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A white stand mixer is pictured against a black background. It's tilted up, showing the meringue in the bowl and on the whisk attachment.
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5 from 2 votes

Vanilla Swiss Meringue Buttercream

Swiss Meringue Buttercream is a bit of work, but worth the effort. This recipe makes a lucious, rich, creamy frosting & tastes like ice cream!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert
Cuisine: Special Event
Servings: 18 Cupcakes
Calories: 184kcal
Author: Marie Porter


  • 5 Large Egg Whites
  • 1 cup Granulated Sugar
  • 3 sticks Unsalted Butter
  • 1 tablespoon pure vanilla extract


  • Mix egg whites and sugar in a *clean* metal mixing bowl, and place over a pot of simmering water on your stovetop. Whisk occasionally until it hits 160 degrees.
  • Move egg mixture to your stand mixer and whip on high (using the whisk attachment) until stiff peaks form, and mixture is relatively cool. While waiting, cut up the butter into chunks. Set aside.
  • When Meringue has reached the stiff peaks stage, switch to low speed and add the butter a chunk at a time.
  • Once butter is incorporated into the mix, turn speed back up to high and whip until you have a smooth buttercream.
  • It will go through some weird stages before this point - soupy, maybe curdled. Don’t worry! It will come together!
  • Once everything has come together in a smooth buttercream, add your vanilla, and/or whatever other flavours you want. Mix on low until incorporated.


* Be VERY careful when separating your eggs. Even the slightest speck of egg yolk in
the whites will prevent this frosting from properly whipping up!
* This frosting gets VERY hard if chilled. Always serve cakes at room temperature!


Calories: 184kcal | Carbohydrates: 11g | Protein: 1g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 16mg | Potassium: 18mg | Sugar: 11g | Vitamin A: 471IU | Calcium: 5mg