Made from 5 ingredients, this is perfect Swiss meringue buttercream. Written in easy terms with in-depth instructions and troubleshooting tips, this post teaches you how to make the best meringue buttercream even if you’ve failed before or if it’s your first try. This frosting is creamy, silky smooth, holds its shape beautifully, and the best part—and why everyone loves it—is that it’s not extra sweet like traditional American vanilla buttercream.
Do you want to master Swiss Meringue Buttercream (SMBC) but are too nervous to try it? I get it, the thought of making meringue as the base of a frosting sounds complicated, timely, and intimidating. Let me break down that barrier for you—this recipe is where you start.
What is Swiss Meringue Buttercream?
Swiss meringue buttercream joins other varieties—French and Italian—as a stable, not overly sweet frosting. The process for each is a little different, but the Swiss method is arguably the easiest. Swiss meringue buttercream is made from cooked egg whites and sugar, butter, and flavorings like vanilla and salt. Whip the cooked egg whites and sugar into stiff peaks, then slowly add the butter before adding flavors. It’s out-of-this-world creamy, extra smooth, and the perfect sweetness for any confection. The whipping process is long and where some trouble can start, including never reaching stiff peaks. The butter can also melt, leaving you with SMBC soup. Or you can over-whip everything into curdles.
It’s a little more complicated than my whipped frosting, but it’s worth it! Today I’m putting you on the right SMBC track, plus there’s usually a fix for everything—and I teach you how in this post.
This Swiss Meringue Buttercream Is:
- Made from 5 basic ingredients
- Silky smooth and buttery
- Thick and ultra creamy
- Perfect for piping or spreading
- Flavored with vanilla and a touch of salt
- Not cloyingly sweet like traditional frosting
Ingredients
Let me explain why each ingredient is important. Feel free to keep scrolling to the full recipe written below.
- Egg Whites: Egg whites and sugar form the meringue. Just as I recommend when making French macarons, use fresh eggs instead of carton egg whites. Here are all my recipes using leftover egg yolks. Success tip: Eggs separate much easier when they’re cold.
- Granulated Sugar: Use regular granulated sugar, not confectioners’ sugar.
- Unsalted Butter: Butter turns meringue into meringue buttercream. I recommend unsalted butter because salted butter tastes overpowering. Keep in mind that the frosting will turn soupy and thin if the butter is too warm. Make sure you’re using butter that is slightly cooler than proper room temperature butter. Remove butter from the refrigerator and set it out for just 30-40 minutes before you need to use it. It should be cool to the touch, about 60°F (16°C). For accuracy, I recommend using an instant read thermometer. Cut butter into Tablespoon size pieces before using.
- Vanilla Extract: Adds flavor. See FAQs below for other flavor options.
- Salt: Some SMBC recipes don’t use salt, but I strongly recommend it for another layer of flavor. You may be wondering why you can’t just use salted butter and skip the added salt, so make sure you review Salted Vs Unsalted Butter in Baking.
Swiss Meringue Buttercream Video Tutorial
Give the video a few seconds to load right below this text. It’s a faded horizontal image of cupcakes. Click on the play button in the center. Make sure any ad blockers are temporarily paused on your browser.
How to Make Swiss Meringue Buttercream
Here’s an overview of the steps. Full instructions available in the recipe below. Feel free to keep scrolling to the full recipe if you’d like!
- Get rid of any grease residue. Wipe all tools that will touch the meringue with a little lemon juice or white vinegar. Grease or fat prevents your meringue from setting up.
- Separate the eggs. Save the yolks for another recipe.
- Cook the egg whites & sugar: Whisk sugar & egg whites together, then set the bowl over a saucepan filled with simmering water. Do not let the bottom of the mixing bowl touch the water. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out. The mixture will be thick and tacky at first, then thin out and appear frothy on top. To test that it’s ready, you can use your finger or an instant read thermometer. Lightly and quickly dip your finger (it’s very hot, be careful) and rub the mixture between your thumb and finger. You shouldn’t feel any sugar granules. If using a thermometer, the temperature should read 160°F (71°C).
- Whip it: Transfer warm mixture to the bowl of a stand mixer fitted with a whisk attachment (if you aren’t already using the metal bowl that comes with it). Beat until stiff peaks form and the meringue is no longer warm to touch, at least 10-15 minutes. On particularly humid days, it will take longer. If it’s still not reaching stiff peaks, stop the mixer, place the bowl in the refrigerator for 10 minutes, then return to the mixer and continue beating until stiff peaks form.
- If the bowl and meringue still feel warm at this point, wait until both cool to room temperature (around 70°F (21°C)) before adding the butter.
- Add the butter and flavor: Switch the stand mixer to the paddle attachment and add the butter 1 Tablespoon at a time. Wait for the butter to fully mix in before adding the next. After all the butter has been added, beat in vanilla and salt. Done!
A small egg separator is a helpful tool in this recipe.
Cook and whisk egg whites and sugar over indirect heat. When it’s ready, the mixture will be frothy on top and thin. (Below, right.)
What Are Stiff Peaks?
After several minutes of mixing, the meringue should form stiff glossy peaks. This means it forms stiff, smooth, and sharp points in the bowl or on the lifted whisk attachment.
Stiff peaks do not droop down.
After reaching stiff peaks, let the meringue cool for a bit, then beat in the butter 1 Tablespoon at a time.
Success Tip: Because butter needs to be on the cooler side, I don’t remove it from the refrigerator and cut it into Tbsp pieces until I start whipping the meringue.
Add vanilla and salt, then you’re done.
Buttercream is now deliciously creamy and smooth!
5 Helpful Tools
- Saucepan & heatproof bowl: Cook egg whites and sugar on indirect heat in a heatproof bowl set over a pan of simmering water. (I just use the metal mixing bowl that comes with a stand mixer.) This cooking method is essentially how we cook the eggs in French silk pie and make homemade marshmallow creme. If you own a double boiler, just use that.
- Whisk: Constantly whisking the egg whites and sugar as they gently cook is key.
- Electric Mixer: Beating the meringue into stiff peaks requires an electric mixer. I strongly recommend a stand mixer, but a handheld mixer can work. Give your arm a break every few minutes because the beating steps are tiresome. A handheld mixer will take longer to beat the meringue, too.
- Egg Separator: Though not required, it’s vastly helpful to have an egg separator to ensure no yolks make it into the mixing bowl. I generally recommend stocking your kitchen with an egg separator because they’re an inexpensive tool you can use for so many recipes like French macarons and chocolate soufflé.
- Instant Read Thermometer: Though also not required, it’s helpful to have an instant read thermometer (or a candy/oil thermometer) to determine the safe temperature of cooked egg whites, as well as the ideal temperature for the butter. Less mistakes this way.
Provided you aren’t allergic to any of these ingredients, yes. The eggs are cooked to 160°F (71°C), which is considered safe to eat for everyone including pregnant women and children. As always, use your best judgement and feel free to consult a Dr if you’re concerned.
No, Swiss meringue buttercream does not crust or dry out like American buttercream can. That’s why SMBC is excellent for creating the smoothest frosting detail on cakes and perfectly piped (yet still fluffy tasting!) designs.
Yes, Swiss meringue buttercream is stable at room temperature. Though if eating on a particularly humid day, keep your frosted confections in the refrigerator as close to serving as you can. You can use SMBC under fondant-topped cakes and confections, too.
Replace some (about 1 teaspoon) of vanilla extract with 1 teaspoon of another flavor extract such as lemon, coconut, orange, maple, or even 1 teaspoon of espresso powder. Taste, then add a touch more if desired. For potent extracts, like peppermint or almond, replace 1 teaspoon of the vanilla with just 1/2 teaspoon. For chocolate Swiss meringue buttercream, beat 8 ounces of pure melted and slightly cooled chocolate into the buttercream when you add the vanilla and salt. Make sure you’re using pure baking chocolate (the 4 ounce bars) like Baker’s or Ghirardelli brands found in the baking aisle.
Yes and it’s best to tint SMBC with gel food coloring so you aren’t adding a lot of extra liquid. Beat food coloring into the frosting on low speed after you add the vanilla extract and salt.
Yes. Swiss meringue buttercream is great left covered at room temperature for 1-2 days, but after that, refrigerate it for up to 5 days or freeze up to 3 months. If freezing, store in an airtight container, then thaw it at room temperature on the counter. Once completely at room temperature, about 72°F (22°C), place into the bowl of your stand mixer fitted with a paddle attachment and beat for 2-3 minutes until creamy again. If it separates or curdles, see troubleshooting tips below.
Pictured above: Curdled buttercream! Let’s fix it.
Troubleshooting Swiss Meringue Buttercream
- Meringue Won’t Reach Stiff Peaks: Step 4 in the recipe below requires a long period of mixing the cooked egg whites and sugar together into stiff peaks. This mixture (the meringue) will never reach stiff peaks if there was a drop of egg yolk (fat) or grease in the mixture, mixing bowl, or on any tools you are using. Wipe down all of your tools with lemon juice or white vinegar, use an egg separator, and separate and add the egg whites one at a time to the mixing bowl. These are all instructions listed out in the recipe below. It’s also helpful to avoid making this on particularly humid days where there’s extra moisture in the air. If you did all of this and it’s still not reaching stiff peaks, the meringue could be too warm or it needs a break. See next.
- My Mixer Needs a Break: By all means, give it a break! Mixers can tire out while beating the cooked egg whites and sugar because this step requires a long period of mixing. If your mixer and its motor needs a break, it’s likely your meringue needs a break too. Stop what you’re doing, remove the whisk attachment (or beaters if you’re using a hand mixer), place the attachment/beaters in the bowl with the meringue, and refrigerate it all (covered or uncovered, doesn’t matter) for 20-30 minutes. This gives your mixer, as well as the meringue and mixing bowl, a chance to cool down. (Important: though it’s best to begin whipping the cooked egg/sugar while it’s still warm, it could simply need a cool break halfway through reaching stiff peaks.)
- Buttercream is Curdled/Too Thick: If your meringue has separated, curdled, or is too thick at any point after you mix in all of the butter, just keep beating because it will eventually come together. If it’s only getting thicker and chunkier, there’s a quick fix—and it’s my favorite. Place the mixture in your heat-proof bowl back over a pot of 2 inches of simmering water. Without stirring, let the edges of the meringue warm up and become liquid (the center of the meringue will still be solid), about 1-2 minutes. Remove from heat and return to the mixer. Beat meringue on low speed for 30 seconds, then switch to medium-high speed and beat until smooth, about 2 minutes. I have to do this 75% of the time, but I LOVE it because partially melting the SMBC then re-whipping actually creates a creamier frosting.
- Buttercream is Soupy/Too Thin: If your mixture has become too thin and soupy after you add the butter, your butter was likely too warm or the meringue was still too warm. Have no fear—this is fixable by bringing down its temperature. Place the entire bowl in the refrigerator (covered or uncovered, doesn’t matter) for 20 minutes to cool down, then return it to the mixer and beat on medium-high speed until thickened. Any longer than this will solidify the butter, so only refrigerate in 20 minute spurts. If it’s still soupy, place back in the refrigerator for longer before re-whipping again.
- Buttercream Only Tastes like Butter: The main ingredient, besides egg whites, is butter. Make sure you’re using unsalted butter because salted butter leaves your frosting with an overwhelmingly salty/buttery flavor. Use pure vanilla extract to flavor it and add a pinch of regular table salt. Other flavored extracts work too—see the Ingredients section above.
- Buttercream Solidified in the Refrigerator: There’s a lot of butter in this frosting, so if it’s stored in a bowl in the refrigerator, it will solidify into one large mass just like a bowl of cookie dough. Two ways to fix this: sit it on the counter and bring it to room temperature. Once completely at room temperature, about 72°F (22°C), place into the bowl of your stand mixer fitted with a paddle attachment and beat for 2-3 minutes until creamy again. If you don’t have time to wait for it to come to room temperature or if your home isn’t warm enough, follow the same instructions as #3 in this list (Buttercream is Curdled/Too Thick). Placing over gentle heat will melt the edges and when whipped, the melty edges and solid center will come together into 1 smooth frosting.
I know it seems complicated, but as long as you remain patient, read through this post, watch the video, prepare yourself by reviewing the recipe before beginning, you will be rewarded with the most luscious, not-overly-sweet frosting ever.
How to Use It:
- Pipe it. My favorite piping tips and a video on how to use piping tips will be helpful to review.
- Pictured: I used Ateco 849 and piped a tall swirl onto my vanilla cupcakes
- Try it on Yellow Cupcakes, Chocolate Cupcakes, or any of my cupcake recipes
- Use it as the frosting for White Cake, Yellow Cake, Carrot Cake, Vanilla Sheet Cake, or Chocolate Cake
- Pair it with citrus flavors on top of lemon blueberry cupcakes or citrus cake.
- As a filling for macarons or whoopie pies
- Instead of buttercream to decorate Halloween cupcakes.
- See “Yield” recipe note below for more ideas.
See Your Swiss Meringue Buttercream!
Many readers tried this recipe as part of a baking challenge! Feel free to email or share your recipe photos with us on social media. 🙂
PrintSwiss Meringue Buttercream
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 5 cups
- Category: Frosting
- Method: Whipping
- Cuisine: European
Description
This is vanilla Swiss Meringue Buttercream perfection. It’s the ideal balance of sweet and creamy, without being as cloyingly sugary as American buttercream. (This is a far cry from how sweet that is!) Thick, sturdy, and perfectly pipe-able. This in-depth recipe sets you up for success on your 1st try.
Ingredients
- 6 large egg whites (approximately 230g)
- 2 cups (400g) granulated sugar
- 1 and 1/2 cups (340g) unsalted butter, softened but still cool and cut into Tbsp size pieces (*see note*)
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Watch the video tutorial above, review the troubleshooting tips, and read the recipe in full before beginning. Make sure all the tools you are using are completely cleaned, dried, and grease-free. A quick wipe with a little lemon juice or white vinegar is very helpful.
- Separate the eggs: If you haven’t done so yet, separate the eggs first. Separate 1 egg white in a small bowl, then place the egg white in your heatproof mixing bowl. Repeat with the remaining egg whites. This way, if a yolk breaks in one of them, you don’t waste the whole batch.
- Whisk sugar into the egg whites, then set the bowl over a saucepan filled with just two inches of simmering water over medium heat. Do not let the bottom of the egg whites bowl touch the water. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. The mixture will be thick and tacky at first, then thin out and be frothy white on top. To test that it’s ready, you can use your finger or an instant read thermometer. Lightly and quickly dip your finger (it’s very hot, be careful) and rub the mixture between your thumb and finger. You shouldn’t feel any sugar granules. If using a thermometer, the temperature should read 160°F (71°C).
- No need to let it cool down to start this next step—it’s important to begin mixing while it is still warm. Transfer mixture to the bowl of a stand mixer fitted with a whisk attachment (if you aren’t already using the metal bowl that comes with it). You can use a hand mixer instead, but this step takes awhile and your arm tires quickly. On medium-high speed, beat the mixture until stiff glossy peaks form and the meringue is no longer warm to the touch, at least 10-15 minutes. On particularly humid days, this has taken me up to 17-18 minutes. If it’s still not reaching stiff peaks, stop the mixer, place the bowl—uncovered—in the refrigerator for 10 minutes, then return to the mixer and continue beating until stiff peaks form. (This has always worked for me when it’s taking forever to reach stiff peaks.)
- If the bowl and meringue still feel warm, wait until both cool to room temperature (around 70°F (21°C)) before adding the butter in the next step. Feel free to place it in the refrigerator. A warm bowl and meringue will melt the butter.
- Switch the stand mixer to the paddle attachment. On medium-high speed, add the butter 1 Tablespoon at a time. Wait for the butter to fully mix in before adding the next Tablespoon. After all the butter has been added, turn the mixer down to medium speed and fully beat in the vanilla and salt, about 30 seconds.
- Your Swiss meringue buttercream should be thick, creamy, and silky smooth and is ready to use on any cake, cupcake, or other confection.
- Too Thick or Too Thin: If your meringue has separated, curdled, or is too thick at any point after you mix in all of the butter, place the mixture in your heat-proof bowl back over a pot of 2 inches of simmering water. Without stirring, let the edges of the meringue warm up and become liquid (the center of the meringue will still be solid), about 1-2 minutes. Remove from heat and return to the mixer. Beat meringue on low speed for 30 seconds, then switch to medium-high speed and beat until smooth, about 2 minutes. Works every time. If your mixture has become too thin and soupy after you add the butter, place the entire bowl in the refrigerator (covered or uncovered, doesn’t matter) for 20 minutes to cool down, then return it to the mixer and beat on medium-high speed until thickened. Any longer than this will solidify the butter, so only refrigerate in 20 minute spurts. If it’s still soupy, place back in the refrigerator for longer before re-whipping again. More troubleshooting tips in the post above.
Notes
- Make-Ahead, Storing, & Freezing Instructions: Swiss meringue buttercream is great left covered at room temperature for 1-2 days, but after that, refrigerate it for up to 5 days or freeze up to 3 months. If freezing, store in an airtight container, then thaw it at room temperature on the counter. Once completely at room temperature, about 72°F (22°C), place into the bowl of your stand mixer fitted with a paddle attachment and beat for 2-3 minutes until creamy again. If it separates or curdles, see step 8.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Instant Read Thermometer | Egg White Separator | Whisk | Double Boiler
- Yield: This recipe yields about 5 cups of frosting, which is enough to fill and frost a two layer 9-inch cake with a generous amount, to fill and frost a three layer 9-inch cake with just enough frosting, to lightly frost 2 dozen cupcakes, to heavily frost 1 dozen cupcakes (I had just enough for the huge swirls on 12 of the pictured cupcakes), or a 9×13 inch sheet cake (with some frosting leftover).
- Egg Whites: For best success, I recommend using fresh eggs instead of carton egg whites. Here are all my recipes using leftover egg yolks. Eggs separate much easier when they’re cold. Separate the egg whites one at a time and place the egg white into a large heat-proof mixing bowl (or a double boiler or the metal mixing bowl from your stand mixer) before separating the next. This way, if a yolk breaks in one of them, you don’t waste the whole batch.
- There’s almost always a way to fix “ruined” Swiss Meringue Buttercream and it usually has to do with temperature. See step 8 as well as my troubleshooting tips in the post above.
- Butter: This buttercream will thin out and become liquid-y if the butter is too warm. Make sure you’re using butter that is slightly cooler than proper room temperature butter. Remove butter from the refrigerator and set it out for just 30-40 minutes before you need to add it to the meringue. Sometimes meringue takes longer than usual or it needs a break (see Troubleshooting above) and in that case, you should place the butter back into the refrigerator for a few minutes so it doesn’t get too warm sitting out. The butter should be cool to the touch. For accuracy, I recommend using an instant read thermometer. Butter should be 60°F (16°C).
- Flavors & Colors: For flavor ideas including chocolate, see my Can I add flavors? FAQ above. For coloring, it’s best to tint this frosting with gel food coloring so you aren’t adding a lot of extra liquid. Beat food coloring into the frosting on low speed after you add the vanilla extract and salt.
- Half or Larger Batch: You can halve this recipe. The egg white/sugar mixture won’t take as long to cook and the meringue won’t take as long to reach stiff peaks. I do not recommend making larger batches at a time because it will quickly overcrowd and wear out your mixer. If you need more batches, make them all separately.
Adapted from Martha Stewart. I found it needed less butter, 1 more egg white, and more sugar in order to stabilize properly.
I put a thermometer I. The egg white and sugar it read 161 degrees and followed the following steps. It was a little looser than I would liked but I missed putting it in refrigerator but it still piped ok. My problem was that I still felt sugar in it. Is there any way to fix that after the fact or just know for next time to cook longer
Hi Janet, try cooking it on the stove a little longer (past 160 degrees F). Constantly whisk. The sugar granules shouldn’t be detected much longer after that. (Sugar melts!)
Hi sister… I tried your recipe It’s awesome. 1st thing I like is more sugar then butter. As others use less than that I couldn’t get the right sweetness I need. But yours is perfect when I made. But one sad part is, after few hours or few days, I can taste that the sweetness is decreasing a lot. What is the mistake I did?? And why is the sweetness fading?? How to solve this??? Please reply me sister. I need your help.
Hi Latha! How are you storing the buttercream? See recipe notes for make-ahead, storing, & freezing instructions.
Hi Trina.. I followed the same as per the instructions. But it’s not the 1st time, everytime I can feel that the sweetness reduces by time. Can I increase sugar or any other option??
Hi Latha! Increasing the sugar would change the structure of this Swiss meringue buttercream and would require some testing, but let us know if you try it! You may love this sweeter American Buttercream recipe as well. Happy baking!
Sally I’m trying to make Italian meringue right now but it looks curdled. I’ve made SMBC a few times with great success but decided to give IMBC a try because of a recipe I saw. This recipe allows you to put cream of coconut to taste, a rum extract and shredded pineapple that’s been drained of all the juice into the buttercream without messing it up. If I were to make your SMBC would I be able to do the same? The cake flavor I’m going for is a Pina Colada. My cakes are baked. They just need the frosting. The amount of frosting your recipe provides is the amount I need. Please answer as soon as possible. Thanks!
Hi Tammie! We suggest sticking with extracts for this recipe, but let us know if you give it a try. See the “Can I add flavors” part of the FAQ’s section of this blog post for more info!
Thanks so much for replying so quickly. I just finished the cake. Whew!! That was a 2 day job, lol. Anyhoo. Just to let you and your readers know… Yes, you can add coconut cream to taste and fresh pineapple that has been drained of its juices. I used a piece of cheesecloth that worked great. I’m not sure if the amount of sugar in your recipe can be lowered. If it can and your someone who doesn’t like very sweet buttercream I’d suggest doing so because the coconut cream adds quite a bit of sweetness in of itself. Thanks again for your help. All the best to you and yours Sally…
Hi Sally,
My partner’s birthday is next week and I’m making a 6 x 4 inch 3 layer chocolate cake, would this recipe be enough or do I need to double it ? (Will be adding ganache in the middle so won’t need as much buttercream in the centre will just be to create a dam round the outside) also could I add crushed cookies & malt powder to the buttercream when piping rosettes on top ? And instead of adding chocolate to the buttercream could I add cocoa powder or brown gel colouring when frosting the cake so it looks like chocolate ? I don’t want an overload of chocolate
Hi Georgia, this amount of frosting should be plenty for that size birthday cake. I would be careful adding crushed cookies to the frosting if you are piping detail because the cookie pieces may not fit through the piping tip. I always recommend pure chocolate instead of cocoa powder for this recipe. However, feel free to test it with a little bit of cocoa powder at a time.
Hi Sally,
I took your advise and used melted chocolate for the Swiss meringue! It was amazing. Great recipe.
Also made your chocolate ganache for in between the layers and whipped decoration on top ! 10/10
Hi Sally! I love your swiss buttercream!
However, before I got to taste it. This happened, my buttercream got liquids. It happened when i reached the stiff peak of egg whites, then gradually add the butter. After, it deflates and the egg whites seems like a liquid with a softened butter look like. Is that the soupy thing you mean? I wonder what does it mean when you re heat the buttercream to reachieve it, like all of it when its soupy? How bout the butter? Wouldnt it melt?
Hi how much of this would I need to crumb coat and fully coat 6 8 inch cake layers x
Hi Sanah, This recipe yields about 5 cups of frosting, which is enough to fill and frost a two layer 9-inch cake with a generous amount or to fill and frost a three layer 9-inch cake with just enough frosting. Given your specifications, we’d recommend to 1.5x or 2x the recipe, depending on how much frosting you like. See recipe notes for details on the best way to do that. Enjoy!
Well, Sally…. I tried making this recipe but came out with a soup mixture that looked curdled. I read and re-read your recipe to make sure I hadn’t missed an ingredient or a step…. when I originally read step 8 of the recipe I thought the first part was just if it was too thick…. I decided to improvise, popped the bowl in the fridge for 20 minutes, whipped it with my stand mixer for a bit, then put it over a pot of simmering water and whipped it again……. guess what? It worked and tastes amazing! Thank you for the additional notes and encouraging words in the post!!
The exact same thing happened to me. I spent far too long trying to get the meringue to set up. With mutliple breaks in the fridge I was trying to get stiff peaks for an hour and a half. Once I got as close to stiff peaks as I had the patience to do, I added the butter and ended up with what seemed like soupy curdles. I popped it in the fridge and mixed and it seemed the same. Then I did the stove top thing again and mixed and it ended up absolutely perfect. I think I would do that process every time just to ensure a smooth texture. My first attempt at buttercream was a success! Thank you Sally for your incredibly indepepth notes and instructions. I have a 100% success rate with this website.
This happened to me as well, except it was already colored and beyond saving. Unicorn cake epic fail with no back up on party day 🙁
Adding that reheat step that seems to help others would be almost essential to point out – as everything went smoothly for me until it was too late
Making Swiss Meringue Buttercream:
Once you heat the sugar and egg whites to 160 degrees, do you instantly go to the mixer or do you cool it down first. My first attempt was soupy and now I have lots of glaze and also need ideas for this to use instead of tossing it in the garbage. I doubled the recipe.
Hi Sue! Next time, we do not recommend making larger batches at a time because it will quickly overcrowd and wear out your mixer. If you need more batches, make them all separately. Don’t let the mixture cool before going to the mixer, it’s important to begin mixing while it is still warm. See the Troubleshooting section of the blog post for instructions on what to do when the buttercream is too soupy (#4) – it will help!
I will try smaller batches.
I have to admit I’m a little scared to try it but I’ll just go for it.
Thank you for responding so quickly.
Mine came out tasting a bit like butter. Could it be the type of butter I am using? I’m using Kerry Gold Irish butter because that is all I have.
Hello! Irish butter has a more intense flavor and could definitely make this Swiss meringue buttercream taste extra buttery.
Has anyone tried making a SMBC with less butter? I’m looking for something of a hybrid between SMBC and 7 minute frosting. I would like the stability of the buttercream and the marshmallow flavor of the 7 minute frosting (my son wants marshmallow frosting).
Hi E, reducing the butter would significantly change the texture of the SMBC, but if you’re looking for a marshmallow frosting, you might enjoy our Marshmallow Meringue Frosting instead. Let us know if you give it a try!
Hi Sally,
If I reduce the amount of sugar by half, would it change the consistency of the buttercream?
Hi Aubrey, we don’t recommend reducing the granulated sugar in this recipe because while it will certainly reduce the sweetness, it will throw off the consistency of the meringue. Feel free to play around with it though– you may also want to reduce the amount of butter.
You could make extra sweet cupcakes to counter the saltiness or add a little bit more sugar in the frosting?
Hope this helps.
The first time I made this, it was amazing, but since I can’t seem to get it to turn to stiff peaks.
I don’t have a stand mixer, so I am using a glass bowl. The first time I heated the sugar and eggs in the bowl, then whisked with a hand mixer in the same bowl.
I have repeated that method, tried transferring to a cool bowl, and made sure to carefully clean, but I end up with a marshmallow cream texture.
I am using egg whites from freshly cracked but older eggs.
I’m really disappointed because I loved this icing the first time, and frustrated with wAisting ingredients! Help!
Hi Hannah! It’s odd that the results haven’t been consistent since the first time you prepared the frosting. I’m wondering if you’re making it on a humid day? Weather can alter how egg whites whip, even preventing them from reaching stiff peaks.
The first batches I made in fall /winter, so it’s possible it was drier, I live in PA, so it’s not a particularly humid state, but I don’t remember what the weather was the days I struggled.
Do you think resting the eggs (like your macaron recipe suggests.) could help? And/or going a little hotter?
Do you think it’s better to beat in the glass bowl I heat in, or transfer the mixture to a cool glass bowl?
I’ve also thought of trying the Italian buttercream because I’ll know if the eggs or sugar is where I’m coming into problems, but I’m a bit intimidated of trying to pour the hot sugar while using a hand mixer…
I love this recipe but can i substitute margarine instead of butter? Cottage food laws say no buttercream now (in my state) if it contains real butter…
Hi Cassie, we don’t recommend using margarine instead of butter in this Swiss meringue buttercream recipe.
I’m making a cake for my mother in laws 50th birthday and she wants buttercream flowers piping onto it. Would this recipe be okay or would another type of buttercream be best? I am making the cake the day before and the day of her birthday as it is a big cake. Also I don’t want the buttercream to be too sweet as they’re not big fans of overly sweet things. Any Help would be greatly appreciated!!!xx
Hi Hannah, this frosting pipes beautifully! It’s a great choice if you’re looking for something a bit less sweet than traditional American buttercream. Happy baking & decorating!
Thank you so much for you patient, thorough and very deliberate instructions! First time trying this and it was an overwhelming success! I added some crushed freeze dried raspberries to frost a dark chocolate cake (with raspberry filling). Yum! Could not have done it without you ♥️
Hi, this receipe worked for me and was delicious my only issue was it was really light and airy almost like whipped cream! When I iced my cake all the filling just oozed out of the middle how can I stop this?
Hi Lily, did you reduce the amount of butter by chance? It should be a sturdy frosting, not particularly loose like whipped cream is.
Hi! I was wondering if I could make a cream cheese version of this?
Hi Jesse! We haven’t tested this Swiss meringue buttercream with cream cheese. If you do, let us know how it goes! If you are interested here’s our favorite cream cheese frosting recipe.
This turned out perfectly! Then I ruined it
:<( I turned around to measure out the salt and vanilla with the mixer running and it CURDLED. That fast! Then I followed your instructions and fixed it :<) I may never make American buttercream again! Too sweet for my tastes. Again, another gr8 recipe from Sally! Next time I will either measure out the salt and vanilla FIRST or turn off the dang mixer! LOL Thanks Sally!!
Tried this recipe twice in the same day. It time, never got stiff peaks…not sure why? I wiped everything down with white vinegar and followed the directions. Had to go back to the store for more eggs to try again. 2nd time got stiff peaks, but had major problems. Your advice to refrigerate the egg whites down to 70 degrees caused it to crystallize on top. The whole bowl was gritty and ruined. I’m a pretty experienced baker, but can’t seem to make Swiss buttercream work.
Hi Sally,
If I decorate cupcakes for a birthday one day ahead of time should they be ok by the next day and still hole the shape and flavour?
Hi Theresa! It’s always best (for taste and texture, especially for an event or party) to frost cupcakes soon before serving or, at least, on the day of. If needed, you can frost ahead of time and keep covered at room temperature for 1-2 days or refrigerate for 1-2 days.
Hi Sally,
Thank you for all your detailed baking recipes. They are defiantly my daughter and I’s go to recipes.
I would love to make strawberry flavored (freeze-dried strawberries) Swiss Meringue Buttercream for a 3 layered cake. Is this possible and if so, could you direct me in the right path? I feel the normal buttercream frosting is too sweet for my likings and I would like to do a strawberry Swiss meringue buttercream instead .
Thank you kindly
Hi Leah! We recommend adding 1/2 cup of freeze-dried strawberry powder along with the vanilla extract and salt. No other changes to the recipe necessary. Enjoy!
Could I add freeze-dried mango powder to flavor it at the end?
Hi MK, we haven’t tested it but you could add 1/2 cup of freeze-dried mango powder along with the vanilla extract and salt. No other changes to the recipe necessary. Enjoy!
Can you help me pinpoint where I went wrong? It looks perfect but it came out super gritty, like the sugar wasn’t dissolved.. even though I did the finger test and made sure it reached 160° with a digital thermometer. This grittiness is prior to the salt being added.
Hi MacKenzie, Thank you for trying this recipe! In step three, after you mix the eggs and sugar together, you may not have cooked the mixture long enough. If you wish to try again you can also try using ultrafine sugar (same amount) or even run your sugar though a blender to make your own ultrafine sugar which should help it dissolve even easier.
Hi! I was wondering if you could use margarine instead of butter? I am trying to make the recipe non-dairy. I tried a similar recipe with margarine and it became soup. even after cooling it and whipping it nothing changed.
Thanks!
Hi Lilly, we fear shortening would make it too stiff. (We would maybe reduce the shortening.) You could try a vegan butter substitute such as Earth Balance brand buttery sticks, but we haven’t tried that either. Let us know how it goes!
This was the most unbelievable frosting I’ve ever had, and I can’t believe I made it! I followed the recipe exactly, used the mixing bowl to heat on the stove then put it back on the stand and proceeded to mix. I had just enough for a 3 layer cake with a crumb coat and 3 layers of the buttercream, but not enough to pipe with/decorate. STILL, this is the best recipe ever.
I DID IT! I was so intimidated by Swiss Meringue Buttercream. My sister was an amazing baker and so she always made it for my kids. But she died and I felt I had to do it for my babies who really wanted cupcakes! THANK YOU! I feel awesome that I finally made the real buttercream as I don’t like any other frosting!
Hi I want to try this recipe at the weekend but I only need enough for a dozen cupcakes. Should I just halve the recipe?
Hi Alison! This recipe will yield enough to heavily frost 1 dozen cupcakes (we had just enough for the huge swirls on 12 of the pictured cupcakes). If you lightly frost your cupcakes you can halve the recipe – see recipe note.
Hello, how much should I make for a 3 layer 6 inch cake?
Hi Iina, this recipe yields about 5 cups of frosting, which should be the perfect amount to cover your cake and pipe decorations on the top if desired.
just add powdered sugar or make an extra small batch of swiss buttercream without the salt and mix it into the salty one for better results.
Hi Sally. I made this buttercream a few times and everyone in my family absolutely loved it! I wanted to make the swiss meringue chocolate buttercream and was wondering how much cocoa powder should I add as an alternate? Because I don’t have chocolate at the moment. Do let me know please!
Hi Zara, we’ve only tested a chocolate version of this using melted and cooled chocolate. We’re sure you can use cocoa powder, but we haven’t tested the perfect amount. Start by beating in 1 Tbsp at a time until you are satisfied with the flavor. Let us know how it turns out for you!