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Easy Swiss Meringue Buttercream
5 from 10 votes

Easy Swiss Meringue Buttercream

The Easy Swiss Meringue Buttercream recipe combines whipped egg whites and sugar cooked to a smooth syrup then folded with soft butter, salt, vanilla, and cream to make a fluffy, creamy frosting. It can be made using either pasteurized or raw egg whites, heated safely before whipping. The result is a smooth and light buttercream with balanced sweetness and a hint of vanilla, suitable for cake decorating and frosting.

Prep Time
30 mins
Cook Time
10 mins
Additional Time
2 hrs
Total Time
40 mins
Servings: 12 servings
Calories: 237 kcal
Course: Dessert, Cake, Baked Goods
Cuisine: North American, American

Ingredients

Pasteurized egg white syrup
  • 115 g egg ½ cup, room temperature, pasteurized, white
  • 226 g confectioners sugar about 2 cups, measured by spoon and level method
Raw egg white syrup
  • 115 g egg ½ cup, see recipe notes, raw, white
  • 225 g sugar 1 ¼ cups, granulated white
Swiss meringue buttercream
  • 1 egg white syrup either pasteurized or raw, see above, amount as specified
  • 226 g butter very soft, but not melted (2 sticks, unsalted
  • ¼ tsp salt fine sea salt
  • 2 tsp vanilla extract
  • ⅓ cup whipping cream 35% fat

Instructions

Using pasteurized egg whites
    Cup of Yum
  1. Place the egg whites and confectioner’s sugar in a mixing bowl, and whisk for about 5 - 6 minutes on high speed. The mixture should look thick, glossy, and white.
  2. Scrape this mixture into a bowl and set aside.
Using raw egg whites
  1. Place the egg whites and sugar in a heat proof bowl.
  2. Bring some water to a simmer in a pot. Place the egg white + sugar bowl over the simmering water pot, and whisk for about 10 minutes until the egg whites are heated to 160°F.
  3. Allow the egg white mixture to cool down to room temperature before using.
Making the swiss meringue buttercream
  1. Place the butter and salt in a mixing bowl. With the whisk attachment, whip the butter until light, fluffy, and creamy. This can take up to 10 minutes depending on the temperature of the butter, the mixer, and the ambient temperature.
  2. When the butter is fluffy, add half the amount of cream and all of the vanilla, and whip for a further couple of minutes to make the butter fluffier.
  3. While running the mixer on medium high, stream the egg white mixture into the butter mixture.
  4. Keep whipping the buttercream until you have a creamy consistency (a few minutes). Add the rest of the cream if needed.
  5. If you'd like the buttercream to be sweeter, add more sifted confectioner’s sugar and mix until well incorporated.
  6. To remove the extra air bubbles, switch to the paddle attachment, and mix for about 1 - 2 minutes on medium high speed.
  7. The faux swiss meringue buttercream is now ready to be used.

Notes

  • Use raw egg whites carefully, ensuring no contamination with yolks; pasteurized whites offer a shortcut.
  • If using salted butter, omit added salt in the recipe.
  • Buttercream stores covered at room temperature up to 2 days, refrigerated for 1 week, and frozen for up to 3 months.
  • Whipping time varies by butter temperature and equipment; patience ensures a light, fluffy texture.

Nutrition Information

Serving 3tbsp Calories 237kcal (12%) Carbohydrates 19g (6%) Protein 1g (2%) Fat 18g (28%) Saturated Fat 11g (55%) Cholesterol 50mg (17%) Sodium 69mg (3%) Potassium 25mg (1%) Sugar 19g (38%) Vitamin A 568IU (11%) Calcium 9mg (1%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 237

% Daily Value*

Serving 3tbsp
Calories 237kcal 12%
Carbohydrates 19g 6%
Protein 1g 2%
Fat 18g 28%
Saturated Fat 11g 55%
Cholesterol 50mg 17%
Sodium 69mg 3%
Potassium 25mg 1%
Sugar 19g 38%
Vitamin A 568IU 11%
Calcium 9mg 1%

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