Perfect Swiss Meringue Buttercream

Behind the cake - Swiss meringue buttercream recipe from scratch.
Behind the cake - Swiss meringue buttercream recipe from scratch.
4.43 from 7 votes

Perfect Swiss Meringue Buttercream

Make a perfect Swiss meringue buttercream to fill and frost your cakes. This recipe is perfect to create different flavors of buttercream for fillings and to get sharp edges on your cakes.
Course Dessert
Cuisine Frosting
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings 1 8 inch 2 layered cake
Calories 5716 kcal


  • 12 oz egg whites
  • 18 oz Granulated Sugar
  • 2 pinch Cream of Tartar optional
  • 2 lb unsalted butter
  • 2 Tbs Vanilla extract


  1. On a clean mixing bowl combine the sugar, egg whites and cream of tartar.
  2. Place the mixing bowl over a double boiler (simmering water). Water should not touch the mixing bowl.
  3. Stir the mixture constantly. Check for granules and keep on stirring until no granules are present and the mixture temperature reaches 155 F.
  4. Remove the mixing bowl from the heat and place it in the mixer. Using the whip attachment, whip up the meringue until it is close to stiff peaks and the bowl is cool to the touch.
  5. With the mixer at medium speed, add the cubed butter and keep on mixing until the buttercream becomes thick.
  6. Add the vanilla extract and mix together. Buttercream is ready to use.

Recipe Notes

Butter and Egg Whites should be at room temperature.


Nutrition Facts
Perfect Swiss Meringue Buttercream
Amount Per Serving (1.8 Kg)
Calories 5716 Calories from Fat 44406
% Daily Value*
Fat 4934g7591%
Cholesterol 3969mg1323%
Carbohydrates 130g43%
Sugar 6.45g7%
Protein 345g690%
Vitamin A 38000IU760%
Vitamin C 203.8mg247%
Calcium 780mg78%
Iron 26.1mg145%
* Percent Daily Values are based on a 2000 calorie diet.

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