Vanilla bean swiss buttercream in a tea cup
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5 from 1 vote

Swiss Meringue Buttercream

The easiest and most velvety Swiss Meringue Buttercream that will work every single time. Flavor it with vanilla or make a chocolate version for even more decadent goodness. Spread it on big cakes, small cakes, cupcakes, cookies, or lick it straight from the bowl, you choose!
Prep Time20 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 3 cups
Calories: 223kcal
Author: Trang

Ingredients

Swiss Buttercream

  • 4 oz egg white (115 g)
  • 3/4 cup granulated sugar (135 g)
  • 3/4 teaspoon vinegar (4 g)
  • 10 oz unsalted butter (283 g, room temperature, cubed)

Vanilla Swiss Buttercream

  • 4 oz egg white (115 g)
  • 3/4 cup vanilla sugar (140 g)
  • 3/4 teaspoon vinegar (4 g)
  • 10 oz unsalted butter (283 g, room temperature, cubed)

Chocolate Swiss Buttercream

  • 4 oz egg white (115 g)
  • 3/4 cup granulated sugar (135 g)
  • 3/4 teaspoon vinegar (4 g)
  • 10 oz unsalted butter (283 g, room temperature, cubed)
  • 1/2 teaspoon pure vanilla extract (2 g)
  • 4 oz dark chocolate (115 g)
  • 1 tablespoon cocoa powder (7 g, dutch-processed)

Instructions

For chocolate Swiss buttercream only

  • Melt the chocolate in a heat proof bowl over a pot of simmering water just until most is melted. Continue to stir as you take it off the heat until all the chocolate is completely melted and smooth. Set aside to cool.

For all Swiss buttercream

  • Add egg white to the stand mixer bowl and beat with a wire whisk attachment on medium low speed (#4) until frothy.
  • Increase speed to medium (#6) and slowly add sugar (or vanilla sugar for vanilla Swiss buttercream only), one tablespoon at a time to allow it to incorporate into the egg white. Half way through adding the sugar, stream in the vinegar. Then continue to add the sugar until all gone.
  • Increase speed to medium high speed (#8) and beat until stiff peak forms and the meringue is shiny and smooth.
  • Reduce speed to medium low (#4) and slowly add the room temperature cubed butter, one cube at a time and allow it to incorporate into the meringue. When all the butter is added it will look chunky, like cottage cheese. This is how it’s supposed to look so don’t be alarmed.
  • At this time, if making chocolate Swiss buttercream, add vanilla extract, the previously melted & cooled chocolate and cocoa powder, increase to high speed (#8) and beat for 4-5 mins until the buttercream comes together. During this time, the mixture will look separated, broken and sad, don’t worry, it will come together with time.
  • Continue beating the buttercream for 10 - 15 minutes or longer if needed until fluffy.

Notes

  • For vanilla Swiss buttercream, you can substitute vanilla sugar with the same amount of plain granulated sugar plus the seed of a vanilla bean, or 1 teaspoon of vanilla bean paste, or 1 teaspoon of pure vanilla extract, added to the buttercream mixture just after you finish adding all the butter.
  • The chocolate Swiss buttercream yields 3 cups. The plain and vanilla Swiss buttercream yields 2.5 cups. Enough for 12 - 15 cupcakes.
  • If your buttercream looks separated after 5 minutes, just continue to beat until it comes together. Depending on the mixer speed, the time could vary, but buttercream will come together when you beat it enough.
  • Calories information is for plain/vanilla Swiss buttercream and based on 12 servings.

Nutrition

Serving: 46g | Calories: 223kcal