Name: How to Make Fluffy Swiss Meringue & Buttercream for Decorating Cakes and Cupcakes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 40 min
Cuisine: American
Ingredients: 5 egg whites; 1 1/2 cups granulated sugar; Optional: gel food coloring; 2 cups unsalted butter, room temperature and cut into tablespoons; 1 tablespoon vanilla extract or paste (any flavoring can be used); 1/2 teaspoon fine sea salt (optional)

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Introduction

Swiss meringue buttercream is a silky, smooth frosting perfect for cakes and cupcakes. It combines lightly cooked egg whites with buttery richness for a sweet, airy texture. This recipe will guide you through making it from scratch with tips to get the perfect consistency.

The image shows a pale blue, scalloped-edged plate with soft swirls and waves of creamy white frosting being piped onto it using a clear piping bag with a metal tip held by a woman's hand. There are five dollops of frosting on the plate: two are rosette shapes with layered, rounded petals on the left side, and three are wavy lines with smooth, curved ridges stretching horizontally on the right side. The plate rests on a wooden surface with a white marbled texture background visible near a large metal pot. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 egg whites
1 1/2 cups granulated sugar
2 cups unsalted butter, room temperature and cut into tablespoons
1 tablespoon vanilla (paste or extract; can use any flavoring)
½ teaspoon fine sea salt (optional)
Gel food coloring (optional)

Instructions

Step 1: Prepare your equipment by ensuring all bowls, whisk attachments, and utensils are completely clean and dry. Wipe them with white vinegar and dry thoroughly to remove any oils or grease.
Step 2: In a medium heatproof bowl, combine the egg whites and granulated sugar. Place the bowl over a saucepan of simmering water, making sure the bowl bottom does not touch the water.
Step 3: Whisk constantly while heating until the mixture reaches 160°F (71°C), about 5 minutes. The mixture will change from thick to thin, then turn white.
Step 4: Transfer the mixture to a stand mixer fitted with a whisk attachment. Whip on medium-high speed until stiff, glossy peaks form and the mixture is cool to the touch, about 15 minutes. Chill briefly if needed.
Step 5: Replace the whisk attachment with the paddle attachment. Starting on medium speed, add the butter one tablespoon at a time, scraping the bowl as needed.
Step 6: Once all the butter is mixed in, add vanilla and sea salt. Continue to beat until smooth and silky. If the buttercream curdles or looks grainy, keep mixing for 10–15 minutes until it smooths out.
Step 7: If the buttercream remains curdled, gently warm the bowl over simmering water just on the edges to soften it, then rewhip until smooth.
Step 8: Add gel food coloring if desired and mix until evenly incorporated. Your Swiss meringue buttercream is ready to use for decorating!

Tips & Variations

Using a stand mixer is highly recommended as whipping the meringue by hand or with a small electric whisk can be very tiring and time-consuming.
Make sure all equipment is grease-free to ensure the meringue whips properly.
Add flavor extracts other than vanilla, such as almond or lemon, to customize your buttercream.
If buttercream becomes too soft, chill briefly and then rewhip before using.

Storage

Store Swiss meringue buttercream in an airtight container in the refrigerator for up to one week. Before using, bring it to room temperature and rewhip for the best texture. You can also freeze it for up to three months; thaw overnight in the refrigerator and rewhip before use.

How to Serve

A light green scalloped plate holds five small swirls of pale yellow buttercream, each piped in different shapes: two tight rosettes with distinct ridges, two elongated wave-like patterns with soft curves, and one smaller, round rosette. A clear piping bag with a silver star tip is shown at the top right, squeezing out more of the smooth, creamy buttercream. The plate rests on a light wooden surface with a white marbled texture underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular granulated sugar for the meringue?

Yes, regular granulated sugar works well. Just ensure it fully dissolves during the heating step to avoid a gritty texture.

What should I do if my buttercream looks curdled or grainy?

This is normal at some stages. Continue to beat the mixture for 10 to 15 minutes, and it should become smooth and silky. If it doesn’t, gently warm the bowl edges over simmering water and rewhip.