Swiss Meringue Buttercream Cake Recipe

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Posted by from Modern Buttercream

Modern Buttercream

Joshua John Russell on

taught by

Joshua John Russell

Learn Joshua John Russell's trade secrets for a buttercream finish for free! Cut, level, fill and crumbcoat your layers like a professional.

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  • 8 egg whites (about 1 cup or 240 ml)
  • 1 cup (200 g) granulated sugar
  • 3 cups (680 g) unsalted butter at room temperature
  • 1 cup (125 g) confectioner's sugar (sifted)
  • Pinch salt
  • 2 tablespoons (30 ml) vanilla extract


Over a double boiler, heat the whites and granulated sugar and salt, whisking constantly, until all the sugar is dissolved. Heat this slowly!! You don?t want scrambled eggs!

Place the mixture in a stand mixer and whip on high until a peak forms and the mixture is cool, about 5 minutes.

Turn the mixer to medium speed and add the softened butter a little at a time. Remember, depending on your area, you may need more or less butter.

Add the powdered sugar and vanilla and mix.


Tip: In warmer climates/seasons you will want to change the amount of butter to 4 sticks (2 cups) and also add 1 1/2 cups of vegetable shortening to the buttercream. This will give more stability when the weather is hot.