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Swiss Buttercream

Author: Susan Reid

Swiss Buttercream Recipe

Swiss Buttercream is the quickest way to a silky buttercream frosting that both spreads beautifully, and pipes well. You can flavor it with any extract you choose; or see the tips below for flavor ideas.

At a glance

5 cups
Nutrition information


Choose your measure:

  • 1 1/4 cups sugar
  • 1/2 cup (3 large) egg whites
  • 1/8 teaspoon salt
  • 2 cups (4 sticks) unsalted butter, at room temperature


  1. In a large mixing bowl, combine the egg whites, sugar, and salt.
  2. Place over a saucepan of simmering water (you should just barely see some lazy bubbles coming up), and whisk constantly until the mixture measures 161°F (71.7°C) on an instant-read thermometer.
  3. Attach the bowl to your mixer and beat the meringue with the whisk attachment until it's stiff.
  4. Add the butter a few tablespoons at a time, with the mixer running. Let each blob of butter get completely mixed in before adding the next.
  5. Once half the butter is in the bowl, stop and scrape the sides and bottom to make sure all the meringue is getting incorporated. Then finish adding the rest of the butter.
  6. Beat in the flavoring of your choice.
  7. If the frosting seems soft, chill for 15 minutes before using.
  8. Store for up to 6 months in the freezer, or up to 1 week in the refrigerator.
  9. Yield: 5 cups frosting.

Nutrition Information

  • Serving Size 41g
  • Servings Per Batch 20 servings
Amount Per Serving:
  • Calories 214
  • Calories from Fat 163
  • Total Fat 18g
  • Saturated Fat 12g
  • Trans Fat 1g
  • Cholesterol 49mg
  • Sodium 27mg
  • Total Carbohydrate 12g
  • Dietary Fiber 0g
  • Sugars 12g
  • Protein 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.