Classic Swiss Meringue Buttercream (Crème au Beurre à la Meringue Suisse)

The baker’s most versatile workhorse: an impossibly silky, cloud-light buttercream made by gently dissolving egg whites and pure sugar over a bain-marie to 160°F before whipping to billowy, stiff peaks and emulsifying with fresh butter. Naturally stable, beautifully smooth, and completely foolproof with no boiling syrup required.

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Planning

  • Prep Time:

    15 minutes

  • Bake/Cook Time:

    10 minutes

  • Chill/Set Time:

    0 minutes for cake decorating (or chill 24 hrs for filled macarons)

  • Servings:

    ~4 to 4.5 cups (Frosts an 8-inch, 3-layer cake or 24 cupcakes)

Preparation

  • Materials

    Stand Mixer with Whisk and Paddle
    Hand Mixer
    Pot and Bain Marie (If you don't have a bain marie, you can use a mixing bowl. Make sure it fits over the water without touching it.
    Mixing Bowl
    Hand Whisk
    Spatula

  • Prep

    Measure and weigh all ingredients.

    Cut butter into 1-teaspoon cubes; keep at cool room temperature (65°F–68°F / 18°C–20°C).

    Wipe down the stand mixer bowl and wire whisk with a paper towel dampened with white vinegar or lemon juice to eliminate any trace grease.

    Add 1 to 2 inches of water to your saucepan. Bring to a gentle simmer over medium-low heat.

    Place egg whites, granulated sugar, salt, and cream of tartar directly into the grease-free mixer bowl. Whisk by hand to combine.

  • Heat

    Stovetop medium-low heat for simmering water bath (bain-marie).

  • Shopping List

    Granulated Sugar

    Large Fresh Eggs

    High-fat Unsalted Butter

    Cream of Tartar

    Pure Vanilla Bean Paste or Clear Extract

    Fine Sea Salt

Method

  • Swiss Meringue Base

    120g Egg Whites (~4 large egg whites, fresh)

    200g Granulated Sugar (1 cup)

    1g Cream of Tartar (1/4 tsp)

    1g Fine Sea Salt (generous pinch)

  • Swiss Meringue Base

    STEP 1 (Set Over Steam): Place the mixer bowl directly over the saucepan of gently simmering water. Ensure the bottom of the bowl does not touch the water.

    STEP 2 (Dissolve & Pasteurize): Whisk constantly by hand for 3 to 5 minutes until the sugar has completely dissolved and the mixture reaches 160°F (71°C) on a digital thermometer. Rub a drop between your fingertips; it should feel hot and completely smooth with zero gritty sugar crystals.

    STEP 3 (Whip to Stiff Peaks & Cool): Transfer the bowl immediately to the stand mixer fitted with the whisk attachment. Whip on medium-high (KitchenAid speed 8) for 8 to 10 minutes until you achieve thick, glossy, stiff peaks and the exterior of the bowl feels completely cool to room temperature (68°F–70°F). Never add butter while the bowl retains warmth.

Method

  • Swiss Buttercream (Emulsion)

    340g to 400g Unsalted Butter (3 to 3 1/2 sticks), cubed, cool room temp (65°F–68°F)

    10ml Pure Vanilla Bean Paste or Clear Extract (2 tsp)

  • Swiss Buttercream (Emulsion)

    STEP 1 (Add Butter): Switch to the paddle attachment and reduce mixer speed to medium (speed 4). Add the cool room-temperature butter one cube at a time, allowing each piece to incorporate before dropping the next.

    STEP 2 (Beat Through Curdling): As the butter incorporates, the mixture may temporarily look loose, soupy, or separated/curdled. Do not stop—continue beating on medium speed. The emulsion will suddenly come together into a lush, dense, satiny buttercream.

    STEP 3 (Flavor & Paddle Smooth): Add the vanilla bean paste. Beat on medium for 1 minute until incorporated. Then reduce speed to the lowest setting ("Stir") and paddle for 2 to 3 minutes to knock out trapped air bubbles, creating an ultra-smooth, poreless finish for piping and spreading.

Putting it Together

  • Assembly

  • Notes

  •  Applications & Plating Pairings
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