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Top-down view of a thick foundation of glossy white Swiss Meringue Buttercream with deep ripples in a glass bowl. (Swiss Meringue Buttercream Recipe)

Swiss Meringue Buttercream Recipe: The Ultimate Silky Professional Frosting

This Swiss Meringue Buttercream Recipe yields a professional, glossy, and stable frosting with stiff peaks. Perfectly balanced and not too sweet, it is the gold standard for wedding cakes and intricate piping.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Desserts, Frosting
Cuisine: French, Swiss
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Buttercream Ingredients
  • 5 large Egg Whites 150ml, room temperature
  • 1.5 cups Granulated Sugar 300g
  • 2 cups Unsalted Butter 450g, softened but cool
  • 2 tsp Vanilla Extract 10ml
  • 0.5 tsp Fine Sea Salt 3g

Equipment

  • 1 Clear glass mixing bowl Must be grease-free
  • 1 Stainless steel wire whisk Hand whisk and stand mixer attachment
  • 1 Stand Mixer Equipped with whisk and paddle attachments

Method
 

Meringue Preparation
  1. Place egg whites and sugar in a clear glass bowl over simmering water. Whisk constantly until sugar is dissolved and mixture reaches 160°F (71°C).
  2. Transfer bowl to a stand mixer. Using a stainless steel wire whisk, beat on high until the bowl is cool and the mixture forms stiff, glossy peaks.
Emulsion
  1. Switch to the paddle attachment. Add butter one tablespoon at a time on medium-low speed until the frosting is smooth and velvety.
  2. Add vanilla and salt. Beat on low for 2 minutes to remove air bubbles and create deep, smooth ripples.

Notes

Ensure your bowl is completely grease-free before starting.
If the mixture curdles, just keep whipping; it will come together!