Swiss Meringue Buttercream Frosting
This is a delicious and versatile cooked frosting that my mother taught me to make when I was a young girl. She learned to make it from her mother.
Recipe type: Dessert
  • 5 Large Egg Whites
  • 1-1/2 Cup Granulated Sugar
  • 4 Sticks Unsalted Butter, Cubed & Softened
  • ¼ Teaspoon Salt
  1. Fill the bottom of a double boiler or a saucepan ⅓ full of water.
  2. Bring water to a simmer.
  3. Add the egg whites, sugar and salt to the bowl of your stand mixer.
  4. Place it over the hot water and whisk constantly until the mixture reaches 160 degrees.
  5. The sugar should have dissolved by this point and it will be hot.
  6. Transfer the bowl to your stand mixer, fitted with a whisk attachment.
  7. Beat on medium high speed until it doubles in volume and forms stiff peaks.
  8. Continue beating until the mixture is cooled. This should take about 12 minutes.
  9. Begin adding the butter, one cube at a time, beating to incorporate after each addition.
  10. At this point, the frosting may appear almost curdled. Keep mixing until it is thick and completely smooth.
  11. If you wish to tint the frosting, you may mix in your desired food coloring at this point.
This recipe will frost and fill a cake made with two 9 inch round sheets of cake.
Recipe by After Orange County at