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Close-up of perfectly emulsified Swiss Meringue Buttercream in a glass bowl showing silky texture and glossy ridges.

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

Master the art of Swiss Meringue Buttercream with this guide. Learn the science of creating a stable, ivory-white frosting that is perfectly emulsified with deep, glossy swirls for a professional finish every time.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 3 cups
Course: Basics, Desserts
Cuisine: French, Swiss
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Frosting Components
  • 150 g Egg Whites Approx. 5 large eggs
  • 1 1/4 cups (250g) Granulated Sugar Extra fine works best
  • 1 1/2 cups (340g) Unsalted Butter Cool room temperature
  • 1/4 tsp (1.5g) Sea Salt Fine grain
  • 1 tsp (5ml) Clear Vanilla Extract Keeps frosting ivory

Equipment

  • 1 Stand Mixer With whisk and paddle attachments.
  • 1 Glass Bowl Heat-proof for double boiler.
  • 1 Digital Thermometer Essential for precision.

Method
 

Cooking and Whipping
  1. Whisk egg whites and sugar in a glass bowl over simmering water until the temperature hits 160°F (71°C) and sugar is dissolved.
  2. Transfer to stand mixer and whisk on high until the bowl is cool and stiff, glossy ivory-white peaks form.
  3. Switch to paddle attachment. Add butter one tablespoon at a time on medium-low speed until thick, silky, and fully emulsified.
  4. Add vanilla and salt. Run on low speed for 5 minutes to remove air bubbles and create smooth, glossy ridges.

Notes

Ensure all tools are grease-free to allow the meringue to rise.
If the frosting separates, keep beating; it will eventually come back together.