Small batch swiss meringue buttercream

Swiss meringue buttercream piped in a cup

4.99 from 51 votes

Small batch swiss meringue buttercream

This small batch Swiss meringue buttercream is a light and airy, not too sweet buttercream recipe that you need in your recipe book! It is perfect on cakes, cupcakes, brownies, between cookies and even to fill macarons!

Cook Time5

Course: Dessert

Cuisine: Swiss

Servings: cups

Ingredients

3 egg whites
3/4 cup butter softened
3/4 cup granulated sugar
1/2 tsp vanilla
1/4 tsp salt

US Customary - Metric

Instructions

Start by whisking the egg whites and sugar together in a heatproof mixing bowl, then place that over a medium saucepan filled with simmering water. Make sure the bowl is not touching the water. Whisk the egg whites and sugar mixture constantly until the mixture is thin, the sugar has dissolved, and the temperature has reached 160F.
Transfer the bowl to the stand mixer and start whipping the egg white mixture on high speed right away, make sure not to let it cool before whipping. The meringue will need to reach stiff peaks and cool down to room temperature. This can take anywhere between 10-15 minutes.
A little trick I learned in my pastry internship is to touch the outside of the mixing bowl to see if the meringue is still warm. If the bowl is still warm, keep mixing before adding the butter. This way the butter won't melt once added in.
Switch to a paddle attachement and on medium-high speed start adding the butter 1 tablespoon at a time. Wait until the butter is fully incorporated before adding more. Once you're done with the butter, add in the vanilla and the pinch of salt, then beat for 1 minute.
Your small batch Swiss meringue buttercream is now ready to be used to decorate your cakes and cupcakes!

Notes

Make sure to read through the article to read through the most frequently asked questions!

Recipe Notes / Troubleshooting Tips Based on Comments

Check your meringue temperature & texture before adding butter. The meringue should be whipped to stiff peaks and the outside of the bowl should feel completely cool to the touch. If it’s still warm, the butter will melt and the frosting may stay runny.
Fixing a runny or split buttercream: If your mixture looks soupy, refrigerate the bowl for 10–15 minutes, then continue mixing on medium-high speed until it comes together. If it looks curdled or split, keep mixing, it usually emulsifies again after a few minutes.
Using cocoa powder: Natural cocoa powder works fine, but will give a slightly lighter flavor and color than Dutch-processed. You can also blend the two for balance.
Egg white options: Fresh egg whites work best. Liquid pasteurized egg whites from a carton can work, but powdered pasteurized egg whites generally don’t whip well in Swiss meringue recipes.
Swapping butter: You can replace some or all of the butter with vegetable shortening for more stability in warm weather (half butter / half shortening keeps buttery flavor while holding shape better).
Sugar substitutions: Brown sugar will add a caramel-like flavor and can make the frosting softer due to extra moisture, use light brown sugar and be sure it fully dissolves over the heat.
Making meringue without butter: If you want just a fluffy meringue topping (for pies, pavlovas, etc.), simply stop after whipping the egg white and sugar mixture to stiff peaks, and skip the butter.

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