Swiss Meringue Buttercream

"From Country Living magazing. This looks like a beautifully glossy and light buttercream. I haven't tried this yet, but wanted to put this here for safe keeping."
photo by a user photo by a user
Ready In:
3 cups of frosting




  • Continuously whisk egg whites and sugar in a large, heatproof bowl set over a pot of simmering water until the mixture is frothy, thick, and very hot to the touch (about 160 degrees F).
  • Remove from heat and beat with a mixer on high speed. The mixture should then become cool and glossy and triple in volume.
  • Beat in the butter, cut into 1/2 inch cubes, a few pieces at a time.
  • Add the vanilla and beat until fluffy.

Questions & Replies

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  1. I agree with another poster that it was very buttery tasting. I love butter, but it almost tasted too bland. I even doubled up on the vanilla. It is silky smooth and looks beautiful. I will try it again, but with a little less butter.
  2. I got a very similar recipe off of . But with less butter... 3 sticks (1-2/3 cups)and it was VERY buttery... too buttery. It was like eatting sweetened butter that you might spread on toast or a bagel. It was the most velvety smooth frosting I have ever tried. I tweaked this recipe by adding a bit more vanilla and enough powdered sugar to cut the butter taste... THEN it was the creamiest, most wonderful frosting ever. Until it went outside for less than 15 minutes in 79 degrees and melted. I'm wondering if it's because I used egg whites from a container?


I live in a beautiful seaside town in Massachusetts with my husband, 2 daughters and 2 cats. When not experimenting in the kitchen, I'm writing steampunk romance (Not sure what that is? Check out my website!). Recently agented, I hope to see my books in print soon. Can't wait! <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> Amelia (2 y.o. here) enjoying a cider donut after apple picking. <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> Maeve (4 y. o. here) I love cooking and can't resist trying to figure out what ingredients went into a good meal. I'm not really one for measuring, and usually just make things up as I go along. My brain tends to shut down at the sight of too many ingredients in a recipe (must be A.D.D. or something) so that's something I'm trying to work on. Most of my recipes are quick and easy to make, since I'm usually trying to get dinner out in a hurry. My family is Greek and my husband is Irish, but also lived in Spain for several years, so my cooking tends to reflect those cultures, but in general we're fairly adventurous. Feel free to zmail me! Please click below to help feed animals at local shelters. It's free! It also links to other great sites where you can help with just a click. Update: Just got a new camera, so hopefully my pictures will improve drastically. I had been using the camera on my cell. Needless to say the pics weren't great. I'll try retaking any that I've already posted.
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