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Swiss Meringue Buttercream on yellow cake in pan; icing spatulas alongside

Low FODMAP Swiss Meringue Buttercream

Swiss Meringue Buttercream is silky smooth, easy to make and strikes the right balance between sweet, but not too sweet, and buttery, but not too rich. You can spread it; you can pipe it - and you can vary the flavors. We have several flavor variations for you: vanilla, chocolate, coffee, lemon, orange and raspberry.

Low FODMAP Serving Size Info: Makes about 4 3/4 cups (855 g); 8 servings of a generous ½ cup (107 g)

Course: Basic, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Makes: 8 Servings
Calories: 556 kcal
Author: Dédé Wilson


  • 1 1/4 cups (248 g) sugar
  • ½ cup (120 ml) egg whites (from 3 to 4 large eggs), at room temperature
  • 1/8 teaspoon salt
  • 2 cups (1-pound; 452g; 4 sticks) unsalted butter, at room temperature, cut into tablespoon-sized pieces


  1. In a large mixing bowl, preferably the stainless-steel bowl from your stand mixer, whisk together the egg whites, sugar, and salt.
  2. Place this bowl over a saucepan or pot of simmering water, attach a candy thermometer and whisk the egg white/sugar mixture frequently until the mixture measures 160°F(71°C).
  3. Attach the bowl to your stand mixer, attach the wire whip attachment and beat the meringue on medium speed until it the meringue is opaque white stiff and glossy. Turn speed up to high.
  4. Add the butter, a couple of pieces at a time, with the mixer running. Allow butter to become incorporated before adding more. Scrape down the bowl as needed. If the buttercream texture is less than super-silky smooth, it is probably too cool. Just keep beating. Also, try switching to the flat beater attachment and beat some more until smooth. If the frosting appears too soft or soupy, simply chill for about 15 minutes and beat again. One the buttercream is perfectly smooth, you can beat in any of the flavors mentioned below in Tips. Use immediately, or if you would like to refrigerate it for up to 3 days, please refer to our article on How to Reconstitute Italian Meringue Buttercream and follow those directions. You can also freeze for 1 month. Defrost in refrigerator overnight, then follow instructions for reconstituting explained in that post.



Flavor Variations

  • Chocolate: Melt 6-ounces (170 g) of dark chocolate and beat in until smooth. The frosting will not be dark chocolate in color, rather it will be somewhat pale. For dark chocolate in flavor and color, try our Dark Chocolate Ganache.
    Coffee: You can dissolve a tablespoon of instant espresso powder in 1 tablespoon of vanilla and beat it in.
    Lemon: Beat in ¼ cup (60 ml) lemon curd until smooth; or try beating in 3 tablespoons fresh lemon juice
    Orange: Beat in ½ cup (120 ml) orange marmalade; there will be a (lovely) chunky texture.
    Raspberry: Beat in 2 tablespoons of fresh, strained raspberry purée. Or, if you don’t mind the seeds, just throw some fresh berries into the buttercream and beat until well incorporated. You might use up to half a pint.
    Vanilla: Add 1 tablespoon vanilla extract, or to taste.

FODMAP Information

Our recipes are based on Monash University and FODMAP Friendly science.

  • Butter: Both Monash University and FODMAP Friendly have lab tested butter. Monash states that a low FODMAP Green Light portion is 1 tablespoon or 19 g and also states that “butter is high in fat and does not contain carbohydrates (FODMAPs)”. FODMAP Friendly gives it a “Pass” at 1 tablespoon or 19 g. Both recommended serving sizes are presented as part of healthy eating guidelines, not as maximum FODMAP serving size. Fat can affect guy motility and trigger IBS symptoms in some people. Eat to your tolerance.
  • Eggs: Eggs are high in protein and do not contain carbohydrates, according to Monash University.
  • Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is 1/4 cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.

Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.

Nutrition Facts
Low FODMAP Swiss Meringue Buttercream
Amount Per Serving
Calories 556 Calories from Fat 414
% Daily Value*
Fat 46g71%
Sodium 37mg2%
Carbohydrates 37g12%
Sugar 37g41%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.