Comments on: Swiss Meringue Buttercream

By: Lynn

Lynn — Sat, 17 Oct 2026 12:35:54 +0000

In reply to Christine Feeser. Thank you so much, Christine! I'm so glad to hear this :)

By: Christine Feeser

Christine Feeser — Sat, 17 Oct 2026 12:18:31 +0000

I have tried many Swiss meringue buttercream recipes over the years and this is by far the best and easiest one to follow! Every time I made it, it came out perfectly with no headaches along the way (iykyk). The one time it did not go absolutely perfectly (probably user error) I just mixed more like Lynn said and it came together nicely!

By: Lynn

Lynn — Wed, 22 Oct 2025 17:07:23 +0000

In reply to Laura. Hi, Laura-- no. See note #1. Cartoned egg whites do not work in this recipe.

By: Laura

Laura — Wed, 22 Oct 2025 16:49:50 +0000

Can I use a carton of pasteurized egg whites without having to use the double boiler method?

By: Lynn

Lynn — Fri, 14 Mar 2025 12:33:56 +0000

In reply to Angela. Hi, Angela-- yes, it is! Enjoy!

By: Angela

Angela — Wed, 12 Mar 2025 19:54:29 +0000

Im excited to try this! Will this recipe be enough to fill and frost a two layer 8″ cake?

By: Lynn

Lynn — Thu, 20 Feb 2025 18:00:28 +0000

In reply to Alison Anderson. I love hearing this, Alison! Huge pat on the back. A Hollywood handshake, perhaps!

By: Alison Anderson

Alison Anderson — Thu, 20 Feb 2025 01:09:09 +0000

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!

By: Lynn

Lynn — Wed, 19 Feb 2025 22:24:07 +0000

In reply to Erin B. Thank you so much, Erin! I'm so happy this worked out so well for you.

By: Erin B

Erin B — Wed, 19 Feb 2025 16:34:43 +0000

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.

By: Lynn

Lynn — Sun, 16 Feb 2025 16:40:37 +0000

In reply to Katja Beh-Forrest. Thank you so much, Katja!

By: Katja Beh-Forrest

Katja Beh-Forrest — Thu, 13 Feb 2025 16:03:15 +0000

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!