Swiss Meringue Buttercream

In Cape Town, we’re in the thick of winter but experiencing regular weather changes which as you all know means its flu and cold season. Snotty noses and high fevers have hit my home in full force with my daughters tag teaming over the past two weeks with terrible colds. That has resulted in lots of indoor home entertainment, which always leads to baking as more than anything else, we need freshly baked goods to keep our happy hormone levels at bay 🙂

For the girls, making cupcakes is always a winner, but when it comes to frosting, I won’t lie, I’ve been playing it safe with american-style buttercream. I’ve finally forced myself out of my comfort zone and have attempted Swiss Meringue buttercream twice in the last week. This has definitely given me confidence in making it and I’ve also found a preferred recipe. If you haven’t attempted Swiss Meringue Buttercream, let me tell you, it  is silky smooth and really melts in your mouth making it perfect for cupcakes, cakes and even cookies (those you need to sandwich, etc.).



  • Make sure the sugar has dissolved when whisking it in your bain marie – this ensures the frosting is smooth and glossy
  • Your butter needs to be very soft!
  • Let it whip for the prescribed time and no less



  • 285g unsalted butter – softened
  • 150g egg whites
  • 125g caster sugar
  • a pinch of salt
  • 1 tablespoon vanilla essence/extract


  1. In a bowl over a saucepan of simmering water OR in a bain marie, whisk the egg whites and caster sugar until the sugar has dissolved, then remove from heat.
  2. In an electric mixer, whip the warm egg white and sugar mixture for seven minutes until it becomes a thick meringue texture.
  3. Add the softened butter gradually, a tablespoon at a time, until all has been incorporated. Add the vanilla and salt and beat together for another two-three minutes until all has been incorporated and it is a smooth and creamy meringue texture. At this point you could also add your colourant to have the frosting in your desired colour.
  4. It is now ready to pipe over your cupcakes or decorate your cakes with.
  5. Enjoy!



    • Sadie says:

      You could definitely freeze or place it in the fridge, when you need to use it, thaw it to room temperature then give it another whip in the electric mixer to get it fluffy and light again. Enjoy!

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