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Cupcake frosted with white Swiss meringue buttercream frosting - Press Print Party!

Foolproof Swiss Meringue Buttercream Frosting

Course Dessert


  • 1 1/4 cups sugar
  • 4 large egg whites
  • 1 1/2 cups unsalted butter at room temperature - Cut in cubes
  • 1 tsp vanilla extract


  1. Mix the egg whites and sugar in a mixing bowl. Set the bowl over a pan of simmering water and stir constantly until the sugar is dissolved.

  2. Whisk the warm mixture until stiff - Then 6 more minutes on high.

  3. Switch to the paddle attachment. Add the butter in batches while beating on medium-low making sure each batch is well blended.

  4. Add the vanilla extract and beat on medium-high for 3-5 minutes until smooth. Beat on low for another 2 minutes to remove any air bubbles

Recipe Notes

To use as a filling you can stir in flavorings at the end with a rubber spatula. Some options are:

Lemon: add 3/4 cup of lemon curd

Strawberry or other red berries: add 1 1/4 cup of pureed jam