This wonderfully delicious light and silky buttercream frosting is the spectacular finish your cakes and cupcakes deserve. It’s truly bakery-quality. And as such, it does require more time than a traditional buttercream frosting, but like many good things—we think you’ll find it’s worth the wait. Besides, the Betty Crocker Kitchens pastry chef who created this recipe has written step-by-step instructions and tips to help you through every stage of the process. Here’s what you should know before you dive in: First, you do actually need to cook your eggs and sugar over a pan of simmering water in a double boiler (to avoid burning) to a temperature of 160°F for food safety reasons—eggs are considered fully cooked at this temperature. Second, adding the softened butter one piece at a time, allows the egg whites-sugar mixture to combine properly, and this is what creates the silky texture that makes this recipe so irresistible. Third, it won’t look like frosting until nearly the end. Seriously, it will look like soft, white meringue until the butter is fully incorporated—this might not happen until the very last piece of butter has been incorporated. Then, all of a sudden, it’ll turn into frosting. So, the final thing to keep in mind, the most important thing, is: Don’t panic. Just follow the recipe, and if you run into any trouble, check out the Expert Tips section below.
More About This Recipe
- There’s more than one way to make buttercream. American buttercream, sometimes called “simple buttercream,” is made with butter and powdered sugar. Decorator’s buttercream is similar, except it's made with shortening instead of butter. The shortening makes the frosting stiffer, which allows for piped decorations, like the buttercream roses you might find on a bakery cake. French buttercream includes egg yolks, sugar syrup and butter. Italian is nearly the same, except egg whites are used in place of egg yolks. Swiss meringue, as you now know, includes cooked egg whites, sugar and lots of butter! No matter which type of buttercream you choose, we think you'll be pleased with the results.
Swiss Meringue Buttercream
- Prep Time 45 min
- Total 45 min
- Servings 12
- Ingredients 4
Ingredients
- 6 egg whites
- 1 1/2 cups sugar
- 1 1/2 cups butter, softened and cut into 1-inch pieces
- 2 teaspoons vanilla
Instructions
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Step1In medium glass or metal bowl, beat egg whites and sugar with whisk until blended. Set over pan of simmering water, beating occasionally, until sugar has dissolved and egg mixture reaches 160°F on candy thermometer, 16 to 20 minutes. Remove from heat.
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Step2Pour into bowl of electric stand mixer fitted with whisk attachment. Beat on high speed 2 to 3 minutes or until glossy peaks form and bowl has cooled to feel slightly warm. Still on high speed, slowly add 1 1/2 cups softened butter, one piece at a time, scraping side of bowl occasionally, until mixture is smooth, thick and shiny, 12 to 14 minutes. Beat in vanilla. If mixture separates, beat until smooth.
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Step3Fill and frost 1 (8-inch) three-layer cake.
Nutrition
320
Calories
23g
Total Fat
2g
Protein
25g
Total Carbohydrate
25g
Sugars
Nutrition Facts
Serving Size: 5 Tablespoons
- Calories
- 320
- Calories from Fat
- 210
- Total Fat
- 23g
- 35%
- Saturated Fat
- 15g
- 73%
- Trans Fat
- 1g
- Cholesterol
- 60mg
- 20%
- Sodium
- 210mg
- 9%
- Potassium
- 35mg
- 1%
- Total Carbohydrate
- 25g
- 8%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 25g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;Carbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
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