Perfect Swiss Meringue Buttercream

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.

swiss meringue 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.

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

vanilla swiss meringue buttercream

Ingredients

Let me explain why each ingredient is important. Feel free to keep scrolling to the full recipe written below.

  1. 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.
  2. Granulated Sugar: Use regular granulated sugar, not confectioners’ sugar.
  3. 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.
  4. Vanilla Extract: Adds flavor. See FAQs below for other flavor options.
  5. 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 on cupcakes


Swiss Meringue Buttercream Video Tutorial

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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!

  1. 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.
  2. Separate the eggs. Save the yolks for another recipe.
  3. 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).
  4. 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.
  5. 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.
  6. 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.

egg whites for meringue

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.)

cooking egg whites and sugar on stove

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.

stiff peaks for Swiss meringue

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.

cool room temperature butter

Add vanilla and salt, then you’re done.

Buttercream is now deliciously creamy and smooth!

vanilla swiss meringue buttercream

5 Helpful Tools

  1. 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.
  2. Whisk: Constantly whisking the egg whites and sugar as they gently cook is key.
  3. 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.
  4. 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.
  5. 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.

FAQS:

  • Is it safe to eat? 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.
  • Does SMBC crust? 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.
  • Is it stable? 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.
  • Can I add flavors? 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.
  • Can I add food coloring? 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.
  • Can you freeze Swiss meringue buttercream or make it ahead? 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.

curdled thick swiss meringue buttercream disaster

Pictured above: Curdled buttercream! Let’s fix it.

Troubleshooting Swiss Meringue Buttercream

  1. 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.
  2. 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.)
  3. 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.
  4. 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.
  5. 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.
  6. 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.

cupcakes with Swiss meringue buttercream

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:

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swiss meringue buttercream

Swiss Meringue Buttercream

  • Author: Sally
  • 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 (3 sticks; 350g) unsalted butter, softened but still cool and cut into Tbsp size pieces (*see note*)
  • 2 teaspoons pure vanilla extract
  • 1/8 teaspoon salt

Instructions

  1. 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.
  2. 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.
  3. 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).
  4. 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.)
  5. 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.
  6. 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.
  7. Your Swiss meringue buttercream should be thick, creamy, and silky smooth and is ready to use on any cake, cupcake, or other confection.
  8. 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

  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. 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.

Keywords: Swiss meringue buttercream, meringue, frosting

724 Comments

  1. Love this recipe, I’ve used it multiple times and always impress with the results. How would you make this peanut butter SMBC?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Amy, We’ve made a few other flavors, but actually haven’t tested it with peanut butter. We would research some peanut butter SMBC to get some inspiration! Do you have peanut butter powder? That should work nicely too.

  2. Hi Sally!

    I LOVE this recipe.

    I was wondering if it is possible to make this with black cocoa for a black buttercream? I just have no idea how much I should use.

    Thank you!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Sarah, 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!

  3. Hi there, Sally!
    I’ve never made SMBC before, but I want to try it for frosting a cake.
    Is buttercream best made on the day of? Or can I bake & frost my cake (leaving it in the fridge overnight) the night before? What do you suggest?
    Thanks a bunch! Love your site (I’m a huge fan of your keylime pie recipe :-)).

    1. Lexi @ Sally's Baking Addiction says:

      Hi Natalie, either way will work just fine — it depends on when you would prefer to frost the cake. If you do want to frost and store the cake overnight, be sure to use a cake box or another container to help keep the cake fresh. Hope you enjoy the Swiss meringue buttercream!

  4. Love this and the little tips have helped me so much with perfect SMB! Would using white chocolate work? Thanks

  5. Hello! Can this buttercream be colored with gel food coloring? Thanks!

    1. Trina @ Sally's Baking Addiction says:

      Absolutely! Beat gel food coloring into the frosting on low speed after you add the vanilla extract and salt.

  6. I have made this recipe a couple times and I really love the flavor. I 1.5x the recipe this last time and I ended up having quite a bit of issues but I finally got it all figured out. I think it was because my butter was too cold. I also added Nutella to the batch and it does make it a little runny so I would say add just the amount you need for a good flavor and no more. I say this because I think I added a little too much and I could’ve added less and the flavor would have still been good.

  7. Hey, I made this before and it was AMAZING just made sure i followed the recipe to a T and no teething issues first time around. Just wondering if I wanted to make it lemon flavour – wha tis best to use the lemon juice? or would you recommend something else. As when I make the traditional American I use about 3 tbsp lemon juice.

    1. Michelle @ Sally's Baking Addiction says:

      Hi Jenni, We haven’t successfully tested this Swiss Meringue Buttercream with fresh lemon juice. The texture is always off. We prefer lemon extract, though a little lemon zest as well would be tasty.

  8. I tried halving this recipe and made it twice – it didn’t turn out either time. I think there is too much sugar in this, no matter how long I tried dissolving the sugar granules into the eggs it came out grainy. End texture was more like American butter cream.

    1. I had the same issue. Very disappointed:/

  9. Thank you, thank you!! I had always been intimidated to try anything other than American buttercream but bravely tried your recipe today. I read the whole post, watched the video, reread the recipe and dove in. It turned out PERFECT. As suggested, I substituted 1 tsp of coconut extract for 1 tsp of vanilla. Used the batch to frost my coconut lime curd cake. Again, thank you for the detailed instructions. I had a full piping bag leftover- so I froze it for future use. Thanks again!!

  10. Sally great recipe,
    One question should we stick to weight or quantity for the egg white? Typically I find egg white to be more around 28-32 grams which would give approx 180grams for 6 eggs? Or go for the 230g?

  11. I made this for the first time and followed all the tips to a T…it was fantastic, full of flavor and perfect piping frosting. thanks Sally- a big hit!!

  12. What if u don’t have refrigerator,how can u store it for 2 to 3 days and can u made it if u don’t have refrigerator.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Kafilat, Swiss meringue buttercream is great left covered at room temperature for 1-2 days, but after that, it should be refrigerated for up to 5 days or freeze up to 3 months.

  13. Hi Sally and team 🙂 I have made this recipe a couple of times and it has turned out great! Although yesterday after I had finished making my batch it had curled. Luckily I had followed the troubleshooting tips and it had came together all well and creamy. Unluckily I had left it on the bench for a few minutes and when I came back it was curdled again. I thought it was the type of butter but I’m not so sure. Do you have a reason for this is so that would be great. Thankyouxx

    1. Hi Celeste, what type of butter are you using? If it’s a higher fat butter (typically European style butter is higher fat if that’s what you’re using– I love it for cooking but it’s not ideal for some baking and frosting recipes), it could be the reason the buttercream keeps curdling. I would keep refrigerating it and re-whipping it until it stays in a creamy consistency.

  14. Hi Sally
    Would love to try this recipe but wondering if I can pipe it on cupcakes then freeze?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Marilyn, we don’t recommend freezing frosting on top of cupcakes, as it can easily separate from the cake when defrosted. It would be best to freeze the cupcakes and frosting separately, thaw, and then pipe.

  15. Worked really well! I preferred the chocolate version 100x more. I used vanilla bean paste for the original version and next time will likely add more vanilla bean paste next time I make the vanilla version. I also used one extra egg white. Otherwise great recipe!

  16. Hello,

    Thanks for this recipe. I made that and was sooo good,
    I made Italian Meringue buttercream with 1 egg white, But I have a problem with its taste. When this is done and I tried it was it so buttery and greasy
    where am I doing wrong?

  17. Hi Sally,
    Do you any troubleshoots for if I’m not confident I got my egg whites completely to stiff peaks, but then added everything else as directed? I’ve mixed so much, popped in the fridge for 20 min, then freezer for 5 with still mostly runny mixture. Is it too late? Did I ruin my doubled batch?

    1. Trina @ Sally's Baking Addiction says:

      Hi Megan! In the future, we do not recommend making larger batches at a time because it will quickly overcrowd and wear out your mixer. This could have been part of your problem today. If you need more batches, make them all separately. See the troubleshooting portion of the blog post above for some tips to try!

  18. Krystal Schoch says:

    Would a dairy free butter work for this or even shortening? I’ve made this with regular butter and it has turned out fantastic but am now temporarily dairy free and wondering if there is a way to still make this.

    1. Trina @ Sally's Baking Addiction says:

      Hi Krystal, we don’t recommend shortening. We haven’t tested this recipe with dairy-free butter so we’re unsure of the results, but let us know if you give anything a try!

  19. Pinitha Perera says:

    Hi sally! Big fan of your recipes. For the SMBC, can I use pasteurised egg whites in a carton instead of fresh egg whites and achieve the same results?

    1. Trina @ Sally's Baking Addiction says:

      Hi Pinitha, For the best results we recommend using fresh eggs instead of carton egg whites.

  20. Can I frost a cake with SMBC and then freeze it?

    1. Trina @ Sally's Baking Addiction says:

      Hi Jessica, this frosting does freeze well, but you run the risk of the buttercream separating from the cake. You can take a look at this blog post of our recommendations and best tips for freezing cakes!

  21. Hi Sally!
    Your Swiss meringue buttercream looks so beautifully white. I have not tried your recipe yet but I find mine has a tinge of yellow to it. Is there a secret?
    Thanks!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Joanna, the color of buttercream can depend a lot on how white/yellow your butter is (which can very by region, brand, etc.). If you’d like a stark white buttercream, mix in a very tiny (super small!) drop of purple food coloring into the frosting. This will “clear” out any of that yellow. Hope this helps for next time!

  22. Do NOT make this recipe if you’re looking for real swiss buttercream. This tastes just like american buttercream, and completely ruined my cake 🙁

  23. OMG I can eat buckets of this Swiss meringue buttercream. It is now my go-to recipe. SO GOOD!!!! Thank you Miss Sally.

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About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

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