Silky-smooth, buttery, and almost marshmallowy. Our Swiss Meringue Buttercream recipe might be a little more hands-on than frostings you're used to making. But, one taste and you'll never go back to a classic buttercream frosting again!

Swiss Meringue Buttercream Frosting

Add egg whites to a medium saucepan over low heat. Slowly whisk in sugar. Continue whisking over low heat until egg whites become frothy and slightly thickened (165 degrees), about 7 to 10 minutes (do not boil). Remove from heat.

Transfer egg white mixture to a stand mixer fitted with a whisk attachment. Beat 10 to 15 minutes or until egg white mixture is white, glossy, stiff peaks form, and no longer warm.

Beat in butter, 1 tablespoon at a time beating for 30 seconds after each addition. Beat in vanilla and salt.

Helpful hints: At one point, your frosting might look curdled … but it’s not! Continue beating and the frosting will become silky smooth!
If your buttercream is too liquidy, place in the freezer for 10 minutes. Then, continue whisking. This helps to solidify the butter and thicken the frosting.

Use to frost your favorite flavor of cake or cupcakes, or use as the filling inside whoopie pies or cookie sandwiches.