Try Our Silky-Smooth Swiss Meringue Buttercream Frosting Recipe
Whip up the best Swiss meringue buttercream frosting recipe from scratch—silky smooth, light, and perfectly sweet. Say goodbye to crusting, broken edges, and gritty frosting. This easy recipe delivers a bakery-quality finish for cakes, cupcakes, and more!
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Our Easy Swiss Meringue Buttercream Frosting Recipe
I’m embarrassed to admit how many American buttercream recipes I’ve tried, all ending with broken edges and crusty frosting. The struggle is real.
This Swiss meringue buttercream frosting recipe is a game-changer. By skipping a few unnecessary steps, like sifting the powdered sugar, it turns out silky smooth every time. We’ve also made it slightly sweeter than the original for extra flavor. Enjoy a perfect, creamy frosting on cakes and cupcakes with ease.
Ingredients:
¾ cups pasteurized egg whites
6 ½ cups powdered sugar
3 cups softened salted butter
2 tsp vanilla extract
Step-by-Step Instructions for the Perfect Apple Pie
Instructions:
- Use a mixer with the whisk attachment
- Mix ¾ cups pasteurized egg whites with 6 ½ cups powdered sugar for 8 minutes
- Add 3 cups softened salted butter and mix for 8 minutes
- Add 2 tsp vanilla and mix for 2 minutes
- If it looks too yellow, you can add a tiny bit of purple gel and mix for one minute
Frosting should be smooth and beautiful to work with!
NOTE: We are in LOVE with salted butter, but feel free to use unsalted and add your preferred amount in step 4!
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