attachment. Whip on medium-high speed for 10-15 minutes, until a stiff, glossy, and marshmallow-like meringue forms. The outside of the bowl must be completely cool to the touch.
  3. Switch to the paddle attachment. With the mixer on medium-low, add the room temperature butter one tablespoon at a time. The mixture may look curdled or separated; this is normal.
  4. Once all butter is added, increase speed to medium-high and whip for another 3-5 minutes until the buttercream becomes thick, smooth, and silky. Add the vanilla and salt and mix on low for one minute to remove air bubbles.

Notes

Grease is the Enemy: Ensure your bowl and utensils are impeccably clean. A trace of fat can ruin the meringue.
Patience Pays Off: Do not add the butter until the meringue is completely cool to the touch. This is the most critical step for success.
Fixing Soupy Buttercream: If it's soupy, refrigerate the bowl for 20 minutes and whip again. If it's curdled, just keep whipping until it comes together.