Go Back
A close-up of a stainless steel stand mixer bowl filled with voluminous, glossy, and pale ivory Swiss Meringue Buttercream showing soft peaks.

Swiss Meringue Buttercream: The Ultimate Silky Smooth Frosting Guide

Master the art of Swiss Meringue Buttercream with this professional guide. Achieve a glossy ivory, velvety texture that is perfectly stable for piping and far less sweet than traditional frosting.
Print Recipe Pin for Later
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 1 batch
Course: Dessert, Topping
Cuisine: French, Swiss
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Standard Batch
  • 5 large egg whites approx 150ml, room temperature
  • 1.25 cups granulated sugar 250g
  • 1.5 cups unsalted butter 340g, cubed and cool room temperature
  • 2 teaspoons vanilla extract 10ml
  • 1 pinch fine sea salt 1g

Equipment

  • 1 Stand Mixer With whisk and paddle attachments
  • 1 Stainless Steel Bowl Ensure it is grease-free
  • 1 Double Boiler Or a pot with simmering water

Method
 

The Meringue Base
  1. Whisk egg whites and sugar in a stainless steel bowl over simmering water until sugar dissolves and temperature reaches 160°F (71°C).
  2. Transfer to stand mixer and whip on high speed for 10-15 minutes until voluminous, glossy stiff peaks form and bowl is cool.
The Buttercream Emulsion
  1. Switch to paddle attachment. Add cubed butter one piece at a time on medium-low speed. Continue mixing through the curdled stage until smooth.
  2. Add vanilla and salt. Mix on low speed for 2 minutes to remove air bubbles for a velvety finish.

Notes

Ensure the bowl is completely grease-free before starting.
If the frosting is too soupy, chill it for 15 minutes then re-whip.