4.5 from 240 votes
Swiss Meringue Buttercream
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 mins
Total Time
20 mins
Servings: 10 cups
Course:
Dessert
Cuisine:
American
Ingredients
- 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
Notes
- *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.