Whether used for cakes or cookies, this Swiss Meringue Buttercream is light, not too sweet and pretty straight forward to make. Swiss Meringue differs from Italian Meringue by the fact the egg and sugar are heated up together (145ºF minimum) before whipping, where Italian Meringue cooks the beaten eggs whites by adding very hot (245ºF) sugar syrup. Both of these are used to make buttercream frosting. A third type, French Meringue, is simply egg whites beaten with sugar, what most cooks would put on their lemon pies then bake.
Swiss Meringue Buttercream basic recipe
| INGREDIENT | GRAMS | OUNCES | One Fifth | Baker’s % |
| Eggs, room temp | 290g | 10.2 oz | 58g | 100.0% |
| Sugar | 290g | 10.2 oz | 58g | 100.00% |
| Salt * | 4g | 0.1 oz | 0.8g | 1.38% |
| Butter * (room temp, 2″ Cubes) | 910g | 32.1 oz | 182g | 313.79% |
| Vanilla extract | 4g | 0.1 oz | 0.8g | 1.38% |
| TOTALS | 1,498g | 53 oz | 300g | 516.6% |
* 4g is about 1/2 teaspoon. Only add salt if you use unsalted butter (recommended). If you use salted butter, leave the salt out.
You can use either fresh eggs or the pre-packaged carton stuff, both will work just fine.
Equipment: You will need a mixer (or whisk and strong arm) and a thermometer.