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Swiss Buttercream

On its own or flavored, this buttercream makes the perfect frosting.




8          large egg whites

1¾       cups granulated sugar

4½       cups unsalted butter

1          teaspoon pure vanilla extract

1          tablespoon fresh lemon juice


Place egg whites and sugar in the Cuisinart™ mixing bowl. Place bowl over a pan of simmering water and whisk the whites until warm and sugar is dissolved (the liquid temperature should reach 140°F).

Place bowl on the stand mixer. Insert the chef’s whisk. Turn to speed 10. Set timer for 15 minutes. The object is for the whites to whisk until cool, approximately 15 minutes. Once cool, turn stand mixer to speed 3 and add the butter slowly, in pieces, incorporating each piece before adding the next.

Once all the butter is added, add the vanilla and lemon juice. Turn back up to speed 8 until the buttercream is smooth and silky.

Buttercream will keep in the refrigerator for up to 10 days.

Buttercream is very versatile – any flavoring can be added once all the butter is incorporated.

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Makes about 6 cups, enough to frost a 9-inch double layer cake

Nutritional Information
Per Serving

no nutrition information available

This recipe can be prepared using the following Cuisinart® products:
5.5 Quart Stand Mixer

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