Swiss Meringue Buttercream
This frosting relies on temperature control and patience. Once you move past the initial liquid phase, the mixture transforms into a dense, cloud-like cream that handles room temperature better than standard butter-and-sugar mixtures.
Temperature is the only variable that matters
If your butter is too cold, the emulsion will break; if it is too hot, it will turn into soup. Keep your butter at cool room temperature—about 65°F—so it yields to the touch but retains its structure.
- stand mixer with whisk attachment
- heat-proof bowl
- saucepan
- thermometer
What goes in.
- 5large egg whites
- 1 1/2 cupsgranulated sugar
- 2 cupsunsalted butter, cubed and at cool room temperature
- 1 tspvanilla extract
- 1 pinchfine sea salt
Fixing a broken look
If the mixture looks curdled or greasy after adding butter, keep whipping on medium-high. Often, the butter just needs more time to fully incorporate into the meringue base.
The method.
Heat the base
Place egg whites and sugar in a heat-proof bowl over a pan of simmering water. Whisk constantly until the sugar is completely dissolved and the mixture reaches 160°F.
Whip the meringue
Transfer the mixture to the stand mixer. Whip on high until the bowl is cool to the touch and the meringue forms stiff, glossy peaks.
Incorporate butter
Reduce speed to medium-low. Add the butter one cube at a time, allowing each to disappear before adding the next.
Finish
Once all butter is added, stir in the vanilla and salt. Switch to the paddle attachment and beat on low for 2 minutes to remove any trapped air bubbles.
Other turns to take.
Chocolate
Fold in 6 ounces of cooled, melted bittersweet chocolate after the butter is fully incorporated.
Fruit Infused
Replace 1/4 cup of the butter with an equal amount of thick, seedless fruit reduction added at the very end.
When it doesn't go to plan.
Wipe your mixer bowl with a paper towel dampened with vinegar to remove any hidden grease before starting, or the meringue won't whip.
If the mixture remains soupy even after whipping, place the bowl in the refrigerator for 10 minutes, then return to the mixer.
This frosting keeps in the refrigerator for a week; let it come to room temperature and re-whip it before using.
The ones that keep coming up.
Can I use pasteurized carton egg whites?
Fresh egg whites are more reliable for building the protein structure required for a stable meringue. Carton whites often struggle to hold high peaks.
Why is my buttercream yellow?
High-fat, grass-fed butter has a strong yellow pigment. If you need stark white frosting, use a standard supermarket-brand butter.
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