Swiss Meringue Buttercream

Want to make the smoothest and yummiest buttercream for your cupcakes or cakes? Swiss Meringue Buttercream, is without the doubt the best buttercream. Don’t feel intimidated by the name, this buttercream is super easy to make. I did a bunch of research to find the best Swiss Meringue Buttercream recipe, and after lots of recipes and youtube videos, I have come out with a super simple and easy recipe.

Raspberry Swiss Meringue Buttercream

Swiss Meringue Buttercream

A super simple Swiss Meringue Buttercream, this buttercream is silky smooth and delicious. What more could you ask for.
Prep Time 30 minutes
Servings 12 cupcakes


  • 6 egg whitese
  • 200 g sugar
  • 500 g butter room temperature


  • Separate your egg whites from your yolks in mixing bowl. Place the bowl over a pot of water. Make sure the water doesn't touch the mixing bowl. (double boiler method)
  • Add the sugar to the egg whites, with a whisk mix them together. Gently gently whisk for about 3-4 minutes or until the sugar has completely dissolved. To check if the sugar has dissolved, run two finger through the mixture, then rub the finger together. If you feel sugar granules, keep whisking.
  • What you want to do is whisk until the sugar is completely dissolved. The best way to check that it’s dissolved is by running it through two fingers. If you can’t feel the sugar granules then it’s time to take it off the stove.
  • Once all the sugar has dissolved, add the egg whites to the bowl of a stand mixer. Whisk on high speed for about 4-5 minutes. The mixture will become thick and glossy and will begin to cool.
  • Begin adding the room temperature butter, one tablespoon at a time. Make the butter is fully combined before adding the next tablespoon. Don't be afraid if the consistency looks odd, it will come back together. Just keep whisking.
  • After all your butter has been added, add some vanilla extract, and if you’re making a flavoured buttercream or coloured, now is the time to also add the food colour or flavouring. Mix on low speed to mix in and then mix on high speed for another 5 minutes.
  • Once the frosting has come together, has gone pale in colour (if you’re making vanilla) and is nice and fluffy then it’s done!


Keep buttercream at room temperature if using the same day. If not, transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Just bring to room temperature then mix with the paddle attachment. 
Tips for making the best Swiss Meringue Buttercream:
  1. Don’t throw out the egg yolks, you can make a really yummy custard with them.
  2. Use your thumb and your index finger to check if the sugar is full dissolved, just dip both fingers into the mixture then rub them together. If you can still feel sugar granules, you need to keep whisking.
  3. Once the pot has come to a boil, low the temperature to a low simmer.
  4. Before adding your egg whites and sugar to the mixing bowl, wipe everything down with a clean cloth and a splash of vinegar.
  5. Make sure the egg white and sugar has cooled down before adding the butter. If the mixture is too hot, the butter will melt.
  6. Seperate the eggs in a seperate container first. If you get any egg yolk in your whites, you will have to start again.
  7. To make your vanilla buttercream pale, just keep whisking. The longer you whisk for the paler the buttercream.

This buttercream, is now my go to buttercream for cakes and cupcakes. You can make the buttercream and flavour you want. Simply add the flavouring once all the butter has been incorporated. Below, I have made vanilla bean Swiss Meringue Buttercream, UGH – absolutely delicious. After you have finished making the buttercream, simply add to a pipping bag and start decorating.

I used two batches of this Buttercream, to crumb and frost my 6-layer Raspberry and White Chocolate Birthday Cake.

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