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Vanilla bean swiss buttercream in a tea cup
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4.5 from 2 votes

Swiss Meringue Buttercream

This is the easiest and most velvety Swiss Meringue Buttercream that will work every single time. Make it plain, or flavored it with vanilla sugar, vanilla extract, or turn it into a Chocolate Swiss Meringue Buttercream for even more decadent goodness.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 3 cups
Calories: 223kcal
Author: Trang

Equipment

Ingredients

Plain Swiss buttercream

  • 4 oz egg white 115 g, a smidge less than 4 large egg whites
  • ¾ cup granulated sugar 135 g
  • ¾ teaspoon distilled vinegar or lemon juice 4 g
  • 10 oz unsalted butter room temperature, cubed, 283 g
  • A pinch of kosher salt optional, but recommended

Vanilla Swiss buttercream

  • 4 oz egg white 115 g, a smidge less than 4 large egg whites
  • ¾ cup granulated sugar or vanilla sugar, 135 g
  • ¾ teaspoon distilled vinegar or lemon juice 4 g
  • 10 oz unsalted butter room temperature, cubed, 283 g
  • 1 teaspoon pure vanilla extract omit if using vanilla sugar
  • A pinch of kosher salt optional, but recommended

Chocolate Swiss buttercream

  • 4 oz egg white 115 g, a smidge less than 4 large egg whites
  • ¾ cup granulated sugar 135 g
  • ¾ teaspoon distilled vinegar or lemon juice 4 g
  • 10 oz unsalted butter room temperature, cubed, 283 g
  • ½ teaspoon pure vanilla extract
  • 4 oz dark chocolate 115 g
  • 1 tablespoon cocoa powder dutch-processed, 7 g
  • A pinch of kosher salt optional, but recommended

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 and sugar to a heatproof glass bowl and place it over a pot of boiling water without allowing the bottom of the bowl to touch the water, reduce heat to keep the water simmering and not boiling over.
  • Whisk the mixture constantly until all the sugar dissolves and the mixture reaches 160°F.
  • Carefully remove the bowl from the pot and wipe the bottom and side dry. Transfer the egg white mixture into your stand mixer bowl and beat with the balloon attachment on medium speed. Stream in the vinegar or lemon juice, and continue beating until stiff peak forms and the meringue is shiny and smooth.
  • Reduce mixer speed to low and slowly add the room temperature cubed butter, one cube at a time, allowing it to incorporate into the meringue before adding another.
  • Once all the butter has been incorporated, for plain Swiss buttercream, increase the mixer speed to medium high and keep beating until the buttercream is light and fluffy. For vanilla Swiss buttercream, add vanilla extract and a pinch of salt, beat until light and fluffy. For chocolate Swiss buttercream, add vanilla extract, cocoa powder, melted chocolate and a pinch of salt, beat until light and fluffy.

Video

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