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:Â 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.
Hi There! Think this was very usefull for first timers = however I missed the note where it stated that the swiss meringue should be cold before adding the butter. I started adding the butter tablespoon per tablespoon and now the consistancy is runny – is it completely ruined?? Or can you put it in the fridge for a while?
Hi Alice! We would try chilling everything before re-whipping.
I used this recipe to make raspberry Swiss buttercream. I was inspired by another recipe in a cook book, but trust Sally’s recipes and reviews so made this recipe and then added the raspberry preserves from another recipe. It was delicious! The buttercream was actually better the next day rather than the day of, as the raspberry flavor had more time to set and infuse into the buttercream. I made almond cupcakes with raspberry buttercream for my daughter’s birthday party. I had so many compliments on them!
Hello Sally,
How do I make this chocolate Swiss meringue buttercream?
Hi Janyce! See the FAQ section of the blog post above: 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. Enjoy!
I tried making this recipe because I wanted a less sweeter frosting. My meringue was perfect and when I started to add the butter, it wouldn’t fully incorperate into the meringue. The meringue broke down and it left me with chunks of butter in the frosting. I tried all of your troubleshooting tips and I just wouldn’t come togther. Any idea of what I did wrong?
Hi Sydney! Make sure your butter is soft enough. Room temperature butter is cool to the touch, but see if getting it a bit softer helps– and cut it into smaller pieces, too. If the frosting becomes liquid after adding all of the butter, refrigerate it for 20 minutes, then whip again.
I made this today and it is by far the BEST buttercream I have ever had. I had never made swiss bc before always too scared but it went together perfectly. Thank you again for another fool proof recipe.
Hi there! Looking to make this recipe. Have you ever tried adding lemon curd to it to make lemon favored frosting? If so, how much should I use?
Hi Alyssa, We have never tested it that way but you can certainly try mixing a little in by hand until you reach your desired flavor/texture. Or just layer some lemon curd with the frosting between cake layers!
We have made the original version multiple times and LOVE it. How would we make it salted caramel flavored?
Loved this recipe. It took me 30 minutes to separate the eggs because I wanted to make sure there was absolutely NO yolks. I ended up using 8 eggs to get the grams needed. My mix was a little thin and I had to place bowl in the refrigerator, but it came to together beautifully. Will make the chocolate version next.
I’m decorating my son’s 3 layer cake the day before his party. Will it be ok left out at room temperature or should I store it in the fridge? Is the frosting stable enough to hold up the layers if left out at room temperature? Thank you!
Hi Maria, Swiss meringue buttercream is great left covered at room temperature for 1-2 days, but after that, we recommend refrigerating it for up to 5 days. Enjoy!
Is it possible to use meringue powder with this recipe?
Hi Kelli, you can definitely use meringue powder to make Swiss meringue buttercream, but I would search for a recipe that gives directions specifically for that method.
This was my first time making Swiss meringue buttercream, and I am so pleased with the results! The instructions were very helpful, and the buttercream is delicious.
This is my go to buttercream now!! I love it so much! Does the recipe work well when double or tripling the batch?
Hi Sarah, for best results, we recommend making separate batches if more buttercream is needed.
Hi Sally, can you tell me why on earth attempts, it took me 50 mins. to whip the 160F meringue to stiff peaks? I am so frustrated at this point.
Whipping for that long would definitely frustrate me too! There are many factors such as weather, humidity, type of mixer, freshness of the egg whites, if there’s any grease/oil residue on any tools used, etc. If you ever try it again, let me know if it still takes that long.
I don’t have KitchenAid. My mixer has only a whisk and dough attachments. Have you got any suggestions how to make the buttercream in this case please?
Hi Paulina, you can use your mixer with the whisk attachment.
Hello Sally, thanks for the great recipe! I’ve made this a few times and always have the same problem. My frosting is soft and fluffy when it’s made, but it curdles/splits/stiffens after one hour at room temperature and become unusable. My room temperature is around 68-70F, egg whites had stiff peaks and butter was soft. Any idea what causes the emulsion to break? Thank you!
Love the easy to follow instructions! Question: This was my first time making it and I did not have a thermometer. In the end, it had a grainy/sugar-grain texture. Did I not cook it long enough? It tasted lovely though. Just checking…thanks!
As Sally’s instructions say … you can test the sugar/egg mixture by touching it while it’s cooking (be careful). I use my whisk to drop a little stream onto my finger. Then, I rub it between two fingers. If it is grainy at all … it needs to cook longer.
Just curious, does this frosting harden when in room temp?
Hi Mary! This SMBC doesn’t crust over, and won’t harden at room temperature – it will harden is chilled.
Can I use this recipe under fondant instead of American buttercream?
Thanks for the detailed instructions!
Yes you can!
Hi! This recipe is great. Has worked as a base for chocolate and orange flavors successfully for me 🙂 Would you use the same amount (8oz) of white chocolate to do white chocolate SMBC? I know they have different amounts of chocolate solids so I’m wondering if it matters for this. Thanks so much!
Hi Samantha, We have not tested this Swiss meringue with white chocolate. We recommend starting with 6 oz and taste the frosting. If you can’t taste it, add another 1 ounce at a time as long as it doesn’t change the texture (up to 8 oz total). Let us know if you give it a try!
I make SMBC a LOT for my home bakery. Yes. White Chocolate works great! My favorite is White Chocolate Raspberry (using freeze dried raspberry powder). It’s amazing!
I really want to adapt this to make a peanut butter Swiss meringue, do you have any idea how I would modify the recipe? Should I just add peanut butter to it in addition to the butter or should I lessen the amount of butter?
Any advice would be greatly appreciated!!
Hi Grace! 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.
Would it be possible to use non-dairy butter in this recipe? Would love to make for a friend but most of the dairy free butters I’ve encountered are not unsalted…Great post!
Hi Madison, 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!
I’ve made the chocolate version of this recipe before and had a lot of success with it! Last night I made the vanilla version and it didn’t quite turn out the way I had hoped. The end result was quite marshmallow-y in taste and consistency – it was a bit too loose/liquid-y at room temperature, and the flavor seemed not quite vanilla-y (again, more like marshmallow). I made sure that no egg yolk was in the bowl when whipping the whites. I was concerned I wasn’t getting stiff peaks, so several times placed the whole thing in the fridge to bring the temperature down. It didn’t seem like I ever got the egg white and sugar mixture to reach stiff peaks, but at the same time I’m thinking I may have over-whipped the egg whites because they ended up deflating quite a bit (volume decreased by half) before I added the butter. Any thoughts?
First time making Swiss Meringue and so excited. Question: I typically frost my cakes while they’re frozen to help minimize crumbs. Is it okay to do that with this buttercream, since it’s so temperature dependent?
Hi Lindsay, I’ve done that before with no problem so it shouldn’t be an issue.
I don’t have a paddle attachment for my mixer! can I just use the usual beaters?
Hi Stephanie, The beater attachments may take a bit longer to beat the meringue, but yes, it should work!
Thank you so much for the rescue tips!! I have to put mine back over the simmering water and it turned out perfectly! Thank you thank you!
How can I make this using pasteurized egg whites?
I just tried and it was a total fail. Even tried cream of tartar. 7 fresh egg whites is so messy, wasteful and expensive so mad that other websites say it works fine, it obviously doesn’t.
I’m sorry it didn’t work for you, but I use pasteurized egg whites twice now and it has worked perfectly! I just measure out the 230g of the egg whites! It should be exact in order for it to work.
What % of chocolate do recommend to make this chocolate?
Hi Heather, We usually use a semi-sweet baking bar.
Can I use this “meringue” for baked alaska?
Thank you!
Hi Lori, we recommend our Marshmallow Meringue recipe from our Baked Alaska recipe instead!
I am never disappointed and still am not. I had to use the rescue trick but it fixed perfectly. I made a dark chocolate cake with chocolate swiss buttercream but used this and turned the filling into salted caramel using about 1/4 of a cup using Sally’s sauce recipe. It was soooooo good.
Did you add the caramel at the end? I assume room temperature caramel. Also, was it still pipeable consistency?
I have made this icing twice now (one regular and one chocolate) and it has become the family favorite! Your instructions and video are extremely helpful!
Love this recipe, do u do a cream cheese Swiss meringue?? Ie a lot less sweeter?? Or anything similar x
I really love this recipe the first time I made it it was awesome. Where I am having trouble is it’s perfect until I add the butter and then it seems to curdle. I am using cool to the touch butter and incorporating it 1 tablespoon at a time. Thank you for any help you may be able to provide.
Hi, I don’t have gel food coloring. I only have the liquid color would it still work?
Hi Akki, to get vibrant colors from liquid food coloring, you’ll likely need to add a lot which may throw off the texture of this buttercream. We recommend sticking with gel coloring if at all possible.
Love this recipe, do u do a cream cheese Swiss meringue?? Ie a lot less sweeter?? Or anything similar x
Would it work to add the “strawberry dust” to this for a cake?
You sure can. 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!
I’ve made SMBC before but this recipe explained every step in a way it felt impossible to fail! It did start to lose its glossy texture towards the end of adding the butter. I just popped it on the double boiler and back in the mixer and it was perfect. Thank you!
Hello, is it possible to reduce the sugar in this recipe and if so how much can I reduce the sugar by before it causes any negative effects? Thankss
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– if you do, you may also want to reduce the amount of butter.