Swiss Meringue Buttercream

The Swiss Meringue Buttercream has a silky smooth texture with a buttery taste and melt-in-your-mouth quality. It’s a favorite icing for filling and icing cakes.


6 Large Egg Whites -180g (or 12 tsp. Meringue Powder plus 12 Tbsp. Water = six egg whites)

1,1/2 cups Granulated Sugar -300g

1 lb. Unsalted Butter at room temperature (room temperature cut into small cubes)

3/4 cup -145g Vegetable Shortening (room temperature cut into small cubes)

2tsp. Vanilla or Lemon or any other flavor is just fine

2 cups – 250g Icing Sugar (optional it will make it a good consistency for piping)




1. In your heatproof mixer bowl (I am using a stand-up Kitchen Aid Mixer as it takes about 20-30 minutes altogether) combine the Egg Whites & the Granulated Sugar.

2. Whisk for a second just to break the egg whites and set the bowl over a double boiler or just a pan of simmering water.

3. Stirring constantly until the mixture register at 140 F (to destroy bacteria if using fresh egg whites). The sugar grains have dissolved if you don’t have a thermometer just touch the mixture and feel between your fingers if the sugar is completely dissolved.

4. Transfer the bowl to the mixer fitted with the whisk attachment. Beat on medium- high speed for about 10 minutes until thick, glossy and cooled (you want to be completely cold or will melt the butter) Till firm peaks are formed.

5. Turn down the speed and add the sifted the icing sugar, keep mixing till nicely incorporated turn the mixer on medium speed for a minute make sure the sugar has been incorporated.

6. Turn off the mixer and switch to the paddle attachment and start adding the butter & shortening (alternating).

7. Add the Vanilla and keep mixing.


swiss meringue buttercream

Before it gets to the smooth consistency, it’s going to look like cottage cheese. 😉 But keep it going at low speed it will be just fine, it takes a bit longer than a simple buttercream but is so worth it.


*Swiss Meringue Buttercream can be refrigerated in an airtight container for up to a week, you can store in the freezer up to 6 months. Bring to room temperature & re- beat on low speed until smooth for few minutes.


Use any flavor you desire: melted chocolate, liqueur or fruit and fruit puree or even jelly or maybe coffee.

For a Hazelnut Buttercream: Add two tablespoons hazelnut liqueur (such as Frangelico) at the end with the vanilla.

For  Coconut Buttercream: Add 1 cup shredded unsweetened coconut with the vanilla.

For Lemon Buttercream: Add lemon extract and lemon zest.

*This recipe makes about 6 cups enough to fill & ice one 8″ cake or 28-30 cupcakes.

*You can double the recipe.