Swiss Meringue Buttercream Recipe

4.9(9)

This professional bakery-style Swiss Meringue Buttercream recipe is made with egg whites, granulated sugar, butter, and vanilla. It's a foolproof recipe that's not too sweet, ready in under 30 minutes, and perfect for piping.

·published 2025-03-28

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AmericanDessertFrosting

Servings

['5', '5 cups']

Total time

25 min

prep 20 min

Calories / serving

860 kcal

Ingredients (4)

serves

5 large egg whitesegg
1¼ cups granulated sugarsugar
4 sticks (2 cups) unsalted butter (softened)butter
1 teaspoon vanilla extract (or other flavoring extract)vanilla

Instructions (6 steps)

01Place a saucepan of water on the stove over high heat and bring to a boil. Reduce heat and let water simmer.
02Whisk together 5 large egg whites and 1¼ cups sugar in a heatproof electric mixer bowl. Place the bowl over the pan of simmering water and whisk until sugar dissolves completely, about 5 minutes. Test for doneness by rubbing the mixture between your fingers--you shouldn't feel any sugar crystals.
03Remove mixer bowl from heat and transfer to the mixer stand fitted with the whisk attachment. Beat on high speed until mixture cools and stiff peaks form, 10 to 12 minutes.
04Reduce speed to medium-high and begin adding unsalted, softened butter a little at a time until just incorporated.
05Turn mixer down to low speed, add vanilla extract, and continue mixing until smooth. Buttercream may curdle but will smooth out as you continue to beat it.

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