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This Caramel Swiss Meringue Buttercream is incredibly easy to make, perfectly sweetened, and light with a silky texture. It tastes like a caramel whipped cloud and finishes cakes or cupcakes smoothly and professionally.
A Quick Look At The Recipe
This is a brief summary of the recipe. Jump to the recipe to get the full details.
Jump to RecipePrep Time
45 minutes
Total Time
45 minutes
Servings
36 servings
Difficulty
Intermediate, but very forgiving compared to other meringue buttercreams.
Calories *
130 kcal per serving
Technique
Heat egg whites and sugar gently, whip into a stable meringue, then emulsify with butter and finish with caramel.
Flavor Profile
Buttery, lightly sweet, silky, and rich with caramel.
* Based on nutrition panel
I’ve always been intimidated by meringue buttercream, but the temperature cues in this recipe made everything click. Letting the bowl chill for 20 minutes when it looked loose saved mine — it turned out unbelievably smooth and not too sweet. ⭐⭐⭐⭐⭐
Lauren
Why This Recipe Works
- The meringue adds stability. Swiss meringue buttercream is more stable than American or German buttercream.
- Balanced sweetness. The meringue structure cuts the sugar so the caramel flavor shines.
- Fast for a meringue buttercream. Swiss meringue comes together much faster than Italian.
- Exceptionally smooth. Ideal for achieving a clean, polished cake finish.
Table of Contents
I’m generally a card-carrying member of the Italian meringue buttercream club, but timing the sugar syrup, meringue, and butter temperature can be tricky. When I’m pressed for time, I reach for Swiss meringue buttercream instead. Swiss meringue buttercream is steadfast and stable — the frosting version of the friend who always has your back.
Use caramel swiss meringue buttercream to frost classics like vanilla cupcakes or something playful like caramel apple cupcakes. If you want to compare techniques between SMB and IMB, I break down IMB in my Italian meringue buttercream recipe!
Ingredients & Substitutions
- Egg whites: Create the structure and stability of the meringue.
- Granulated sugar: Fully dissolves during heating, ensuring a smooth buttercream.
- Unsalted butter: Cold but pliable butter emulsifies best without melting.
- Vanilla extract: Softens and rounds out the caramel flavor.
- Salted caramel sauce: Adds depth and richness; I use my homemade caramel sauce for the cleanest flavor.
See the recipe card below for full ingredients and quantities.
Flavor Variations for Caramel Swiss Meringue Buttercream
- Keep it classic. Skip the caramel and make vanilla swiss meringue buttercream.
- Add brightness. Swirl in easy lemon curd for a sweet-tart contrast.
- Go fruity. A spoonful of mixed berry jam adds subtle color and flavor.
Professional Tips
- Temperature solves most problems. Loose buttercream is usually too warm; curdled buttercream is usually too cold.
- Be patient. Swiss meringue buttercream almost always comes together if you give it time.
- Short chilling works wonders. A 20–30 minute chill can rescue a soupy buttercream without ruining texture.
How to Make Caramel Swiss Meringue Buttercream
Use these steps to make perfect caramel Swiss meringue buttercream every time. Full measurements are in the recipe card below.
Step 1: Prepare a double boiler. Heat about 1 inch of water in a medium saucepan until just simmering. The bowl of your stand mixer should nest over the pot without touching the water. This takes about 5 minutes.
Unlike Italian meringue buttercream, Swiss meringue buttercream can be safely made with a hand mixer, though it will take a bit longer.
Step 2: Heat egg whites. Whisk the egg whites and sugar together in the mixer bowl. Place over the simmering water and whisk constantly for 5–7 minutes, until the mixture reaches 130°F, the sugar is dissolved, and the mixture feels warm and lighter (photos 1 & 2).
Step 3: Whip meringue. Transfer the bowl to the stand mixer fitted with the whisk attachment. Beat on high speed for 8–10 minutes, until stiff peaks form and the bowl is just slightly warm (photo 3).
Step 4: Add butter. Switch to the paddle attachment. Add all the butter and beat on medium speed for about 5 minutes, until the mixture becomes smooth and cohesive (photos 4 & 5).
Step 5: Adjust temperature. If small butter pieces remain, gently warm the outside of the bowl with a kitchen torch. If the buttercream looks soupy, refrigerate the bowl and attachment for 20–30 minutes, then continue mixing.
Step 6: Flavor and finish. Add the caramel sauce and vanilla extract. Switch back to the whisk and beat for 2–3 minutes until light, fluffy, and fully emulsified (photo 6).
Step 7: Frost away.
Chef Lindsey’s Recipe Tip
If you’re frosting a layered or sculpted cake, chill the finished cake briefly after the crumb coat. Swiss meringue buttercream firms beautifully in the refrigerator, making sharp edges and clean finishes much easier to achieve.
Recipe FAQs
Both are stable, but Italian meringue buttercream is slightly more heat-resistant due to the added sugar syrup. If you’re short on time or want fewer variables, caramel Swiss meringue buttercream is the better choice.
This usually means the butter or meringue is too cold. Keep mixing or gently warm the bowl.
Yes — caramel can be added directly to Swiss Meringue Buttercream once the buttercream is fully emulsified. Add caramel sauce after the butter has incorporated and the texture is smooth, then whisk until light and fluffy. Using a thick, well-balanced caramel prevents thinning and preserves the buttercream’s silky structure.
Recommended Caramel Dessert Recipes
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If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!
Caramel Swiss Meringue Buttercream
Ingredients
- 5 egg whites
- 1 ¼ cups granulated sugar
- 2 cups unsalted butter 4 sticks, cold but pliable
- 2 teaspoons vanilla extract
- ¾ cups salted caramel sauce
Instructions
- Combine egg whites and sugar in the bowl of a stand mixer. Set over gently simmering water (water should not touch the bowl). Whisk constantly for 5–7 minutes, until the mixture reaches 130°F, the sugar is dissolved, and it feels warm.
- Transfer to the mixer fitted with the whisk attachment. Beat on high speed for 8–10 minutes, until stiff peaks form and the bowl is just slightly warm.
- Switch to the paddle attachment. Add butter all at once and beat on medium speed for 4–6 minutes, until smooth. The mixture may look curdled before it comes together — keep mixing.
- If butter pieces remain, gently warm the outside of the bowl. If the buttercream looks loose, refrigerate the bowl and attachment for 20–30 minutes, then continue mixing until smooth.
- Add caramel sauce and vanilla. Switch back to the whisk and beat for 2–3 minutes, until light, fluffy, and fully emulsified.
Video
Notes
- Yield: About 1½ quarts (enough for a 3-layer 8-inch cake or 24–36 cupcakes)
- Technique: Most texture issues are temperature-related; warming or chilling usually fixes them.
- Flavor Tips: Adjust caramel to taste; start with slightly less for a lighter flavor.
- Storage: Refrigerate up to 1 week or in the freezer for up to 2 months. Bring to room temperature and re-whip before using.
Nutrition
Before You Go
I hope you enjoyed this silky, caramel-forward frosting. Keep the meringue magic going with my lemon meringue cheesecake, or explore more professional baker buttercream techniques across the site.
Thank you for all the wonderful tips on how to make a meringue buttercream! My buttercream came out perfectly silky on the first try. The caramel sauce transforms it into something that genuinely tastes like a whipped caramel cloud, and it’s so much less sweet than any American buttercream I’ve made. This is the only frosting I’ll be putting on my cakes from now on!
I’ve always been intimidated by meringue buttercream, but the temperature cues in this recipe made everything click. Letting the bowl chill for 20 minutes when it looked loose saved mine — it turned out unbelievably smooth and not too sweet.
If you want to make ahead for a larger bake, I m assuming it should be stored in fridge, how long will it be good for and should it be brought to room temp. and rewhipped before piping ?
Hi Sally! You can make a larger batch and then keep it in the refrigerator (or freezer) to bring out when you need it! If refrigerated, I recommend using it within 1 week. When you’re ready to use it, let it come fully to room temperature, then rewhip it with the paddle attachment until it returns to its smooth, fluffy texture. That’ll make it perfect for piping or frosting cakes! Happy baking, and let me know what you’re making—I’d love to hear!
Absolutely delicious results!!!! Great instructions, and much easier than Italian meringue but just as smooth!
Hi Victoria! I’m so happy to hear that, thanks for coming back to rate/comment. Makes my day!
Hello, this recipe looks like exactly what I’m hoping to make, I don’t have a stand mixer though. Is this possible to do with a hand mixer?
Thanks for the recipe.
Hi Stashia! You could definitely use a hand mixer (mine is broken!), you just won’t really be able to walk away from it. It’s better if you’re able to switch the attachments out between the little beaters and the whisks so that you can have more control of how much air you’re putting in as you go. Excited to hear what you end up frosting!
I’m looking at using this for a 3 layer 8″ cake I’m making today, how many yields do you think I’d need for the whole thing? Thanks!
Hi MJ! Sorry I missed your comment by a day, I hope you were able to frost your cake. This recipe makes enough buttercream to frost a 2-3 tiered cake or 24 cupcakes. If you’re at all worried, you can absolutely make a slightly larger batch and then store any leftovers for the next round of baking.
Hi, I see the recipe makes 1 ½ Quarts of icing, would this be enough for 2 8-inch cakes, as well as extra for decorating?
Hi Caitlin, I would double it to have more than enough for your decorations. You can always freeze leftovers to store for later use.
vanilla is listed but not in any steps, when is this supposed to be put in?
Hi Emily, I apologize for that. It goes in with the caramel sauce. I have updated the recipe instructions to include it. Happy baking!