Go Back

Swiss Meringue Buttercream

5 from 1 vote
There are several variations on this style of buttercream. This version has been my go-to for years.
Cook Time:30 mins
Total Time:30 mins
Course: Dessert
Cuisine: Swiss
Keyword: Buttercream, Dessert
Servings: 8


  • 4 large egg whites
  • 1 cup granulated sugar
  • 2 cups unsalted butter cubed
  • 2 tsp vanilla extract I swapped this for hazelnut extract


  • Place the egg whites and sugar in the bowl of a stand mixer fitted with the whisk attachment and stir on low until the sugar is just blended with the egg whites.
  • Place the bowl over a saucepan of simmering water (make sure the water does not touch the base of the mixer bowl) and stir frequently until the sugar dissolves. When your thermometer reaches 140°F to 150°F, take it off the saucepan.
  • Transfer the bowl to the mixer and beat on high speed until the meringue and the bowl are cool to the touch.
  • Add the cubed butter gradually, mixing after each addition until fully incorporated and scraping down the sides of the bowl as needed. Blend in the extract. 
  • The buttercream is ready to use now or may be tightly covered and stored in the refrigerator for up to 1 week. It can also be frozen for up to 1 month.