If you’re looking for the perfect, fluffy and naturally sweetened buttercream, look no further! This swiss meringue buttercream is my go-to recipe for frosting cakes and cupcakes. I love it because it’s not ridiculously sweet, like powdered sugar buttercream, plus it’s so creamy and pipes perfectly too!
Don’t be intimidated by making meringue. The hardest part is waiting for the meringue to form as it can take up to 15 minutes to fluff up. After adding in all your butter, sometimes the mixture can begin to curdle. If this happens, don’t freak out (like I did the first time!😂) This usually happens if the butter is too warm, but if you just keep whipping it, it will come together in a few minutes. Butter that is softened but still a little cold in the center usually works best.
If your kitchen is really warm and you’re having trouble getting it to fluff up, like in the heat of the summer, just stick your bowl into the fridge for 30 minutes and then beat it again. This should help cool it down enough to fluff up nicely. 🙂
I used a version of this buttercream to make this yummy Chai-Spiced Cake with fresh figs and coconut sugar caramel!
I also made a white chocolate variation for this White Forest Cake, pictured below.
I hope you guys give this a try! Feel free to change up the flavors by using different extracts or try the strawberry/raspberry and chocolate variation I included in the recipe notes. Enjoy!
Watch me make this buttercream in this video tutorial!
- Meringue is very finicky and does not fluff up well with any oil/grease residue. Make sure you use squeaky clean bowls, beaters, and that no egg yolk is left in your egg whites.
- Combine sweetener and egg whites together in a heat-safe bowl (or stand mixing bowl) and place over a pot of boiling water (Also known as a double boiler. Be sure water does not touch the bowl.)
- Heat mixture for 4-5 minutes, or until a thermometer reads between 150-160F, stirring often. (If your mixture is really lumpy for any reason, you can strain it before beating.)
- If you have a stand mixer, use whisk attachment and begin beating the egg mixture on high speed until it is thoroughly cooled, fluffy, and holds its shape well (beaten to stiff peaks; can take between 8-15 minutes).
- Switch to the paddle attachment (if using a stand mixer) and begin adding butter little by little. Mixture may become curdled, but will come together after you beating for several minutes. Turn the mixer to high and beat for several minutes to incorporate lots of air and make the buttercream fluffy.
- When it's nice and fluffy, mix in vanilla. If you're buttercream is too warm, stick your mixing bowl into the fridge for 30-60 minutes and then beat again for a few minutes.
- Because this buttercream has liquid sweetener, I find it can make the mixture heavy and sometimes adding a bit of cornstarch or arrowroot powder helps it to fluff up, especially on warm & humid days. This is optional and may not be necessary if your buttercream is fluffing up fine.
- Use right away or store in an airtight container in the fridge if making in advance. Beat for a few minutes before using to fluff it back up. Makes about 4 cups.
Chocolate—add ½–2/3 cup melted and cooled white or dark chocolate (milk or semi-sweet also work) to your finished buttercream and beat until fluffy.
Strawberry/Raspberry—mix ½–1 cup freeze dried strawberries or raspberries, ground to a fine powder and sifted, into your finished buttercream (use more or less to taste)