Stand mixer

Swiss Meringue Buttercream

Silky, stable, and less sweet than the usual American frosting. The mixer whisk does the heavy lifting.

If you've only ever made frosting with a stick of butter and a mountain of powdered sugar, Swiss meringue buttercream is going to feel like a different dessert. It's pale, satiny, and you can actually taste the vanilla.

You need a stand mixer — first the whisk, then the paddle. The method is: warm egg whites and sugar over a little steam, whip them to a glossy meringue, then beat in butter. It will look curdled halfway through. Keep going. That's the fat meeting the meringue, not a ruined batch.

This makes enough to fill and frost two 8-inch layers. Leftovers keep at cool room temperature the same day, or in the fridge if you want to get ahead.

Why you'll love this

Less sweet than American buttercream
Pipes beautifully and holds up on a layer cake
The stand mixer whisk is the whole method
Looks curdled, then suddenly comes together — promise

Stand mixer with whisk, then paddle

Swiss Meringue Buttercream

Silky, stable, and less sweet than the usual American frosting. The mixer whisk does the heavy lifting.

Prep: 30 minutes
Total: 45 minutes
Yield: About 5 cups (two 8-inch layers)

Ingredients

5 large egg whites (150g)
1½ cups (300g) granulated sugar
2 cups (450g) unsalted butter, cool room temperature, cubed
2 tsp vanilla extract
Pinch of fine salt

Instructions

1
Set a heatproof mixer bowl over a pan of barely simmering water. The bowl shouldn't touch the water. Add the egg whites and sugar and whisk by hand until the sugar dissolves and the mixture reads 160°F (71°C).
2
Wipe the bottom of the bowl dry. Lock it onto the stand mixer and fit the whisk. Whip on high until the meringue is glossy, holds stiff peaks, and the bowl is no longer warm, 8 to 12 minutes. Warm meringue will melt the butter, so don't rush this.
3
With the mixer on medium, add the butter a few cubes at a time. It will look soupy or curdled about halfway — keep going.
4
Once the last of the butter is in, whip until it's smooth and satiny, 2 to 4 minutes. Switch to the paddle and mix on low for 1 minute if you want fewer air bubbles.
5
Beat in the vanilla and salt. Use it right away, or cover and hold at cool room temperature the same day.

Notes

If the buttercream is soup, the meringue was still warm. Chill the bowl 10 minutes, then whisk again.
If it stays curdled and feels cold, the butter was too firm. Warm the bowl with your hands (or a quick pass over steam), then whisk until it comes together.
Leftover egg yolks? Make the vanilla ice cream.

Special tool: Stand mixer with whisk, then paddle. See the mixer we use.