Buttercream Frosting
A silky, less-sweet Swiss meringue buttercream enriched with a touch of cream cheese for brightness and stability. It’s smooth, spreadable and not cloyingly sweet — ideal for frosting cakes and cupcakes when you want clean flavor and a refined finish.
Jake's note
"This Swiss meringue buttercream is lighter-tasting than classic American buttercream thanks to the meringue base and a small amount of cream cheese. It’s perfect for special-occasion cakes and cupcakes when you want a smooth, elegant finish without overwhelming sweetness."
Buttercream Frosting
This Swiss meringue buttercream skips the toothache sweetness of traditional American frosting by building flavor on silky whipped egg whites and real butter instead of mountains of confectioners' sugar. A modest addition of cream cheese sharpens the finish and gives the icing a gentle tang and extra stability, so you get a frosting that spreads beautifully, pipes cleanly, and keeps its shape without tasting cloying. The texture is satiny—think glossy peaks that melt on the tongue—making it a particularly good partner for delicate cakes where you want the cake flavor to sing through rather than be smothered.
The recipe leans on precise temperature and technique more than gimmicks: tempering the whites and sugar to 160°F both dissolves the sugar and reduces risk from raw whites, while adding butter piece by piece yields the unmistakable custardy, satin texture of a true Swiss meringue. This version is for home bakers who want a professional finish—especially wedding cake hobbyists, cupcake makers aiming for refined flavor balance, and anyone who prefers frosting that’s rich without being aggressively sweet.
Plan your timing
Ingredients
Instructions
Heat egg whites with sugar over a bain-marie
For this step
- 4 largeLarge egg whites (room temperature)
- 1 cupGranulated sugar
Whip the meringue to glossy stiff peaks
Incorporate butter and cream cheese in pieces
For this step
- 1.25 cupsUnsalted butter (softened, cut into tablespoons)
- 2 ozCream cheese (room temperature)
Flavor and adjust texture
For this step
- 2 tspPure vanilla extract
- 0.5 tspKosher salt
- 1 tspFresh lemon juice (optional — cuts sweetness)
- 2 tbspHeavy cream (optional — to adjust consistency)
Use or store
Tips from the kitchen
Bring ingredients to room temperature
Room-temperature egg whites, butter and cream cheese incorporate evenly and reduce the chance of a broken or curdled finish, so plan ahead and pull them out 1–2 hours before you start.
Watch the thermometer
Heat the whites and sugar to 160°F to dissolve the sugar and pasteurize the eggs; under that and the meringue can feel grainy, over that and you risk cooking the whites.
Add butter in pieces
Drop butter in tablespoon-sized pieces on low speed so each bit emulsifies into the meringue—rushing with large pieces or high speed causes separation.
Rescue curdling patiently
If the buttercream looks broken, keep whipping on medium speed; if it remains separated chill the bowl briefly for 10–15 minutes then re-whip until smooth.
Adjust texture with cream
Thin the frosting a teaspoon at a time with heavy cream for spreading, and refrigerate briefly before re-whipping if it becomes too soft to pipe.
Variations & substitutions
Dark chocolate swirl
Fold in 4–6 ounces of melted, cooled dark chocolate (55–70%) after the butter is incorporated for a glossy chocolate Swiss buttercream with a firmer texture.
Citrus-bright version
Replace the optional lemon juice with 1–2 teaspoons of finely grated lemon or orange zest and reduce cream cheese to 1 ounce for a brighter, zesty finish that complements vanilla or almond cakes.
Espresso mocha
Dissolve 1–2 teaspoons instant espresso powder in a tablespoon of warm water and add with the vanilla for a coffee-kissed buttercream that pairs well with chocolate cakes.
Stabilized for warm weather
Bloom 1 teaspoon unflavored gelatin in 1 tablespoon cold water, warm to dissolve, cool slightly, and whisk into the meringue just before adding the butter to help the frosting hold up in heat.
Vegan aquafaba option
For an egg-free version, use whipped aquafaba (chickpea brine) and replace butter with a vegan stick butter blend; expect a lighter, slightly different mouthfeel and shorter shelf life.
Storage & make-ahead
Store leftover buttercream airtight in the refrigerator for up to 3 days or freeze in a sealed container for up to 3 months. To use, thaw overnight in the refrigerator, bring to room temperature, and re-whip briefly to restore volume and smoothness before piping or spreading. If chilled too long it may look stiff—just let it warm slightly and beat to bring it back together.
What to serve with it
This buttercream pairs beautifully with tender sponge cakes—vanilla, lemon, almond or carrot—and is a classic companion to red velvet and chocolate. For cupcakes, pipe rosettes and finish with a sprinkle of finely chopped toasted nuts, freeze-dried fruit powder, or cocoa nibs; serve with strong coffee, Earl Grey, or a slightly sweet Moscato to balance the richness. When building layered cakes, crumb-coat and chill briefly before the final coat for the cleanest finish.
Frequently asked questions
Is it safe to use raw egg whites in this recipe?
Yes—the egg whites and sugar are heated together to 160°F, which both dissolves the sugar and brings the mixture to a temperature that reduces food-safety risk by effectively pasteurizing the whites.
Why did my buttercream look curdled or separated?
Curdling usually means the butter was too cold, added too quickly, or the meringue was too warm; keep whipping—often it will come back together—or chill the bowl briefly and re-whip so the butter firms and re-emulsifies.
How can I make this less sweet without ruining texture?
Add a touch more cream cheese or a teaspoon of lemon juice for brightness, or introduce bitter flavors like espresso or dark chocolate; avoid cutting the sugar drastically because the meringue’s stability depends on the sugar content.
Can I color this buttercream with food coloring?
Use gel or paste colorings and add them after the butter is incorporated; liquid coloring can thin the frosting, so add sparingly and re-whip to incorporate.
What do I do if the buttercream is too soft to pipe?
Chill the bowl and piping bag for 10–20 minutes to firm the butter, then re-whip briefly; if it's persistently soft, briefly increase the ratio of chilled butter by adding a few tablespoons of softened (not melted) butter.
About the author
JakeHello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.
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Ingredients
- Large egg whites (room temperature)4 large
- Granulated sugar1 cup
- Unsalted butter (softened, cut into tablespoons)1.25 cups
- Cream cheese (room temperature)2 oz
- Pure vanilla extract2 tsp
- Kosher salt0.5 tsp
- Fresh lemon juice (optional — cuts sweetness)1 tsp
- Heavy cream (optional — to adjust consistency)2 tbsp
Nutrition Facts
Per serving: 1 tablespoon (15g)
Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.
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