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Item# WLRECIP-677

Vanilla Swiss Meringue Buttercream Frosting Recipe

Item No. WLRECIP-677
3 1/4 cups
Prep Time
45 min
Skill Level
Total Time
2 hr

Swiss buttercream frosting is very smooth, silky and of course, delicious! This thin to medium consistency frosting is perfect for filling layer cakes. Cooked egg whites make this buttercream light and fluffy.



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  • 4 egg whites
  • 1 cup granulated sugar
  • pinch of salt
  • 1 1/2 cups (3 sticks) unsalted butter, softened
  • 1-2 teaspoons vanilla extract


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  • Double boiler
  • Whisk
  • Thermometer
  • Electric hand mixer or stand mixer
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  • Notes:

    • Swiss meringue buttercream is perfect for frosting cakes or cupcakes but isn’t stiff enough for piping decorations.
    • How to Thicken Swiss Meringue: Cooling down your buttercream can help with consistency! Put the bowl in the fridge for about 20 minutes, just until the frosting begins to harden around the edges. Watch it carefully or the frosting will become too hard and lumpy if left for too long.
    • To Store: Unused frosting can be refrigerated for 4-5 days or frozen for up to 3 months in an airtight container. Bring the frosting back to room temperature and re-whip before using.
    • To Color: Add Icing Colors food coloring to customize your treats without adding additional liquid.
    • To Flavor: Substitute the vanilla extract with your favorite flavoring to take this recipe up a notch.

    How To

    7 Types of Buttercream Frosting
    7 Types of Buttercream Frosting

    Explore our guide to the different types of buttercream frosting. Learn more about all the different types of frosting at Wilton.

    How to Soften Butter
    How to Soften Butter

    Firm enough to maintain its shape but soft enough to be whipped and creamed with ease, room temperature butter is essential for making smooth batter and lightly-textured baked goods

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