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The Perfect Swiss Meringue Buttercream Cake Icing Recipe for Smooth & Silky Cakes
Swiss Meringue Buttercream is a smooth, silky, and lightly sweet icing that pairs beautifully with cakes and cupcakes. It’s less sweet than American buttercream and provides a refined texture perfect for elegant desserts.
Uses for Swiss Meringue Buttercream Cake Icing
Swiss Meringue Buttercream is ideal for cakes that require a smooth, luscious, and lightly sweet icing.
- Wedding cakes
- Birthday cakes
- Cupcakes
- Layer cakes with fruit fillings
Swiss Meringue Buttercream Cake Icing Recipe
- Total Time: 30 mins
- Yield: Enough to frost a two-layer 8-inch cake or 24 cupcakes.
Description
Quick Swiss Meringue Buttercream Tips
- Use room-temperature butter to ensure a smooth consistency.
- Whip the meringue until stiff peaks form before adding butter.
- If the buttercream looks curdled, keep mixing—it will smooth out!
Ingredients
Scale
- 5 large egg whites
- 1 ¼ cups (250g) granulated sugar
- 1 ½ cups (340g) unsalted butter, room temperature
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- In a heatproof bowl, whisk together egg whites and sugar over a double boiler until sugar dissolves and mixture reaches 160°F (70°C).
- Remove from heat and beat the mixture with a mixer until stiff peaks form and the meringue is glossy and cool.
- Gradually add softened butter, one piece at a time, while mixing on medium speed.
- Continue beating until the buttercream becomes silky and smooth.
- Mix in vanilla extract and a pinch of salt for enhanced flavor.
- Use immediately or store in an airtight container in the fridge for up to a week.
Notes
Similar Cake Icing Recipes
If you love Swiss Meringue Buttercream, you might also enjoy Italian Meringue Buttercream (similar but more stable), French Buttercream (richer with egg yolks), or Classic American Buttercream (sweeter and easier to make).
- Prep Time: 25 mins
- Cook Time: 5 mins
