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Swiss Meringue Buttercream Recipe

Swiss Meringue Buttercream will become your go-to buttercream frosting. Swiss meringue buttercream is silky and pipes beautifully on cakes and cupcakes | natashaskitchen.com

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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 (scroll down to see the fun design I made for my niece and nephews puppy-themed birthday party).

Swiss Meringue buttercream 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 special occasion worthy. 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 like 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!

Swiss Meringue Buttercream will become your go-to buttercream frosting. Swiss meringue buttercream is silky and pipes beautifully on cakes and cupcakes | natashaskitchen.com

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 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 mixture between fingers), and 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).

Swiss Meringue Buttercream will become your go-to buttercream frosting. Swiss meringue buttercream is silky and pipes beautifully on cakes and cupcakes | natashaskitchen.com

3. Once bowl is at room temperature, switch to 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.

Swiss Meringue Buttercream will become your go-to buttercream frosting. Swiss meringue buttercream is silky and pipes beautifully on cakes and cupcakes | natashaskitchen.com

**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.

Swiss Meringue Buttercream will become your go-to buttercream frosting. Swiss meringue buttercream is silky and pipes beautifully on cakes and cupcakes | natashaskitchen.com

Make-Ahead Tip: If not using Swiss Meringue Buttercream frosting the same day it is made, it can be refrigerated. If it has been chilled, bring back to room temperature then re-whip until smooth in texture before using.

⬇Print-Friendly Swiss Meringue Buttercream:

Swiss Meringue Buttercream Recipe

4.88 from 245 votes
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Swiss Meringue Buttercream will become your go-to buttercream frosting. Swiss meringue buttercream is silky and pipes beautifully on cakes and cupcakes | natashaskitchen.com
Swiss meringue buttercream is supremely better in both 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 very stable.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $6-$8

Ingredients

  • 7 large egg whites (210 grams or 7 oz)
  • 2 cups 400 grams granulated sugar
  • 1 1/2 cups unsalted butter, softened (3 sticks or 340 grams)*
  • 2 tsp vanilla extract
  • 1/4 tsp salt we use non-iodized fine sea salt

Instructions

  1. In a medium pot, add at least 1-inch of water and bring to simmer.
  2. 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 pot 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.
  3. 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).
  4. 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.
  5. Add 2 tsp vanilla extract and 1/4 tsp salt and mix on med-high until incorporated (about 1 min).

Recipe Notes

*Butter should be softened at room temp about 1 hour (more or less depending on your room temperature). It should be slightly cool to the touch and not overly soft or warm. If too soft, refrigerate for 10 minutes at a time.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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).

Swiss Meringue Buttercream will become your go-to buttercream frosting. Swiss meringue buttercream is silky and pipes beautifully on cakes and cupcakes | natashaskitchen.com

If you make this frosting, let me know what you think of it in a comment below.

P.P.S. I do have another recipe coming soon for a cake using this very same frosting – can’t wait to share it with you all!

Swiss Meringue Buttercream will become your go-to buttercream frosting. Swiss meringue buttercream is silky and pipes beautifully on cakes and cupcakes | natashaskitchen.com

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • RavenB
    March 28, 2020

    I halved the recipe to test on a 6” cake and it was soooo good! Your steps made it super easy to make sure I got everything right! I’ll be making a full batch (possibly a batch and a half) next week! Reply

    • Natasha's Kitchen
      March 28, 2020

      Thanks for sharing that with us and I am so happy to know that it was a success! Reply

  • Jessica Carter
    March 21, 2020

    Omg I’m gonna cry! We’re locked in, I used my last eggs and I think it’s over beat! It was so soupy and the butter was room temp. I dunno I was just trying something fancy for my birthday:( Reply

    • Natasha
      March 21, 2020

      Hi Jessica, put the mixture in the refrigerator for 10 minutes at a time and then keep mixing until the right consistency forms. This is 99% of the time due to the mixture being too warm and is fixable. Cool for 10-15 minutes at a time and continue mixing and it should be ok. Reply

  • Teresa
    March 14, 2020

    It worked! It worked!
    Hooray!!!! I made it twice this recipe and worked perfectly.
    Just put it back in the fridge to firm and whipped again!  Reply

    • Natashas Kitchen
      March 14, 2020

      That’s so great, Teresa! I’m so glad you enjoyed this recipe. Reply

  • Yen
    March 12, 2020

    Hi,

    I would like to make the SMBC in pastel pink so may I know when to add the food colouring gel? Reply

    • Natashas Kitchen
      March 12, 2020

      Hi Yen, you sure can! I think you could, but add a little color at a time until you reach your desired color while maintaining the consistency. I would recommend using a gel food coloring over a liquid one. I would add the at the very end. Reply

  • Sandra
    March 8, 2020

    Egg whites and sugar, heat to 160F✔️
    Fluffy peaks ✔️
    Butter to room temp add to fluffy peaks ✔️
    Mixtures turned to soup 😭

    I lost all hope! Refrigerated entire mixture.
    Then I read to keep mixing just keep mixing 🐠
    Persevered and it came out beautifully ❤️ Literally soupy then BAM into fluffy peaks again

    Also – from Australia and it still worked (I did read a comment previously saying it didn’t work for a blogger from aus. Although it is 1 week after summer maybe not as humid?) Reply

    • Natasha's Kitchen
      March 9, 2020

      Thank you so much for sharing that with us. It’s really helpful for others who are also experiencing some issues. Appreciate that and your good review too! Reply

  • Nikki Evans
    February 29, 2020

    Do you think this would be good on a strawberry cake? My daughter wants “pink” cake and I really want to try this recipe! Reply

    • Natasha's Kitchen
      February 29, 2020

      Hey Nikki. I haven’t tried that yet to advise but I imagine that should work too. Let me know how it goes in case you do an experiment! Reply

    • Natashas Kitchen
      February 29, 2020

      Hi Nikki, that sounds delicious! I bet that would work great together. If you experiment, let me know how you liked the recipe. Reply

  • Jessi wiggins
    February 28, 2020

    I made this today and it tastes amazing. I used carton egg whites and the consistency turned out great. However I added a pinch of salt at the end and whipped it a bit longer, but I could feel the graininess of the salt when I taste. Any suggestions to get rid of that? Reply

    • Natasha
      February 28, 2020

      Hi Jessi, if it doesn’t have enough time to incorporate and melt into the buttercream, you get a little graininess, so make sure to use a fine grain salt (kosher would take awhile since it has big flakes) and give it a little more time mixing. Reply

  • Kathy
    February 19, 2020

    Thanks so much for sharing this recipe!! Been wanting to try SMBC for a long time.(Either sounded too complicated or I’ve just been lazy…)
    At any rate, this recipe turned out perfectly the first time. Beautiful fluff without being overly sweet! Finally an icing even I like!!! My advice if it’s not turning out, be patient! Each step took a while longer for me and I had to finalize whipping on high speed, but this recipe is dead on!!! Thanks again… Oh yeah, this icing is perfect for practice decorating! You can deck out your cake then swipe it all off and start over, repeatedly!!! (Not much fun with American Buttercream.) The photos throughout this recipe were a great addition too!!! Reply

    • Natashas Kitchen
      February 19, 2020

      I’m so glad that was helpful! Thank you for sharing your experience with this. Reply

  • Lauren
    February 17, 2020

    I was completely out of sugar when I decided to try this recipe for a second time, and i substituted with powdered sugar it was a success!! Reply

    • Natashas Kitchen
      February 17, 2020

      That’s so awesome Lauren! I’m so glad that worked for you! Reply

  • Angela
    February 15, 2020

    Do u think substituting flax seed gel with egg whites work? If so, how much do we need to replace? Reply

    • Natashas Kitchen
      February 16, 2020

      Hi Angela, I honestly cannot say that it will or will not work out. This recipe heavily relies on the eggs for a substitution to be considered. Reply

  • Pat
    February 13, 2020

    Wanting to try swiss buttercream icing but make ahead & freeze. My question is can u store it in plastic container after it is prepared?? I know u cannot use any plastic when preparing due to grease possibility ruining the mixture. Thanks for ur prompt reply. Pat Reply

    • Natasha
      February 13, 2020

      Hi Pat, you can store in a clean and dry container that is plastic. I would suggest washing with soap and water before using and thoroughly drying it. Reply

      • Krishna Bhanot
        February 15, 2020

        Hello, how long can you store it for? Both in fridge and freezer x Reply

        • Natashas Kitchen
          February 15, 2020

          Hi Krishna, it will keep tightly covered in the fridge up to 2 weeks and up to 2 months in the freezer. See the make-ahead tips above for bringing it back to its creamy consistency. Reply

  • Lola
    February 10, 2020

    Any tips for making the icing not soupy? The first time I made it, I just put the whole bowl in the fridge to cool it down and it turned out perfectly. The most recent time making, It was still soupy even after refrigeration. I also added some freeze dried strawberry powder, so I’m not sure if that had any affect on it. Reply

    • Natashas Kitchen
      February 10, 2020

      Hi Lola, it can look soupy before it comes together and that is normal. If it stays soupy after a few extra minutes of mixing, it is likely due to adding butter before the meringue fully reached room temperature, or due to adding oversoftened or partially melted butter. I would suggest refrigerating 10-15 minutes at a time and continuing to mix and it should come together. Reply

      • Hannah Willis
        February 13, 2020

        Can I use pasteurized egg whites in a carton? Reply

        • Natashas Kitchen
          February 13, 2020

          Hi Hannah, it is difficult to say. I have had some readers report poor results using carton whites. It could be due to additives in the whites but it could also have been due to a change in the process or deviating from recipe instructions. Reply

  • Pam
    February 9, 2020

    Hi! Im anxious to try your recipe and compare to mine, If I were to cut this recipe in half, how many egg whites would I use? Thanks in advance Reply

    • Natasha's Kitchen
      February 10, 2020

      3-4 egg whites should be alright Pam. Let me know how it goes! Reply

  • Christine graves
    February 9, 2020

    Wow! First time of making this and its a success. Will never use American buttercream again. I made ahead of time in case it didn’t work out to use on a couple of large valentines cakes that I’m making for people. Will keep in the fridge for a few days before using. Thanks for the great recipe and excellent method x Reply

    • Natasha's Kitchen
      February 10, 2020

      Hello Christine. I am happy to hear that the recipe was a success! Thank you for sharing. Reply

  • Victoria
    February 2, 2020

    Hi there, how many cups of buttercream does this recipe leave you with? I need enough for a semi naked 4 layer 9 inch cake Reply

    • Natashas Kitchen
      February 3, 2020

      Hi Victoria, this recipe makes maybe 5 or 6 cups? It is enough to frost a 9″ two-layer cake OR it will ice 24 plus cupcakes so doubling it would be a good idea! One of our readers wrote, “I put a generous amount on 24 cupcakes and still had some left.” I hope that helps Reply

  • Angela
    February 1, 2020

    Hi,
    I was wondering if I could use aquafaba instead of egg whites for a vegan alternative. If so, how much would I put in? Reply

    • Natashas Kitchen
      February 1, 2020

      Hi Angela, to be honest, I have not tested that with a vegan substitute to advise. This recipe relies on the egg whites but if you find a solution I would love to know how you like that. Reply

    • Sad
      February 14, 2020

      It’s not very effective in an Australian summer with humidity of 90%
      It’s been mixing for 35 minutes and it’s still not coming together. And that is after is 100% was cold enough, butter was still cold to touch just soft and with 2 x 10m in the fridge.
      Sadly this isn’t work the amount of time and money to make in this climate in Australia French butter cream works a bit
      better here Reply

      • Natashas Kitchen
        February 14, 2020

        Yes, the humidity will affect the recipe. We try to keep it in a controlled in a home environment even during the hazy days of summer. Thank you for sharing that with me. Reply

  • Kat
    February 1, 2020

    Hi! I’m wondering how can you make the buttercream so white? They’re lovely! Reply

    • Natashas Kitchen
      February 1, 2020

      Hi Kat, some butters are more yellow in color and make this less white. I’ve tried organic unsalted by Simple truth brand and the longer sticks from Costco by Kirkland signature unsalted butter and both were very white in color. Reply

      • Kat
        February 1, 2020

        Thank you so much for the info  Reply

      • Rebecca Weidler
        February 20, 2020

        This frosting is simply amazing! Can you add flavoring to it? If so should I use an extract? I am looking for a light option to decorate a sour cream pound cake in a few days. Was hoping for a lemon flavor. Thank you so much for sharing! Reply

        • Natashas Kitchen
          February 20, 2020

          Hi Rebecca! I’m so glad you’ve enjoyed this frosting. Normally flavorings are added at the very end. If you try something new, I would suggest trying to add it to a small batch in a ramekin to be sure it doesn’t hurt the consistency and to see if you enjoy the overall flavor. There are so many ideas! Almond extract, liqueurs, fruit puree or preserves, the list goes on. You might google to get ideas for add-ins, depending on the type of cake you’re making. If you are adding another then I would sub the vanilla. Reply

  • Lauryn
    January 31, 2020

    How much icing does this recipe make? Reply

    • Natashas Kitchen
      January 31, 2020

      Hi Lauryn, this recipe makes maybe 5 or 6 cups? It is enough to frost a 9″ two-layer cake OR it will ice 24 plus cupcakes so doubling it would be a good idea! One of our readers wrote, “I put a generous amount on 24 cupcakes and still had some left.” I hope that helps Reply

    • Anna
      March 1, 2020

      Hi, your frosting taste amazing, but I messed it up again. After five minutes of whipping the sugar and eggs, I had stiff peaks.
      Once I added the butter, it became a little too wet/soupy. I tried to heat longer, but it became crystalized looking. Any advice would be appreciated!!! Reply

      • Natasha
        March 2, 2020

        Hi Anna, there is a period of time where it looks soupy and looks like it won’t come together but be patient and give it a few more minutes. Please see the troubleshooting tips above which cover the most common questions about SMBC frosting. Reply

  • Cindy
    January 26, 2020

    Hi there
    How far in advance can I make this?
    Thankyou Reply

    • Natashas Kitchen
      January 27, 2020

      Hi Cindy, it will be fine to cover and refrigerate for several days, just be sure to bring it to room temperature then re-beat it to smooth and fluff the frosting Reply

      • Traci
        February 11, 2020

        I’m trying to use mine after 3 days in the refrigerator but it is VERY runny. It whipped up just fine when I made it. How can I whip it to bring it to its former glory? Reply

        • Natashas Kitchen
          February 11, 2020

          If it is runny and not pipe-able, the easiest fix is to beat the swiss meringue buttercream frosting a few minutes longer. It could be that the mixture did not cool completely to room temperature before adding butter, but it can be fixed with longer beating. I hope this helps. Reply

          • Gaylene
            February 12, 2020

            It seems if I hear it longer, it looks like the butter is breaking down and the mixture is not smooth anymore but looks liken it broke down. Is that possible.

          • Natasha
            February 13, 2020

            Hi Gaylene, typically it will look a little soupy before it comes together. It almost looks like it won’t come together just before it does. If it stays that way too long, I suggest refrigerating for 10 minutes at a time then continuing to beat longer.

  • Amy
    January 18, 2020

    This is the best buttercream frosting recipe I have tried. It is absolutely perfect! Thank you! Reply

    • Natashas Kitchen
      January 18, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Hope W
    January 17, 2020

    Ok, I admit I got a little panicky after the butter was added because it didn’t thicken up, but just took a little longer. 5 more minutes of mixing with the paddle attachment and it looks and tastes like heaven, thank you for the recipe!! Reply

    • Natashas Kitchen
      January 17, 2020

      I’m so glad that worked out for you Hope! Thank you for the amazing feedback. Reply

  • Sarah Clark
    January 11, 2020

    I’m going to give this a second shot today! I’ve been on a macaron kick lately. Do you think it would work well for that or is it too light? Reply

    • Natashas Kitchen
      January 11, 2020

      Hi Sarah, I think it would still taste good but it doesn’t have a distinct flavor so I don’t usually use it for macarons. Reply

  • April Spring
    January 10, 2020

    Directions made it easy! Taste is great, smooth and elegant. I used a glass mixer bowl, but anticipated longer mix time. Thank you! Reply

    • Natashas Kitchen
      January 11, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Chrystal
    January 1, 2020

    Wow, I don’t think I realized that I don’t like American buttercream until now. This is so smooth and buttery. I’ve tried different buttercream recipes and they always seem kind of grainy, heavy, and too sweet. This was so light and fluffy and delicious! I was a little rushed so I don’t think I gave each step quite enough time, so it came out slightly runny. But even runny this was the best buttercream ever! Totally worth the extra effort.. I might never make “traditional” buttercream again. Reply

    • Natashas Kitchen
      January 2, 2020

      I’m so happy to hear that! Thank you for sharing your great review, Chrystal! Reply

  • Phem Chaney
    December 31, 2019

    how many cups does this recipe makes? Reply

    • Natashas Kitchen
      December 31, 2019

      Hi Phem, this recipe makes maybe 5 or 6 cups? It is enough to frost a 9″ two-layer cake OR it will ice 24 plus cupcakes so doubling it would be a good idea! One of our readers wrote, “I put a generous amount on 24 cupcakes and still had some left.” I hope that helps Reply

  • Angela
    December 30, 2019

    Is there any chance I can substitute the egg whites with meringue powder or pasteurized eggs whites? If so, what would be the amount? Reply

    • Natashas Kitchen
      December 30, 2019

      Hi Angela, you can use pasteurized eggs. Keep in mind, when you put them over the hot steam, you are essentially pasteurizing them (see second paragraph). Reply

      • Angela
        December 30, 2019

        Oh ok, thx! Though, would I have the need to heat the pasteurized egg whites like we do with normal egg whites? Reply

        • Natasha
          January 1, 2020

          Hi Angela, that is correct – otherwise, the sugar won’t incorporate properly. Reply

  • Resa
    December 29, 2019

    Frosting never thickened. More like a glaze. Salvaged by adding an additional stick of butter and a package of cream cheese and a couple of scoops of powdered sugar. Reply

    • Natashas Kitchen
      December 30, 2019

      I’m so glad that worked out for you. We have tips on thickening it in the recipe, I hope you find that helpful. Reply

  • Aby
    December 28, 2019

    hi…what do you do with the egg yolks.. I’m not a fan of making custard. won’t feel good throwing them away Reply

    • Natashas Kitchen
      December 28, 2019

      Hi Aby, I don’t really have many egg yolk only recipes. I know you’re not a fan of custard but my custard cake uses a lot of egg yolks. If anyone else has any great suggestions, please share and thanks in advance!! Reply

      • Jeannette
        February 6, 2020

        I recommend a North Carolina lemon pie! It has the consistency of key lime pie but with a delicious lemon flavor. Reply

    • Brenda
      December 28, 2019

      Lemon curd or chocolate mousse for fillings Reply

    • Kayla
      January 11, 2020

      I was so excited for this but I must have went wrong somewhere.. My butter had been sitting on the counter all day and was really soft, my frosting turned out really thick, like marshmallow cream! I will say that it was delicious but nothing like this. Reply

      • Natasha
        January 11, 2020

        Hi Kayla, that is very likely due to having overly soft butter. I would suggest refrigerating for 10-15 minutes at a time then beating again. I hope that helps. Reply

  • Sophie Gardner
    December 27, 2019

    Hi, I’m a newbie baker, I really wanna try this for my soon-to-be 1 year old daughter’s birthday cake! But I have a question… I’m planning to use little bit of Natural food dye, which will be the red cabbage juice. So I’m worried that if cream turns out too runny. What can I add to cream if it comes to that? Thanks!! I am a Huge fan of yours. Love your sense of humors  Reply

    • Natashas Kitchen
      December 27, 2019

      Hi Sophie, I haven’t tested it with that cabbage juice to advise. You sure can use color though! I would add a little color at a time until you reach your desired color while maintaining the consistency. I would recommend using a gel food coloring over a liquid one. I would add the at the very end. Reply

  • Trevor W Chapple
    December 26, 2019

    Ahhhhhh. 3 times today. 21 eggs. 9 sticks of butter. 6 cups sugar. All. Wasted. My mixer ran til it was hot. Egg whites and sugar was perfect. When I added the butter it became too soft. It was for my own birthday cake because I had made it once before and it was perfect.I don’t know what was different. Reply

    • Natasha
      December 27, 2019

      Hi Trevor, it sounds like your mixture isn’t cooling down enough before adding butter. If it is too soft, I would recommend refrigerating the mixture after the butter is added for 10-15 minutes at a time then continue mixing. In most cases, you can salvage the mixture and don’t have to start over. You can also help cool down your bowl faster by wrapping a chilled towel under the bowl while mixing. Could your mixer be in a warmer spot than usual? Reply

  • Courtney
    December 26, 2019

    Have you ever made this without a whisk attachment? I don’t have one … Reply

    • Natasha
      December 26, 2019

      Hi Courtney, it would be extremely difficult without a whisk attachment. You could use an electric hand mixer with egg beaters but that would take considerably longer and would be tiring. Reply

  • Gorana
    December 16, 2019

    It looks amazing. thank you for this recipe. anyone tried pasteurized eggs? just wonder would egg whites be any different. making kids bday cake so I wanna make sure it’s safe. Reply

    • Natasha
      December 16, 2019

      Hi Gorana, you can use pasteurized eggs. Keep in mind, when you put them over the hot steam, you are essentially pasteurizing them (see second paragraph). Reply

    • Heather
      January 21, 2020

      Can I flavor this frosting? I want to add freeze dried strawberries (in powder form) to flavor it. Reply

      • Natasha
        January 21, 2020

        Hi Heather, I haven’t tried that but it sounds like a great idea. Since you would add flavoring at the end, I would suggest mixing in a small amount in a separate dish to ensure it doesn’t change the texture and that you are getting the flavor you want. Reply

      • Corrinne Hunter
        January 22, 2020

        Hi Heather, I have made this recipe many times. Most of the time I mill freeze dried strawberries into a powder with tiny chunks as well. I then add it just before it’s finally whipped, or you can mix it in by hand if you like more prominent swirls. It’s good to do it hours before you are going to eat the cake because the little strawberry flecks soften and they taste so yummy, add a little zing to the flavour. also be aware, it has tiny pink flecks through the frosting, which looks lovely, but can sometimes make the frosting a tiny little more yellow. It tastes great on vanilla cake as well as lemon cakes.
        I also make coffee flavoured frosting with this recipe. I mix 2 or 3 heaped teaspoons of instant coffee with a tiny ammount of milk, probably about a teaspoon, enough to make the coffee dissolve properly but not too much as you don’t want to make the frosting sloppy. This tastes amazing on vanilla, chocolate, banana, or coffee cake.
        Good luck, this is the best recipe Reply

        • Natashas Kitchen
          January 22, 2020

          Hi Corrinne, Thank you so much for sharing those tips with us. Reply

  • Taylor Walker
    December 15, 2019

    This recipe is incredible! I’ve tried other different buttercream recipes, and none of them stand up to how perfect this is! I will never use another recipe after discovering this one! Reply

    • Natashas Kitchen
      December 16, 2019

      Sounds like you found a new favorite, Taylor! Reply

  • Aimee
    December 11, 2019

    Temperature is truly key! I ended up making two batches of SMBC, the first of which I thought was a failure. I have a Bosch mixer, which uses a double attachment system, and typically mixes/whips things rather quickly. The first batch was like mixing soft taffy- it would not come together, even though I was sure my meringue was cool enough, and my butter not too warm. I scrapped that into a container and set it in the fridge, thinking I’d have to figure something else out with it. The second batch was with much cooler butter, and voila- it suddenly came together like magic! So, I emptied that 2nd batch into a bowl and put the first batch back into the mixer to try again (chilled for 30 minutes by that time) and the original batch came together rather quickly as well. So… I thought I had ruined my meringue the first time, but in reality, it truly was a temperature issue. Used a few drops of organic lemon and orange essential oils to flavor the frostings for a fruity-flavored birthday cake. Yum! Reply

    • Natashas Kitchen
      December 11, 2019

      I’m so glad you enjoyed that, Aimee! Thank you for that awesome feedback I’m sure our readers will find this helpful! Reply

  • Aimee M Baxter
    December 11, 2019

    No rating, yet. Whipped my egg-whites per the time suggested, however, using a Bosch mixer which utilizes double attachments (instead of a single attachment head). Should have watched my meringue mixture more closely- ended up with a taffy-like meringue and now a buttercream that refuses to hold shape. Reply

  • Phem
    December 10, 2019

    Can I add cocoa to make it chocolate flavored? Reply

    • Natashas Kitchen
      December 10, 2019

      Hi Phem, I haven’t tested this with chocolate but here is what one of our readers wrote “I ended up adding 3oz of melted semisweet chocolate and 3 oz of bitter 100%cocoa chocolate after adding the vanilla. I didn’t want the sweetness to go up because of the chocolate. And I also sifted about 1/4 cup of cocoa powder at the end and hand mix that in. Tastes amazing! I’ll re-whip on Friday for the cupcakes I’m making” I hope that helps. Reply

      • Karen
        December 10, 2019

        I melted some good quality dark chocolate and mixed that in and it tasted divine Reply

        • Natasha
          December 11, 2019

          oh that sounds amazing! How much chocolate and did you add it at the very end? Reply

          • Karen Whittam
            December 12, 2019

            It was a bit trial and error. I was just using up a small quantity to top a chocolate cake, so I probably used 3 squares of chocolate melted in the microwave! Hope that helps…

          • Natasha
            December 12, 2019

            Thank you for sharing!

  • Annie
    December 10, 2019

    I’m definitely going to give this a try! I’m just wondering how long can you store this buttercream? Reply

    • Natasha
      December 10, 2019

      Hi Annie, it will keep tightly covered in the fridge up to 2 weeks and up to 2 months in the freezer. See the make-ahead tips above for bringing it back to its creamy consistency. Reply

  • Rachel
    December 7, 2019

    Hi,

    I was going to make this recipe for a cake shortly. Can you tell me the size of cake (and the number of layers) this amount of SMBC would cover?

    I am making a 4 layered 10″ cake and just want to make sure I have enough so it is the same consistency and texture.

    Thanks so much. Reply

    • Natashas Kitchen
      December 7, 2019

      Hi Rachel, this recipe makes maybe 5 or 6 cups? It is enough to frost a 9″ two-layer cake OR it will ice 24 plus cupcakes so doubling it would be a good idea! One of our readers wrote, “I put a generous amount on 24 cupcakes and still had some left.” I hope that helps Reply

  • Amtul
    December 2, 2019

    Hi Natasha,

    I’ve made your recipe a dozen times and it is PERFECT! It’s creamy with just the right amount of sweetness. It took some trial and error but now I can make SMBC with my eyes closed! It pairs perfectly with red velvet cake (with cream cheese frosting in between the layers, and SMBC on the outer layer) and chocolate cake. Thank you!  Reply

    • Natashas Kitchen
      December 2, 2019

      You’re welcome, Amtul!! I’m so glad you enjoyed this recipe!! Reply

  • Debbie
    December 1, 2019

    Can you use the egg whites you buy in the carton? Reply

    • Natashas Kitchen
      December 2, 2019

      Hi Debbie, it is difficult to say. I have had some readers report poor results using carton whites. It could be due to additives in the whites but it could also have been due to a change in the process or deviating from recipe instructions. Reply

    • Ana
      December 2, 2019

      Yes! I do it all the time. But I do use 100% egg whites. Reply

  • learning to bake
    November 29, 2019

    Hi Natasha! I am looking at baking a 2layer 8in chocolate cake with a raspberry filling. I will like to use the swiss meringue buttercream to frost the outside of the cake. Can you please help me with how much should I be increasing or reducing from your recipe for a quanity that I would need?
    TIA Reply

    • Natasha
      November 29, 2019

      Hi, it depends on how you plan to decorate the cake and how much frosting you like but I think 1 recipe would work great for your cake. Here is an example of a 9-inch chocolate cake we frosted with 1 full recipe of this SMBC frosting and it worked great. Reply

  • Jaime
    November 25, 2019

    Hi, I’m just wondering if this would be OK if the cake was refrigerated overnight? The cake I’m making will have a custard filling so I’ll need to keep it in the fridge but I’m worried the buttercream will get a crust and look weird. Reply

    • Natasha
      November 25, 2019

      Hi Jaime, this buttercream frosting does not form a crust but does serve better at room temperature (when it softens), but it is still tasty out of the fridge. It is safe to refrigerate and it will look nice the next day. I would suggest covering it either with a cake carrier or carefully under a pot to keep the fridge odors from absorbing into the cake. Reply

  • Cindy Ruhl
    November 21, 2019

    I love this icing. It takes some patience but is so worth it in the end. Reply

    • Natashas Kitchen
      November 21, 2019

      I’m so glad you enjoyed it! Thank you for that awesome review, Cindy! Reply

  • Margaret Andersen
    November 18, 2019

    Once I was able to get this frosting together, it was so worth the stress. Firstly, I’ve never made meringue so I grossly underestimated the amount of time it would take to whip into peaks and be room temp, it took mine over 30 minutes (but maybe my egg/sugar mixture was too warm before I whipped it, I don’t have a candy thermometer).
    The bowl felt like it was cool enough to add the butter, but the consistency of the frosting after adding it suggests it was still a little too warm. After reading through the comments, I put the bowl in the refrigerator for a few minutes and tried whipping it again. It finally turned into fluffy frosting.
    My next biggest issue was trying to color it. It doesn’t want to take color very well, maybe I need to try darker shades to achieve the colors I want with this frosting, so maybe if you have tips about coloring the frosting you could add that to the recipe.
    After all that, I’ve come to a couple conclusions about this recipe:
    1) I need to make this frosting way ahead of time to prevent another stress meltdown
    2) borrow/buy a candy thermometer
    3) buy darker colors of dye to achieve the colors I want.
    Overall this was a delicious frosting, even my vegan mother-in-law loved it (she knew it wasn’t vegan). Will definitely make again. Reply

    • Natasha
      November 18, 2019

      Thank you so much for sharing! Reply

    • Deanna
      November 22, 2019

      You don’t need darker colors! Mix your colors with some of the meringue first (you can leave a quarter to half cup out before adding the butter if needed) and it will color much more easily. Reply

    • Kelley
      December 1, 2019

      How many cupcakes should this frost? Reply

      • Natashas Kitchen
        December 2, 2019

        Hi Kelly, This recipe makes maybe 5 or 6 cups? It will ice about 24 plus cupcakes. One of our readers wrote, “I put a generous amount on 24 cupcakes and still had some left.” I hope that help put it into perspective.I hope that helps! Reply

  • Andrea
    November 16, 2019

    Yummy! I made 1/2 the recipe because I had egg whites in the freezer, it worked like a charm. I also put in half and half lemon/vanilla extract because it was going on a lemon cake. I will definitely make this again. Thank you, Natasha. Reply

    • Natashas Kitchen
      November 17, 2019

      You’re welcome! I’m so happy you enjoyed it, Andrea! Reply

  • Amber
    November 15, 2019

    I made this and it is so good by the way! But it was really thin and wasn’t coming together and I was starting to get Freaked out thinking I did something wrong and then stuck it in the fridge for about 10 minutes and it worked. I love this Recipe I just wish I could make a bigger batch. Reply

    • Natashas Kitchen
      November 15, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Sara
    November 14, 2019

    I have tried making this twice now and gotten the same soupy end result. After the first time I thought maybe I wasn’t patient enough and the meringue was maybe still too warm. I waited longer and until the meringue was completely room temp the second time. I really would like to use this type of buttercream to decorate a cake. Any help will be very much appreciated. Reply

    • Natashas Kitchen
      November 15, 2019

      Hi Sara, it can look soupy before it comes together and that is normal. If it stays soupy after a few extra minutes of mixing, it is likely due to adding butter before the meringue fully reached room temperature, or due to adding oversoftened or partially melted butter. I would suggest refrigerating 10-15 minutes at a time and continuing to mix and it should come together. Reply

      • Riz
        November 18, 2019

        Hi, Mine was soupy too, I put in the refrigerator for 20 mins twice but same consistency…. what am I doing wrong? Reply

        • Natasha
          November 18, 2019

          H Riz, it could be that the butter was added when the mixture wasn’t fully at room temperature of the butter was too warm – Try also wrapping a chilled towel around the base to speed up the cooling process. Reply

  • Courtney Angell
    November 12, 2019

    I would love to make this recipe for my daughter’s birthday cake. Is it safe to add gel coloring to it or would that affect its stability? Reply

    • Natasha
      November 12, 2019

      Hi Courtney, you could add that a little at a time at the very end. Reply

  • Ana
    November 8, 2019

    I’d like to know if I double it can I do it in one batch. So put 14 egg whites and 4 cups of sugar and 6 sticks of butter in the mixer – will it be too much for the mixer? Reply

    • Natasha
      November 8, 2019

      Hi Ana, unless it is an industrial-sized mixer, it will overwhelm the mixer nad will take a really long time to beat and cool to room temperature. Reply

      • Ana
        November 19, 2019

        I ended up using my two mixers. Funny thing, one set up perfectly and the other was a bit runny but popped it in the freezer for a bit and boom it whipped up nicely. I incorporated a goat milk caramel (cajeta) that I made specifically for this frosting. It was delicious! Reply

        • Natashas Kitchen
          November 19, 2019

          Thank you for sharing that, Ana! I’m so glad that worked out for you. Reply

  • xenia
    November 4, 2019

    I have made this and i loved it. So much better than american buttercream.I have another plan to make a creamcheese frosting. I would like to know if this recipe would be safe if i combined a 200 gms of cream cheese or maybe more to get a version of cream cheese swiss meringue buttercream? I would like to know if this can hold to frost a cake or cupcakes. Reply

    • Natashas Kitchen
      November 4, 2019

      I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe Reply

  • Karen
    November 2, 2019

    Hi Natasha I made this Swiss Meringue buttercream last week and it is so delicious! I was planning to use it to decorate my sisters wedding cake but when I went to the cake decorating shop they seemed to think it wouldn’t hold up well? I am doing 2 tiers.
    It is a concern because obviously the icing does t crust and remains soft so would it hold ok on the bottom layer once I put the top layer on. My other option is to use you American buttercream. The one they sold me at the shop is awful to work with and tastes too sweet! I am just getting so indecisive about which way to go! Reply

    • Natasha
      November 3, 2019

      Hi Karen, I see buttercream more commonly used for making wedding cakes and I wonder if that is the reason – because it holds up better and can support stacked cakes. I’m not an expert in wedding cakes – you might try googling that. Sorry I can’t be more helpful. Reply

      • Karen
        November 3, 2019

        Thank you Natasha- I will go with the American buttercream this time. So now I have a beautiful batch of SMBC in my freezer ready for the next birthday cake! I used some the other day to cover a chocolate cake- I just mixed in some melted dark chocolate- my it was THE nicest chocolate frosting ever! Reply

        • Natashas Kitchen
          November 4, 2019

          Thank you so much for sharing that with me. Reply

        • Kris
          December 25, 2019

          Could I add caramel sauce to this? Reply

          • Natasha
            December 25, 2019

            Hi Kris, I honestly haven’t tried with caramel sauce. I would google search that to see if anyone else has tested it. Let me know if you try that out.

      • Stefanie
        December 25, 2019

        I used this recipe for a stacked sweet 16 cake and it was great! Also need to say it was in Florida in 90 degree weather and humid. Cake was inside but still. . . Just make sure to refrigerate overnight. I have pics if you would like to see. Reply

        • Natashas Kitchen
          December 26, 2019

          That’s so great, Stefanie! Thank you for sharing that with me! Reply

  • Sheila Johnson
    November 2, 2019

    This is a spectacular buttercream recipe. I love love the taste and consistency! My thermometer failed so I whisked for 5 minutes and prayed and it was just fine. I also lacked a whisk attachment for my Kitchenaid stand mixer so I used my hand mixer. Again, no problem! It spreads and pipes perfectly. Thank you so much Natasha Reply

    • Natashas Kitchen
      November 2, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • H
    November 1, 2019

    Hi Natasha,

    Last night I made a batch(which looked fine)and left it at room temp. This morning it looked a bit separated and not as fluffy, so I re-whipped it before using it. By the time I finished piping my cupcakes(around 20 mins), the frosting became firm, kinda like butter. Is it due to temperature? My room temp is around 66-68F. Every time I make this, the frosting feels dense and buttery, not really fluffy. I follow your recipe exactly and I beat on low/med speed for 15mins after adding butter. What am I doing wrong? Thank you! Reply

    • Natasha
      November 1, 2019

      Hi, I haven’t had that experience, but it could be due to a colder room temperature, although it shouldn’t cool down that quickly. Are you making any other substitutions or changes? Reply

      • H
        November 3, 2019

        No I did not. I cooked the egg whites to 160F and beat till stiff. And I kept the frosted cupcakes in plastic container in room temp for 12 hours. By evening the frosting looked shiny and greasy, almost translucent. Tasted like greasy butter. Maybe I’ll give it a try again Reply

    • YF
      November 23, 2019

      I made this SMBC twice and failed, it was a soupy mess, I made sure that the meringue was at room temperature before adding In the butter, also tried to follow the comments by popping it into the fridge before re-whipping, and even went to the extent of wrapping a cold towel around my kitchen aid it didn’t work for my two tries. I compared a few recipes, could it be that there was too little butter? Please help! Reply

      • Natashas Kitchen
        November 23, 2019

        Hi YH, I’m more than happy to troubleshoot! Is it very humid in your house? I haven’t heard of humidity being an issue, but I suppose it’s possible. I would suggest trying with the AC running to decrease humidity somewhat. Usually, if you are getting “soup”, it is due to either not allowing the egg whites to cool completely to room temperature before adding butter. If the meringue is warm at all, it will take longer to beat the frosting for it to reach the correct consistency. I would suggest beating it a few minutes longer next time before refrigerating and if refrigerating, do that for no longer than 20-30 minutes and then beat again. Reply

  • xen
    November 1, 2019

    Hi.. I plan to use the recipe. I will be frosting an 8inch round cake with 5 inches height…is this recipe enough for this sie of cake? pls let me know. Reply

    • Natashas Kitchen
      November 1, 2019

      Hi Xen, This recipe makes maybe 5 or 6 cups? It is enough to frost a 9″ two-layer cake OR it will ice 24 plus cupcakes. One of our readers wrote, “I put a generous amount on 24 cupcakes and still had some left.” I hope that help put it into perspective. Reply

  • Gina G Smith
    October 31, 2019

    Do you have a recipe for Italian buttercream frosting? I love your recipes and would like your take on it. Reply

    • Natasha
      November 1, 2019

      Hi Gina, I don’t at this time but thank you for the great suggestion! Reply

  • Jean Martin
    October 31, 2019

    Hi Natasha,
    I made your SMBC and it tastes heavenly. I used it under fondant and my issue was that it softened so fast even before I finished covering the cake with the fondant. I had the iced cake refrigerated overnight before the fondant. The cake was ruined. ..what did I do wrong? (It was 60F rainy NY weather while I was putting the fondant on) Reply

    • Natasha
      November 1, 2019

      Hi Jean, I honestly haven’t tried putting SMBC under fondant. Was the SMBC firm and spreadable when you were applying it to your cake? Reply

      • Jean C. Martin
        November 4, 2019

        It was nice and spreable and good consistency. And it was nice and solid when I took the cake out of the refrigerator. It’s just that it softened so fast in room temperature. Reply

        • Samantha Woodard
          November 20, 2019

          Maybe some condensation sweated from the inning once it came out of the fridge? Room temp might be better and more “sticky” and dense to hold the fondant… idk just a thought. Reply

  • Grace
    October 30, 2019

    Would you half the recipe for making 30 french maccarons? Reply

    • Natashas Kitchen
      October 30, 2019

      Hi Grace, I’m not sure I understand your question. Are you planning on using this as a filling for your macarons? Reply

  • Jade
    October 26, 2019

    PERFECT! Absolutely beautiful, silky smooth and delicious! I used carton whites for convenience & followed the recipe to tee, though did find it took a little longer for my egg whites & sugar to come to the correct temperature (I used a candy thermometer). Will definitely make again, I prefer it’s flavour and the fact that it is not sickly sweet like traditional buttercream. Reply

    • Natashas Kitchen
      October 26, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Jade
    October 26, 2019

    PERFECT! Absolutely beautiful, silky smooth and delicious! I followed the recipe to tea, though did find it took a little longer for my egg whites & sugar to come to the correct temperature (I used a candy thermometer). Will definitely make again, I prefer it’s flavour and the fact that it is not sickly sweet like traditional buttercream. Reply

    • Natashas Kitchen
      October 26, 2019

      I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • Cynthia
    October 26, 2019

    I’ve made this recipe about 3 times.
    I’m getting ready to only do a half of the recipe and hoping it works out. I need to do a tiny cake and don’t want to waste ingredients.
    In the future, I may store leftover icing in the fridge. Reply

    • Natashas Kitchen
      October 26, 2019

      That’s so great! It sounds like you have a new favorite! Reply

    • xen
      November 1, 2019

      i also would like to know, if i will have an excess frosting, can i freeze it? if yes, how long should you freeze this kind of frosting ? safe lifespan to be considered that it is still viable to use for frosting cakes/cupcakes?
      thank you Reply

      • Natashas Kitchen
        November 1, 2019

        Hi Xen, It will keep well in the refrigerator for up to 2 weeks, just let it come to room temp and re-whip with the paddle attachment to make it fluffy again. I have only tried refrigerating this type of buttercream but from my research, it should be ok to freeze. I haven’t tried freezing an entire cake but I think it can be done since this frosting is freezer safe. I hope that helps! Reply

  • Ellen
    October 24, 2019

    Oh my goodness, this is amazing! My kids like it better than regular buttercream frosting. I love how light it is. This was my first attempt at SM buttercream and it came out perfectly. I did cut the recipe in half because I thought it’s make a lot, but I only had enough to frost 12 cupcakes. Next time I’ll keep the recipe as is. It did take me almost 15 minutes to get my egg whites and sugar up to 160 degrees. I used a thermometer because I’m pregnant and paranoid about making sure the temp is right so it’s safe to ingest while pregnant. Thank you again, this was amazing and easy to follow! Reply

    • Natashas Kitchen
      October 24, 2019

      You’re welcome, Ellen! I’m so glad you enjoyed that! Reply

  • Dena Mozer
    October 19, 2019

    First time making this Swiss meringue buttercream and I’ll never go back to a traditional buttercream! This was absolutely delicious and my family approves!! Reply

    • Natashas Kitchen
      October 19, 2019

      I’m so glad you enjoyed it, Dena! Thank you for the wonderful review! Reply

      • Sara
        October 31, 2019

        This is the best frosting recipe I’ve ever tried! How about making it chocolate? Would I add melted chocolate at the same stage as I do the vanilla? Reply

        • Natashas Kitchen
          November 1, 2019

          Hi Sara, for chocolate SMBC, I have not experimented that way but from what I’m finding online is it may be possible! It is suggested to add 2/3 cup or up to 9 oz of melted, cooled chocolate, or you can add 3/4 cup of nutella. If you experiment, let me know how it goes! Reply

  • antony
    October 14, 2019

    hi natasha,most smbc want 1:2:2.5 ratio for eggs sugar butter.yours has less butter.does it hold well and pipe?i wan tot make a dol cake and make swirls of colored smbc…will ti hold and pipe wel?also since it has less butter than sugar does it taste sweet so those who dont like butter taste,liek this?i am conserned on piping and holding well..thanks Reply

    • Natashas Kitchen
      October 14, 2019

      Hi Antony, We think we found the perfect balance. I recommend looking through the recipe comments. Here is what one of our readers wrote “Finally, a swiss buttercream that is absolutely PERFECT! Not so sweet, not too buttery tasting, but exactly what I was looking for” I hope that helps. Reply

      • Christy H
        October 15, 2019

        Can you add colour to this icing? And if so at what stage? Reply

        • Natasha
          October 15, 2019

          Hi Christy, I would add color at the very end, adding a little at a time until the desired color is reached. Reply

          • Christy Hogan
            October 15, 2019

            Thank you!

      • Antonis
        October 15, 2019

        Thanks.can i add some powder sugar in it so i can color it.better?like half cup or should cut back on caster sugar in egg mixture?thanks
        Ps…didnt want to sound bad.by.asking if it holds in pipping…hahaha..but i do wonder if it slides from cake or it is stable…haha.thanks and i am.gonna try it Reply

        • Natasha
          October 15, 2019

          Hi Antonis, I haven’t tried powdered sugar so I’m not sure how it would affect the frosting – I actually don’t recall in my research coming across a recipe that calls for powdered sugar in this type of buttercream. Reply

          • Hannah
            October 15, 2019

            Hi Natasha, This icing is so delicious!!! I’ve only used it for cupcakes but would it be okay to coat a cake? Or would a normal buttercream hold on the sides better? Also can I ice the cake and put it in the fridge overnight? I’m sorry I gave up trying to find the answer in the comments, there’s sooo many! Thanks for the awesome recipe!

          • Natashas Kitchen
            October 15, 2019

            Hi Hannah! I don’t see why not! This recipe makes enough to frost a 9″ two-layer cake.

      • Trish Harris
        October 16, 2019

        This is the best SM buttercream. Things I hate about american buttercream: too sweet, the buttery taste and the crusting. This bc holds up well, pipes well and tastes good!!! Reply

        • Natashas Kitchen
          October 16, 2019

          I’m so glad you enjoyed that, Trish! Thank you for that amazing review. Reply

          • Ami J
            October 22, 2019

            My smbc ended up with granules.. instructions were followed, eggwhiye sugar mix was whisked till 160temp, touched the mix to chk if sugar had dissolved which it did..but when I started whisking granules formed. What I do wrong?

          • Natasha
            October 22, 2019

            Hi Ami, I haven’t seen that happen before – did you possibly use a different kind of course or larger granule sugar or could the granules have been at the bottom?

      • Theresa Kosty
        October 31, 2019

        I feel like I have been beating the frosting for a long time at last phase and it’s still not stiff. Reply

        • Natasha
          October 31, 2019

          Hi Theresa, I’d recommend refrigerating for 10-15 minutes and then continue mixing. Reply

  • Jennifer
    October 13, 2019

    Do you know if boxed egg whites will turn out with the same results? Reply

    • Natasha
      October 13, 2019

      Hi Jennifer, it is difficult to say. I have had some readers report poor results using carton whites. It could be due to additives in the whites but it could also have been due to a change in the process or deviating from recipe instructions. Reply

    • Anna
      October 18, 2019

      I use Walmart’s Great Value Cage Free Egg whites for this without any issues! Go for it! Reply

      • Natashas Kitchen
        October 18, 2019

        Thank you for sharing that with us, Anna! Reply

  • Angela
    October 11, 2019

    Hello can anyone tell me if this recipe is good with Russian Nozzles.

    Thanks Reply

  • Sophie
    October 10, 2019

    I’ve tried this recipe and my Swiss butter cream was lovely thank you for the wonderful recipe and instructions.
    Now I’m thinking I’d like to make chocolate Swiss butter cream. Do you have a recipe for this please? Reply

    • Natashas Kitchen
      October 10, 2019

      I’m so glad you enjoyed that Sophie, for chocolate SMBC, I have not experimented that way but from what I’m finding online is it may be possible! It is suggested to add 2/3 cup or up to 9 oz of melted, cooled chocolate, or you can add 3/4 cup of nutella. If you experiment, let me know how it goes! Reply

  • Esha
    October 9, 2019

    How much does this recipe make?? Reply

    • Natashas Kitchen
      October 9, 2019

      Hi Esha, This recipe makes maybe 5 or 6 cups? It is enough to frost a 9″ two-layer cake OR it will ice 24 plus cupcakes so doubling it would be a good idea! One of our readers wrote, “I put a generous amount on 24 cupcakes and still had some left.” I hope that help put it into Reply

    • Karen
      October 25, 2019

      Hi natasha! Will this be ok to cover a wedding cake ( no fondant on top). If so how much to cover a 10 inch and 8 inch cake.? Reply

      • Natashas Kitchen
        October 25, 2019

        Hi Karen, I would suggest testing that combination in advance (wedding cakes would make me nervous for experimenting). It should work fine to frost over a buttercream crumb coat and this frosting. This recipe makes maybe 5 or 6 cups? It is enough to frost a 9″ two-layer cake OR it will ice 24 plus cupcakes. One of our readers wrote, “I put a generous amount on 24 cupcakes and still had some left.” I hope that help put it into perspective. Reply

        • Karen
          October 27, 2019

          Thanks Natasha, sorry I am still a bit confused
          I want this to be the frosting on the cake as it is?
          I am thinking a crusting buttercream as the crumb coat and then this recipe on top as the final frosting. It is a rustic style so doesn’t need to be perfectly smooth! I intend to run a flat spatula around it to create ‘ridges’ for want of a better word! Will it hold ok? I live in Queensland Australia and it can be quite warm…

          I made the buttercream yesterday- it worked like a dream though it took forever to get the egg whites and sugar up to to 160! I think I need a different pan and bowl combo!
          It is so smooth and creamy and tastes delicious (I added clear vanilla essence at the end) Reply

  • Kay Pea
    October 8, 2019

    Hello Natasha. I’m hoping that you can help me. I just made this today. It seemed kinda runny, so I put it in the fridge. After some time in the fridge, the frosting seemed okay enough to pipe on my cupcakes, but turns back into a runny mess after I have frosted a few cupcakes and I have to put my piping bag back in the fridge. Any ideas on how to fix this for next time? Reply

    • Natashas Kitchen
      October 8, 2019

      Hi Kay, I’m more than happy to troubleshoot! Is it very humid in your house? I haven’t heard of humidity being an issue, but I suppose it’s possible. I would suggest trying with the AC running to decrease humidity somewhat. Usually, if you are getting “soup”, it is due to either not allowing the egg whites to cool completely to room temperature before adding butter. If the meringue is warm at all, it will take longer to beat the frosting for it to reach the correct consistency. I would suggest beating it a few minutes longer next time before refrigerating and if refrigerating, do that for no longer than 20-30 minutes and then beat again Reply

      • Kay Pea
        October 9, 2019

        Hello Natasha.
        Thanks for following up. I live in Miami, Fl, so I suppose it’s humid everywhere lol. I keep my AC at 72 degrees.
        I think my problem was that my meringue never stiffened the way it should, based on pictures I found online while troubleshooting.
        I have a surplus of egg whites (making too much ice cream!!) so I decided to give it a go again today. This time, I added a pinch of cream of tartar and also cooled the cooked egg mixture to around 95 degrees before whipping. I think it took about 35 mins but I THINK I got a properly stiff meringue this time. I proceeded with the recipe and it’s now in the fridge. Since I wasn’t sure if I would get it right, I didn’t bake anything to frost with it LOL. I guess I’ll see tomorrow how it turned out. Reply

        • Natashas Kitchen
          October 9, 2019

          I hope that helps it, Kay! Reply

          • Kay Pea
            October 11, 2019

            Okay, so the frosting looked firm enough after a night in the fridge. But, because I am my own worst enemy, I decided to mix in some caramel to make it caramel flavored. I know, I know…too ambitious when I’m just starting out.
            Anyway, it tasted AMAZING on my pumpkin spice cupcakes, but it still wouldn’t hold its shape at room temperature. My coworkers didn’t mind eating them in a hurry, though. I was able to pipe more cupcakes than I was able to on the previous attempt, so I’m getting closer.
            I will keep trying!

          • Natashas Kitchen
            October 11, 2019

            Thank you for sharing that with us, Kay! Sometimes its best to experiemnt and keep trying until you get it right.

      • Sarah Clark
        January 5, 2020

        Hi! Tried this tonight for the first time. The flavor was great, but it was really soupy so I let it go a couple minutes longer. Then it was almost chunky and gritty. There really was no in-between stage. Do you know why this may of happened? Would you recommend putting in the fridge next time it’s a bit soupy instead? Reply

        • Natashas Kitchen
          January 6, 2020

          Hi Sarah, it can look soupy before it comes together and that is normal. If it stays soupy after a few extra minutes of mixing, it is likely due to adding butter before the meringue fully reached room temperature, or due to adding oversoftened or partially melted butter. I would suggest refrigerating 10-15 minutes at a time and continuing to mix and it should come together. Reply

  • Rebecca
    October 5, 2019

    I made this exactly as the recipe says and it turned out perfectly. Buttery, smooth and just delicious. I haven’t tried piping with it yet but will soon. My new go to recipe. Thanks! Reply

    • Natashas Kitchen
      October 5, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us, Rebecca! Reply

  • Amy
    October 4, 2019

    I’ve now been whipping the egg white and sugar mixture for over an hour and it still hasn’t gotten past the soft peak stage. I’ve refrigerated it twice, and that actually seems to be making it *worse*!
    Do I just give up, start adding butter, and hope for the best. Or do I continue into hour 2 of whipping? Reply

    • Natashas Kitchen
      October 4, 2019

      Hi Amy, I’m more than happy to troubleshoot! Is it very humid in your house? I haven’t heard of humidity being an issue, but I suppose it’s possible. I would suggest trying with the AC running to decrease humidity somewhat. Usually, if you are getting “soup”, it is due to either not allowing the egg whites to cool completely to room temperature before adding butter. If the meringue is warm at all, it will take longer to beat the frosting for it to reach the correct consistency. I would suggest beating it a few minutes longer next time before refrigerating and if refrigerating, do that for no longer than 20-30 minutes and then beat again. Reply

    • Amy
      October 5, 2019

      Ok! Gave up and just added butter at the 90 minute mark. It seems to have come together, despite not reaching stiff peaks.
      Holy moly, but this is the best icing I’ve ever tasted. Even with all the hassle, I’ll never make another type of icing again. Reply

  • Crystal Childers
    October 2, 2019

    Is there a way to use crisco in this recipie instead of butter? Reply

    • Natashas Kitchen
      October 2, 2019

      Hi Crystal, I have not tried it with that to advise. Reply

    • Debbie Hendricks
      October 14, 2019

      Hi Natasha! I have used this recipe along with many others of yours. They all came out great! I am now making maple cupcakes and was wondering. Is there any way to makes the swiss merengue frosting with maple flavor. Reply

      • Natashas Kitchen
        October 14, 2019

        Hi Debbie, I just haven’t tested that and I also haven’t seen that done. I would suggest googling for maple extract swiss meringue and see if someone has already tested that. Without trying it, I can’t advise on that. Reply

      • Cassie
        October 20, 2019

        Hi I tried this recipe yesterday. Followed it to a T. The meringue looked perfect but as soon as I added the butter it’s gone soupy and seems to have split. I live in the UK we’re not known for warm weather. But I put it in the fridge overnight and nothing has changed much. The liquid just sank to the bottom. Help! Reply

        • Natasha
          October 20, 2019

          Hi Cassie, it should not have separated (as you described the liquid sinking to the bottom). Make sure you have the meringue look shiny and form stiff peaks and be completely at room temperature (not a hint of warmth) before adding the butter. Also, the butter should just be softened and not over softened or partially melted. If the butter is too warm, it will have difficulty forming. If the mixture separated, I suspecdt either the butter was too loose or the meringue was too warm when butter was added. Reply

  • Gina
    October 2, 2019

    Like many other reviews, I too couldn’t get the frosting to thicken up even after multiple rounds of refrigerating for 15 minutes and whipping. I did that three times and nearly gave up until I decided to try freezing the frosting for 15 minutes and whipping for 2. This was the only thing that salvaged it for me! Even then, I was trying to make an ombré cake which proved super difficult because the frosting kept reverting to a soupy mess. Overall, the flavor was amazing which made the frosting worth the hassle. Reply

    • Natashas Kitchen
      October 2, 2019

      I’m so happy you enjoyed that. Thank you for sharing those steps with us! Reply

  • S
    September 30, 2019

    You need to add at least one more bar of butter. It will turn up soupy and think you did something wrong.

    Trying to put it on the refrigerator and it doesnt work. Add another bar of butter to the recipe. Reply

    • Natasha
      September 30, 2019

      Hi, it can look soupy before it comes together and that is normal. If it stays soupy after a few extra minutes of mixing, it is likely due to adding butter before the meringue fully reached room temperature, or due to adding oversoftened or partially melted butter. I would suggest refrigerating 10-15 minutes at a time and continuing to mix and it should come together. Reply

  • Brittany
    September 30, 2019

    I’m a very inexperienced baker and wanted to make a birthday cake for somebody special. This icing came together beautifully for me on the first try using an old hand mixer and plastic measuring bowls.

    I did use a large glass bowl as my double boiler for melting the sugar and whipping it into a meringue. Once the meringue was whipped I transferred that into a larger plastic bowl to add the butter one tablespoon sized chunk at a time. Perhaps switching the bowls like this helped the meringue cool faster. I also used butter that was a bit colder than maybe I had originally planned on using and this seemed to help as well. It was firm, cold to the touch but I could still press my finger into it.

    The icing was DELICIOUS! Not greasy at all. Everybody loved it.

    This recipe made enough for me to crumb coat my 5 inch (4 layer) cake, ice the outside with a nice thick, smooth layer of buttercream, and also pipe some rosettes onto the top.

    Hopefully this review helps to encourage someone to give this recipe a try! Reply

    • Natasha
      September 30, 2019

      I’m so happy to hear about your success. Thank you for sharing your wonderful review! Reply

  • Steph
    September 27, 2019

    This frosting was simply fabulous! I usually scrape buttercream off and just eat the cake but this one I was eating by the spoonful. So silky, smooth and had an almost caramelised flavour to it and the hint of salt wasn’t sensational. Thanks for sharing; my daughters cake turned out so beautiful and delish. Reply

    • Natashas Kitchen
      September 27, 2019

      I’m so glad you enjoyed that! Thank you for sharing that with me! Reply

  • Karen
    September 24, 2019

    I made this frosting and it is by far the most delicious frosting I have ever eaten let alone made. I love it!!!! This is the only frosting I will ever make outside of my mother’s cream cheese frosting. Thanks for sharing this! Reply

    • Natashas Kitchen
      September 25, 2019

      That’s so great! It sounds like you have a new favorite, Karen! Reply

  • kath Long
    September 21, 2019

    How long this meringue can store in the fridge? just incase i have a leftover. I’m looking forward to see your next video making a Fondant for cup cake. My son loves your cupcakes. Reply

    • Natashas Kitchen
      September 21, 2019

      Hi Kath, it will be fine to cover and refrigerate for several days, just be sure to bring it to room temperature then re-beat it to smooth and fluff the frosting Reply

  • Kristin Regans
    September 20, 2019

    Amazing recipe for beginners! LOVED IT! Reply

    • Natashas Kitchen
      September 21, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Kristin Regans
    September 20, 2019

    Where do you get to choose how much you make? Reply

    • Natashas Kitchen
      September 20, 2019

      Hi Kristin, we don’t have that option for this recipe. This recipe makes maybe 5 or 6 cups? It is enough to frost a 9″ two-layer cake OR it will ice 24 plus cupcakes so doubling it would be a good idea! One of our readers wrote, “I put a generous amount on 24 cupcakes and still had some left.” I hope that help put it into perspective. Reply

  • Jenya
    September 20, 2019

    Hi Natasha, I’ve tried this twice and both times had issues dissolving the sugar in the egg whites, it never stopped feeling grainy even after reaching 160 degrees. I used a clean stainless bowl of my stand mixer and a hand mixer whisk attachment to mix over the simmering pot of water. I tried for 15 minutes probably. What would you suggest? Reply

    • Natashas Kitchen
      September 20, 2019

      Hi Jenya, I’d be happy to troubleshoot. I also recommend reading through some of the comments, there are quite a few tips in there you may find helpful. Did you use a different kind of sugar maybe or used more than? Was anything else altered in the recipe? Reply

      • Jenya
        September 20, 2019

        Thanks for replying! I used plain granulated sugar. The other comments seem to have difficultly with the butter step which worked great for me! I just had slightly grainy smbc at the end. I want to try again tomorrow.

        Do you add the sugar bit by bit or all at once? Do you whisk slowly or quickly (I read in the comments someone did it slowly by hand). How much of the egg sugar mixture is above the simmering water (meaning, the circumference of my mixer bowl is bigger than the pot, so some of the contents are directly over the water in the pot, but maybe some are further up the sides of the mixing bowl so they are not directly over the simmering water). Reply

        • Natasha
          September 20, 2019

          Hi Jenya, ideally, the bowl should be over the steam and not touching water. You might try a different pot. I do add all of the sugar at once. It helps if you feel the mixture between your fingers – it’s ready when it feels hot to the touch, reaches the right temperature and should not feel grainy between your fingers. You do want the sugar to dissolve. I hope that helps! Reply

          • Jenya
            September 22, 2019

            Just wanted to say this time was a success! Came together great! I whisked by hand whereas before I used an electric hand whisk, and I used a different thermometer to make sure I got to 160, even though I actually felt the sugar dissolve sooner. I still got some sugar crusting/sticking to the top of my bowl but it was minor and I scraped it away before moving to the stand mixer.

  • Hiba Mumtaz Ali
    September 18, 2019

    “Recipe has gone hit at first attempt”

    I made 1.5 batch of this recipe to frost 35-38 medium size cupcakes .

    I’m from Pakistan and despite the weather here is hot and humid I made 1.5 batch of this recipe and it turned out soooooper luscious , smoooth and stable buttercream.

    Some pointers that can help anyone to achieve best results at first attempt ;
    Patience is the key to get the recipe result
    Always measure the ingredients
    Butter should b of room temperature. ( not too soft nor cold )
    After dissolving egg white and sugar , beat the mixture till soft peak and then put bowl into the refrigerator for 5 minutes.
    If you find your mixture is runny , please do not loose hope and keep whisking the mixture and you’ll end up having smooth buttercream .

    I used hand mixer and it took little long for my SMBC to get along lol , I was getting impatient but I surely didn’t want to mess my handwork to I kept on whisking the mixture until I couldn’t get the desire consistency .

    Thanks a million Natasha  Reply

    • Natashas Kitchen
      September 18, 2019

      Thank you so much for sharing that with me. I’m so glad you enjoyed this recipe. Reply

  • Cheryl
    September 16, 2019

    Can I save this runny frosting? Did everything as stated but transferred to glass bowl on stand mixer after heating. Reply

    • Natasha
      September 16, 2019

      Hi Cheryl, I would refrigerate for 10-15 minutes at a time and then continue beating 3 minutes which should help it reach the desired temperature to become fluffy. The most likely culprit is adding butter while it’s still warm or adding over-softened butter but it can be saved by cooling and continuing ot beat. Also, if you have an ice pack, you can cover it with a single paper towel and wrap the bottom of your mixing bowl and it will speed up your process. Reply

      • Cheryl
        September 16, 2019

        Oh my goodness you did it!!!! Thank you so much. It is a very yummy buttercream and I hate wasting ingredients. Thank you again. I love your site no one has ever answered any questions as you do. Thank you! Reply

        • Natashas Kitchen
          September 16, 2019

          You’re so nice! Thank you! I’m happy to help! Reply

  • Tinzi
    September 16, 2019

    I just love this recipe – turns out perfect every single time. The only thing I’ve noticed is that it takes much longer than 15-20 minutes for the meringue to get to room temperature. Reply

    • Natashas Kitchen
      September 16, 2019

      I’m so glad you enjoyed that! If it is in a warmer spot it will take longer. Reply

  • VISHMI
    September 13, 2019

    Hi Natasha
    Can u tell me how much SMBC will be made from this recipe?
    Also I love ur recipes a lot.And u too. Reply

    • Natashas Kitchen
      September 13, 2019

      Hi Vishmi, this recipe makes maybe 5 or 6 cups? It is enough to frost a 9″ two-layer cake OR it will ice 24 plus cupcakes so doubling it would be a good idea! One of our readers wrote, “I put a generous amount on 24 cupcakes and still had some left.” I hope that help put it into perspective. Reply

  • Holly
    September 9, 2019

    Hi. I have used this recipe and it was wonderful. I’m curious if you have tried adding some caramel to make a caramel Swiss buttercream? If not, do you have any thoughts? I’m wondering if cutting back the sugar 1/2 cup would be too much, but then I would be adding 1/2 caramel sauce at the end? I know messing with sugar/butter ratios is not a good thing in baking. Thanks for your input. Reply

    • Natashas Kitchen
      September 9, 2019

      Hi Holly, I haven’t tried and actually had to google it. I love that idea!! There are several recipes out there that add it to the end. You can add up to 1/2 cup based on what I’ve read and comparing proportions that are in our recipe. If you test it out, pretty please let me know how it goes! I’m so curious!! Reply

      • Holly
        September 11, 2019

        Thanks. I’ll let you know. There is one “deconstructed” Swiss buttercream recipe that whips the butter first and then adds the whites/sugar/corn syrup…with the caramel at the end. Interesting idea…says it’s a very stable end product. I’m afraid to try some other recipe when I know yours is so yummy! Smiles! Reply

        • Natashas Kitchen
          September 11, 2019

          Thank you so much for sharing that! I’m so glad you’ve enjoyed this one, sounds like you found a favorite! Reply

  • Eva
    September 5, 2019

    Fantastic recipe, and really easy! I made a batch today and used to frost a birthday cake. The buttercream is really smooth and spreads beautifully. Reply

    • Natashas Kitchen
      September 5, 2019

      I’m so happy to hear that! Thank you for sharing your great review, Eva! Reply

  • Lianne
    September 3, 2019

    Hi Natasha, I’m keen to give this recipe a go seeing all the amazing reviews it’s gotten! I want to make a nutella swiss meringue buttercream to fill and frost a 4 layer 8 inch cake. Do you think this would make enough and how much nutella do you think I can add without compromising the texture?

    Thanks in advance!! Reply

    • Natashas Kitchen
      September 4, 2019

      Hi Lianne, for chocolate SMBC, I have not experimented that way but from what I’m finding online is it may be possible! It is suggested to add 2/3 cup or up to 9 oz of melted, cooled chocolate, or you can add 3/4 cup of nutella. If you experiment, let me know how it goes! Reply

  • Sharon MacDonald
    September 3, 2019

    I’ve tried a number of SMBC recipes and you are right, this one is the best texture, flavour and success rate (always works for me). The reason I’ve tried other recipes is to make a flavoured buttercream and I’m afraid to experiment and loose all that butter and egg white. How much liquid could I add to this recipe and not compromise it’s wonderful consistency? I’m thinking lemon juice, lime juice, cooled melted chocolate, raspberry or blueberry puree, etc. Thanks for your wonderful website and recipes! Reply

    • Natasha
      September 3, 2019

      Hi Sharon, I don’t have specific amounts for those written down so the best I could tell you is add them to taste and a little at a time. Reply

    • Stefanie
      September 8, 2019

      I used this recipe and added freeze dried raspberries that I had crushed to a powder. It was excellent! Reply

      • Jess
        September 22, 2019

        great idea! Reply

  • Baylie
    August 31, 2019

    This is my new go to icing recipe. It’s a huge hit on every cake I’ve made. So light and creamy and not overly sweet. I’ve ran into a couple of issues, but I’ve always followed your advice and refrigerated it and it pulls through. I’ve also adapted it to make peanut butter flavored icing by adding in 1/2 a cup at the end and it tasted just like peanut butter pie filling. Thanks for sharing this amazing recipe! Reply

    • Natashas Kitchen
      August 31, 2019

      You’re welcome Baylie! I’m glad you enjoyed that. Reply

  • Ali
    August 29, 2019

    This is an excellent recipe and works perfectly! To cool the mixing bowl faster, I put two gel ice packs on the outside to chill the bowl, as I transfer to a thick glass bowl. It works very well. 🙂 Reply

    • Natasha
      August 29, 2019

      I love that tip! Simply brilliant! I’m so glad you loved the swiss meringue buttercream frosting. Thanks for sharing. Reply

      • Ali
        August 29, 2019

        Thanks Natasha, I’ll share some pics of the llama cake later. I made a double (plus a bit) quantity of the buttercream. I was a bit worried it wasn’t going to thicken at first, but once I (very carefully) upped the mixer speed, it came together fine. It only just fit in my large Kitchenaid mixing bowl though! Such a lovely, silky icing.  Reply

        • Natashas Kitchen
          August 29, 2019

          That’s so great, Ali! I’m so glad you enjoyed that. Reply

  • Rebecca Roy
    August 28, 2019

    Hi- can I double the recipe? Reply

    • Natashas Kitchen
      August 28, 2019

      Hi Rebecca, If you wanted to double it, I would suggest making a double batch since it would take a really long time to cool to room temp and would overwhelm most mixers. Reply

      • Vaishalee
        August 29, 2019

        Hello! About how much frosting does this yield? Could I fill and frost a 6 inch, 3 layer cake? Thank you! Reply

        • Natasha
          August 29, 2019

          Hi Vaishalee, it will work great for that type of cake. Here is a 2-layer, 9″ cake that we frosted so you can gauge how it covered that and with a 6″ cake, that should work just fine. Reply

    • Ali
      August 29, 2019

      Hi Rebecca, you can double the recipe, but only if you have a huge mixer bowl. I used the equivalent of 16 egg whites (a 500g carton of egg whites because I didn’t have time to separate 14 eggs!). I have a big Kitchenaid mixer bowl, which I transferred the mix to after it came off the stove. It took longer to cool down and a LOT more beating to get a thick consistency and it was hard to keep it in the bowl at higher mixing speed. So if you have time, doing two batches is probably better, but in the end it came out really well for me (after some panicky moments!).  Reply

  • Anne
    August 26, 2019

    Hi,
    I tried this recipe today and the flavour was good but there was a problem. It was way too dense and it still had a buttery flavour. Could it be because of too much butter? Whenever I make Swiss meringue buttercream it always turns out buttery and very dense. Please help.
    Thanks Reply

    • Natashas Kitchen
      August 27, 2019

      Hi Anne, We think we found the perfect balance. I recommend looking through the recipe comments. Here is what one of our readers wrote “Finally, a swiss buttercream that is absolutely PERFECT! Not so sweet, not too buttery tasting, but exactly what I was looking for” Also, that may be due to either not allowing the egg whites to cool completely to room temperature before adding butter. If the meringue is warm at all, it will take longer to beat the frosting for it to reach the correct consistency. I would suggest beating it a few minutes longer next time before refrigerating and if refrigerating, do that for no longer than 20-30 minutes and then beat again hope that helps! Reply

      • Anne
        August 27, 2019

        Hi,
        Thanks for the reply. I was wondering if it would be caused by not whipping enough after adding all the butter. Also is it necessary to refrigerate the meringue? And does the meringue need to be cold or at room temperature?
        Thanks a ton Reply

        • Natasha
          August 28, 2019

          Hi Anne, it could be due to underwhipping after adding butter. Also, the cream should be piped or spread onto a cake while at room temperature and then it can be refrigerated. I let the dessert and frosting come back to room temperature to serve. Reply

  • Anne
    August 25, 2019

    Hi,
    Thanks for the reply. But I was wondering if I halved this recipe, would I use 3 egg whites or 4 egg whites since the amount of egg whites in this recipe is 7.
    Thanks Reply

    • Natashas Kitchen
      August 26, 2019

      Hi Anne, here is what one of our readers wrote “I halved it and used 4egg whites, large eggs. It was perfect!” I hope that helps. Reply

  • Jenn
    August 25, 2019

    This turned out beautifully i did have to whip it a bit longer but i think it was because it was a very warm day. The flavor is perfect….not overly sweet and its pipes perfectly Reply

    • Natashas Kitchen
      August 26, 2019

      I’m so happy you enjoyed that, Jenn. Thank you for sharing that with us! Reply

  • Anne
    August 24, 2019

    Hi,
    I would like to know how many eggs I would have to use if I halved this recipe.
    Thanks Reply

    • Natashas Kitchen
      August 24, 2019

      Hi Anne, One of our readers wrote, ” I’ve made this recipe twice and it turned out so good. I even halved it for 12 cupcakes and it was the exact amount to pipe them beautifully (exact measurements).” Hope this helps. Reply

    • Melanie Everhart
      August 25, 2019

      I halved it and used 4egg whites, large eggs. It was perfect! Reply

  • Anna
    August 23, 2019

    Can you clarify the amount of egg white needed please. It’s a bit confusing.
    Thanks Reply

    • Natasha
      August 24, 2019

      Hi Anna, I apologize that did look confusing in the print friendly card, it is 7 large egg whites. I updated the recipe card so it reads more clearly. Thank you for asking! Reply

  • Melanie Everhart
    August 22, 2019

    I made this and it turned out perfect, Snow White and stable enough for piping. I use a 1M tip and my cupcakes were beautiful. The key is to follow the recipe exactly! At the end, beating it UNTIL it becomes light and fluffy. BE PATIENT! I added 1 teaspoon almond extract to mine! Thanks Natasha! Reply

    • Natashas Kitchen
      August 22, 2019

      Thank you for sharing those awesome tips with us, Melanie! Reply

      • Melanie Everhart
        August 25, 2019

        If I want to make chocolate, when should I add Cocoa? Or should I add melted chocolate, if so when? Reply

        • Natashas Kitchen
          August 26, 2019

          Hi Melanie, I’m so happy to hear this recipe is a hit! I haven’t tested this with chocolate but here is what one of our readers wrote “I ended up adding 3oz of melted semisweet chocolate and 3 oz of bitter 100%cocoa chocolate after adding the vanilla. I didn’t want the sweetness to go up because of the chocolate. And I also sifted about 1/4 cup of cocoa powder at the end and hand mix that in. Tastes amazing! I’ll re-whip on Friday for the cupcakes I’m making” I hope that helps. Reply

  • Dimitra
    August 22, 2019

    Hi natasha.could u plz tellme what happens if i add more butter?many recipes have triple butter to eggs and i dont like it too buttery but still i want it to hold shape.so this recipe makes stable ambc?is it good for frosting?also to add white chocolate how much should i use and if now its hot in my country,if i need to add more butter to be stable and not melting…or humidity and het has nothing to do?thank you very much Reply

    • Natasha
      August 22, 2019

      Hi Dimitra, I haven’t had the experience of this being too buttery. It’s stable enough to pipe onto a cake. Here is an example of a cake I made using this frosting. I haven’t tried adding white chocolate. You might experiment with a small batch at the end to make sure it doesn’t alter the consistency too much. Reply

  • Amber
    August 22, 2019

    I really want to try this recipe but last time I tried to make it I feel it came out oily. What can I do about that! I’ve heard you can just keep mixing it and it usually fixes most complications with this icing. Reply

    • Natashas Kitchen
      August 22, 2019

      Hi Amber, We think we found the perfect balance. I recommend looking through the recipe comments. Here is what one of our readers wrote “Finally, a swiss buttercream that is absolutely PERFECT! Not so sweet, not too buttery tasting, but exactly what I was looking for” Also, that may be due to either not allowing the egg whites to cool completely to room temperature before adding butter. If the meringue is warm at all, it will take longer to beat the frosting for it to reach the correct consistency. I would suggest beating it a few minutes longer next time before refrigerating and if refrigerating, do that for no longer than 20-30 minutes and then beat again hope that helps! Reply

      • Amber
        August 25, 2019

        Ok thanks you! I’ll give it another try. Reply

  • Debi Hansen
    August 19, 2019

    Hi! This recipe looks great! My stand mixer only has glass bowls. Would this still work? Reply

    • Natashas Kitchen
      August 19, 2019

      I glass bowl should still work. Reply

    • Anne ST
      August 22, 2019

      Hi there!

      I tried this recipe last weekend and it turned out SO WELL! It’s delicious, so smooth, and pipes beautifully. I used salted butter, and it was divine!

      My only hiccup was when I was heating up the egg whites and sugar over the simmering pot. I was nervous that my egg whites weren’t heated all the way to 160F, and it definitely took much longer than 3 minutes. I used a candy/meat thermometer, and it only ever got up to 155F… this was after heating and whisking for more than 15 minutes, it was no longer gritty, and it was very hot to the touch. Everything still turned out great, but I made sure to heat it for much longer to ensure it would be safe to consume. Is there something I was doing wrong, for it not to warm all the way to 160F?

      Thank you for your advice!! Reply

      • Natashas Kitchen
        August 22, 2019

        You’re welcome, Anne! I’m glad you enjoyed that. Do you have a gas or electric cooktop? I”m wondering if the heat source was not consistent? Reply

        • Anne ST
          August 22, 2019

          Hi Natasha! We have an electric top stove. I wonder too if something was wrong with my candy thermometer. What type would you recommend?

          I found that it took no time for the sugar to dissolve, but it was just the heating to 160F that I couldn’t achieve😞 Reply

          • Natashas Kitchen
            August 23, 2019

            We use this one here and love it!

  • Raina and Ruff
    August 15, 2019

    How much does it make? Reply

    • Natashas Kitchen
      August 15, 2019

      Hi Raina, I wish I had measured it that way, but I can only guess now – maybe 5 or 6 cups? It is enough to frost a 9″ two-layer cake. Reply

  • Deb
    August 13, 2019

    I’m wondering if I could substitute meringue powder for the egg whites? (1 Tbsp powder + 1 Tbsp water should equal 1 egg white). Is there anything I would need to change? Or is this not recommended at all? Reply

    • Natashas Kitchen
      August 13, 2019

      Hi Deb, I don’t think that would work in this recipe. That kind of substitution would need more modifications and without testing it, I won’t be able to provide specific advice Reply

  • Laura
    August 13, 2019

    Everything was fine until I added a tbsp of butter. I’d made sure it was still cold, but it still turned soupy. I’ve tried refrigerating it for about 15 minutes and then whipping it for 4 min two times already but it just seems even more liquid. I added cream of tartar but after the egg whites were already whipped. Any ideas on how to fix? Reply

    • Natasha
      August 13, 2019

      Hi Laura, I wonder if it’s the cream of tartar that is throwing off the texture? I don’t use that in my recipe so I’m not sure. Were there any other substitutions? Did the egg whites look silky and reach stiff glossy peaks as shown in step 2? Reply

      • Laura
        August 13, 2019

        I’m pretty sure my eggwhites reached that stage. I added cream of tartar after trying to whip it again after refrigerating because it’s supposed to be a stabilizer. However, I heard that it’s only effective when added before you whip the whites, sadly. Reply

  • Anna
    August 12, 2019

    My first attempt at this was a total hit; even with a handheld mixer so I rate this a 5. However, my next attempt- with a kitchenaid stand mixer was traumatic, good it ended well although I had to refrigerate the frosting every 3minutes while piping the cake.
    I’m still unsure what I did wrong- is it possible that the piping tip was too small? Can I use this to pipe smaller designs on my cake?
    Also, is it ok to use pasteurized egg whites? I know the heat pasteurizes the eggs but just for my ease and comfort 😀
    Last question, is there anything like over whipping the egg and sugar mixture?
    Thank you Natasha!!! Reply

    • Natasha
      August 12, 2019

      Hi Anna, under-whipping is typically the issue with SMBC and making sure it gets completely to room temperature (bowl no longer feels warm at all) before adding room temperature butter. Also, if your butter is over-softened or partially melted, it will negatively affect the buttercream. I have had several readers report good results using pasteurized but the important thing is to find pasteurized whites with no additives or preservatives, just pure whites. Reply

      • Anna
        August 13, 2019

        Thank you for your swift reply! I’ll give it another go and let you know the result.
        I must say, I love your recipes! Reply

        • Natashas Kitchen
          August 13, 2019

          You’re welcome, Anna! I’m glad that was helpful. Reply

  • Laura
    August 11, 2019

    Hi, what kind of tip did you use to pipe it on the white cupcakes with sprinkles? The design looks like whipped cream out of a can! Reply

  • Margaret
    August 5, 2019

    Just made this recipe with some adjustments: I had pasteurized egg white so I used that and I added 1/2 tsp cream of tartar as a stabilizer. Following recipe amounts of sugar and liquid whites, I set my mixer bowl over a bain marie and gently stirred mixture with a whisk until sugar granules dissolved, remove bowl and add the cream of tartar. Follow the rest of recipe instructions.
    Result was a stable buttercream able to pipe borders and flowers. Great recipe which is a keeper!! Thanks for sharing:) Reply

    • Natashas Kitchen
      August 5, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us, Margaret! Reply

  • Kris Gerardo
    August 4, 2019

    Hi natasha! I love you recipes.. just wondering if I’d like to add a specific flavour for your swiss meringue buttercream, should i omit the vanilla? Or if i had to add them both, like what is the max grams i csn add for the flavouring? Thank you very much. Reply

    • Natashas Kitchen
      August 4, 2019

      Hi there Kris, normally flavorings are added at the very end. If you try something new, I would suggest trying to add it to a small batch in a ramekin to be sure it doesn’t hurt the consistency and to see if you enjoy the overall flavor. There are so many ideas! Almond extract, liqueurs, fruit puree or preserves, the list goes on. You might google to get ideas for add-ins, depending on the type of cake you’re making. If you are adding another then I would sub the vanilla. Reply

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