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. For best success, I recommend using 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

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!

  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 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 the meringue frosting aka homemade marshmallow creme on my s’mores brownie cupcakes. 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.
  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: 20 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 (240g)
  • 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 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

 

372 Comments

  1. Thanks Sally for your easy to follow recipe and tips for success. I made your banana cupcakes and topped them with your SMBC and they were delicious! I received the best compliment from my friend’s 7 yr old daughter when she described the cupcakes and said that the best thing about the cupcakes was the frosting. So happy that I found your website. I am baking lots of 1sts and happy to have them turn out perfectly the first time! Looking forward to all of the 2020 Baking Challenges!

    1. Loved reading your kind words, Cheryl! I’m happy you found my website, too- thrilled you are excited about all of this year’s baking challenges 🙂 Thanks for participating this month!

  2. This came out so well and tasted utterly, butterly, delicious:) made strawberry compote and incorporated it into the buttercream to frost the chocolate cupcakes.

    1. Hi Angela, I haven’t personally tried it so I can’t be sure. I fear solid coconut oil wouldn’t mix well and shortening would make it too stiff. (I would maybe reduce the shortening.) You could try a vegan butter substitute such as Earth Balance brand buttery sticks, but I haven’t tried that either. Let me know how it goes!

  3. I’m so glad you included some tips and frosting savers for bringing problems back from the brink of the trashcan!! It worked like a charm, just as you said it would and I ended up with a beautifully decadent frosting that got many complements!! The only downside was that there was no leftover cake for the next day!

  4. Your instructions were so clear and easy to follow, came out perfect, nice and fluffy. Now I just need to work on my piping skills..

  5. I’m so glad you published this recipe including all the troubleshooting tips! I’ve made Swiss meringue buttercream a couple times in the past and really liked it, but your recipe uses less butter which is a bonus for me. When I made it, it did curdle a bit. But I used your trick of putting the bowl over a pot with simmering water for just one minute and when I beat it again afterwards it was perfect!
    I added elderflower syrup/cordial to the buttercream for a lemon and elderflower cake. It was delicious. Not overly sweet and even though there’s a storm raging outside today, it reminded me of spring.

    1. Thank you so much for your positive feedback, Tessa! I’m thrilled you found my troubleshooting tips helpful 🙂 Your elderflower version sounds absolutely divine!!

  6. I can’t wait to try out this recipe, but I have one problem- could I use powdered sugar as a substitute? I know it has cornstarch in it, so my main concern is that it would affect the whipping part. Do you have any suggestions? Thanks

  7. So good! I had both curdling and the too thin problems, but the steps to fix both problems worked beautifully! Thank you Sally 🙂

  8. I’ve been so scared to try to make this before, but by following your instructions and troubleshooting tips I’m so happy with how delicious this turned out. I topped your chocolate cupcakes with this and they tasted delicious. Thank you so much!!!

  9. I thought the video tutorial and recipe instructions were very helpful. I watched the video twice and had all my equipment and ingredients ready to go prior to tackling this challenge. I’m not a fan of sweet frostings and this one is perfect! In the future I’d love to add gel coloring or another flavor but wanted to keep it simple the first go around. 🙂 Thanks again, Sally!

  10. This recipe is definitely a challenge. The meringue refused to get to stiff peaks (guessing the bowl I used wasn’t completely grease free or something since I forgot to wipe it down with lemon juice before adding the whites). I decided to proceed anyways and continued. After adding the butter, vanilla, and salt, it wasn’t smooth like was expecting, and didn’t realize that was what was meant by “curdled” so stuck it in the fridge in two rotations, beating after each. Then put it back on the pot of water and it got all melty on the edges and beat it again. It was smooth after that. You can imagine my relief. It was an interesting challenge, so thank you for that. I might attempt it again next week when I try macarons but we’ll see.

  11. Oddly mixed reviews from the family, but in the funniest way possible. My brother thought it was cool whip. My dad didn’t understand why I couldn’t just use canned frosting. But my sister, who refuses to eat buttercream icing because it tastes like a sweet stick of butter, declared this the best icing I’ve ever made and demanded that I make it for her daughter’s next birthday party. Then she took 6 cupcakes home for herself. Thanks, Sally, for giving me the confidence to try a recipe I’ve wanted to make for years.

  12. Fantastic recipe! I added a cup of ground up freeze dried strawberries at the end and frosted your strawberry cake. So creamy and just enough sweetness to satisfy without being overly sweet. The trouble shooting tips are so helpful. Mine didn’t quite get to stiff peaks even after giving a break in the refrigerator (possibly too humid here) but it still turned out perfectly.

  13. Thank You for the video and tip. Mine was really chunky but I took your advice and just kept whipping it and it came out wonderful.

  14. This is my new go-to frosting recipe. At first, I was a little intimidated to make a Swiss meringue buttercream, but I found Sally’s video & troubleshooting guide was incredibly helpful. The buttercream was perfect; creamy, buttery and lightly sweet. I cannot wait to make it again. Next time, I would use a half-recipe for a dozen cupcakes.

    1. I’m so happy you were able to try something new this month, Michelle! Thanks so much for your positive feedback- thrilled you’ll be making this again 🙂

  15. I’ve always been intimidated by Swiss meringue buttercream but when I saw that this was the February baking challenge, I decided to try it. I made it exactly as the recipe described and it turned out great! Thank you so much for the comprehensive instructions and accessible recipe. The texture was beautiful and as someone who hates powdered sugar, this was a welcome change. I actually loved it before adding the butter too. It tasted just like marshmallow fluff.

  16. I made chocolate Swiss merengue buttercream frosting for the first time ever over the weekend & it is SO amazing!! I read through the recipe a couple of times before starting and was all ready with the troubleshooting tips but I didn’t need them. Maybe I had beginners luck but I followed the recipe as written & it turned out beautifully!! Super light & fluffy & silky, almost like chocolate mousse. I used it to frost a chocolate cake & everyone that had some LOVED it!! Thank you Sally for another fun baking challenge!!

  17. I tried this recipe today ~ I made a small batch 1/3 to top your Greek Yogurt Zucchini bread with a little grated carrot. Thanks Sally for your helpful tips – mine got too thin and curdled a bit – managed to save it & looks just about right, – I think my hand mixer just couldn’t handle it despite breaks – glad I tried it and it’s tasty! 🙂

  18. This is absolutely outstanding! My husband who doesn’t like frosting loved it!! I succeeded on the first try thanks to all your Detailed instructions! Such fun!

  19. I was getting super discouraged when I first was making this because my peaks weren’t getting stiff. Everything I’ve made so far has been fool proof and came out great. Thankfully when everything all came together it came out perfect!! I’m so proud and impressed! Thank you!

  20. So, the kids and I watch the cooking shows and think how hard and how good is SMBC. Well after this recipe, it’s totally doable and will not be my go to. This was SO GOOD!

  21. Amazing recipe, especially the troubleshooting tips!
    I made ube flavored SMBC. It was pouring rain and very humid, but the tips saved the day and I ended up with incredibly yummy smooth as silk SMBC!
    Thank you Sally for another foolproof recipe!

  22. Haven’t made this is years but since I signed up for the challenge, I thought, let’s give it a go. Took longer to reach temp so my forearms are developing nicely from all the whipping. But took less long to whip up (5 mins!). Turned out well (although the next day it had stiffened a bit so used the warming technique). Topped lemon cupcakes, filled with lemon curd, with this frosting (all homemade using your recipes!). Now they are heading to work with me to share.

  23. Hi Sally well I used your Best Vanilla cake recipe and used your Swiss meringue recipe (made it chocolate) to make 3 dozen cupcakes.. They were heart-tastic!!! yes that technically isn’t a word but described the creamy frosting flavor with the vanilla cake. Though I didn’t pile the frosting as high as yours. The frosting was a lovely chocolate flavor with the vanilla for a lovely low key valentines day treat for people.

    1. I’m so happy you enjoyed this buttercream recipe, Laurie! Thank you so much for your positive feedback- it sounds like a delicious Valentine’s Day dessert 🙂

  24. This recipe was so easy to make and extremely yummy!! I was always afraid to make meringue and now i want to make more of it. I absolutely loved using my fresh chicken eggs for this and the yolks i used for the lemon curd recipe. I put the frosting on the chocolate cupcakes. Very light and flufy and yummy. I love how these recipes encourage me to bake outside my comfort zone and try new things. A definite must go to recipe here.

    1. Thank you so much for participating this month, Letitia! What a wonderful way to use up your fresh eggs- yum! Glad you were able to try something new this month 🙂

  25. My first time making SMBC and it came out perfect. I read the recipe through, watched the video, and had no problems. It takes some time and patience, but it is worth it.

  26. Great challenge and it was challenging for us. But the extra tips really helped. Its so nice when you don’t have it exactly right mostly due to temperature and then you have tips to make it perfect. Thank you as always.
    Cheryl

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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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