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Handheld smartphone photo of a clear plastic piping bag with a large stainless steel star nozzle filled with ivory Swiss Meringue Buttercream. (Swiss Meringue Buttercream Recipe)

Swiss Meringue Buttercream Recipe: The Ultimate Guide to Silky, Glossy Frosting

Master the art of the perfect Swiss Meringue Buttercream Recipe. This professional-grade frosting is silky, glossy, and perfectly stable, featuring an ivory-white finish and sharp, defined ridges ideal for expert-level cake piping and decorating.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 1 batch
Course: Basics, Desserts
Cuisine: American, French
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Buttercream Components
  • 5 large Egg Whites Approximately 150g
  • 1.5 cups Granulated Sugar 300g
  • 2 cups Unsalted Butter 454g, softened and cubed
  • 1 tbsp Vanilla Extract 15ml
  • 1/4 tsp Fine Sea Salt 1.5g

Equipment

  • 1 Stand Mixer With whisk and paddle attachments
  • 1 Clear Plastic Piping Bag To monitor for air bubbles
  • 1 Large Stainless Steel Open-Star Tip For sharp, defined ridges
  • 1 Instant-Read Thermometer To ensure egg whites reach 160°F

Method
 

Prepare the Meringue Base
  1. Whisk egg whites and sugar over a double boiler until the mixture reaches 160°F (71°C) and the sugar granules have completely dissolved.
  2. Transfer to a stand mixer and whisk on medium-high speed until stiff, glossy peaks form and the bowl is cool to the touch (approx. 10-15 minutes).
Emulsify and Polish
  1. Switch to the paddle attachment. On medium-low speed, add softened butter one tablespoon at a time until fully incorporated and the mixture is smooth.
  2. Add vanilla and salt. Mix on the lowest speed for 3-5 minutes to remove air bubbles, resulting in a velvety, glossy texture.

Notes

Ensure all tools are grease-free by wiping with vinegar.
If the buttercream curdles, keep mixing; it will eventually emulsify into a smooth ivory-white frosting.