Vanilla Swiss Meringue Buttercream Recipe

I absolutely adore this recipe because it transforms simple ingredients into a luxurious, silky-smooth Swiss meringue buttercream that makes anything I frost taste like it came from a high-end bakery. Plus, the process of whisking and beating the mixture gives me such a satisfying sense of accomplishment, knowing I’m creating a homemade masterpiece that’s both delicious and impressive!

The ideal Vanilla Swiss Meringue Buttercream that I make is a blend of 5 large egg whites and 1 cup granulated sugar that has been beaten to silky perfection. This base pairs beautifully with 1 1/2 cups of unsalted butter at room temperature—for me, it’s always a contest to see how me, not the kitchen heat, can be the only thing that makes the butter too warm.

I love adding 2 teaspoons of pure vanilla extract and a pinch of salt to this old recipe of my mother’s that seems to keep getting better. Vanilla creamed sea salt makes it even better.

Ingredients

• Egg Whites: Source of protein, create a smooth, fluffy texture.
• Granulated Sugar: Adds sweetness, stabilizes the meringue.
• Unsalted Butter: Provides creaminess, rich texture, and indulgent flavor.
• Pure Vanilla Extract: Enhances flavor, adds delicate aromatic sweetness.
• Salt: Balances sweetness, enhances overall flavor complexity.

Ingredient Quantities

• 5 large egg whites
• 1 cup granulated sugar
• 1 1/2 cups unsalted butter, room temperature
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon salt

Instructions

1. Combine the egg whites and granulated sugar in a bowl. When you do this, use a bowl that can withstand heat. You need to put the bowl over a pot of water that’s simmering.

2. Set a bowl over the pot of gently simmering water, making sure that the bowl doesn’t touch the water. Whisk the ingredient in the bowl with an electric hand whisk until the sugar is dissolved and the mixture reaches 160°F (70°C).

3. Pour the combined mixture into the bowl of a stand mixer. Fix the bowl onto the mixer. Insert the whisk attachment into the mixer. Turn the speed of the mixer to medium high. Beat the mixture until it thickens to the consistency of stiff peaks and feels cool to the touch.

4. Cut the speed to low and add the unsalted butter, in a few tablespoons at a time, beating well after each addition.

5. When all the butter is integrated, change to the paddle attachment. Then, add pure vanilla extract and salt.

6. Margarine won’t work in this recipe, but you can substitute another solid vegetable fat instead of butter. Just make sure it has a similar consistency to butter at room temperature. That rules out coconut oil, by the way, which is too soft at room temp.

7. Should the buttercream seem overly soft, refrigerate it for 10-15 minutes, then beat it again until you achieve a smooth texture.

8. Apply the buttercream right away to frost cupcakes, cakes, or anything else you desire.

9. If you are not using it straight away, keep it in the fridge in an airtight container for no more than a week. Bring to room temperature before using and beat again to make smooth.

10. Savor your mouthwatering, creamy vanilla Swiss meringue buttercream! Yum!

Equipment Needed

1. Mixing bowl (heatproof)
2. Medium saucepan
3. Electric hand whisk
4. Instant-read thermometer
5. Stand mixer
6. Whisk attachment for stand mixer
7. Paddle attachment for stand mixer
8. Measuring cups and spoons
9. Airtight container (for storage)

FAQ

• Can I make this buttercream in advance?Certainly, you can prepare this dish up to a week ahead of time. Simply store it in a container with an airtight seal within the chilly confines of your refrigerator, and allow it to warm up to the temp at which you’d like to enjoy it before serving.
• What if my buttercream looks curdled?If your buttercream looks curdled, keep mixing it; it’s not beyond saving. It usually means the butter was too cold or added too quickly. You can do two things to warm your buttercream slightly: either put the whole bowl in a warm spot (i.e., near, but not on, a stove that’s been used recently) or keep mixing until the bowl feels warm to the touch and your buttercream has completely come together.
• Can I use salted butter instead of unsalted?Use unsalted butter where possible because you can then control the amount of salt in the final product. If all you have is salted butter, there’s no reason to go out and buy unsalted. Just add it in with a reduced amount of salt or none at all.
• How do I fix runny buttercream?Should your buttercream end up too runny, try this: Instead of just mixing it some more to fix the texture, pop it in the fridge for about 15 minutes. This cools it down enough to firm up the frosting, which seems like a counterintuitive move when trying to make a frosting smooth, but actually works! Then take it out and mix it with your hand mixer some more. Also, make sure your ingredients are at room temperature.
• Can I add flavors other than vanilla?Certainly! You can incorporate various essences or flavorings—like almond or lemon—into your buttercream to give it a personalized touch.
• Is it safe to use raw egg whites?Of course, the egg whites are safe to eat because they are cooked with sugar to at least 160°F during the mixing process. This is definitely a case where the heat is on.
• Can I color Swiss meringue buttercream?Certainly! You may add food coloring to get the shade you want. Gel food colors are the ones to use, as they impart change in color with little to no change in texture.

Substitutions and Variations

5 large egg whites \
1 cup aquafaba \
(1/3 cup for each egg white) \
\
\

1 cup of granulated sugar: Use 1 cup of smooth, superfine sugar for a texture that is smooth as can be; or use 1 cup of light brown sugar for a texture that is smooth and has a very deep flavor.
1 1/2 cups unsalted butter, room temperature:
Substituting a dairy-free version.
Replace with vegan butter or margarine. That’s what to use, and you can use this conversion in any of the recipes that follow.
2 teaspoons pure vanilla extract: Replace with 2 teaspoons of vanilla bean paste or 1 tablespoon of vanilla essence for a lower intensity of vanilla flavor.
1/4 teaspoon salt: Use 1/4 teaspoon of sea salt for a more detailed taste, or leave it out if you are using salted butter instead.

Pro Tips

1. Ensure Sugar Dissolution: When heating the egg whites and sugar, make sure the sugar is fully dissolved before moving to the stand mixer. You can test this by rubbing a bit of the mixture between your fingers – it should feel smooth without any grains.