Swiss meringue buttercream is better in flavor and texture than American Buttercream. Once you try it, you will want to use it on all of your cakes, cupcakes, cookies, everything! It is silky, pipes beautifully, and is stable. Watch the easy video tutorial and you will be a pro in no time!
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Swiss Meringue Buttercream Video
Swiss Meringue Buttercream (SMBC) is my favorite of the meringue frostings because it is not overly sweet or difficult to make, and this method pasteurizes the egg whites in the process – Hooray!! It is simple enough to use for everyday baking but the flavor is a special occasion worthy frosting (scroll down to see the fun design I made for my niece and nephew’s puppy-themed birthday party). This frosting makes me think of wedding cakes every time I make it!
Swiss Meringue Buttercream keeps really well overnight at room temperature without drying out or forming a crust as American buttercream will. You can completely assemble your cake ahead of time without taking up space in the refrigerator and it will look and taste just as good the next day. It’s also freezer-friendly (see instructions below).
Cook’s Tip for Swiss Meringue Buttercream
Butter should be softened at room temperature for about 1 hour (more or less depending on your room temperature). You want it to be still slightly cool to the touch and not overly soft or warm. If it gets too soft, refrigerate for 10 minutes at a time.
How to Make Swiss Meringue Buttercream
1. In a medium pot, add about 1-inch of water and bring to a simmer.
2. Thoroughly wash and dry the stainless steel mixing bowl from your stand mixer** (you don’t want any fat touching meringue). Add 7 egg whites and 2 cups sugar and whisk together. Place mixing bowl over a pot of barely simmering water, creating a seal over the pot (bowl should be over the steam, not touching water). Whisk constantly until sugar/egg white mixture reaches 160˚F (takes about 3 minutes). Sugar should be fully dissolved (you should not feel any sugar granules when rubbing the mixture between fingers), and the mixture will feel hot to the touch.
3. Wipe water from bottom of mixing bowl and transfer bowl to your stand mixer fitted with whisk attachment. Beat on medium-high speed until stiff glossy peaks form (about 15-20 minutes) and the bottom of the bowl feels completely at room temperature and not warm (important: if meringue is warm, it will melt the butter).
3. Once bowl is at room temperature, switch to the paddle attachment, reduce to medium speed and add butter 1 Tbsp at a time, adding it just as fast as it can be absorbed by meringue. Once all butter is in, scrape down the bowl and continue beating until the buttercream has reached a thick whipped consistency (3 min on med-high speed). If it looks lumpy or liquid at all, keep beating until smooth, thick and whipped.
4. Add 2 tsp vanilla extract and 1/4 tsp salt then mix on med-high until incorporated (about 1 min).
P.S. The tiny amount of salt at the end gives this frosting incredible depth of flavor.
Common Questions
For egg whites to become glossy and reach stiff peaks, it’s critical to make sure your mixing bowl and attachments are free of any grease, egg yolks, or water. You need to start with thoroughly clean and dry tools.
This is usually due to the mixture being too warm or adding the butter before the meringue has fully cooled down. Thankfully, it is easy to fix. Refrigerate the bowl for 15-20 minutes then continue mixing until the frosting thickens.
It is ok to use a high-speed electric hand mixer, but it may take 5-10 minutes longer of total mixing time. Also, a glass bowl will work but meringue may take longer to whip/cool down because glass retains heat longer.
Avoid using coarse sugar. Granulated sugar works best here. Also, make sure to heat your mixture over the water bath until it registers 160˚F on a thermometer.
Absolutely! See how we frosted our 9-inch, 2-layer Chocolate Cake with Swiss Meringue Buttercream.
Make-Ahead
- Room Temperature – Swiss Meringue Buttercream is a stable frosting, meaning it will keep well covered at room temperature for 1 to 2 days in a low humidity environment.
- Refrigerator – cover and refrigerate for up to 5 days. Bring back to room temperature to re-whip before piping.
- Freezing – SMBC can be frozen for up to 3 months. Transfer to a freezer-safe zip-top bag, squeeze out any excess air, and store flat for quicker thawing. Thaw at room temperature then re-whip for a few minutes to lighten it up.
More Frosting Recipes
We haven’t found a storebought frosting even comes close to homemade. If you love homemade frosting as much as we do, you’re sure to find some new favorite frosting recipes in this list:
- Chocolate Buttercream Frosting
- Cream Cheese Frosting
- Vanilla Buttercream
- Cupcake Frosting
- Chocolate Cream Cheese Frosting
Swiss Meringue Buttercream Recipe
Ingredients
- 7 oz egg whites, from 7 large egg whites
- 2 cups granulated sugar
- 1 1/2 cups unsalted butter, softened, (3 sticks)*
- 2 tsp vanilla extract
- 1/4 tsp fine sea salt
Instructions
- In a medium pot, add at least 1-inch of water and bring to simmer.
- Thoroughly wash and dry the stainless steel mixing bowl from your stand mixer (you don't want grease touching meringue). Add 7 egg whites and 2 cups sugar and whisk together. Place mixing bowl over a large saucepan of barely simmering water, creating a seal over the pot (bowl should be over the steam, not touching water). Whisk constantly until mixture reaches 160˚F (takes about 3 min). Sugar should be fully dissolved (you should not feel any sugar granules when rubbing mixture between finger tips). Mixture will feel hot to the touch.
- Wipe water from bottom of mixing bowl and transfer bowl to stand mixer fitted with whisk attachment. Beat on medium-high speed until stiff glossy peaks form (about 15-20 min) and bottom of the bowl feels completely at room temp and not warm (important: warm meringue will melt the butter).
- Once bowl is at room temp, switch to paddle attachment, reduce to medium speed and add butter 1 Tbsp at a time, adding it just as fast as it is absorbed by meringue. Once all butter is in, scrape down the bowl and continue beating until it reaches a thick whipped consistency (3 min on med-high speed). If it looks lumpy or liquidy at all, keep beating until smooth, thick and whipped.
- Add 2 tsp vanilla extract and 1/4 tsp salt and mix on med-high until incorporated (about 1 min).
Notes
Filed Under
And here are the puppy cupcakes I made using this Swiss Buttercream for my niece and nephews birthday party! The kids LOVED them!! Here is the vanilla cupcakes base that I used for these. I used mini M&M’s on the eyes, a Hershey’s chocolate drop for the nose, then used a rolling pin and my hands to form the ears out of tootsie rolls and the tongue out of a similar shaped pink candy (similar to an airhead candy).
If you make this frosting, let me know what you think of it in a comment below.
This has been my go to recipe for SMBC for the last 6 years! Thank you for sharing your recipe!
You’re very welcomes I’m so glad you’ve been able enjoying it.
I have had luck freezing totally iced cakes with regular buttercream frosting. What are your thoughts of freezing a cake that is iced with your Swiss meringue buttercream?
Hi Martha! I typically do not freeze my cakes whole but as far as I’m aware, this buttercream freezes well and is an excellent choice for that.
i have used this recipe but instead of sugar i used castor sugar, not so sweet, my questions are if the bowl is still to hot after 20minutes can you put the bowl in the fridge for a few minutes before adding the butter, my other question is if i want to make a peppermint crisp cupcake and the frosting is caramel can i add a tin of caramel to the swiss meringue and and what stage would i do this? i have most of your recipes or are great
Hi Amanda! Yes, you can refrigerate it for a few minutes, just don’t leave it too long or the meringue will firm up unevenly. A better way to achieve this is to keep whisking on low speed with your mixer — it helps cool the meringue more evenly and prevents condensation.
I haven’t tested any add ins, but it would be best to wait to add them after the buttercream is fully incorporated and smooth. I would also make sure your add in’s are room temperature if possible. Add a little at a time and taste as you go.
Hi thanks for the recipe ,but how much butter is added altogether thanks Megan
You’re welcome Manuel, I have the full recipe on the printable recipe card, just click “jump to recipe”. This recipe calls for 1 1/2 cups unsalted butter, softened, (3 sticks). I hope that helps.
I’ve used Natasha’s recipes before and they’ve worked which is why I chose to use this SMBC recipe over others… honestly disappointed. I followed all the steps and measurements like they were stated and it’s gross. It just turned out to be a clumpy soup. Anyone know how to fix it? I tried putting it in the fridge, beating it for an extra 30 mins, adding more butter, but nothing has worked..
Hi Samantha! I’m sorry to hear you’re having trouble with the recipe. Sounds like a temperature issue. This usually happens when it’s too warm. If it’s soupy- the fix is to chill it 15–20 mins, then beat again. If it’s curdled, try gently warming the bowl while beating. Keep whipping—it usually comes together!
Today is the 2nd time that I made this recipe. It is my new favorite!!! Thank you so much for your recipes.
Can you tell me how many cups this is when finished? My son is a type one diabetic and I can’t figure out carbs if I don’t have an amount or serving size. Thanks!
Hi Stephanie! See the number of servings listed at the top of the recipe card. It makes 5 cups.
This is the best buttercream I have ever made. I followed the directions and it came out perfect!
I love your recipes! I will be making your tres leches cake and the carrot cake soon. I’ve made your meatloaf and it is the BEST ever!
I don’t own a stand mixer. Can I still do the recipe with a normal hand mixer?
It is ok to use a high-speed electric hand mixer, but it may take 5-10 minutes longer of total mixing time. Also, a glass bowl will work but meringue may take longer to whip/cool down because glass retains heat longer.
I might’ve missed where it was said. Can I make this the day before and keep in the fridge until use?
You sure can, Alaira, See the “Make-Ahead” section of the recipe post for all the tips and tricks with storing it.
If I make a cake with this with a mousse filing, how long would I have to leave the cake out to get it to room temperature? I know it gets very firm in the fridge.
Hi Katie! It will typically take 2 to 3 hours at cool room temperature to fully soften.
There was waayyy too much butter. The icing had an overwhelming butter taste that I had to make more meringue to soften the butter taste. Probably could’ve used 2 sticks instead of 3….
Hi Stella! If it was too buttery, it needed to be mixed longer. Also, be sure to use a good quality vanilla.
Hi, how would I make this chocolate flavour?
Love from Canada 🇨🇦
HI Lorraine, one of my readers shared the following great tip: “I’ve flavored it chocolate before using cooled melted chocolate. I start off melting about a 1/2 a cup of chocolate chips and go from there due to how chocolatey I want it to taste.” I would start with the mixer on low, pour the chocolate in a slow stream. Once it’s all in, raise to medium-high and beat for 10–15 seconds or until uniform in color and satiny smooth. Let me know how it goes!
Can I make 2 batches at once or, will it change the texture?
Hi Patches, I would recommend that only if you have a larger commercial type of mixer. Mine was a 6 quart and I think doubling the recipe would overwhelm the mixer.
It looks delicious to make would like the recipe
I made this frosting instead of my normal buttercream because I did not have all the ingredients. My family LOVED it. They said I have to make this from now on. I dont know if my butter was too soft or my meringue was too warm but it was soupy. I just put it in the refrigerator for a bit and it whipped up perfectly.
This sounds too easy! Great recipe. Question: How can I make Strawberry Swiss Meringue using this recipe?
Hi Paula! I haven’t tested any add in’s. It should work with freeze dried strawberry powder.
Hi Natasha. Just wanted to let you, Paula and everyone else who plans to use and flavor your buttercream frosting know that it will definitely work with freezed dried fruits. I’ve made many batches using different flavors and they all worked except for blueberry. Let me explain that a bit further. Blueberry will work too but the flavor is very subtle. I don’t know how weak or strong it is using the freeze dried powder that’s already been blitz (the ones you can buy online) as I’ve only used the freeze dried powder that I made by blitzing it myself. You can even add up to a 1/2 cup of say Biscoff, Nutella, peanut butter ofc and even a fruit reduction though with the fruit reduction I’d start off with less then work your way up. I’ve even added canned pineapple that was drained using a cheese cloth. I love this recipe so much. It makes a lot of buttercream but you’re not using a pound or more of butter which means that greasy feeling left on your tongue is not present. Thanks again for creating a beautiful tasting SMBC 💜
Thank you so much for sharing that with me and all of us, Tammie! I’m so happy to hear that has worked.