Swiss Buttercream Meringue Recipe (with Video)

Swiss Buttercream Meringue Recipe: Swiss Buttercream is a silky, smooth, and less sweet type of frosting that originates from European pastry traditions. Unlike American buttercream, which is often cloyingly sweet and made with powdered sugar, Swiss buttercream gets its light, airy consistency from a meringue base — specifically, egg whites that are gently heated and whipped with sugar before being combined with butter. The result is a luscious, velvety frosting that melts in your mouth and spreads like a dream.

Swiss Buttercream is made by heating egg whites and sugar together over a double boiler until the sugar dissolves completely and the mixture reaches a safe temperature (usually around 160°F or 70°C). Then it’s whipped into a glossy meringue before unsalted butter is added in chunks. The final product is ultra-smooth, perfect for piping, spreading, or just eating off the spoon.

If you’ve never made it before, don’t worry—it’s easier than it sounds once you get the hang of the technique. And the results? Absolutely worth it.

Why It’s Loved by Bakers Worldwide

What makes Swiss buttercream a staple in the baking world? It’s all about balance and versatility. Bakers adore it for its ability to hold shape in intricate piping while remaining light on the palate. Unlike overly sugary frostings, Swiss buttercream offers a subtle sweetness that complements—not overpowers—your cakes or cupcakes.

This buttercream also pairs beautifully with flavorings such as vanilla, chocolate, coffee, citrus zest, and fruit purees. Because it’s not overly sweet, you can go bold with your flavors without turning your dessert into a sugar bomb. And thanks to its creamy consistency, it’s fantastic for smooth finishes on wedding cakes or detailed piping on cookies.

Another reason pros prefer it: it’s stable. Once whipped properly, Swiss buttercream can hold up in warmer conditions better than whipped cream and can be re-whipped even after refrigeration. It doesn’t crust like American buttercream, making it ideal for a clean, polished cake finish.

Ingredients You’ll Need

Core Ingredients for Swiss Buttercream

Here’s a quick list of what you’ll need to create the perfect batch of Swiss meringue buttercream:

Egg Whites (about 5 large eggs or 150g): Fresh or from a carton, as long as they’re pure and pasteurized. These are the foundation of your meringue.
Granulated Sugar (about 1 1/4 cups or 250g): Dissolves into the egg whites, creating a glossy meringue and sweetness.
Unsalted Butter (1 cup or 227g, softened): This is what turns your meringue into a luscious, spreadable buttercream.
Vanilla Extract (1 to 2 teaspoons): For classic flavor. You can use real vanilla bean paste for a more intense taste.
Salt (a pinch): Enhances the flavors and balances the sweetness.

These basic ingredients create a traditional, smooth, and fluffy buttercream. Make sure everything is at room temperature—especially the butter—to prevent the mixture from curdling.

Optional Add-ins for Flavor Customization

Once you’ve mastered the base recipe, the sky’s the limit. Here are a few ideas to take your buttercream to the next level:

Melted Chocolate (dark, milk, or white)
Fruit Purees (strawberry, raspberry, mango)
Coffee or Espresso Powder
Nut Butters (peanut, almond, hazelnut spread)
Liqueurs (Baileys, Amaretto, Grand Marnier)

These additions should be added after the buttercream has formed and should be introduced slowly so they fully incorporate without breaking the emulsion.

Ingredient Substitutes and Tips

Egg White Substitutes: While aquafaba (chickpea brine) can technically work, it doesn’t provide the same texture. Stick with real egg whites for best results.
Sugar Alternatives: Coconut sugar or maple sugar will change the color and flavor; not recommended for a white or neutral base.
Butter Substitutes: Vegan butter can be used for dairy-free versions, but make sure it has a similar fat content and consistency.

Tips:

Use a metal or glass bowl for heating the egg whites—plastic can retain grease which interferes with whipping.
Weigh your ingredients for accuracy. Baking is science!
Room temperature ingredients are key to a smooth emulsion.

Tools and Equipment Checklist

Must-Have Kitchen Tools

To make Swiss meringue buttercream seamlessly, gather the following tools:

Stand Mixer or Hand Mixer: Essential for whipping the egg whites into stiff peaks and incorporating the butter efficiently.
Heatproof Bowl: Glass or stainless steel bowls that fit snugly over a saucepan (for the double boiler).
Saucepan: To simmer water for the double boiler setup.
Thermometer: Digital or candy thermometer to check the egg white mixture temperature.
Rubber Spatula: For scraping down the bowl and folding in ingredients.

Without these, it’s difficult to maintain control over temperature and consistency—two critical elements of perfect Swiss buttercream.

Nice-to-Have Items That Make It Easier

While not mandatory, these tools can make the process smoother:

Piping Bags and Tips: For decorating cakes and cupcakes with professional flair.
Offset Spatula: Great for spreading buttercream evenly on cakes.
Bench Scraper: Helps smooth the sides of layer cakes.
Kitchen Scale: For accurate measurement of ingredients—especially helpful when doubling or halving recipes.

Having everything prepped and within reach will streamline the whole process, allowing you to focus on each step without scrambling for tools mid-recipe.

Step-by-Step Guide to Making Swiss Buttercream

Step 1: Preparing the Double Boiler

Fill a pot with about two inches of water and bring it to a gentle simmer. Place a heatproof bowl on top, ensuring it doesn’t touch the water. This setup creates indirect heat to safely warm the egg whites and sugar without scrambling them.

Step 2: Whisking the Egg Whites and Sugar

Add egg whites and granulated sugar to the bowl. Whisk constantly until the sugar fully dissolves and the mixture reaches about 160°F (70°C). Rub a little between your fingers—it should feel smooth, not gritty.

Step 3: Beating the Meringue to Stiff Peaks

Transfer the warm mixture to a mixer. Beat on high speed until glossy, stiff peaks form and the bowl feels cool to the touch—this forms your stable meringue base.

Step 4: Adding Butter Gradually

With the mixer on medium speed, add softened unsalted butter, one tablespoon at a time. The mixture may look curdled—don’t panic. Keep mixing; it will smooth out beautifully.

Step 5: Whipping to the Perfect Texture

Once all the butter is incorporated, beat for another 3–5 minutes until silky, light, and fluffy. Add vanilla extract or any desired flavoring. Your Swiss buttercream is ready—smooth, glossy, and perfect for piping or frosting elegant cakes.

Troubleshooting Common Issues

Buttercream Looks Curdled or Soupy

This is probably the most common issue beginners face—but good news: it’s almost always fixable.

Why it happens:

The meringue was still warm when butter was added.
The butter was too soft or too cold.
The emulsion didn’t form properly yet.

How to fix it:

If curdled: Just keep mixing! The buttercream often looks broken before it comes together. Be patient and let the mixer do its thing.
If soupy: Pop the bowl in the fridge for 15–20 minutes to chill slightly, then beat again. This helps the butter firm up and integrate.

Think of the emulsion like a relationship—it needs time and temperature to sync up. Once it does, your buttercream will transform into something beautiful.

Extra tip: If your kitchen is very warm, it’s helpful to chill the butter slightly before adding and keep your mixer on a medium speed for better control.

Mixture Won’t Thicken

If your Swiss meringue buttercream remains thin or watery even after several minutes of mixing, don’t panic. This problem is frustrating but almost always solvable with a few simple adjustments.

Common reasons it won’t thicken:

The egg whites weren’t whipped to stiff peaks before adding the butter.
The butter was added while the meringue was still too warm.
The environment is too hot, causing the butter to melt during mixing.

How to fix it:

Chill it: Place the entire bowl in the refrigerator for 10–20 minutes. Once slightly chilled, whip it again. This often helps the emulsion form properly.
Whip longer: Sometimes, all it takes is more mixing time. Let your stand mixer run for 5–10 more minutes and observe any changes in consistency.
Add a bit more butter: If everything else seems right, try adding a few more tablespoons of butter—especially if your initial butter-to-meringue ratio was low.

If the buttercream refuses to come together after all that, it may be a sign that your egg whites were under-whipped, or too much heat caused a permanent breakdown of structure. In that case, it’s worth starting a new batch and ensuring all the steps are followed precisely.

Make sure to use a thermometer next time, and don’t be tempted to rush the cooling process before whipping the meringue.

Grainy Texture from Sugar Crystals

Swiss buttercream should be impeccably smooth. If you detect a gritty or grainy texture, that’s a sign the sugar didn’t fully dissolve during the double boiler stage.

Why it happens:

The sugar and egg white mixture wasn’t heated long enough.
You didn’t stir constantly, causing uneven heating.
You used coarse granulated sugar instead of superfine.

Prevention tips:

Always rub the mixture between your fingers before whipping. If you can still feel sugar granules, it needs more time over the double boiler.
Use caster or superfine sugar, which dissolves more quickly.
Stir constantly during heating. Don’t just let it sit and warm up—gentle whisking helps everything blend evenly.

Fixing it after the fact:
Unfortunately, once the buttercream is whipped and grainy, there’s no guaranteed fix. You can try reheating it slightly over a double boiler and re-whipping, but this method isn’t foolproof. It’s often better to start fresh.

Next time, be sure to test the sugar thoroughly before removing the bowl from the heat. That one little step makes all the difference between dreamy smooth frosting and a disappointing texture.

How to Store and Reuse Swiss Buttercream

Room Temperature Storage

Swiss buttercream can safely sit at room temperature for up to 2 days, provided your kitchen isn’t overly warm (ideally below 70°F or 21°C). Because it contains both butter and sugar, it acts as a natural preservative, and the egg whites are cooked during the double boiler step, making them safe for short-term storage.

Tips for room temperature storage:

Cover the buttercream with plastic wrap or store in an airtight container.
Keep it out of direct sunlight or heat sources.
Before using again, give it a gentle stir or re-whip to restore its fluffy consistency.

Perfect for when you’re decorating a cake over a couple of days or preparing in advance for a big bake.

Refrigeration and Freezing Tips

For longer storage, refrigeration or freezing is the way to go.

Refrigerator:

Store in an airtight container for up to 7 days.
Let it come to room temperature before using, then re-whip to restore texture.

Freezer:

Store in a freezer-safe container for up to 3 months.
When ready to use, let it thaw overnight in the fridge.
Bring it to room temperature, then whip it back to life using a stand mixer.

Pro tip: If the buttercream appears separated after thawing, don’t give up! Let it warm up slightly and re-whip it on medium speed. It should come back together beautifully.

Whether you’re batch baking or prepping for a special occasion, Swiss buttercream stores like a dream when handled properly.

How to Re-whip Buttercream Properly

Re-whipping is essential for bringing stored buttercream back to life.

Steps to re-whip successfully:

Let the buttercream reach room temperature completely—cold buttercream won’t mix well.
Place it in the bowl of a stand mixer with the whisk attachment.
Beat on medium-high for 3–5 minutes.
If needed, add a splash of cream or milk to soften it up.

Troubleshooting:

If it looks broken or curdled, the temperature may still be too cold—wait a bit longer, then whip again.
If it’s too stiff, add a tablespoon of milk.
If too soft, chill briefly and re-whip.

Swiss buttercream is surprisingly resilient. With proper technique, it can be revived even after freezing and maintain its heavenly texture.

Flavor Variations and Creative Twists

Adding Chocolate, Fruit, or Spices

Once you’ve mastered the classic Swiss meringue buttercream, it’s time to have fun with flavors. Here’s how you can elevate your frosting game:

Chocolate Swiss Buttercream:

Add 4–6 oz of melted, cooled dark chocolate during the final whipping phase.
You can also use cocoa powder (1/4 cup sifted), but melted chocolate gives a richer, silkier texture.

Fruit-Infused Buttercream:

Use fruit purees like strawberry, raspberry, or mango.
Add 1/4 cup of strained puree after the buttercream is fully formed.
Make sure the puree is thick and reduced to avoid watering down the frosting.

Coffee Buttercream:

Dissolve 1–2 tsp of espresso powder in a teaspoon of hot water.
Add to the buttercream at the final mixing stage for a delicious mocha twist.

Spices and Extracts:

Try cinnamon, cardamom, or pumpkin spice for seasonal flair.
Almond, lemon, or orange extract are great for flavor complexity.

Add flavoring gradually—taste and adjust as needed. Overloading can affect consistency or overwhelm the delicate butter flavor of the base.

Making it Vegan or Dairy-Free

Though traditional Swiss meringue buttercream relies on egg whites and butter, it’s possible to craft a vegan-friendly version that delivers a similarly silky texture—if you’re willing to tweak the ingredients and process.

Vegan Substitutes:

Egg Whites: The most popular alternative is aquafaba (the liquid from canned chickpeas). Use 3 tablespoons per egg white as a substitute. It whips up similarly to egg whites when stabilized with a pinch of cream of tartar.
Butter: Replace regular butter with a high-fat vegan butter substitute like Miyoko’s, Earth Balance, or Naturli. Avoid margarine, as it has too much water and not enough fat.

Process Adjustments:

Heat aquafaba and sugar in a double boiler just like the original recipe.
Whip it until stiff peaks form (this may take a bit longer than with egg whites).
Slowly add the softened vegan butter as you would in the standard recipe.

Flavoring Tips:

Add vanilla extract, cocoa powder, or citrus zest to mask any bean-like taste from the aquafaba.
Use high-quality vegan butter for the best texture and taste.

The result isn’t exactly like the original Swiss buttercream, but it’s surprisingly close and completely plant-based. It’s great for people with allergies or those on a dairy-free diet who still want that luxurious buttercream feel.

Coloring Tips for Decorative Use

Swiss meringue buttercream is a decorator’s dream thanks to its smooth texture and light base. But coloring it correctly can make a huge difference in how vibrant and professional your cakes look.

Best Color Types:

Gel Food Coloring: Highly pigmented, doesn’t add extra moisture.
Oil-Based Colors: Great for bold hues and won’t break the emulsion.
Natural Dyes: Derived from plants (e.g., beet juice, turmeric), but be cautious—they can affect flavor.

Coloring Tips:

Add color at the very end of mixing to avoid over-beating the buttercream.
For pastel shades, start with a toothpick dab of gel color.
Let the colored buttercream sit for 30 minutes—colors deepen over time (called “color development”).

Avoid These Mistakes:

Don’t use liquid food coloring; it can water down the buttercream.
If using deep colors (red, black, navy), mix in small batches and chill before using.
Always test a small amount before committing—some colors react differently with butter.

With these tips, you can create vibrant, Instagram-worthy cakes without compromising on texture or flavor.

Best Uses for Swiss Meringue Buttercream

Cakes, Cupcakes, and More

Swiss meringue buttercream isn’t just a fancy frosting—it’s one of the most versatile elements in a baker’s toolkit. Whether you’re dressing up a wedding cake or whipping up a batch of cupcakes, it brings a professional touch to any dessert.

Perfect for:

Layer Cakes: Its smooth consistency makes it ideal for crumb coating and final finishes. It’s easy to spread and doesn’t crust like American buttercream.
Cupcakes: Pipe beautiful rosettes, swirls, or tall peaks that hold their shape.
Macarons: Its lighter texture makes it a perfect filling that won’t overpower the delicate shells.
Cookies: Use it to sandwich soft cookies or pipe intricate designs.
Pastries: Add it to cream puffs or éclairs for an elevated twist.

Why Pros Love It:

Holds its shape during piping and doesn’t melt quickly under room temperature conditions.
Has a neutral flavor base, which means it complements everything from vanilla sponge to rich chocolate fudge.

Layering Tip: If using between cake layers, consider pairing it with jams, ganache, or curds for added texture and flavor contrast.

Swiss buttercream is the go-to choice when you want something light, refined, and not tooth-achingly sweet. Whether you’re baking for a birthday or a big event, this frosting adapts beautifully to the occasion.

Nutritional Information

Calories and Macros Per Serving

Swiss meringue buttercream is decadent, so it’s important to know what’s in each bite—especially if you’re watching your intake.

Typical Nutritional Values (Per 2-Tablespoon Serving):

Calories: ~150–170
Total Fat: 14–16g
Saturated Fat: 8–10g
Cholesterol: 45–55mg
Carbohydrates: 8–10g
Sugars: 8g
Protein: ~1g

These values may vary depending on added flavors (like chocolate or fruit), but this gives a general idea.

Keep in mind, this is still a butter-based frosting. While it’s less sweet than traditional American buttercream, it’s still high in fat and calories—so moderation is key.

Healthier Alternatives and Light Versions

If you’re looking to lighten things up a bit without compromising too much on flavor, here are a few adjustments you can make:

Reduce the Butter: Some recipes work well with 20–25% less butter—this makes it lighter in calories, though slightly less stable.
Add Greek Yogurt: Mix in a spoonful of plain Greek yogurt for tang and protein.
Use Coconut Sugar or Monk Fruit Sweetener: These reduce glycemic load, though they may affect the texture or flavor slightly.
Try Whipped Aquafaba Base: As noted earlier, vegan versions using aquafaba are lower in fat and calories.

Just remember, modifying the ingredients too much can affect stability, so always test small batches first.

Expert Tips for Perfect Swiss Meringue Buttercream

Temperature Control Tips

Temperature is the single most important factor in making successful Swiss buttercream. Here’s how to stay in control:

Warm Mixture Dangers: Adding butter to warm meringue results in a soupy mess.
Cold Butter Risks: Butter that’s too cold won’t incorporate and will make the frosting look chunky or curdled.
Kitchen Climate: If it’s a hot day, work in a cooler space or during early morning hours.

Use a thermometer religiously when heating your sugar and egg whites. Aim for 160°F (70°C) to ensure safety and optimal texture.

Mixing Techniques

Always use a stand mixer if you can—it offers more power and speed control.
Start mixing on low speed, then ramp up as needed.
Scrape down the bowl frequently to avoid clumps or unmixed butter.

Consistency is key. If you follow the same process every time, you’ll get the same great results.

Time-Saving Hacks

Pressed for time? These hacks will help:

Make Ahead: Store buttercream in the fridge or freezer.
Pre-measure Ingredients: Have everything ready before starting the double boiler.
Use a Paddle Attachment: Once the butter is in, switching to a paddle can help knock out air bubbles and create a smoother finish.

FAQs about Swiss Buttercream Meringue Recipe

Q1: Can I Make Swiss Buttercream Without a Thermometer?

Yes, but it’s riskier. Without a thermometer, you’ll need to rub the egg white mixture between your fingers—if it feels completely smooth (no sugar grains), it’s ready. A thermometer is more reliable.

Q2: Why Did My Buttercream Separate?

Most likely, the meringue was too warm when you added the butter, or the butter was too cold. Try chilling or re-whipping—it usually comes back together.

Q3: Can You Flavor Swiss Buttercream with Extracts?

Absolutely! Add vanilla, almond, lemon, or even mint extract at the end of mixing. Start small and taste as you go.

Q4: Is Swiss Buttercream Safe for Kids?

Yes. The egg whites are cooked to 160°F, which kills any potential bacteria. As long as you follow the temperature guidelines, it’s perfectly safe.

Q5: What’s the Difference Between Swiss, Italian, and American Buttercream?

Swiss: Meringue-based, smooth, and lightly sweet.
Italian: Similar but uses hot sugar syrup. Slightly firmer.
American: Made with powdered sugar and butter. Sweetest and easiest, but less refined.

Conclusion

Swiss meringue buttercream is the gold standard for elegant, light, and silky frosting. While it might seem intimidating at first, the process becomes second nature with practice. With the right ingredients, tools, and a bit of patience, you can whip up bakery-quality frosting right in your own kitchen.

Whether you’re dressing up a birthday cake or piping perfect swirls on cupcakes, Swiss buttercream offers flavor, versatility, and a luxurious texture that elevates any dessert. Master it once, and it’ll become a staple in your baking repertoire.