Made from 5 ingredients, this is perfect Swiss meringue buttercream. Written in easy terms with in-depth instructions and troubleshooting tips, this post teaches you how to make the best meringue buttercream even if you’ve failed before or if it’s your first try. This frosting is creamy, silky smooth, holds its shape beautifully, and the best part—and why everyone loves it—is that it’s not extra sweet like traditional American vanilla buttercream.
Do you want to master Swiss Meringue Buttercream (SMBC) but are too nervous to try it? I get it, the thought of making meringue as the base of a frosting sounds complicated, timely, and intimidating. Let me break down that barrier for you—this recipe is where you start.
What is Swiss Meringue Buttercream?
Swiss meringue buttercream joins other varieties—French and Italian—as a stable, not overly sweet frosting. The process for each is a little different, but the Swiss method is arguably the easiest. Swiss meringue buttercream is made from cooked egg whites and sugar, butter, and flavorings like vanilla and salt. Whip the cooked egg whites and sugar into stiff peaks, then slowly add the butter before adding flavors. It’s out-of-this-world creamy, extra smooth, and the perfect sweetness for any confection. The whipping process is long and where some trouble can start, including never reaching stiff peaks. The butter can also melt, leaving you with SMBC soup. Or you can over-whip everything into curdles.
It’s a little more complicated than my whipped frosting, but it’s worth it! Today I’m putting you on the right SMBC track, plus there’s usually a fix for everything—and I teach you how in this post.
This Swiss Meringue Buttercream Is:
- Made from 5 basic ingredients
- Silky smooth and buttery
- Thick and ultra creamy
- Perfect for piping or spreading
- Flavored with vanilla and a touch of salt
- Not cloyingly sweet like traditional frosting
Ingredients
Let me explain why each ingredient is important. Feel free to keep scrolling to the full recipe written below.
- Egg Whites: Egg whites and sugar form the meringue. Just as I recommend when making French macarons, use fresh eggs instead of carton egg whites. Here are all my recipes using leftover egg yolks. Success tip: Eggs separate much easier when they’re cold.
- Granulated Sugar: Use regular granulated sugar, not confectioners’ sugar.
- Unsalted Butter: Butter turns meringue into meringue buttercream. I recommend unsalted butter because salted butter tastes overpowering. Keep in mind that the frosting will turn soupy and thin if the butter is too warm. Make sure you’re using butter that is slightly cooler than proper room temperature butter. Remove butter from the refrigerator and set it out for just 30-40 minutes before you need to use it. It should be cool to the touch, about 60°F (16°C). For accuracy, I recommend using an instant read thermometer. Cut butter into Tablespoon size pieces before using.
- Vanilla Extract: Adds flavor. See FAQs below for other flavor options.
- Salt: Some SMBC recipes don’t use salt, but I strongly recommend it for another layer of flavor. You may be wondering why you can’t just use salted butter and skip the added salt, so make sure you review Salted Vs Unsalted Butter in Baking.
Swiss Meringue Buttercream Video Tutorial
Give the video a few seconds to load right below this text. It’s a faded horizontal image of cupcakes. Click on the play button in the center. Make sure any ad blockers are temporarily paused on your browser.
How to Make Swiss Meringue Buttercream
Here’s an overview of the steps. Full instructions available in the recipe below. Feel free to keep scrolling to the full recipe if you’d like!
- Get rid of any grease residue. Wipe all tools that will touch the meringue with a little lemon juice or white vinegar. Grease or fat prevents your meringue from setting up.
- Separate the eggs. Save the yolks for another recipe.
- Cook the egg whites & sugar: Whisk sugar & egg whites together, then set the bowl over a saucepan filled with simmering water. Do not let the bottom of the mixing bowl touch the water. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out. The mixture will be thick and tacky at first, then thin out and appear frothy on top. To test that it’s ready, you can use your finger or an instant read thermometer. Lightly and quickly dip your finger (it’s very hot, be careful) and rub the mixture between your thumb and finger. You shouldn’t feel any sugar granules. If using a thermometer, the temperature should read 160°F (71°C).
- Whip it: Transfer warm mixture to the bowl of a stand mixer fitted with a whisk attachment (if you aren’t already using the metal bowl that comes with it). Beat until stiff peaks form and the meringue is no longer warm to touch, at least 10-15 minutes. On particularly humid days, it will take longer. If it’s still not reaching stiff peaks, stop the mixer, place the bowl in the refrigerator for 10 minutes, then return to the mixer and continue beating until stiff peaks form.
- If the bowl and meringue still feel warm at this point, wait until both cool to room temperature (around 70°F (21°C)) before adding the butter.
- Add the butter and flavor: Switch the stand mixer to the paddle attachment and add the butter 1 Tablespoon at a time. Wait for the butter to fully mix in before adding the next. After all the butter has been added, beat in vanilla and salt. Done!
A small egg separator is a helpful tool in this recipe.
Cook and whisk egg whites and sugar over indirect heat. When it’s ready, the mixture will be frothy on top and thin. (Below, right.)
What Are Stiff Peaks?
After several minutes of mixing, the meringue should form stiff glossy peaks. This means it forms stiff, smooth, and sharp points in the bowl or on the lifted whisk attachment.
Stiff peaks do not droop down.
After reaching stiff peaks, let the meringue cool for a bit, then beat in the butter 1 Tablespoon at a time.
Success Tip: Because butter needs to be on the cooler side, I don’t remove it from the refrigerator and cut it into Tbsp pieces until I start whipping the meringue.
Add vanilla and salt, then you’re done.
Buttercream is now deliciously creamy and smooth!
5 Helpful Tools
- Saucepan & heatproof bowl: Cook egg whites and sugar on indirect heat in a heatproof bowl set over a pan of simmering water. (I just use the metal mixing bowl that comes with a stand mixer.) This cooking method is essentially how we cook the eggs in French silk pie and make homemade marshmallow creme. If you own a double boiler, just use that.
- Whisk: Constantly whisking the egg whites and sugar as they gently cook is key.
- Electric Mixer: Beating the meringue into stiff peaks requires an electric mixer. I strongly recommend a stand mixer, but a handheld mixer can work. Give your arm a break every few minutes because the beating steps are tiresome. A handheld mixer will take longer to beat the meringue, too.
- Egg Separator: Though not required, it’s vastly helpful to have an egg separator to ensure no yolks make it into the mixing bowl. I generally recommend stocking your kitchen with an egg separator because they’re an inexpensive tool you can use for so many recipes like French macarons and chocolate soufflé.
- Instant Read Thermometer: Though also not required, it’s helpful to have an instant read thermometer (or a candy/oil thermometer) to determine the safe temperature of cooked egg whites, as well as the ideal temperature for the butter. Less mistakes this way.
Provided you aren’t allergic to any of these ingredients, yes. The eggs are cooked to 160°F (71°C), which is considered safe to eat for everyone including pregnant women and children. As always, use your best judgement and feel free to consult a Dr if you’re concerned.
No, Swiss meringue buttercream does not crust or dry out like American buttercream can. That’s why SMBC is excellent for creating the smoothest frosting detail on cakes and perfectly piped (yet still fluffy tasting!) designs.
Yes, Swiss meringue buttercream is stable at room temperature. Though if eating on a particularly humid day, keep your frosted confections in the refrigerator as close to serving as you can. You can use SMBC under fondant-topped cakes and confections, too.
Replace some (about 1 teaspoon) of vanilla extract with 1 teaspoon of another flavor extract such as lemon, coconut, orange, maple, or even 1 teaspoon of espresso powder. Taste, then add a touch more if desired. For potent extracts, like peppermint or almond, replace 1 teaspoon of the vanilla with just 1/2 teaspoon. For chocolate Swiss meringue buttercream, beat 8 ounces of pure melted and slightly cooled chocolate into the buttercream when you add the vanilla and salt. Make sure you’re using pure baking chocolate (the 4 ounce bars) like Baker’s or Ghirardelli brands found in the baking aisle.
Yes and it’s best to tint SMBC with gel food coloring so you aren’t adding a lot of extra liquid. Beat food coloring into the frosting on low speed after you add the vanilla extract and salt.
Yes. Swiss meringue buttercream is great left covered at room temperature for 1-2 days, but after that, refrigerate it for up to 5 days or freeze up to 3 months. If freezing, store in an airtight container, then thaw it at room temperature on the counter. Once completely at room temperature, about 72°F (22°C), place into the bowl of your stand mixer fitted with a paddle attachment and beat for 2-3 minutes until creamy again. If it separates or curdles, see troubleshooting tips below.
Pictured above: Curdled buttercream! Let’s fix it.
Troubleshooting Swiss Meringue Buttercream
- Meringue Won’t Reach Stiff Peaks: Step 4 in the recipe below requires a long period of mixing the cooked egg whites and sugar together into stiff peaks. This mixture (the meringue) will never reach stiff peaks if there was a drop of egg yolk (fat) or grease in the mixture, mixing bowl, or on any tools you are using. Wipe down all of your tools with lemon juice or white vinegar, use an egg separator, and separate and add the egg whites one at a time to the mixing bowl. These are all instructions listed out in the recipe below. It’s also helpful to avoid making this on particularly humid days where there’s extra moisture in the air. If you did all of this and it’s still not reaching stiff peaks, the meringue could be too warm or it needs a break. See next.
- My Mixer Needs a Break: By all means, give it a break! Mixers can tire out while beating the cooked egg whites and sugar because this step requires a long period of mixing. If your mixer and its motor needs a break, it’s likely your meringue needs a break too. Stop what you’re doing, remove the whisk attachment (or beaters if you’re using a hand mixer), place the attachment/beaters in the bowl with the meringue, and refrigerate it all (covered or uncovered, doesn’t matter) for 20-30 minutes. This gives your mixer, as well as the meringue and mixing bowl, a chance to cool down. (Important: though it’s best to begin whipping the cooked egg/sugar while it’s still warm, it could simply need a cool break halfway through reaching stiff peaks.)
- Buttercream is Curdled/Too Thick: If your meringue has separated, curdled, or is too thick at any point after you mix in all of the butter, just keep beating because it will eventually come together. If it’s only getting thicker and chunkier, there’s a quick fix—and it’s my favorite. Place the mixture in your heat-proof bowl back over a pot of 2 inches of simmering water. Without stirring, let the edges of the meringue warm up and become liquid (the center of the meringue will still be solid), about 1-2 minutes. Remove from heat and return to the mixer. Beat meringue on low speed for 30 seconds, then switch to medium-high speed and beat until smooth, about 2 minutes. I have to do this 75% of the time, but I LOVE it because partially melting the SMBC then re-whipping actually creates a creamier frosting.
- Buttercream is Soupy/Too Thin: If your mixture has become too thin and soupy after you add the butter, your butter was likely too warm or the meringue was still too warm. Have no fear—this is fixable by bringing down its temperature. Place the entire bowl in the refrigerator (covered or uncovered, doesn’t matter) for 20 minutes to cool down, then return it to the mixer and beat on medium-high speed until thickened. Any longer than this will solidify the butter, so only refrigerate in 20 minute spurts. If it’s still soupy, place back in the refrigerator for longer before re-whipping again.
- Buttercream Only Tastes like Butter: The main ingredient, besides egg whites, is butter. Make sure you’re using unsalted butter because salted butter leaves your frosting with an overwhelmingly salty/buttery flavor. Use pure vanilla extract to flavor it and add a pinch of regular table salt. Other flavored extracts work too—see the Ingredients section above.
- Buttercream Solidified in the Refrigerator: There’s a lot of butter in this frosting, so if it’s stored in a bowl in the refrigerator, it will solidify into one large mass just like a bowl of cookie dough. Two ways to fix this: sit it on the counter and bring it to room temperature. Once completely at room temperature, about 72°F (22°C), place into the bowl of your stand mixer fitted with a paddle attachment and beat for 2-3 minutes until creamy again. If you don’t have time to wait for it to come to room temperature or if your home isn’t warm enough, follow the same instructions as #3 in this list (Buttercream is Curdled/Too Thick). Placing over gentle heat will melt the edges and when whipped, the melty edges and solid center will come together into 1 smooth frosting.
I know it seems complicated, but as long as you remain patient, read through this post, watch the video, prepare yourself by reviewing the recipe before beginning, you will be rewarded with the most luscious, not-overly-sweet frosting ever.
How to Use It:
- Pipe it. My favorite piping tips and a video on how to use piping tips will be helpful to review.
- Pictured: I used Ateco 849 and piped a tall swirl onto my vanilla cupcakes
- Try it on Yellow Cupcakes, Chocolate Cupcakes, or any of my cupcake recipes
- Use it as the frosting for White Cake, Yellow Cake, Carrot Cake, Vanilla Sheet Cake, or Chocolate Cake
- Pair it with citrus flavors on top of lemon blueberry cupcakes or citrus cake.
- As a filling for macarons or whoopie pies
- Instead of buttercream to decorate Halloween cupcakes.
- See “Yield” recipe note below for more ideas.
See Your Swiss Meringue Buttercream!
Many readers tried this recipe as part of a baking challenge! Feel free to email or share your recipe photos with us on social media. 🙂
PrintSwiss Meringue Buttercream
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 5 cups
- Category: Frosting
- Method: Whipping
- Cuisine: European
Description
This is vanilla Swiss Meringue Buttercream perfection. It’s the ideal balance of sweet and creamy, without being as cloyingly sugary as American buttercream. (This is a far cry from how sweet that is!) Thick, sturdy, and perfectly pipe-able. This in-depth recipe sets you up for success on your 1st try.
Ingredients
- 6 large egg whites (approximately 230g)
- 2 cups (400g) granulated sugar
- 1 and 1/2 cups (340g) unsalted butter, softened but still cool and cut into Tbsp size pieces (*see note*)
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Watch the video tutorial above, review the troubleshooting tips, and read the recipe in full before beginning. Make sure all the tools you are using are completely cleaned, dried, and grease-free. A quick wipe with a little lemon juice or white vinegar is very helpful.
- Separate the eggs: If you haven’t done so yet, separate the eggs first. Separate 1 egg white in a small bowl, then place the egg white in your heatproof mixing bowl. Repeat with the remaining egg whites. This way, if a yolk breaks in one of them, you don’t waste the whole batch.
- Whisk sugar into the egg whites, then set the bowl over a saucepan filled with just two inches of simmering water over medium heat. Do not let the bottom of the egg whites bowl touch the water. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. The mixture will be thick and tacky at first, then thin out and be frothy white on top. To test that it’s ready, you can use your finger or an instant read thermometer. Lightly and quickly dip your finger (it’s very hot, be careful) and rub the mixture between your thumb and finger. You shouldn’t feel any sugar granules. If using a thermometer, the temperature should read 160°F (71°C).
- No need to let it cool down to start this next step—it’s important to begin mixing while it is still warm. Transfer mixture to the bowl of a stand mixer fitted with a whisk attachment (if you aren’t already using the metal bowl that comes with it). You can use a hand mixer instead, but this step takes awhile and your arm tires quickly. On medium-high speed, beat the mixture until stiff glossy peaks form and the meringue is no longer warm to the touch, at least 10-15 minutes. On particularly humid days, this has taken me up to 17-18 minutes. If it’s still not reaching stiff peaks, stop the mixer, place the bowl—uncovered—in the refrigerator for 10 minutes, then return to the mixer and continue beating until stiff peaks form. (This has always worked for me when it’s taking forever to reach stiff peaks.)
- If the bowl and meringue still feel warm, wait until both cool to room temperature (around 70°F (21°C)) before adding the butter in the next step. Feel free to place it in the refrigerator. A warm bowl and meringue will melt the butter.
- Switch the stand mixer to the paddle attachment. On medium-high speed, add the butter 1 Tablespoon at a time. Wait for the butter to fully mix in before adding the next Tablespoon. After all the butter has been added, turn the mixer down to medium speed and fully beat in the vanilla and salt, about 30 seconds.
- Your Swiss meringue buttercream should be thick, creamy, and silky smooth and is ready to use on any cake, cupcake, or other confection.
- Too Thick or Too Thin: If your meringue has separated, curdled, or is too thick at any point after you mix in all of the butter, place the mixture in your heat-proof bowl back over a pot of 2 inches of simmering water. Without stirring, let the edges of the meringue warm up and become liquid (the center of the meringue will still be solid), about 1-2 minutes. Remove from heat and return to the mixer. Beat meringue on low speed for 30 seconds, then switch to medium-high speed and beat until smooth, about 2 minutes. Works every time. If your mixture has become too thin and soupy after you add the butter, place the entire bowl in the refrigerator (covered or uncovered, doesn’t matter) for 20 minutes to cool down, then return it to the mixer and beat on medium-high speed until thickened. Any longer than this will solidify the butter, so only refrigerate in 20 minute spurts. If it’s still soupy, place back in the refrigerator for longer before re-whipping again. More troubleshooting tips in the post above.
Notes
- Make-Ahead, Storing, & Freezing Instructions: Swiss meringue buttercream is great left covered at room temperature for 1-2 days, but after that, refrigerate it for up to 5 days or freeze up to 3 months. If freezing, store in an airtight container, then thaw it at room temperature on the counter. Once completely at room temperature, about 72°F (22°C), place into the bowl of your stand mixer fitted with a paddle attachment and beat for 2-3 minutes until creamy again. If it separates or curdles, see step 8.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Instant Read Thermometer | Egg White Separator | Whisk | Double Boiler
- Yield: This recipe yields about 5 cups of frosting, which is enough to fill and frost a two layer 9-inch cake with a generous amount, to fill and frost a three layer 9-inch cake with just enough frosting, to lightly frost 2 dozen cupcakes, to heavily frost 1 dozen cupcakes (I had just enough for the huge swirls on 12 of the pictured cupcakes), or a 9×13 inch sheet cake (with some frosting leftover).
- Egg Whites: For best success, I recommend using fresh eggs instead of carton egg whites. Here are all my recipes using leftover egg yolks. Eggs separate much easier when they’re cold. Separate the egg whites one at a time and place the egg white into a large heat-proof mixing bowl (or a double boiler or the metal mixing bowl from your stand mixer) before separating the next. This way, if a yolk breaks in one of them, you don’t waste the whole batch.
- There’s almost always a way to fix “ruined” Swiss Meringue Buttercream and it usually has to do with temperature. See step 8 as well as my troubleshooting tips in the post above.
- Butter: This buttercream will thin out and become liquid-y if the butter is too warm. Make sure you’re using butter that is slightly cooler than proper room temperature butter. Remove butter from the refrigerator and set it out for just 30-40 minutes before you need to add it to the meringue. Sometimes meringue takes longer than usual or it needs a break (see Troubleshooting above) and in that case, you should place the butter back into the refrigerator for a few minutes so it doesn’t get too warm sitting out. The butter should be cool to the touch. For accuracy, I recommend using an instant read thermometer. Butter should be 60°F (16°C).
- Flavors & Colors: For flavor ideas including chocolate, see my Can I add flavors? FAQ above. For coloring, it’s best to tint this frosting with gel food coloring so you aren’t adding a lot of extra liquid. Beat food coloring into the frosting on low speed after you add the vanilla extract and salt.
- Half or Larger Batch: You can halve this recipe. The egg white/sugar mixture won’t take as long to cook and the meringue won’t take as long to reach stiff peaks. I do not recommend making larger batches at a time because it will quickly overcrowd and wear out your mixer. If you need more batches, make them all separately.
Adapted from Martha Stewart. I found it needed less butter, 1 more egg white, and more sugar in order to stabilize properly.
Way easier to make than I thought it was and it is easily the best frosting around! Just sweet enough and so lusciously creamy! I had no idea there was so many ways to troubleshoot either.
This recipe was essentially fail proof and the tips really helped me out when mine curdled a bit after my butter cream came out a bit soupy since my butter was too hot. But I resurrected it and it was fantastic
I made this for my husband’s birthday cake, and it was amazing! Very thankful for the troubleshooting tips, as I had to reheat and refrigerate the frosting before I got it right!
Creamy, dreamy, and delicious! Love this recipe.
Hi Sally, I make a lot of your recipes. Once again, I have to say that your incredibly detailed instructions are a boon for the novice Baker, intermediate baker or anyone trying a new technique.
I’m so glad you take the time and have the patience to write out these precise directions. Also, hooray for using weights! I now I almost never use recipes that call for cups etc.
This recipe works, another success to add to Sally’s baking addiction!
This is such a great recipe and Sally’s instructions are SO HELPFUL. I had to use a hand mixer because that’s all I have, and I was so surprised with how well the buttercream came together. The idea of making SMBC can be so daunting, but step by step, and knowing that there are ways to fix any mistakes, really makes it easy. The buttercream came out SO fluffy and smooth and absolutely delicious. This recipe will definitely be a new go to!
Finally made the SMBC today. It turned so good! I added some lemon extract, and piped it on Sally’s lemon cupcakes. Such a great combination!
Hi. Can I use plant based butter instead of normal butter? As my little son is allergic to normal butter. Thank you x
Hi Klaudia! I haven’t personally tried a vegan butter substitute here, so I can’t be sure. Let me know if you test anything.
Such an amazing recipe! All of the tips and tricks make it more approachable!
This was only the second or third time I’ve made a Swiss meringue buttercream. But, I followed Sally’s recipe and helpful hints and it came out perfectly. This is a great alternative to America buttercream which can be really sweet. The texture is ultra smooth and creamy.
This is the frosting of my dreams! I have never made it before but it is so silky smooth, light, fluffy and not too sweet and absolutely dreamy! My favorite frosting now! My youngest daughter loved the frosting and said it was so light and fluffy! I also made your cupcake recipe “simply perfect vanilla cupcakes” and we have to agree! Thank you for wonderful recipes and foolproof instructions!
Made this last night and used it to frost chocolate cupcakes this morning. The notes, video, and recipe were all very helpful. Despite a lot of mixing, the buttercream came together without any troubleshooting and was delicious with the cupcakes!
I added about 1.5 tbsp of espresso powder to the SMBC, and it was DIVINE. Love the silky, lighter texture and the more subtly sweet flavor. The recipe was a challenge to make with a hand mixer, but with your detailed troubleshooting tips and instructions, it was definitely do-able. Thank you for another fun and delicious challenge!!
Loved getting to try this challenge! I’ve been looking for different frosting recipes and it was great to learn something new. It’s so funny how everyone’s frosting opinions are so different! My husband prefers American buttercream but I much prefer and love this recipe. I did have to troubleshoot and I thought there was no way my First thin curdled attempt would result into a beautiful pipe-able frosting, but your tips worked wonders. Thank you!
I love the lack of sweetness on this! Your troubleshooting totally saved the day. It was far too soupy at first but the 20 minutes in the fridge made it come together perfectly. I made two batches of your white cake and used four layers altogether. ( I’m saving the rest for cake pops.) i ran out on the layers and crumb coat though. I don’t know if I have it in me to make another batch.
I love your blog and everything I’ve made has been amazing so far. Thanks for all your recipes and detailed explanations!
Hello,
Can you add cream cheese to SMBC?
I haven’t tried it! Let me know if you test anything.
The frosting is delicious!! I added a couple tablespoons cocoa powder to make it chocolate (didn’t have real chocolate to melt). Tastes great! Just wish I got the sugar completely dissolved. I thought I had. Apparently not.
Thanks for the fun challenge!!!
This frosting got rave reviews.
Once again, another homerun with your careful pictures, and video. Absolutely perfect for anyone trying to learn any baking process for the first time. Sally is a natural born teacher.
Thank you Sally for taking so much time and effort to explain all of the techniques.
Thanks for including the fixes. It seemed like it just never came together perfectly, but putting it in the fridge helped!
I followed the directions exactly as written and it came out perfectly! I was a little nervous it wouldn’t come together when adding the butter but it all worked out great. I did read the directions a couple of times before starting to make sure I had it down. My husband said he liked it but prefers the sweetness to regular buttercream. I’m team smbc all the way lol. This was fantastic on Sally’s lemon cupcakes!
This recipe turned out perfect. I love the texture and flavor and it is fabulous on your vanilla cupcakes. The video and directions were incredibly helpful and ensured success on my first attempt. Thank you for the baking challenges. This is fun!
This recipe was a bit stressful but we made it with all of the tips – thank you for all of the coaching Sally! Love how light the texture and sweetness is. My new favorite frosting! This will be one I make until I perfect it!
The first time making it was trial and error but I definitely want to have another go at it to iron out the process. It tasted delicious! Cannot wait to make another cake to ice it with this :).
Thank you for this great recipe and the trouble shooting guide. I think I had to use each one at some point (made recipe a few times). The icing was just the right amount of sweet and the texture is dreamy. A person yesterday was telling me they wish they were better in the kitchen so they could try. I told them they only have to be able to follow instructions carefully and use your website for said instructions. I always go in feeling pretty confident about it all because I know you failed as many times as it takes and you are so kind to explain what did work.
Turned out perfectly the first time, but I’ve come to expect that with your precise instructions! I’m not sure I can make regular buttercream again. This is so light and airy!!!!
Turned out Just Right the first time!
This frosting turned out really good. Reading all the tips and watching the video was really helpful! I really enjoyed this challenge! I definitely prefer this to traditional buttercream frosting.
Love it !!! It’s not too sweet, it’s creamy and smooth so it’s perfect, I don’t like American buttercream since it’s too sweet and greasy, this is my first time trying SMBC and has become my favorite ♥️ Thank you Sally!
This was my first time making a meringue. Followed the recipe, watched the video, read all the notes etc.. It came out great, but seemed a bit foamy, not as creamy as I hoped. I think I should have used a higher speed on the mixer in the first round, to get truly stiff peaks. What speed is “medium high”? I have a Kitchenaid Pro 600 lift model, and used 6.5 but think I should have used 7 or 7.5.
Hi Michael! For medium-high on your mixer, I would recommend a 7.5.
Hi sally. This is the best icing ever!!!! My family loved it. So light. It will be my go to icing. Did not have any problem making it.
This is soooooo good! I can’t stand the sweetness of American Buttercream so this is a perfect alternative! I made mint flavored SMB to frost chocolate cupcakes with and it came out wonderfully smooth and stable. The egg whites didn’t whip up as fast as expected but a few minutes in the fridge fixed that problem.