Best Ever Swiss Meringue Buttercream Recipe - Gemma's Bigger Bolder Baking (2024)

Learn how to make the Best-Ever Swiss Meringue Buttercream Frosting recipe which will give you a light, airy frosting for all of your cakes and cupcakes.

Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 10 cups

• 5 large , fresh egg whites (150 g)
• 1 1/4 cups (10oz/282) sugar
• 1 1/2 cups (12oz/340g) unsalted butter, a room temperature
• 1 tablespoon pure vanilla extract
• pinch of salt

• Over a pot of simmering water place your mixer bowl (or a heatproof bowl) over the pot.

• Add in the egg whites and sugar and stir until the sugar has dissolved. Continue to stir, this will take around 5 minutes. Putting the eggs over heat will technically cook them so you don't have to fear eating raw eggs.

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• Once the sugar has totally dissolved remove from the heat.

• With whisk attachment begin to whip until the meringue on medium/high speed. Whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 5 minutes or so).

• Wiith mixer on medium speed, add vanilla, salt and soft butter cubes. Add the butter one piece at a time, until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). *If mixture is too runny, refrigerate for about 1 hour until it comes together. continuing to beat until well combined.

• Add additional flavours, purees, as desired.

*Keep in airtight container in refrigerator for up to one week, leaving out at room temperature when needed, rewhipping in mixer for 5 minutes.
**Can freeze for up to 6-8 weeks. To thaw, place on counter overnight, and rewhip for 5 minutes with paddle attachment in an electric mixer.
***If buttercream still doesn't have its satiny finish after rewhipping, microwave 1/3 of the buttercream for approximately 10 seconds and add to remaining buttercream in mixer bowl, beating for a few moments to incorporate.