White chocolate Swiss meringue buttercream, silky and light, with the sweet flavor of real white chocolate - Perfect for cakes and cupcakes.
As a baker working with Swiss meringue, this is my go-to white chocolate buttercream for layer cakes and elegant toppings.
The texture is ultra-smooth, pipes beautifully, and holds its shape.
Made with melted white chocolate and a stable meringue base, this frosting is less sweet than American buttercream.
And brings a clean white chocolate flavor that pairs well with berries, vanilla sponges, and celebration cakes.
Why you'll love this recipe
- Real white chocolate flavor - A rich, creamy taste from melted white chocolate, not artificial extracts.
- Silky Swiss meringue texture - Light, smooth, and stable for frosting, filling, or piping details.
- Perfect for decorating - Great for cupcakes, layer cakes, macarons, and any white chocolate-based dessert.
Ingredients You Need
Here’s what you need to make this white chocolate Swiss meringue buttercream:
- Egg whites – Fresh or carton, no need for room temperature.
- Granulated sugar – Helps create a stable, glossy meringue.
- Unsalted butter – Softened, not melted, for a smooth SMBC texture.
- White chocolate – High-quality bars or chips, melted and cooled for the best flavor.
- Vanilla + salt – Enhances the sweetness and rounds out the white chocolate taste.
Tips for this recipe
- Use quality white chocolate for better flavor and a smoother texture.
- Cool the melted chocolate so it blends without melting the butter.
- Beat until the meringue is fully cooled or the buttercream will turn soupy.
- Add butter gradually to help the SMBC emulsify.
- Switch to the paddle at the end to remove air bubbles and smooth the frosting.
How to make white chocolate Swiss meringue buttercream
Start by preparing the Swiss meringue, then turn it into my Swiss meringue buttercream base before adding the flavoring.
Heat the egg whites + sugar in a heatproof bowl over simmering water, whisking until it reaches 131°F/55°C.
Whip the mixture in a stand mixer on high speed until the meringue forms stiff peaks and the bowl is cool.
Add the softened butter a little at a time, beating until the buttercream becomes thick and smooth.
Melt the white chocolate (microwave or double boiler), then let it cool slightly.
Mix in the white chocolate, vanilla, and salt and beat again until the frosting is creamy and silky.
Finish smoothing with the paddle attachment or a spatula.
How to use this white chocolate buttercream
Use it for:
- Cupcakes – perfect for tall, smooth swirls.
- Layer cakes – fillings and outer frosting for vanilla, chocolate, or berry cakes.
- Macarons – a stable, creamy filling.
- Cookie sandwiches – rich, sweet center.
- Brownies & bars – spread on top for a soft white chocolate finish.
- Tarts & dessert cups – pairs well with berries.
Storage
- Room temperature: up to 48 hours in a cool place.
- Fridge: airtight container up to 1 week; bring to room temperature and rewhip.
- Freezer: up to 3 months; thaw overnight and rewhip lightly to restore the texture.
Recipe variations
- Raspberry white chocolate – fold in raspberry purée or seedless jam.
- Lemon white chocolate – add lemon zest + a splash of lemon juice.
- Coconut – mix in coconut extract or fine shredded coconut.
- Almond – add almond extract for a delicate nutty flavor.
- Coffee – dissolve espresso powder in a teaspoon of hot water and mix in.
- Caramel – blend in salted caramel for a richer buttercream.
Recipe Variations
Can I use milk chocolate instead of white chocolate?
Yes, it works because the fat content is similar, but the flavor will be less sweet.
My buttercream looks curdled — what do I do?
Keep whipping. If it’s too cold, warm the bowl slightly; if too warm, chill 10 minutes.
Can I color this buttercream?
Yes, use gel food coloring for the best texture.
Can I make it ahead?
Absolutely. Store it in the fridge or freezer, then rewhip before using.
More Buttercream Frostings
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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White chocolate Swiss meringue buttercream
- Total Time: 30 minutes
- Yield: 6-inch cake
Description
This smooth white chocolate Swiss meringue buttercream is perfect for frosting a layer cake or decorating 10–12 cupcakes.
Ingredients
- 6 large egg whites
- 150 g (¾ cup) granulated sugar
- 300 g (1 ⅓ cups) unsalted butter, softened
- 100 g (3.5 oz) white chocolate, melted and cooled
- 1 ½ teaspoons vanilla extract
- Pinch of salt
Instructions
- Place the egg whites and granulated sugar in a heatproof bowl. Set it over a saucepan of simmering water and whisk constantly until the mixture reaches 131°F (55°C) and the sugar is fully dissolved. Test by rubbing a bit between your fingers to ensure no grains remain.
- Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for 15–20 minutes, until the meringue is glossy, forms stiff peaks, and has completely cooled.
- Lower the speed and add the softened butter gradually, a few pieces at a time. Once all the butter is incorporated, increase to high speed and mix for about 5 minutes. If the mixture looks runny or curdled, keep whipping until it becomes smooth and creamy.
- Add the vanilla extract, salt, and melted (slightly cooled) white chocolate. Mix for 2–3 minutes until fully combined.
- Switch to the paddle attachment or use a spatula to beat on low for 1–2 minutes to remove air bubbles and create a silky buttercream. Use immediately or store as needed.
Notes
Storage: Store in an airtight container for up to 1 week in the fridge or freeze up to 3 months. Rewhip before using.
Tips:
- Use good-quality white chocolate for the best flavor.
- Make sure the meringue is completely cool before adding the butter.
- If the buttercream splits, keep whipping until it comes together.
- If too soft, chill 10 minutes then rewhip.
- Finish with the paddle to get a smooth, bubble-free texture.
- Prep Time: 30 minutes
- Category: frosting, filling,
- Cuisine: American
Sabrina
Lovely recipe however I was doing x 3 and read the “about 165g” for egg whites which hadn’t been adjusted for 3 x the amount.being a newbie this caught me out and so had to start again as my sugar did not dissolve and my egg whites thickened up too much as obviously I didn’t have enough egg whites required for 3 x the amount
Fadela
Thank you for your feedback Sabrina ❤️,
Yes indeed it is necessary to be careful because the additional indications added in the body of the recipe card are not multiplied with the scale, only the quantities of the ingredients.
I have updated the recipe card to avoid this error
Thanks
Melinda
Can I double or triple this recipe?
Fadela
Hi Melinda, yes you can double or triple this recipe with no problem.
Marion
Is the white chocolate compound or couverture
Fadela
Hello, preferably use baking chocolate such as couverture chocolate.
Ruby
can his be used for macaron filling? is it firmer than a regular swiss meringue buttercream?
Fadela
Hi, yes it is as firm as the basic Swiss meringue buttercream recipe and you can also use it to fill your macarons.
Kerri
Does the cake that gets iced with this need to be refrigerated or can it sit out at room temperature? I will be making this to go on a wedding cake but I’ve never used Swiss Meringue buttercream before!
Fadela
Hi, Yes, this meringue buttercream can stay at room temperature for about 24-48 hours, once finished, leave the cake in the fridge overnight to harden the frosting and then you can store it in a cool place.
Roni Dooley
Could I use meringue powder in place of eggs? If so is there a need for double boiler?
Elisabetta
Ciao, grazie per questa ricetta, la proverò presto. Posso usare gli albumi pastorizzati e riscaldarli comunque a bagnomaria per far sciogliere lo zucchero?
Fadela
Hello, yes it is possible to use pasteurized eggs to make this recipe, it will still be necessary to make the double boiler to melt the sugar.