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A large white ceramic mixing bowl overflowing with thick, glossy Swiss Meringue Buttercream Recipe with zero air bubbles.

Swiss Meringue Buttercream Recipe: The Secret to Silky, Professional Frosting

A professional Swiss Meringue Buttercream Recipe featuring glossy whipped egg whites and softened unsalted butter. Achieve a velvet-smooth, ivory-white finish with stiff meringue peaks that are perfect for piping and stable at room temperature.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 1 batch (makes 6 cups)
Course: Dessert, Frosting
Cuisine: American, French
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Buttercream Ingredients
  • 5 large egg whites (150g) Room temperature, fresh preferred
  • 1 1/4 cups granulated sugar (250g) Standard white sugar
  • 2 cups unsalted butter (454g) Softened to 65°F, cut into tablespoons
  • 2 teaspoons pure vanilla extract (10ml) Or clear vanilla for a whiter look
  • 1/4 teaspoon fine sea salt (1.5g) To balance the sweetness

Equipment

  • 1 Stand Mixer with Whisk and Paddle Attachments Essential for proper aeration and smoothing.
  • 1 Small Pot for Double Boiler To gently heat the egg whites and sugar.
  • 1 Instant-Read Thermometer To ensure whites reach 160°F.

Method
 

Heating the Base
  1. Combine egg whites and granulated sugar in a clean mixer bowl over a pot of simmering water. Whisk constantly until the mixture reaches 160°F (71°C) and sugar is fully dissolved.
Whipping the Meringue
  1. Transfer the bowl to a stand mixer with a whisk attachment. Whip on medium-high speed until the meringue is thick, glossy, and has reached stiff peaks (about 8-10 minutes). The bowl should be cool to the touch.
Incorporating Butter
  1. Switch to the paddle attachment. On medium-low speed, add softened unsalted butter one tablespoon at a time, allowing each to incorporate before adding the next.
  2. Continue mixing until the frosting comes together into a creamy, velvet-like texture. Add vanilla and salt, then mix on low speed for 2 minutes to remove air bubbles.

Notes

Ensure all equipment is grease-free using white vinegar.
If the frosting is soupy, chill the bowl for 15 minutes then re-whip.