Swiss Meringue Buttercream

This is my Swiss Meringue Buttercream recipe with a Walton Twist. If you are familiar with my content on my Instagram account which you can see here you will know that I like to challenge new ideas on the way traditional recipes are made.

I make my Swiss Meringue Buttercream recipe a little different to how a traditional recipe is made. The main difference is that I beat the butter separately and then I add the Swiss meringue to the beaten butter and mix them together at the end.

You can watch my full step by step how to video of my Swiss Meringue Buttercream recipe bellow.

Swiss Meringue Buttercream – Full Step by Step Guide

Swiss Meringue Buttercream

  • Servings: 12 cupcakes
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Swiss Meringue Buttercream on a cupcake.

Author: Katherine Walton


-185 grams of fresh egg whites at room temperature (egg whites of 4 Jumbo eggs) 

-370 grams of caster sugar (1 2/3 Metric cups)

-370 grams of unsalted butter at room temperature 

-2 teaspoons of clear vanilla extract or any other flavour

-Digital food thermometer 


  1. Fill a medium sized saucepan with about 2 centimeters of water. Bring to a boil then reduce to medium heat.
  2. Place egg whites and caster sugar in a clean heat proof  stand mixer bowl. Make sure bowl is completely free of grease. If in doubt wipe with white vinegar or lemon juice. Whisk together until all incorporated, then place bowl on top of sauce pan. Make sure the bowl does not touch the water.
  3. Whisk and mix ingredients until sugar dissolves completely. Scrape the bowl on the sides with a silicone spatula so that all the sugar dissolves with the egg whites.
  4. Temperature should reach 70 degrees Celsius (158 Fahrenheit). If you do not have a food thermometer you can rub the mixture between your fingers and you should not feel any sugar granules. The mixture will also change and become runny and foamy. (You can watch how it changes on my Step by Step video above).
  5. Transfer bowl to stand mixer and mix at medium-high speed until the meringue starts to come together. It should become thick and glossy and increase in volume. The meringue should not be runny or fall from an upside down spoon.
  6. Transfer meringue into another large bowl. Set aside until it has completely cooled to room temperature.
  7. Wash mixer bowl and add unsalted butter and mix at high speed until butter changes colour to a very pale cream and it increases in volume. It can take up to 10 minutes or more. You must scrape the sides off the bowl to ensure all butter is beaten. 
  8. Once butter reaches the desired consistency, mix in the meringue and mix together from medium to highest speed for 5 minutes.
  9. Add 2 teaspoons of desired flavouring and continue to mix on high speed for 2 minutes.
  10. Add food colouring if desired.


This recipe yields 4 metric cups of frosting. Depending on the piping tip used and style, this amount is for up to 12 standard cupcakes. 

Please note that I provide all ingredients in grams where applicable. I also provide the measurements in METRIC cup measurements. Be aware that cup measurements vary in different countries. Therefore, I highly recommended the use of scales to measure ingredients to achieve exactly what the recipe intends.

It is best to separate the egg whites from the egg yolk when the eggs are cold. Then leave the egg whites in a bowl covered at room temperature. 

Caster Sugar is also known as super fine granulated sugar. Not to be confused or replaced with icing sugar also known as powdered sugar.

This frosting can be kept at cool room temperature for up to 3 days. It can be kept refrigerated for up to 5 days. Bring to room temperature before use. You can re whip with a metal spoon.

I recommend the use of a digital food thermometer in order to know if the temperature of the egg whites has reached 70 degrees Celsius (158 Fahrenheit) to destroy bacteria.


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