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This is the Easiest Swiss Meringue Buttercream recipe you’ll ever make! Once you try it, you’ll want to use it to cover all of your cakes and cupcakes.
Swiss Meringue Buttercream is my FAVORITE type of frosting—it tastes delicious, is a dream to work with, doesn’t crust, and isn’t overly sweet or greasy. In short, it’s almost perfect!
The only problem? It can be a big pain to make. I won’t go into all the steps—for that, you’ll want to read my post on how to make traditional Swiss Meringue Buttercream. But the point is, the whole Swiss Meringue shebang has been a necessary evil…until now. Introducing your new favorite recipe, The EASIEST Swiss Meringue Buttercream!
Traditional Swiss Meringue involves heating egg whites, then lots and lots of whipping. This recipe skips the heating step entirely, and still produces a rich, smooth, ultra-creamy buttercream with the characteristic texture and taste of Swiss Meringue. It’s as easy to make as American Buttercream, but it doesn’t crust over and it isn’t teeth-shatteringly sweet. You seriously NEED to try this recipe!
First things first: this is based on a frosting recipe by the amazing cake decorator Lauren Kitchens. If you want to see some real talent, check out her site! The frosting is not technically a Swiss Meringue, because the technique is different, but the ingredients and final product are so close, I have no problem calling this a lazy version of SMBC! I did a lot of tweaking and ended up with some very different ingredient quantities than the original recipe, to find the right balance of sugar + butter for my personal taste buds.
Now let’s get down to the business of buttercream.
This frosting will seriously change your decorating life. I used it as a base for almost all of my cakes. It’s easy to work with, tastes great, and doesn’t crust over. That is gold, people.
FAQ About the Easiest Swiss Meringue Buttercream
What piping tip do you use for these cupcakes?
It’s a closed star tip, Ateco #849. You can get the closed star tip here.
Is it safe to eat raw egg whites? / Do I have to use egg whites in a carton?
I recommend using pasteurized egg whites for food safety reasons. Pasteurizing means the whites have been heated to kill the bad bacteria, so you can safely consume raw whites. If you cannot find pasteurized whites in a carton, look for pasteurized whole eggs, and separate out the whites yourself. If you cannot find either, and you personally feel comfortable eating raw egg whites, then you can use regular whites. OR just use this recipe for traditional Swiss Meringue! The whites are cooked in that recipe, so it is safe to use regular eggs.
Cookie Dough Frosting
Strawberry Buttercream
The EASIEST Swiss Meringue Buttercream
Ingredients
- 6 fl oz pasteurized liquid egg whites, (3/4 cup)
- 24 oz powdered sugar, (6 cups)
- ½ tsp salt
- 24 oz unsalted butter, (3 cups), at room temperature
- 2 TBSP vanilla extract
Instructions
- Combine the whites, powdered sugar, and salt in the bowl of a large stand mixer fitted with a paddle attachment. Mix everything together on low speed, until the sugar is moistened and no dry patches remain. Turn off the mixer, scrape down the sides and bottom of the bowl with a spatula, then turn the mixer to medium speed. Beat on medium for 5 minutes.
- After 5 minutes, turn the mixer to medium-low and start adding the softened room temperature butter, 1-2 tablespoons at a time. Once all of the butter is incorporated, add the vanilla extract and mix it in. Stop the mixer and scrape down the bottom and sides once more. Turn the speed to medium and beat the buttercream for 10 minutes. At the end, you’ll have a frosting with a wonderfully light and creamy texture. It can be used right away, or stored in the refrigerator for up to two weeks, or the freezer for up to two months. If you have chilled the frosting, let it come to room temperature and then beat it for several minutes to smooth it out and restore its texture before using it.
- To make chocolate buttercream, chop 12 oz unsweetened chocolate, and place it in a microwave-safe bowl. Microwave in 30-second increments, stirring after every 30 seconds to prevent overheating. Once the chocolate is melted, let it cool until it is completely room temperature. Make the frosting as described, and after it is finished, add the melted and cooled chocolate. Mix on low speed until the chocolate is completely incorporated.
Video
Recipe Notes
MEASURING TIPS
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.
Click here to learn more about baking measurements and conversion.Nutrition
Want to learn to make traditional Swiss Meringue buttercream? I have a Swiss Meringue Buttercream photo tutorial and recipe right here!
Hi I need to make a sheet cake with 3 layers with fruit filling. Can I use this frosting also does it stay good in the heat? Appreciate your reply:)
Hi there! Depending on the size of the cake, I’d recommend making one and a half batches just in case 🙂 I hope this helps!
This is my go to recipe. I love it and so do my friends.
Thanks Crystal! I love to hear that this is others go-to frosting recipe too! 🙂
The recipe is super easy! The only thing was that it should say 2 teaspoons of vanilla, not tablespoons. It was way sweet! But I will make the adjustment and try again. I’m sure it will be great!
Thanks Rose, glad to hear that you enjoyed it!
This is fantastic, thank you. I absolutely love Swiss meringue icing but it is a crashing bore standing over a bain-marie bringing egg whites up to temp and then waiting again while the meringue cools sufficiently to add the butter. More than once I’ve broken the frosting by adding the butter too soon. This is such a great hack and the consistency is perfect for layer cake without the teeth-shattering sweetness of American buttercream.
I’m so glad you like it Eliza! I am all for hacks to make our lives easier 🙂 Thank you for your comment!
Hi I am Beverly love new recipes.
Hi Beverly! So glad you are here! I hope you enjoy SugarHero recipes:)
Do the carton pasteurized egg whites have to be room temperature or can they be used cold right out of the fridge?
The carton egg whites can be used right from the fridge! You want the eggs to be closer to room temperature when you add the butter, so if after the 5 minute mixing with powdered sugar you think they are still too cold, let them sit for a minute before adding the butter (you just want to avoid the butter seizing up). I hope this helps!
Oh hi!! This is a PERFECT Swiss merengue buttercream but I want to try make it with some white chocolate, is it possible?? And how much white chocolate I have to incorporate to the original recipe… Less powder sugar maybe? Thanks a lot!! Your recipes are awesome!!!!
Hello Ivette, white chocolate can make the buttercream softer so I would first add 3-4 oz of white chocolate and go from there. If you are in a hot environment, you may also consider replacing 1/4-1/3 of the butter with shortening to stabilize. I hope this helps!
Hi! I am a novice. I made two batches so far. I have three tier cke with 3two inch lyers for ech tier. The base is 8 inches middle is s 6 inches and top is 4 inches. How much icing do i Need?
Hi Chris, while we haven’t made a cake with those exact dimensions, I would suggest tripling the recipe, to make 24 cups of frosting which should be plenty. You can store the extra frosting in the fridge for one month or the freezer for up to four months. I hope this helps!
Is the one month in the fridge guidance with all pasteurized eggs? The carton says 5 days after opening, I worry about the eggs going bad.
Hi Fran. Thanks for your question. I’m not a food scientist so please take this comment as purely my opinion and do what you feel is best for you. In my own experiences cooking, pasteurized eggs have shown a much longer shelf-life than 5 days. I feel comfortable using pasteurized and refrigerated eggs for up to a month after opening. Hope that helps. All the best!
This is the best buttercream recipe I have ever made and tasted!!! AND it’s the quickest and EASIEST to make!!! I am in love!
Yay! I love to hear this, this really is a go-to recipe for me! Thank you for your comment Kenda 🙂
I love this recipe and have used each time but how do I get my buttercream to come out as white as yours? Mine always is light cream colored.
I’ve been intimidated to make Swiss Meringue Buttercream before but after this, it is now my “go to” recipe. I love it and so do the people who have tasted it. No more American buttercream, it’s just to sweet and heavy. Thank you for sharing this recipe!
Thank you so much for sharing your success! I am so happy you found a new favorite.
Hello! is this esentially “vanilla” flavoured, like it will taste like vanilla or do you need to add something more? thanks!
Hello! Yes, this has a very neutral/mild vanilla flavor. If you want to boost the vanilla flavor you could add some vanilla bean or you could add another flavor. Extracts/Flavoring vary in intensity. I would recommend starting with a teaspoon and then add more to taste if necessary. Hope this helps!
I love This recipe, but even after 10 minutes my buttercream doesn’t come out silky.
I use a Farberware mixer and medium speed (level 4). Any tips?
Hi. Thanks for reaching out! One of the reasons buttercream might not get silky is that air is being incorporated into the mix. After mixing for 10 minutes using a paddle attachment, my number one recommendation would be to turn the speed down to low and mix for an additional 5-10 minutes to release some of the air. And, here’s another general tip… When making buttercream, you want to use the smallest bowl that will accommodate your mixture. Air bubbles generally start forming when the bowl is too big and the paddle isn’t fully submerged. Sometimes it’s not possible to use a smaller bowl but you could adjust the recipe by 1.5 or 2 times. Then freeze any excess for up to 6 months or keep it in the fridge for up to a month to use with another dessert. Let me know if this helps. If not, send me another message and we can keep troubleshooting. Best of luck!
Absolutely love love love this recipe!!!! I added a little extra salt and vanilla. I have struggled with Swiss meringue buttercream for years and this taste just as good and came out perfect on the first try. Definitely my new go to buttercream! Thank you!
This makes my day! I’m so glad you’ve got a new go-to recipe and that it turned out so well for you. I love success stories. Good luck in all your baking adventures!
How can I make this coffee flavored? Or mocha flavored?
Hi Theresa! I like using instant espresso for coffee flavor. I would start with 1 TBSP of instant espresso and mix it with 2 tsp of water to dissolve the powder. If you want a stronger flavor, continue to make espresso shots until you reach your desired depth of flavor. For mocha flavor, mix in 1/2 cup unsweetened cocoa to the espresso flavored buttercream. Sounds delicious! I’d love to know how it turns out. All the best!
Can I incorporate cream cheese? If so, how much to add?
Hello Janet. In regards to adding cream cheese, I would suggest making the full recipe as written. Then, in a separate bowl, beat 4oz of cream cheese until soft. Next, add the buttercream to the softened cream cheese and continue to beat until combined. I wouldn’t recommend adding more than 4oz for stability purposes. However, if you want more cream cheese flavoring I would suggest adding a cream cheese emulsion so that the buttercream will keep its stability. I would recommend LorAnn Cream Cheese Emulsion: https://amzn.to/3qgbcLG. Start with a teaspoon and more until you achieve your desired depth of flavor. I hope that helps! I would love to hear how it goes!
Hello, have you added peanut butter to this recipe? If yes, how much do you recommend?
Hi Evie. That’s a great question! I don’t recommend adding peanut butter to this recipe. The PB oils really mess with the texture of the buttercream in an unpleasant way. You could try using powdered peanut butter like PB2 (found at most grocery stores next to the peanut butter). You could start with a TBSP and add more until you reach the right flavor. If you decide to try it, I’d love to know how you think it turns out. Good luck!
Thank you so much for responding!! I will try it with PB2 and let you know. Thank you!!
Could you add vanilla pudding to this icing to make a filling like for a Boston cream cupcake?