Swiss Meringue Buttercream
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Made with just 5 simple ingredients you likely have on hand, this Swiss meringue buttercream is ultra creamy, silky smooth, and perfectly balanced (not too sweet like traditional American buttercream). It’s a light, fluffy, and stable buttercream which makes it ideal for both piping and spreading.
WHAT IS SWISS MERINGUE BUTTERCREAM?
Swiss meringue buttercream, often referred to as simply SMBC in the confectionary world, is a buttercream frosting recipe made primarily from cooked egg whites, granulated sugar, and butter. It’s thick, creamy, lightly sweet, and buttery. Despite its smooth and buttery nature, SMBC is a stabilized frosting which means it holds its shape well making it ideal for spreading, filling, or piping.
Unlike traditional American buttercream, this buttercream is not overly sweet, which is typically what draws people to it. In fact, it’s the frosting I use for all of my kids’ birthday cakes and cupcakes.
Swiss meringue can be tricky, but fear not! This in-depth post includes everything you need to know to nail this buttercream on the first try.
THIS SOUNDS DIFFICULT– DO I NEED SPECIAL SKILLS?
Believe it or not, even beginners can make a perfect SMBC. I know it sounds complicated and intimidating, but I assure you, you can do this.
In this post, I’ve included:
• detailed instructions
• troubleshooting tips
• helpful reminders
• recommended equipment
• answers to the questions you didn’t even know you had
• a short video for some visual support
I’ll be honest: there are many areas where this buttercream can go awry, but after making this recipe myself dozens of times over my career as a scratch baker, I can assure you there is a fix for just about every issue you’ll encounter.
I’m confident that my recipe will make mastering easy Swiss meringue buttercream feel approachable for beginners and fail-proof for those more experienced bakers.
WHAT YOU’LL NEED
I highly recommend reading through the WHY of each of these ingredients so you understand the reason we’re choosing them and why preparing them in a specific manner is important.
EGG WHITES: egg whites and sugar make up the “meringue” portion of this buttercream. I do not recommend using eggs from a carton for this recipe, as fresh eggs whip up much better. Here are all of my recipes that utilize egg yolks.
SUCCESS TIP: while egg whites whip better at room temperature, they separate better cold. My suggestion is to separate them immediately from the fridge and then allow them to sit at room temperature for about 45-60 minutes before starting your recipe. You can submerge the bowl of egg whites in a warm water bath to speed up this process, just be sure you’re not getting any extra water into the whites.
GRANULATED SUGAR: unlike traditional buttercreams, you must use granulated sugar for Swiss meringue buttercream. Do not swap this out for powdered sugar or confectioners’ sugar.
UNSALTED BUTTER: butter is the ingredient that turns your Swiss meringue into a buttercream. I do not recommend using salted butter in this recipe as the saltiness will overpower the taste. You’ll slice the butter into Tablespoon slices in order to use it.
SUCCESS TIP: it is essential that you butter is at room temperature. Your SMCB will turn soupy if your butter is too warm (don’t worry, there’s a troubleshooting tip for this, but it’s better if you don’t need it). Read over my post about room temperature ingredients if you need more convincing. Remove your butter from the refrigerator and set it out for about 45-60 minutes before you need to use it. Slicing it into portions will accelerate this process.
VANILLA EXTRACT: since this is the main flavoring component, I heavily recommend using high quality real vanilla extract for the best flavor. My favorite brand is Rodelle, though they are not sponsoring this particular post, I just love them so much!
SALT: many Swiss meringue buttercream recipes don’t use salt, but I prefer it as it offsets the sweetness of the buttercream, even though this frosting isn’t overly sweet to begin with. If you’re skeptical or sensitive to salt, you can omit it, taste your frosting, and then decide whether or not to use it. I call for ⅛ teaspoon but I have used up to ¼ teaspoon in my own batches, as that’s my preference of saltiness.
STEP-BY-STEP: HOW TO MAKE SWISS MERINGUE BUTTERCREAM
I highly recommend reading through the recipe and looking at photos (and watching the video) at least once (and preferably twice) before starting your SMBC, just so you know what to expect.
STEP #1: DE-GREASE YOUR TOOLS
Wipe all of your tools that will touch the Swiss meringue buttercream with some lemon juice or white vinegar. Grease or fat will prevent your meringue from setting up, and unfortunately, there is no troubleshooting fix for this.
STEP #2: MAKE A DOUBLE BOILER
Heat a small saucepan of water over medium heat until it steams. Choose a saucepan that can fit whatever bowl you’re using in the next step ensuring the water doesn’t touch the bowl. I recommend testing this out before heating the water– you only need about an inch or two of water to make this happen. You can also use an actual double boiler if you have one, but I find the saucepan + bowl method works really well.
STEP #3: COMBINE THE EGG WHITES & SUGAR
Using the bowl of a stand mixer, or a large enough bowl to use with an electric hand mixer, combine the egg whites and granulated sugar, then place the bowl over the steaming pot to create a double boiler.
STEP #4: WHISK THE MIXTURE WHILE COOKING
Whisk the egg whites and sugar vigorously until the sugar melts completely and the egg whites become white and frothy. The mixture will start out sticky and thick but will move to thin and frothy with time and heat. This will take about 1 and ½ to 2 minutes. I like to test using my finger: carefully (the mixture is hot!) dip a clean finger into the mixture and rub it against your thumb. You should not be able to feel any sugar crystals.
SUCCESS TIP: if you want to be as accurate as possible, you’re looking for a temperature of 160ºF (71ºC) on an instant-read thermometer. This is my very favorite instant-read digital thermometer, and this is my favorite budget-friendly digital thermometer. When the egg/sugar mixture is ready, remove the bowl from the heat and place the bowl back onto the stand mixer.
STEP #5: WHIP THE EGG WHITE/SUGAR MIXTURE (MERINGUE)
Fit your stand mixer with the whisk attachment and whisk the egg white/sugar mixture on high speed until medium peaks form (it will resemble the texture of shaving cream). If you’re using a handheld mixer, the beaters are absolutely fine to use. Just know this will take much more time than a stand mixer will, and you’ll probably want to stop for breaks (your arm will be very tired).
SUCCESS TIP: keep in mind this can take a long time, sometimes up to 10-15 minutes for me. When it’s ready, it will still be slightly warm, which will help in the next step. If no peaks are forming, your mixture is likely still too warm. Allow it to cool for a few minutes (or pop it in the fridge) before proceeding.
STEP #6: SLOWLY ADD THE BUTTER
Reduce the mixer speed to low, then add the butter one Tablespoon at a time, waiting for the butter to completely incorporate before adding more, until you have used all of the butter. If at any time your mixture starts to look curdled or chunky, just keep mixing and it will correct itself.
STEP #7: BEAT TO STIFF PEAKS
Once all of the butter has been incorporated, increase the mixer speed to high and beat until medium to medium-stiff peaks form. Turn off the mixer, add the vanilla and salt, and beat again until stiff peaks form. If you are having trouble achieving peaks, place the bowl and whisk attachment in the fridge for about 10 minutes and then try again. Meringue (or even a kitchen) that is too warm can prevent the meringue from peaking properly.
WHAT ARE STIFF PEAKS?
You can classify peaks of meringue (and whipped cream!) by the way they behave when you pull the attachment out of the bowl and/or flip the attachment upside down. Stiff peaks are strong, non-droopy peaks. Remember in step #5 when we beat to medium peaks (like the texture of shaving cream)? Those peaks still have shape, but they’re a little softer. After adding the butter, it can take several minutes of whipping for the peaks to become stiff, but if you aren’t seeing any progress, that’s when you will want to chill the mixture (and the attachment).
STEP #8: USE OR STORE
At this point, your buttercream is ready to use but is safe at room temperature for up to 2 days. For longer storage, refrigerate the buttercream for up to 2 weeks. This buttercream freezes well, for up to 3 months. Thaw in the refrigerator or at room temperature. The buttercream will need to come to room temperature before using.
TROUBLESHOOTING TIPS
As I already mentioned, there are many places where SMBC can go wrong, but there is almost always a fix for it!
MERINGUE WON’T REACH PEAKS
If at any time, your meringue won’t peak, give it (and yourself!) a break. It’s likely just too warm. Sure, there could have been some grease left on your tools, but I admittedly almost always forget to de-grease my tools and I’ve never had a batch of Swiss meringue that couldn’t be saved… Meaning unless there is a significant amount of grease (or yolk) in your mixture, it’s likely just too warm. When in doubt, and for the utmost confidence, de-grease your tools before starting (it takes no time at all).
MY MIXTURE IS SOUPY
This is similar to the previous troubleshooting tip, and your mixture is just likely too warm. This typically happens after adding the butter, which means your butter (or your meringue) were too warm. Fear not! Simply place the entire bowl and the attachment in the refrigerator for about 20 minutes to cool down. Set a timer, though, because much longer than this will start to solidify your buttercream! There’s no harm in this, you’ll just have to wait longer for it to come back to a workable temperature. Once allowed to cool, return everything to the mixer and beat on medium-high speed until it starts to thicken. If it’s still too thin, return it to the fridge for 5-10 additional minutes and try again.
MY MIXTURE CURDLED
Believe it or not, this can be totally normal. In fact, I see it every single time (yes, really) that I make SMBC. If your mixture has separated, looks too thick, or resembles curdled milk, just keep going. The mixture will eventually come together.
If continuing is only making things worse (it’s getting thicker, the chunks aren’t going anywhere, the chunks are multiplying), it needs to be encouraged to come back together. Place the mixture back into your heat-proof bowl (unless that’s what you’re already using) and re-heat it over simmering water. Allow the edges of the meringue to warm up a bit (about 2 minutes) and watch for them starting to melt/liquefy again. Do not melt the whole mixture, just the edges. Remove the mixture from the heat and pick back up where you left off at the mixer, starting slow and building back up to medium-high speed.
SOMEONE NEEDS A BREAK
Whether it’s you, the mixer, or the meringue, sometimes one of the parties involved needs a break. Lucky for you, pausing the Swiss meringue buttercream process does no harm to the success of the final product. If it’s a heating issue, stick the mixture in the fridge for a bit and come back to it in 10-15 minutes and try again. If it’s a brain or muscle thing, grab yourself a chair and a snack.
SUCCESS TIPS
I have scattered these success tips throughout this post as well as the recipe, but here they are all together so you can refer back to them when needed.
DE-GREASE BEFORE STARTING: wipe all of your tools that will touch the Swiss meringue buttercream with some lemon juice or white vinegar.
EGG WHITE PREPARATION: while egg whites whip better at room temperature, they separate better cold. My suggestion is to separate them immediately from the fridge and then allow them to sit at room temperature for about 45-60 minutes before starting your recipe. You can submerge the bowl of egg whites in a warm water bath to speed up this process, just be sure you’re not getting any extra water into the whites.
BUTTER PREPARATION: it is crucial that you butter is at room temperature and no warmer. Remove your butter from the refrigerator and set it out for about 45-60 minutes before you need to use it. Slicing it into portions will make this process go faster.
TEMPERATURE ACCURACY: if you want to be as accurate as possible at any point in this process, use an instant-read thermometer. See the next section (“recommended equipment”) for specifics.
BE PATIENT: making Swiss meringue buttercream is not a fast process. Be patient as often as you can. If you need a quick frosting recipe, make my classic vanilla buttercream (or any of my other American buttercream recipes or grab my buttercream cookbook).
RECOMMENDED EQUIPMENT
EGG SEPARATOR: this is one of those silly pieces of equipment that seems unnecessary but actually comes in quite handy. It is inexpensive yet so helpful!
HEAT PROOF BOWL: the bowl of my stand mixer is what I always use for my SMBC. If you have a double boiler, by all means, use it! But do not go out of your way to acquire one. I have used both my metal and glass bowl that fit my KitchenAid with great success. You mostly want to be sure the bowl can handle heat and that it has a handle for safety.
WHISK: be sure you have a solid whisk, preferably a large one, for the whisking portion of this recipe.
MIXER: while a handheld mixer will work, I strongly recommend a stand mixer. A handheld mixer will take much longer to use, though it’s entirely possible to achieve perfect buttercream results.
INSTANT-READ THERMOMETER: this is my very favorite instant-read digital thermometer, and this is my favorite budget-friendly digital thermometer.
HOW TO USE SMBC
Pipe it: Swiss meringue makes absolutely beautiful swirls, since it’s slightly glossy and flows so nicely. Unlike traditional buttercream, it doesn’t typically take on air pockets, so the finished product is velvety smooth.
Spread it: at room temperature, this buttercream spreads like butter. Use it on sheet cakes, brownies, or layer cakes.
Use it as a filling: you can fill macarons or sandwich cookies with it.
Swirl it: make a batch of chocolate Swiss meringue buttercream and pipe it onto some marble cupcakes! See my post about how to make swirled frosting.
SWISS MERINGUE BUTTERCREAM FAQs
Swiss Meringue Buttercream Recipe
Ingredients
- 6 large egg whites1 room temperature preferred
- 1 and ½ cups (300g) granulated sugar
- 1 and ½ cups (340g) unsalted butter2 softened to room temperature and sliced into 1 Tablespoon portions
- 2 teaspoons vanilla extract3
- ⅛ teaspoon salt
Instructions
- To ensure all of your equipment is grease-free, wipe down your bowl, mixer attachment, and any spatula you may be using with lemon juice or vinegar before starting this recipe. Grease, along with fat (like egg yolks), will ruin your buttercream.
- Make a double boiler: heat a small saucepan of water over medium heat until it steams. Choose a saucepan that can fit whatever bowl you're using in the next step ensuring the water doesn't touch the bowl (I recommend testing this out before heating the water– you only need about an inch or two of water to make this happen).
- In the bowl of a stand mixer, or a large bowl to use with an electric hand mixer, combine the egg whites and granulated sugar. Place the bowl over the steaming pot to create a double boiler. You can also use an actual double boiler, but I find this setup works really well.6 large egg whites1, 1 and ½ cups (300g) granulated sugar
- Whisk the egg whites and sugar vigorously until the sugar melts completely and the egg whites become white and frothy. The mixture will start out sticky and thick but will move to thin and frothy with time and heat. This will take about 1 and ½ to 2 minutes. I like to test using my finger: carefully (the mixture is hot!) dip a clean finger into the mixture and rub it against your thumb. You should not be able to feel any sugar crystals. If you want to be as accurate as possible: you're looking for a temperature of 160ºF (71ºC) on an instant-read thermometer. This is my very favorite instant-read digital thermometer, and this is my favorite budget-friendly digital thermometer. When the egg/sugar mixture is ready, remove the bowl from the heat and place the bowl back onto the stand mixer.
- Fit your stand mixer with the whisk attachment and whisk the egg white/sugar mixture on high speed until medium peaks form (it will resemble the texture of shaving cream). Keep in mind this can take a long time, sometimes up to 10-15 minutes for me. When it's ready, it will still be slightly warm, which will help in the next step. If no peaks are forming, your mixture is likely still too warm. Allow it to cool for a few minutes (or pop it in the fridge) before proceeding.
- Reduce the mixer speed to low, then add the butter one Tablespoon at a time, waiting for the butter to completely incorporate before adding more, until you have used all of the butter. If at any time your mixture starts to look curdled or chunky, just keep mixing and it will correct itself.1 and ½ cups (340g) unsalted butter2
- Once all of the butter has been incorporated, increase the mixer speed to high and beat until medium to medium-stiff peaks form. Turn off the mixer, add the vanilla and salt, and beat again until stiff peaks form. If you are having trouble achieving peaks, place the bowl and whisk attachment in the fridge for about 10 minutes and then try again. Meringue (or even a kitchen) that is too warm can prevent the meringue from peaking properly.2 teaspoons vanilla extract3, ⅛ teaspoon salt
- At this point, your buttercream is ready to use but is safe at room temperature for up to 2 days. For longer storage, refrigerate the buttercream for up to 2 weeks. Swiss meringue buttercream freezes well, up to 3 months. Thaw in the refrigerator or at room temperature. The buttercream will need to come to room temperature before using.
Video
Notes
- Egg whites: do not use egg whites from a carton for this recipe. This buttercream is safe to eat as you will cook the egg whites to a safe temperature. If you are worried about being at an exact temperature, use an instant-read thermometer (I linked my favorites in step #4).
- Unsalted butter: do not use salted butter in this recipe as the saltiness will be too overpowering. It’s critical your butter is at room temperature and no warmer.
- Vanilla extract: you can use any flavoring you like here! I recommend using ½ to 1 teaspoon of vanilla extract and using 1 teaspoon of another desired extract. You can even use espresso powder! For more potent extracts like almond and peppermint, start with ½ teaspoon, mix well (but gently), taste, and add more if desired.
- Make it chocolate: see my recipe for chocolate Swiss meringue buttercream.
- Coloring: you can color this buttercream just like traditional American buttercream. Add it after it has come together completely. My favorite brand is AmeriColor gel colors.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
I loved how detailed the recipe was, and how there are always notes at the bottom to answer questions or highlight the importance of something! And of course the buttercream was absolutely delicious!
Thanks so much, Sophia! And the photos you emailed me were beautiful 🙂
This buttercream is so amazingly perfect. It’s soft and fluffy, not too sweet, and very straightforward to make – you just need to follow the steps carefully!
I’ll absolutely be more inclined to make this again rather than American buttercream, (especially when egg prices aren’t sky-high). It’s just so much better!
Thank you so much, Katja!
Bonus tip- watch the video without kids to pick up on all the helpful tips. I didn’t so I utelized the troubleshooting section a lot. It was a fun recipe to make & it’s garnered thumbs up from everyone in the house for taste.
Thank you for always putting troubleshooting tips in your recipes. It definitely saved my frosting.
Thank you so much, Erin! I’m so happy this worked out so well for you.
Thanks for pushing me to try! I’m a cake>frosting person and have meant to give a go for years but haven’t because- well, we’ve all seen GBBO. Worked like a charm! Vanilla bean on a chai cupcake = chefs kiss!
I love hearing this, Alison! Huge pat on the back. A Hollywood handshake, perhaps!