Meringue Buttercream


Smooth, silky, and delicious! If you prefer your Swiss meringue buttercream frosting less sweet, this is it! Not too buttery and not too 'meringue-y.' Bonus: It pipes beautifully!

Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
30 servings


  • 8 egg whites

  • 1 ½ cups white sugar

  • 1 ¼ pounds unsalted butter, at room temperature

  • 2 teaspoons vanilla extract


  1. Combine egg whites and sugar in a heat-safe bowl. Set the bowl over a pot of simmering water. Whip mixture until the temperature reaches 120 degrees F (49 degrees C) on a digital or instant thermometer and sugar is dissolved, about 5 minutes.

  2. Remove egg white mixture from heat. Continue to whip until soft peaks form and the meringue temperature has come down to 99 degrees F (37 degrees C) or lower, 4 to 7 minutes.

  3. Add butter to the meringue, 2 tablespoons at a time, whipping until incorporated and fluffy. Scrape the sides of the bowl and keep mixing until smooth, 5 to 8 minutes. Add vanilla extract and whip until incorporated.

Nutrition Facts (per serving)

179 Calories
15g Fat
10g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 30
Calories 179
% Daily Value *
Total Fat 15g 20%
Saturated Fat 10g 49%
Cholesterol 41mg 14%
Sodium 17mg 1%
Total Carbohydrate 10g 4%
Total Sugars 10g
Protein 1g
Calcium 5mg 0%
Potassium 20mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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