If you don’t have a go-to frosting recipe yet, then you are in luck. THIS will be your favorite frosting to use! Swiss Meringue Buttercream is creamy, smooth, and delicious! Unlike other buttercreams, it’s also not overly sweet.

What is Swiss Meringue?

Swiss Meringue refers to the process of heating the egg whites and sugar together. You heat it over a pot of hot water so that the steam warms the mixture. It should reach about 140 degrees F, but I never check the temperature. I will feel the mixture for the sugar to be dissolved. Just rub the mixture between your fingers, and when you don’t feel the grittiness of the sugar, it’s all done.

How to Make Swiss Meringue Buttercream

You’ll start with heating your egg whites and sugar, like I described above. To create less dishes, have them in the bowl of your stand mixer, if you have one. If not, just use a large bowl, as all your ingredients will eventually go into this bowl.

Set it over a pot of boiling water and stir it frequently so the heat distributes evenly. Once it reaches 140 degrees F, or you feel that the sugar dissolved, take it off the pot.

Use a whisk attachment and whip the egg white/sugar combo on high until it reaches a medium-stiff peak.

Switch out the whisk attachment for a paddle attachment. Have the mixer on a medium speed and start adding the room temperature butter in small chunks. After the butter has been added, start adding the shortening. Once that is all added, turn the mixer on high until everything is well combined.

Turn the mixer on low and add the powdered sugar slowly. Add the vanilla and salt as well. Once the powdered sugar is incorporated, turn the mixer on high to get the frosting smooth.

If you aren’t using the buttercream for a while, refrigerate it, then take it out a few hours before you need to use it.

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