Swiss Meringue Buttercream

Don't give up on Swiss Meringue Buttercream. Once you get it, it's a beautiful frosting.

Preparation 5 mins
Cook Time 20 mins
Total Time 0:25


  • 4 egg whites
  • 3/4 cup sugar
  • 2 tablespoons water
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon strawberry extract
  • 3 sticks butter
  • pink food gel


  1. Combine egg, sugar, water and cream of tartar into your mixing bowl (from your stand up mixer). Place the mixing bowl into a wide saucepan of simmering water. The water should come up as high as the ingredients inside the bowl. Attach a candy thermometer to the mixing bowl and beat with a hand held beater until the mixture reaches 160 deg F. Remove the mixing bowl from the water and add in the extract and return the mixing bowl to the stand up mixer.
  2. Whip with the whisk attachment until the meringue is no longer hot and the mixing bowl is at room temperature.
  3. Change out the whisk for the paddle attachment and slowly add in one tablespoon of butter at a time. The meringue will deflate and hopefully the butter will cream.
  4. If the frosting turns into a curdled mess, melt a cup of the "frosting" in the microwave and then beat back in. Add in one drop of food coloring if desired until color is achieved. Remember that the colors darken over time.
  5. The frosting should be smooth and fluffy.


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