Swiss Merengue Buttercream
Fluffy, slightly-but-not-too-sweet Buttercream
This buttercream is light and fluffy, slightly sweet, pipes beautifully and tastes like heaven! Plan at least an hour (more if it’s your first time) to create this recipe. Most of the time is hands off in the stand mixer. Read the notes for extra tips before you make it.
Jump to RecipeI’m not a fan of the super sweet, super thick frostings. When I first started baking, I learned a lot of what I did and didn’t like. Some Swiss Merengue Buttercream recipes were so heavy on the butter, it was like biting into fluffy butter on your cake! I learned that there really can be too much butter! LOL I changed the recipes and finally came up with this one. I use this for all of my buttercream cakes and cupcakes. For my cookies and cream cupcakes, I crush chocolate sandwich cookie halves finely and mix it in at the end. For my Chocolate Peppermint Cake at Christmas, I add a little bit of pure peppermint oil and use crushed candy cane pieces around the cake or sprinkled on the cupcakes. It is one of my most requested recipes, and I hope you enjoy it as well!
Try this Swiss Merengue Buttercream with my Moist Vanilla Cupcakes!
Fluffy Swiss Merengue Buttercream
Equipment
- 1 stand mixer with whisk and paddle attachments
- 1 Heat Proof Mixing Bowl Medium to large, whatever will sit in the top of your pan without touching water. I often use the metal stand mixer bowl – I love having that handle
- 1 large sauce pan
- 1 whisk
- 1 silicone spatula
- decorating bags and tips
Ingredients
- 4 egg whites
- 1 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 1/2 cup 3 sticks unsalted butter at cool room temperature
- 2 tsp pure vanilla extract or other extract of choice
- Mix ins, cocoa, etc for other flavors
Instructions
- Whisk egg whites and sugar and salt in a heat-safe bowl that can be used as a double boiler over simmering water. DO NOT let any water get in the bowl. Whisk continuously over the simmering water until it is too hot to touch the liquid and the sugar is all dissolved, i use the whisk to pull the liquid up the sides a bit to get any sugar stuck to the sides to dissovle it. If you dip your finger in BRIEFLY and rub your fingers together you shouldn't feel any grittiness of sugar. The mixture will turn white and opaque. Using oven mitts, remove from heat and set on a clean kitchen towel to get the moisture off the bottom of the bowl.
- Carefully pour the hot mixture into the bowl of a stand mixer (unless you are using the metal bowl that goes with your stand mixer). Using the whisk attachment, whisk until cool, turning it up gradually so it lifts the merengue up and allows it to cool. The bowl of the mixer should be completely cooled to room temperature before adding butter.
- Add the vanilla (or other extract) while whisking on low.
- Cube the butter. Turn the mixer up to medium and slowly add the cubes of butter, a little at a time. Turn it up more and whip until all the butter is incorporated and the mixture is smooth.
- If it's too warm and gets soupy, put the whole bowl and whisk in the fridge for 15 – 20 minutes to firm up and then whip again. It is done when it is light and fluffy.
- Optional – stir in crushed cookies with a rubber spatula until combined.
Notes
- To get a completely smooth icing on a cake, use the paddle to slowly mix at the end. This gets the air bubbles out.
- For cakes: Do a thin crumb coat, chill the cake for 20-30 mins, finish icing and use a hot metal icing spatula (dip in a cup of hot water, wipe dry) and smooth the icing. repeat until desired smoothness. Chill the cake if it will be out in the heat or transported. I store in a cool area, or in the fridge if it’s hot or storing for a few days.
- Make double or triple batch to cover a layer cake or 30- 36 cupcakes.
- If using mix-ins such as finely crushed cookies, For best results, use a frosting tip with a wide opening. I usually use the large plain round tip.
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