Vanilla Swiss Meringue Buttercream
Swiss meringue buttercream is, in my opinion, the most delicious buttercream. Contrary to many opinions, I find it to be super easy, you just need to know its simple secrets (which of course I will be telling you) and you will be making it without ever failing (I guarantee!) 🧁
Understanding The Ingredients:
Egg Whites: Egg whites are like the secret ingredient that gives Swiss meringue buttercream its signature light and airy texture. When whipped, they create a light meringue that makes the buttercream silky smooth. This meringue also helps keep the buttercream stable and smooth, perfect for decorating cakes. In this recipe, I do not use pasteurized egg whites (although you can), I know in some countries it is difficult to find so no worries you can absolutely use regular egg whites (we will be heating them so they will be safe to eat). You may be asking yourself “what about liquid egg whites? Can I use liquid egg whites to make Swiss meringue buttercream?” The answer is yes, I did use the liquid egg whites from Costco to make my wedding cake, and although you will not achieve a stiff meringue, when you add the butter everything will work out.
Salt: salt has many roles when it comes to baking, it enhances the flavours, in this case it helps with the eggy smell, and it stabilizes the egg whites.
Butter: I always use unsalted butter, can you use salted? Yes, but it is always better to have control over the amount of salt there is in a recipe. If there is too much salt, there will be an aftertaste that you will not want!
Disclaimer: This website uses affiliate links, meaning: at no additional cost to you, we earn a small commission if you click-through and make a purchase.
Common Questions I get Asked:
Can I make Swiss meringue buttercream ahead of time? Yes, Swiss meringue buttercream can be made ahead and stored in an airtight container in the refrigerator for a few days, or in the freezer for several weeks. Just make sure to bring it to room temperature and re-whip it before using to restore its smooth consistency.
Why does my Swiss meringue buttercream look curdled or soupy? If your buttercream looks curdled, keep on whipping it and it will come together. If it is soupy, place it in the fridge for several minutes and then whip it.
Can I add flavourings to Swiss meringue buttercream? Absolutely! Swiss meringue buttercream is very versatile and can be flavoured with various extracts (vanilla, almond, etc.), melted chocolate, fruit purees, or even coffee. Just make sure to add flavourings gradually and taste as you go to achieve the desired flavour intensity. Note that adding too much liquid might mess up the consistency, so add a little at a time.
Can I colour Swiss meringue buttercream? Yes! Opt for a gel food colour or oil based.
How good does it hold to heat? Swiss meringue buttercream is not heat friendly, although it is stable, I don’t recommend it for humid or really hot weather. Instead, go for an American buttercream or substitute half the butter with vegetable shortening.
The Secret to a Fail-free Swiss Meringue Buttercream:
What I love about Swiss meringue buttercream is how easy it is to measure ingredients, what I mean by that is, there is an easy equation to never fail:
1 part egg whites
2 parts sugar
3 parts butter
So let’s say you measure your egg whites and get 30g, you will need 60g of sugar, and 90g of butter. Easy right?
How To Make Swiss Meringue Buttercream from Scratch?
Swiss Meringue Buttercream Recipe
SERVINGS: 2 cups
Ingredients
Instructions
- In a clean/grease-free bowl, combine egg whites, sugar, and salt. Place over a double boiler, on low to medium heat, while slowly and constantly stirring.
- When the sugar is completely dissolved, remove from heat and beat on high speed until stiff peaks form (NOTE: liquid egg whites will not form stiff peaks, but work as well).
- Set your bowl aside and wait for your meringue to come to room temperature.
- With your mixer on low, add the butter, a small piece at a time. Increase your mixer’s speed after the butter is all incorporated. Don’t worry if the mixture curdles; it will come back together when you increase the speed.
This recipe is best paired with my famous Vanilla Cake Recipe!
Tips To Make The Best Swiss Meringue Buttercream:
Ensure your equipment is clean and grease-free before starting. Any residue can affect the texture of the buttercream.
Use a double boiler or heatproof bowl over simmering water to heat the egg whites and sugar mixture gently. Avoid direct heat to prevent cooking the eggs.
Add room temperature butter gradually, piece by piece, while the mixer is running on low speed. This helps to incorporate the butter evenly and prevent the mixture from curdling.
Store Swiss meringue buttercream in an airtight container in the refrigerator if not using immediately. Before using, let it come to room temperature and re-whip to restore its smooth texture.
After you buttercream comes together, consider mixing it on the lowest speed for at least 5 minutes, this will eliminate all air bubbles which will result in a silky smooth buttercream.