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5 from 6 votes

Swiss Meringue Buttercream Recipe

Whipped swiss meringue buttercream recipe that's perfect for cakes and cupcakes!
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 4 cups
Calories: 2753kcal
Author: Eden
Cost: $7


  • 1 cup grandulated sugar
  • 4 large egg whites
  • 1 1/2 cups unsalted butter room temperature
  • 1 tsp vanilla extract


  • Fit the bowl over a pan of simmering water.
  • Add the sugar and the egg whites into a heatproof mixing bowl.
  • Whisk constantly until the mixture is hot, sugar is dissolved and the egg whites are a little frothy. About 5 minutes. It should look like shiny marshmallow cream. This step is very important and you can use a thermometer to check the temperature. It should get to 160 degrees.
  • With the whisk attachment, transfer the egg mixture to a mixing bowl and beat on medium speed until cooled and thicker for about 5 minutes.
  • Add in one stick of room temperature butter at a time, beating until smooth.
  • On low speed, add in the extract.
  • If the buttercream curdles or separates, just keep beating on high until it comes back together. You should end up with a shiny, smooth, and absolutely delicious buttercream frosting!


To change the flavor add in different extracts! 
Use a candy thermometer to check the temperature of the egg and sugar mixture. 


Calories: 2753kcal | Carbohydrates: 6g | Protein: 28g | Fat: 295g | Saturated Fat: 181g | Cholesterol: 1476mg | Sodium: 322mg | Potassium: 421mg | Sugar: 3g | Vitamin A: 9589IU | Vitamin C: 24mg | Calcium: 194mg | Iron: 4mg