Swiss Meringue Buttercream

3 cups, enough to frost 24 cupcakes



Total Timeunder 30 minutes

Make Ahead RecipeYes

Equipmentelectric mixer

Five Ingredients or LessYes

Taste and Texturebuttery, creamy, sweet


  • 4 large egg whites
  • 1 cup sugar
  • ½ teaspoon salt
  • ¼ teaspoon cream of tartar
  • 2 cups (4 sticks) unsalted butter, at room temperature, cut into ½-inch pieces
  • 1 teaspoon pure vanilla extract


  1. In the top of a double boiler set over simmering water, whisk together the egg whites, sugar, salt, and cream of tartar. Continue whisking until the mixture becomes too hot to touch comfortably, 7 to 10 minutes.

  2. Transfer the mixture to the bowl of an electric mixer fitted with a whisk attachment. Beat on medium-high speed until the egg whites hold a stiff peak, about 8 minutes. Add the butter, one or two pieces at a time, beating after each addition until incorporated. Beat in the vanilla. Use at room temperature.


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