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.
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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.
This recipe is so good, it’s the starring player in my NEW Craftsy class! This is my second class I’ve filmed with them, and I am THRILLED to share it with you. I am so proud of this one! It’s called “Get Started Decorating: Quick Birthday Cake Ideas,” and it has twelve (twelve!!!) different cake designs/techniques. Most of the cakes also have accompanying cupcake suggestions as well, so there is a serious boatload of information packed into these videos.
I love this class because it’s not fussy. None of the cake designs require a piping bag, we are NOT covering cakes in fondant, there are zero gumpaste flowers, and in short, it’s for people who might not have a ton of decorating experience or a ton of time to construct a super-elaborate cake. (Soooo, basically everybody!) The cake designs use common ingredients you can find in a store, they’re colorful and fun, and once you have the basic methods down, you can translate the specific design ideas to any occasion you want! (“Birthday Cake” may be in the title, but these are NOT reserved for just birthdays!)
Here’s a little glimpse of all of the cakes we make in the class. This was taken at the very end of the last day of filming. We shot all of these cakes and cupcakes in TWO days! Believe me when I tell you I collapsed in bed at the end of that week!
My Craftsy cake decorating class is now live, and you can read about it and watch a trailer here!
Now let’s get down to the business of buttercream.
Because the Craftsy class is aimed at beginners, I wanted a frosting recipe that would be easy to make—no heating of egg whites required! But I also didn’t want the standard American Buttercream, both because I think it tastes gross, and because it crusts over when it dries, and many of the designs require a non-crusting buttercream. Easiest Swiss Meringue to the rescue!
This frosting will seriously change your decorating life. I used it as a base for all of the cakes in the Craftsy class, and it was easy to work with, tasted great, and didn’t crust over, so I could press the various candies, sprinkles, and many (MANY) other assorted goodies into it, even hours after I frosted the cakes. That is gold, people.
FAQ About the Easiest Swiss Meringue Buttercream Video
What piping tip are you using in the video?
It’s a closed star tip, Ateco #849. You can get the closed star tip here.
What is that mixer attachment you are using?
It’s called a beater blade, and I LOVE it. Literally never use my regular paddle, ever! Get one!
Where can I get those cupcake cups?
Sadly, I don’t know! I bought them at Michael’s Craft Store, but can’t find a link to them online anywhere. If you search for “paper baking cups” online, you’ll find similar shaped cups in lots of cute patterns, though.
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.
How to Make the Easiest Swiss Meringue Buttercream Video:
The EASIEST Swiss Meringue Buttercream
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.
A note about the ingredients: this recipe calls for pasteurized egg whites. IT IS SAFE to consume egg whites without cooking them, as long as you make sure that the whites you buy are pasteurized. To save time, I buy them in a carton--look for 100% egg whites, not liquid egg substitute. If you cannot find them in a carton, you can buy pasteurized eggs and separate them yourself. You’ll need about 5-6 large eggs to get the ¾ cup called for in the recipe.
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.
Recipe Notes
This recipe is adapted from a frosting recipe by Lauren Kitchens.
Want to learn to make traditional Swiss Meringue buttercream? I have a Swiss Meringue Buttercream photo tutorial and recipe right here!
Here are a few of my favorite cake recipes that would be great with this Easiest Swiss Meringue Buttercream:
Chocolate-Covered Strawberry Cakes
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In the midst….
can this Swiss meringue be left out overnight on a cake?
Does this require to be refrigerated overnight on a cake?
First time tried it today . It worked. Tastes great. Got scared when it had ‘split’ but kept whipping and all was good
Tried for the first time today . It worked . No dramas . Easy as. Got a bit scared when it ‘split’ but keep on whipping and it was all good
Hello! How long do you think this icing can sit out?!
I was wondering the same thing so I searched it out and thought I would share.
Via Lauren Kitchens:
Store at room temp (68-74 degrees F) for up to 2 weeks. (Yes, you heard her correctly). Store in the fridge for up to 2 months. Store in freezer for up to 6 months.
Thanks so much, Ashley!
I just made this and it is wonderful! Will use it from now on. Thank you!
My icing is very runny can I save this .Followed method and recipe exactly Help
hey patricia super late but just keep whipping at a higher speed,. if that doesn’t work just chill it out in the fridge for a couple mins and whip again 🙂
Do egg whites need to be at room temperature
Hi Carmen, yes, I prefer using them at room temperature so they don’t cool the butter down too much when you add it.
Can you add gel colors ?
Yes! I personally use Americolor, I add it as the last step once the frosting is all made!
Love this recipe! The taste and texture is close to the traditional method, but this is so much…. EASIER!!!!! I only do one thing differently after I follow all steps. At the very end I switch from the beater attachment to whisk on kitchen aid and set speed to 8 or 10 for a minute or two and it really fluffs up, becareful I found too much air will cause it to condense after a little while (not refridgerated). I rarely use American buttercream now, it is too sweet and heavy and crusts quickly.
Thank you so much, I am so glad you liked it! The tip about the whisks is great, I will have to try it! Thanks again!
OMG! You have just saved my life! I am in love with this recipe. I am making 75 cupcakes for a women’s conference. I would like to do the same size swirl with the Ateco # 89 tip you used. Your recipe says makes 8 Cups. How many cupcakes with that swirl would I get from one batch? Then, I will know how many times I need to make it.
Thanks in advance for taking the time to answer my question!
Sheryl Santoro
Hey Sheryl, my guess would be that you would get about 30-36 from one batch. I would at least double it, having too much is never a problem it freezes and saves really well. It will be good for six months.
Hi Elizabeth!
I made a 1/2 batch today. It was absolutely glorious! Worked like a charm! I did a 2.5 swirl with the closed star tip and was able to frost 24 cupcakes. I wanted to do a trial run with this recipe before my upcoming event. I think it’s an EXCELLENT recipe. The sugar amount is just right. It ends up tasting like a bit of a marshmallow just not as sweet as if you were eating one. I can’t thank you enough!
For anyone who wants to make a 1/2 batch of this recipe:
6 Tbsp egg whites
3 cups icing sugar
1/4 tsp salt
3 sticks unsalted butter
1 Tbsp vanilla (I used clear) It makes the frosting stay white.
Follow the directions and, you will have an excellent result!
Hey Sheryl, I’m so happy to hear that! Thank you so much!
Thanks so much for you response! I’m going to do a test batch this this afternoon! Can’t wait!!
Does this have to be refrigerated once on a cake?
Hey Mary, it is fine in room temperature for a few days. If it gets too warm it will get soft other than that it should keep fine. Thanks!
Easy, simple, perfect. Perfect butter and sweetness. Rumchata just makes it WON-DER-FUL.
Hey Melissa, I agree! Thank you so much!
@Sheryl, I love this recipe and recently made a triple layer 6″ cake and 24 cupcakes using only 3/4 of the frosting of this recipe. I’d guess you may have enough frosting for 75 cupcakes, but a 1.5x recipe should definitely do the trick for you!
Thanks so much for your info Anne! I really appreciate it!
Hi there,
Is it possible to use meringue powder in place of the egg whites?
If I frost cupcakes tomorrow and refrigerate, will they be ok for a party on Sunday afternoon?
The frosting won’t separate?
I made this today but it hasn’t come out as white as yours mine is more a slight yellow colour and I beat it for the time stated plus a little over, can you please tell me how I can get the white colour. Thank you.
I only have a small hand mixer. Has anyone tried this without using the larger mixer? Thanks
Hey Jill, with using a small mixer it might just take longer because it wont be as powerful. There shouldn’t be any problem with that though. Thanks!
Can I substitute the powdered sugar with stevia? I’m making a cake for someone who is diabetic.
I haven’t tried using a substitute for sugars like that, so I can’t say either way. I would try to do it with a powdered stevia because it will have more bulk. Do it in a smaller batch to see how it works, just in case. Thanks so much. Good luck, let me know how it goes!
Hi would you be able to give metric measurements as I’m in uk and don’t have cups
Many thanks
Sure! When you view the recipe, right under the Ingredients, there are two links that say US Customary | Metric. If you click on Metric, it should give you the metric measurements. This is a computer calculation, so sometimes it gives measurements that are correct but don’t make much sense as far as the way people actually cook and measure (ie, calling for 191 g instead of 200 g) so feel free to round the measurement to the nearest one that makes sense to you. The recipe is flexible enough that a few grams here or there are fine!