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.
First time trying this kind of frosting. I make meringue all the time so knew to be patient with the egg whites and sugar combining. Worked wonderful. It was pretty sweet so I was wondering if I could cut back on the sugar without any issues. Pretty sure my family wouldn’t be adverse to me practicing
This was such a thoughtful and detailed post. The troubleshooting helped reduce my panic when at the end of the process my smbc was a tad thin. Thank you for this instruction. I don’t think I will ever make American buttercream again. This was PERFECT!
Hi Sally! I had one question. Should I add a little bit of corn starch for stability? I had read this in a few other recipes. I live in a hot climate and my butter cream always ends up melting within minutes at room temperature.
Do you think would be enough for frosting a 6 layer 6 inch cake? Don’t need a thick layer.
Hi Sravya, Swiss meringue buttercream is more stable at room temperature than an American buttercream frosting. We haven’t needed to add cornstarch to this. See the recipe notes for yield information.
Sally I have been wanting to try a alternative to American buttercream. Thanks to your video and hints I have successfully made my first batch. Oh I also want to thank my stand mixer. I dontcthink it would have been as successful with hand held. I was nervous and actually chickened out and settled for the overly sweet butter cream. My mother loves this frosting she no longer pushes off most of the frosting. Give it a try you wont be disappointed.
Hey y’all! Love this recipe, make it all the time. After 15-20 batches….
Two Biggest Tips: the bowl over the stove step is much longer than 3 minutes when I do it, use a candy thermometer but sometimes it takes 10-15 mins for the Graininess to go away, test in between fingers. Second tip is to REALLY make sure the whipped egg & sugar is cooled before you but the butter in. Have patience, fixing it later will be more annoying (do the in & out of fridge method!)
Hi Sally! Just like to ask if can used this frosting in a warm and humid country, or can you suggest any perfect frostings? This is always my problem. I just like to thank you for all the wonderful recipes, at first I am nervous in baking bread but after trying your recipe everything change and I am so thankful.
Hi Grace, thank you for the sweet comment! Swiss meringue buttercream is wonderfully stable. I definitely recommend this in more humid weather.
Hi Sally!
I am planning on using this recipe to frost two 8 inch cakes as well as two 6 inch cakes–I want to use fresh cream as the filling for the cakes and am planning on using this buttercream to frost only the exterior of the cakes. So I have two questions:
1. Would this recipe yield enough frosting for the cakes mentioned above (A 2 tiered, semi-naked cake)?
2. Do you think using a combo of freshly whipped cream (as the filling) and SM buttercream (as the exterior) will be too much/create a strange flavor combination?
Thank you so much for your help!
Hi Amna! This recipe, as written, should be plenty to frost the exterior of your specified tiered cake. I think it will taste delicious with the whipped cream filling, too.
If you were wanting to ice a two layer 9×13 pan cake could you double this recipe or would you have to make two seperate batches of the buttercream?
Also can I add creamy peanut butter at the end?
Also want to try a blueberry purée?
Hi Nicole, you could get away with 1 batch for a 2 layer 9×13 inch cake but the layer of frosting will be thin. I fear 2 batches would be too many, but you could make 1 batch as written, then make a 1/2 batch afterward. I haven’t tried this recipe with peanut butter, but you can add around 1/2 cup of freeze-dried blueberry “powder” when you add the vanilla extract at the end. Grind freeze-dried blueberries into a powder.
Hi Sally! the first time I tried this recipe, everything went well until I added in the butter. I expected the buttercream to instantly fluff up after I added the butter, but it just became soupier. Then, I tried again several more times and I thought I was doing something wrong. Then, I looked at a different recipe video, and I was successful. I think your recipe is correct, but you didn’t state the stage of the buttercream when it becomes soupy. It will become soupy, then a little bit grainy, then it will form into SMB. It doesn’t instantly become smooth buttercream.
I thought it was a bit too sweet for my taste
Fantastic recipe. Works great, perfectly stable, my go to icing going forward! Thank you for sharing!
Hi! I don’t have access to fresh eggs- will carton eggs be just fine? I’m planning on making this with your funfetti cake recipe for my daughter’s birthday.
Thanks Sally. I go there in the end! It was really easy to follow! I fell foul of adding butter to warm meringue. But followed your disaster aversion tips to get a real good SMBC!
Thanks once again!
I made this buttercream last week but I wanted to know if anyone else had problems with the sugar not completely dissolving. I followed the recipe exactly but when I was finished it was still gritty from undissolved sugar . Has anyone encountered this before and what should I have done to prevent this from happening. It was still fluffy and a great frosting for my cake but the grittiness ruined it a little.
I just made it but used Extra Fine Bakers sugar. It dissolved just fine no issues. But you have to check the grit. If you heated it up before the grit was gone, you didn’t follow the directions completely.
I just made this for the first time and I tested it as per the recipe, by dunking my finger in, and I didn’t feel grit.
But in my finished product I could. Which I thought strange.
Still tasted great, guess I’ll have to try again! I was overall pleased considering how scared I actually was to try this!
Hi Sally, would I be able to paint swiss meringue buttercream with a makeup sponge or a brush, to create a watercolor kind of effect? I don’t want to colour the whole batch, so my idea is to paint it on top but I’ve never done it so thought I’d ask. I love your recipes!!!
Hi Ceci, It’s definitely possible but the surface of Swiss Meringue is softer so it’s easier to “dent” if using brushes. It’s easiest to paint on vanilla buttercream which when sufficiently chilled will become firm to the touch. Let us know how it turns out!
Hi Sally! I love your blog! I haven’t used this recipe yet, but last time I made swiss meringue buttercream, I noticed it was greasy, and leaked a few drops of a syrup like consistency down to the bottom of the cake, but only after I iced the whole cake. It seemed fine before I iced. Do you think it’s because my cakes were still a bit frozen? Thanks! I love your recipes so much!
Hi Christine, it could have been the cakes thawing and leaking some liquid that mixed with the buttercream. Let your cakes completely thaw before assembling/decorating next time.
Hi Sally, I’m trying this recipe tomorrow for an anniversary cake which will be served on Saturday. I’m planning to assemble and decorate the cake on Friday. Some of the decorations are gum paste, which shouldn’t really go in the fridge. Can a SMBC frosted cake sit on the counter at room temperature (not in the fridge) for a few days? If so, how long? Thank you for your wonderful blog!
Hi Jaime, Swiss meringue buttercream is great if left covered at room temperature for 1-2 days, but after that, refrigerate it for up to 5 days.
My meringue was perfect but when I added in the butter as you said, it all started to get soupy and then thickened like normal, but then I started curdling as I almost finished putting the butter in. Why? I had to throw out the batch, what a waste of time and ingredients 🙁
My 14 year old and I watched the video a few times to prepare, then made this for the first time. It was so easy, and SO much more tasty than sickly-sweet traditional buttercream! We added 1 tsp mint extract and it was the perfect hint of mint. My coworkers were very impressed!
I LOVE your website, it makes us look like expert bakers when we make your recipes!
Can I add a few Tbsp of fresh fruit puree to the buttercream without it going wonky?
Hi Kimberly, We haven’t tested it but you certainly can. My recommendation is using 1/2 cup of freeze-dried berry powder, just as in this strawberry frosting. I fear too much puree (reduced or not) will ruin the texture.
This was a fail for me. I followed the recipe exactly but it looks curdled and was way too runny to pipe. I ended up adding icing sugar to try to thicken it up after several fridge attempts but nothing worked. I piped it onto my cupcakes and threw them in the fridge. Luckily it’s just the kids eating them during our Canada Day festivities tomorrow.
Hi Sally! I was so excited to make this recipe. It tastes great but I’m worried I ruined it because it still has sugar granules in it. I did heat it but potentially not long enough. Is it safe to eat?! Thank you!
Hi Laura, it should still be safe to eat. Did you measure the temperature of the cooked egg whites?
My first attempt at Swiss Meringue Buttercream was interesting to say the least..after whipping the whites and sugar i switched to the paddle to add butter..It curdled and looked like cottage cheese..I followed your advice and put it back on the simmering water for a few minutes and rewhipped it but with the whisk attachment not the paddle..it came back to life just as you said it would..not sure what I did wrong.. at least it came back and piped beautifully..thank you for the recipe and the all the tips for when it goes wrong.
Hi Sally,
Making this buttercream yet again! However, I wanted to flavour this buttercream with freeze dried strawberries. I am wondering how much and when should to add it in? Thank you in advance!
Hi Janice, You can definitely turn this into strawberry SMBC. I recommend adding 1/2 cup of freeze-dried strawberry powder along with the vanilla extract and salt. No other changes to the recipe necessary.
I used this recipe as my first attempt at Swiss buttercream and IT WORKED. PERFECTLY! I’ve been afraid of trying it, for years. Thank you, Sally, for the recipe, tips and video. Much appreciated.
Hi Sally!!! I decided to make your recipe after reading so many amazing comments and after seeing your pictures that made me drool.
So I followed the recipe step by step doing everything you said, and the buttercream was looking really well, even after adding the butter. But once I started to cover my cake, the buttercream went from solid to a liquid mess. I left it in the fridge overnight and tried it again today, but nothing.
What happened?? And is there anyway to fix it??
Thank you.
Hi Ana Parra, thank you so much for trying this recipe. Was the cake warm by chance? Or was your kitchen warm/humid? I can’t imagine why the frosting would melt so quickly, especially after becoming stable and thickening properly. Could you frost the cake as best you can and refrigerate it? Or try re-whipping the frosting to get it back to its solid consistency?
HI Sally,
Im near a Beach area in Spain and its been really hot lately, but I. tried everything:
– My cakes were frozen.
– I tried to apply the frosting to the cake & it was already very soft, so I left it for a bit in the fridge. Then I covered the cake and put it in the freezer to see if it would hold and it didnt work.
– I re-whipped the SMBC and nothing even tried adding more butter to see if it would hold a bit more & nada.
My conclusion is that my meringue deflated when I put the bowl in the fridge before adding the butter and that could have caused that instability.
But I dont know, what made my meringue deflate in the fridge, since I whipped the egg whites for around 15-20min until I reached stiff peaks.
Anyways, Ill try it again when Im back home with my stand mixer. Thank you for sharing your experience with us!!
Thanks for this great recipe Sally! I doubled it, (even though I knew it wasn’t recommended) and it was perfect for my two layer 9″ rosette cake! I had two problems, starting with the frosting becoming too thin and watery and then it became thick and curdled, but thanks to your tips, it turned out perfectly! My family loved it!! ❤️
This buttercream is DA BOMB! I can probably just eat it straight out of the airtight container 😀 I had a lot of trouble getting the right consistency… at first it was liquidy like soup, so per your instructions, I put it in the fridge for 20 mins, then back to whip with the paddle attachment.
Then it started to curdle! So I followed your instructions again and put it back on the stove over simmering water, waited for the edges to melt slightly without stirring, and back to whipping with paddle attachment. ALAS! Finally smooth, creamy velvety swiss meringue buttercream. I used half this recipe to frost 12 regular sized cupcakes with a large star tip (2 swirls around), and I have the other half in the freezer in an airtight container. It won’t stay there long… my kids have already asked “When are you going to make more cupcakes?”
My advice to anyone trying this for the first time (or your n’th time), just be patient! It CAN be fixed!
I’d like to add either blueberries or strawberries to this. For regular buttercream frosting most recipes say to puree the berries, heat a bit to reduce, and then mix into the buttercream. Would that work for this recipe as well? Or do you have any suggestions on how to add berries? Thanks!
Hi Alice, I haven’t tested it but you certainly can. My recommendation is using 1/2 cup of freeze-dried berry powder, just as I do with this strawberry frosting. I fear too much puree (reduced or not) will ruin the texture.
The first time I made this recipe I used the baker’s sugar, but since you’re putting it on the double boiler to dissolve it, if you have regular granulated sugar I would just use the less expensive of the two.