Swiss Meringue Buttercream

Swiss Meringue Buttercream

🧁✨ Swiss Meringue Buttercream — The Frosting That Whispers “I’m Fancy”

Your cake deserves a frosting that’s as smooth as your best comeback.

 

 

If you’ve only ever made American buttercream, buckle up — you’re about to meet its sophisticated cousin. Swiss Meringue Buttercream is silky, light, and not tooth-achingly sweet. It’s the frosting that makes people say, “Wait… did you make this yourself?” and then immediately ask for the recipe.

It’s:

• Elegant but approachable — bakery-level results without a pastry degree.
• Perfect for piping — holds its shape like a dream.
• Versatile — pairs with literally any cake flavor.

💬 Reader prompt: Are you team “frosting is the main event” or team “cake is the star”? Tell me in the comments — I’m keeping score.

Ellie’s birthday was yesterday and she was more into her cake than her brothers were at this age. Was it just her? Was it the strawberries? Maybe it was the amazing frosting. I can’t believe I don’t make this more but it pipes really nice and frosts nice. This is a simple vanilla flavored frosting but it goes with everything!

 

Swiss Meringue Buttercream

Ingredients 

• 7 egg whites
• 2 cups of granulated sugar
• 3 sticks of salted butter
• 2 teaspoons vanilla
• 1/4 teaspoon salt

Directions 

1. Prep the Pot
   • Add at least 1 inch of water to a medium pot and bring to a simmer over medium heat.
2. Separate & Warm
   • Separate egg whites (room temp is best).
   • In a clean, grease-free stand mixer bowl, whisk egg whites and sugar together.
3. Heat the Mixture
   • Place the bowl over the pot of simmering water (don’t let it touch the water).
   • Whisk constantly until mixture reaches 160°F and sugar is dissolved (about 3 minutes).
4. Whip It Good
   • Wipe the bottom of the bowl dry.
   • Attach to stand mixer with whisk attachment. Beat on medium-high until stiff, glossy peaks form and the bowl is completely cool (15–20 minutes).
5. Add the Butter
   • Reduce to medium speed. Add butter 1 tbsp at a time, letting each piece incorporate before adding the next.
6. Flavor & Finish
   • Add 2 tsp vanilla extract and ¼ tsp salt and mix on medium-high until incorporated, about 1 minute.
   • Scrape down the bowl and continue beating until thick, smooth, and whipped (about 3 minutes). If it looks lumpy or liquidy, keep beating until it comes together.

🔢 Calorie Count (Per 2-Tbsp Serving — Makes ~24 Servings)

• Calories: ~160
• Protein: 1g
• Carbs: 12g
• Fat: 12g
• Sugar: 12g

📊 Nutritional Facts (Per Serving)

\*Percent Daily Values are based on a 2,000 calorie diet.

Swiss Meringue Buttercream

 

👩‍🍳 Cooking Tips for Buttercream Success

• No grease allowed — Even a smidge will ruin your meringue. Wipe bowls and whisks with vinegar or lemon juice.
• Patience is key — Don’t add butter until the meringue is completely cool.
• Fixing “soupy” buttercream — Chill for 10 minutes, then whip again.
• Fixing “curdled” buttercream — Keep whipping; it will come together.
• Flavor freely — Add extracts, melted chocolate, or fruit purees once it’s stable.

💬 Reader prompt: Have you ever had a frosting fail that made you want to cry into your mixing bowl? Share your story — we’ve all been there.

🎨 Recipe Variations

• Chocolate Swiss Meringue — Add 8 oz melted, cooled dark chocolate.
• Lemon Dream — Add ¼ cup lemon curd.
• Salted Caramel — Swirl in ½ cup caramel sauce.
• Berry Bliss — Beat in ½ cup strained berry puree.
• Mocha Magic — Dissolve 2 tsp espresso powder in 1 tbsp hot water, then add.

🧒 Kid Tips

• Let kids “paint” cupcakes with a spatula — less pressure than piping.
• Make mini cupcakes for smaller sugar hits.
• Add sprinkles after frosting for extra fun.
• Keep it mild — skip strong flavors if baking for little ones.

💬 Reader prompt: Parents — do your kids eat the cake or just lick off the frosting?

🛒 Grocery Hacks

• Egg whites — Use fresh eggs for best stability (save yolks for custard).
• Butter — Buy in bulk and freeze; thaw overnight in the fridge.
• Sugar — Regular granulated works best; superfine dissolves faster.
• Vanilla — Real extract makes a difference here.
• Salted butter — Yes, we’re breaking the “unsalted only” rule — it balances the sweetness beautifully.

📣 Reader’s Challenge: #SmoothLikeSwiss

Here’s your mission:

1. Make this Swiss Meringue Buttercream.
2. Use it on something unexpected — brownies, cookies, even pancakes.
3. Snap a photo and post with #SmoothLikeSwiss.
4. I’ll feature my favorites in an upcoming “Reader Remix” post!

♻️ Leftover Remix

• Macaron Filling — Perfect texture for sandwiching.
• Cookie Sandwiches — Spread between two chocolate chip cookies.
• Cake Truffles — Mix with cake crumbs, roll, and dip in chocolate.
• Hot Cocoa Topper — Dollop on hot chocolate instead of whipped cream.
• Breakfast Treat — Spread on toast (don’t knock it till you try it).

💭 Final Thoughts

Swiss Meringue Buttercream is one of those recipes that feels like a magic trick. You start with egg whites and sugar, and somehow end up with a cloud of silky frosting that pipes like a dream and tastes like it came from a high-end bakery.

💬 Reader prompt: If you could flavor this buttercream with anything in the world, what would it be?

 

Some frostings are just… fine. They get the job done, they sit politely on top of a cake, and they don’t cause much of a stir. But this Swiss Meringue Buttercream? It’s a showstopper.

It’s the frosting you make when you want people to remember the cake long after the party’s over. The one that makes guests lean in and whisper, “Okay, but seriously… how did you make this?” It’s the frosting that turns a simple cupcake into a bakery-worthy masterpiece and makes you feel like you’ve unlocked a secret level in the baking game.

I love that it’s endlessly adaptable — you can keep it classic, swirl in seasonal flavors, or tint it any color for themed bakes. And while it might sound intimidating, once you’ve made it, you’ll realize it’s more about patience than skill. The payoff? A silky, stable, not-too-sweet frosting that’s as gorgeous to look at as it is to eat.

So here’s my challenge: make it, love it, and share it. Post your masterpiece with #SmoothLikeSwiss so we can all swap ideas, cheer each other on, and maybe even inspire the next great buttercream trend. Because baking is better when it’s shared — and this frosting is too good to keep to yourself.

Here’s to smooth swirls, happy kitchens, and desserts that make life a little sweeter. 🧁💛

 

Did you try our Swiss Meringue Buttercream recipe? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram! 

 

 

@theloulougirls

♬ My Baby Girl – Carly Rider

 

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