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A jar of swirled vanilla buttercream sitting on a cutting board next to a piping bag and bowl of eggs

Vanilla Swiss Meringue Buttercream

This Vanilla Swiss Meringue Buttercream is light, silky smooth, free from refined sugars and delicious!  Perfect to top your favorite paleo cupcakes, cakes, and makes the best macaron filling!
Course Dessert
Prep Time 20 minutes
Total Time 20 minutes
Servings 5 cups
Calories 172kcal


  • 8 oz evaporated cane syrup approx 1 c
  • 8 oz fresh egg whites approx 6 large egg whites
  • 16 oz unsalted grass-fed butter room temp
  • 1 tsp pure vanilla
  • Tiny pinch of salt


  • Add evaporated cane syrup and fresh egg whites to the bowl of a stand mixer.
  • Place bowl over double boiler, or atop a single pot of boiling water so long as the bowl is 1-2 inches above water.
  • Whisk sugar and egg whites until it reaches a temperature of 155-160 F.
  • Move bowl to the stand mixer and using the whisk attachment, mix on high speed until the bowl cools completely and the meringue forms stiff peaks. It should be just slightly thicker than the consistency of shaving cream. Depending on the mixer this can take anywhere from 5-10 minutes.
  • Reduce speed to medium-low.
  • Add room temperature butter 1-2 tbsp at a time ensure that it is fully incorporated before adding more. *Meringue will deflate at this time. Just before all butter is adding the buttercream will appear to be curdling. Don’t Panic! It will come together.
  • After all butter is incorporated, increase speed to med-high and mix for another minute.
  • Add vanilla and tiny pinch of salt and mix just until incorporated.
  • *Optional but recommended for cakes – Remove bowl from stand and use a rubber spatula to gently mix and fold the buttercream to get the air bubbles out.
  • Enjoy!


Sodium: 18mg | Calcium: 5mg | Vitamin A: 472IU | Sugar: 10g | Potassium: 23mg | Cholesterol: 41mg | Calories: 172kcal | Trans Fat: 1g | Saturated Fat: 10g | Fat: 15g | Protein: 1g | Carbohydrates: 10g | Iron: 1mg