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Swiss Meringue Buttercream Recipe

Swiss meringue buttercream is better in flavor and texture than American Buttercream. Once you try it, you will want to use it on all of your cakes, cupcakes, cookies, everything! It is silky, pipes beautifully, and is stable. Watch the easy video tutorial and you will be a pro in no time!

Swiss Meringue Buttercream frosting piped onto a cupcake

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Swiss Meringue Buttercream Video

Swiss Meringue Buttercream (SMBC) is my favorite of the meringue frostings because it is not overly sweet or difficult to make, and this method pasteurizes the egg whites in the process – Hooray!! It is simple enough to use for everyday baking but the flavor is a special occasion worthy frosting (scroll down to see the fun design I made for my niece and nephew’s puppy-themed birthday party). This frosting makes me think of wedding cakes every time I make it!

Swiss Meringue Buttercream keeps really well overnight at room temperature without drying out or forming a crust as American buttercream will. You can completely assemble your cake ahead of time without taking up space in the refrigerator and it will look and taste just as good the next day. It’s also freezer-friendly (see instructions below).

Swiss Meringue Buttercream frosting on a spatula

Cook’s Tip for Swiss Meringue Buttercream

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

How to Make Swiss Meringue Buttercream

1. In a medium pot, add about 1-inch of water and bring to a simmer.

2. Thoroughly wash and dry the stainless steel mixing bowl from your stand mixer** (you don’t want any fat touching meringue). Add 7 egg whites and 2 cups sugar and whisk together. Place mixing bowl over a pot of barely simmering water, creating a seal over the pot (bowl should be over the steam, not touching water). Whisk constantly until sugar/egg white mixture reaches 160˚F (takes about 3 minutes). Sugar should be fully dissolved (you should not feel any sugar granules when rubbing the mixture between fingers), and the mixture will feel hot to the touch.

Two photos of a mixer with a mixture for Swiss Meringue Buttercream
Two photos one of mixture being cooked over a steam bath and one of fingers feeling the mixture

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).

Meringue with stiff peak on a whisk

3. Once bowl is at room temperature, switch to the paddle attachment, reduce to medium speed and add butter 1 Tbsp at a time, adding it just as fast as it can be absorbed by meringue. Once all butter is in, scrape down the bowl and continue beating until the buttercream has reached a thick whipped consistency (3 min on med-high speed). If it looks lumpy or liquid at all, keep beating until smooth, thick and whipped.

Two photos of Swiss Meringue Buttercream in a mixing bowl
A mixing bowl of Swiss Meringue Buttercream

4. Add 2 tsp vanilla extract and 1/4 tsp salt then mix on med-high until incorporated (about 1 min).

Two photos of vanilla extract being added into a mixing bowl with Swiss Meringue Buttercream

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

Common Questions

Why is my meringue not reaching stiff peaks?

For egg whites to become glossy and reach stiff peaks, it’s critical to make sure your mixing bowl and attachments are free of any grease, egg yolks, or water. You need to start with thoroughly clean and dry tools.

Why is my Swiss Meringue Buttercream Soupy?

This is usually due to the mixture being too warm or adding the butter before the meringue has fully cooled down. Thankfully, it is easy to fix. Refrigerate the bowl for 15-20 minutes then continue mixing until the frosting thickens.

Can I use a hand mixer?

It is ok to use a high-speed electric hand mixer, but it may take 5-10 minutes longer of total mixing time. Also, a glass bowl will work but meringue may take longer to whip/cool down because glass retains heat longer.

Why is my frosting grainy?

Avoid using coarse sugar. Granulated sugar works best here. Also, make sure to heat your mixture over the water bath until it registers 160˚F on a thermometer.

Can I use SMBC to frost a cake?

Absolutely! See how we frosted our 9-inch, 2-layer Chocolate Cake with Swiss Meringue Buttercream.

Stable smbc frosting piped on a vanilla cupcake

Make-Ahead

  • Room Temperature – Swiss Meringue Buttercream is a stable frosting, meaning it will keep well covered at room temperature for 1 to 2 days in a low humidity environment.
  • Refrigerator – cover and refrigerate for up to 5 days. Bring back to room temperature to re-whip before piping.
  • Freezing – SMBC can be frozen for up to 3 months. Transfer to a freezer-safe zip-top bag, squeeze out any excess air, and store flat for quicker thawing. Thaw at room temperature then re-whip for a few minutes to lighten it up.

More Frosting Recipes

We haven’t found a storebought frosting even comes close to homemade. If you love homemade frosting as much as we do, you’re sure to find some new favorite frosting recipes in this list:

Swiss Meringue Buttercream Recipe

4.93 from 502 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 Kravchuk
Skill Level: Easy/Medium
Cost to Make: $6-$8
Keyword: Swiss Meringue Buttercream
Cuisine: American
Course: Dessert
Servings: 24 (makes 5 cups) Frosts 9″ cake or 24 cupcakes

Ingredients

  • 7 oz egg whites, from 7 large egg whites
  • 2 cups granulated sugar
  • 1 1/2 cups unsalted butter, softened, (3 sticks)*
  • 2 tsp vanilla extract
  • 1/4 tsp fine sea salt

Instructions

  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 a large saucepan of barely simmering water, creating a seal over the pot (bowl should be over the steam, not touching water). Whisk constantly until mixture reaches 160˚F (takes about 3 min). Sugar should be fully dissolved (you should not feel any sugar granules when rubbing mixture between finger tips). Mixture will feel hot to the touch.

  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 for 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.

Troubleshooting: If your frosting seems soupy, or won’t thicken up properly, this is usually due to the meringue or butter being too warm. See the Common Questions section above to troubleshoot. 

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.

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Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Viky
    January 6, 2023

    Wow, wow, wow! First time making Swiss meringue buttercream and I am converted. I followed the recipe as is, used a KitchenAid stand up mixer, and it was a success. Best buttercream ever! I have been using a lot of your recipes and I have not found one that didn’t turned out great. Thank you!

    Reply

    • NatashasKitchen.com
      January 6, 2023

      Hi Vicky! I’m so glad you loved it! It truly is an amazing alternative to American buttercream. Thank you for sharing.

      Reply

  • Samantha
    December 16, 2022

    Might want to update the cost to make. Eggs alone are now $6…. Thanks Biden!

    Reply

  • Ailsa
    November 27, 2022

    Hi Natasha! My meringue looked great but after adding the tablespoons of softened butter my mix deflated and the butter got clumpy and almost had the texture of cottage cheese. I didn’t think it was too warm, any idea where I went wrong? Thanks so much!

    Reply

    • NatashasKitchen.com
      November 28, 2022

      Hi Ailsa! Your butter should be soft to the touch and leave an indent if you press on it. That is normal for it to look like that, just keep mixing and trust the process, and it will come together beautifully. If after several minutes of mixing, it still is curdled then there may be another problem.

      Reply

  • Shell
    November 25, 2022

    Hello Natasha,
    Thank you so much for this recipe. I have been using it for a few years now. I wanted to add some notes after having much experience with it and other swiss meringue buttercream recipes. Yours is my go to! (with a bit of a tweak for sweetness and also a chocolate version.
    I use 1.5 cups of egg whites, 4.5 sticks of butter, and 2 cups of sugar to adjust for my families’ sweetness preference. I follow all other specifications in your recipe, and it comes out delicious! I make a chocolate version using all the same measurements but adding 6 oz of semi-sweet or darker melted and cooled (to 100-90 degrees before adding) chocolate chips. Comes out perfectly every time. Thank you for sharing your wisdom! I so enjoy your recipes and love sharing them with others.

    Reply

    • Natashas Kitchen
      November 25, 2022

      Thank you so much for sharing that with me, Shell! I’m so happy to hear this is your go-to recipe!

      Reply

  • Maria
    November 20, 2022

    Hello!!! Could you please tell me if I could add white chocolate? In the case I can, how should I proceed??? Thank you!!

    Reply

    • Natasha's Kitchen
      November 20, 2022

      Hi Maria, I haven’t tested that to advise if that’s okay. If you do an experiment, please share with us how it goes.

      Reply

  • Gabriela
    November 17, 2022

    It pipes very nicely but I thought it was way too sweet. Although it’s less sweet than American buttercream, it’s still too sweet for my liking. I also found that the paddle didn’t help make it stiff, but once I changed to the whipping attachment, it got the correct texture.

    Reply

  • Srijita
    November 9, 2022

    Made this buttercream frosting recipe today and it turned out perfect.

    Reply

    • Natasha's Kitchen
      November 9, 2022

      Glad to hear that, thank you for sharing!

      Reply

  • Trish
    October 31, 2022

    Hello, I am planning on making this frosting BUT…I needed to know if I can use powder meringue instead of egg whites? Also, just need 1/2 the amount so can the remaining be frozen?

    Reply

    • NatashasKitchen.com
      October 31, 2022

      Hi Trish! This recipe is specifically designed for real egg whites. I don’t know how to incorporate or substitute with meringue powder or if it will even work. You may try researching to see if there is another recipe that uses meringue powder.

      Reply

  • Wendy W
    October 29, 2022

    I was just looking at this recipe and saw this error – 210 large egg whites, I don’t need that much Swiss cream

    Reply

    • Natasha
      October 29, 2022

      Hi Wendy, I’m not sure why it’s displaying that way – it should say 210 grams when you convert it to metric. I sent that to my tech team and hopefully they can fix it.

      Reply

    • Gina
      November 3, 2022

      Any suggestions on what I can do with the yolks from the eggs? I hate to waste food

      Reply

  • BlueHoneyBakery
    October 27, 2022

    Hello Natasha have you tried to make faux swiss meringue buttercreams using powdered sugar and pasteurized egg whites

    Reply

    • Natashas Kitchen
      October 27, 2022

      Hi! I have not to advise, but I have heard of it!

      Reply

  • Edith
    October 10, 2022

    Hello Natasha, just quick question, can I add food coloring? And how much? Thank you

    Reply

    • Natashas Kitchen
      October 10, 2022

      Hi Edith, adding food coloring should work. Add a little color at a time until you reach your desired color while maintaining consistency. I would recommend using gel food coloring over a liquid one. I would add that at the very end.

      Reply

  • Danielle
    September 26, 2022

    Hi Natasha,
    Question: I need to make cupcakes. Could I make them on Thursday (Planning delivery on Friday -have a 2 hours drive)for a Saturday event. If i make SMB frosting can I put the sprinkles on them as soon as I decorate them? What do you suggest?

    Reply

    • NatashasKitchen.com
      September 27, 2022

      Hi Danielle. Depending on the sprinkles, that would depend on the sprinkles. Some sprinkles tend to bleed their color when exposed to moisture and when they are left on the cupcakes for too long, the colors bleed into the frosting. You’ll have to experiment with it.

      Reply

  • Margaret
    September 16, 2022

    Made this today to frost cupcakes for my nephew’s birthday party. It’s delicious, not too sweet but also not too buttery. It was easy to make even though my bowl somehow got stuck in the pot with the boiling water and I ended up probably overheating the egg white/sugar mixture lol. Even so it still turned out really good! I usually make Italian meringue but this will probably be my go-to now. Thank you Natasha 🙂

    Reply

    • NatashasKitchen.com
      September 16, 2022

      That’s wonderful, Margaret. Thank you for sharing. I’m glad you found a new go-to! 🙂

      Reply

  • Duleesha
    September 7, 2022

    well explained. Great ! Thank you very much .resolved my all questions. Thanks again.

    Reply

    • NatashasKitchen.com
      September 7, 2022

      You’re very welcome! I’m glad it was helpful! 🙂

      Reply

  • Gran
    September 3, 2022

    You are the best most fun chef with whom to cook and bake alongside. Thank you for all the sharing you do. I’ve not had one recipe from your site that has been less than magnificent and loved by my family!!!

    Reply

    • NatashasKitchen.com
      September 3, 2022

      Thank you, Gran! I’m so glad to hear that.

      Reply

  • Kurt
    August 19, 2022

    I was wondering if a chocolate version could be made with this recipe.

    Reply

    • NatashasKitchen.com
      August 19, 2022

      Hi Kurt. I have not tested that to advise but I know it’s possible. You could research some other recipes to see how the addition of chocolate is best added to swiss meringue.

      Reply

    • Tammie
      September 29, 2022

      Not sure if you got your answer yet but I did make this into a chocolate SMBC. I just melted about 1/3 cup of chocolate chips using the double boiler method, let it cool but not harden then slowly added it with the mixer running. Depending on how much you make or how strong you want the chocolate to show up adding a bit at a time is your best bet. You don’t want to use too much either or it will effect the SMBC consistency. Good luck and I hope this was helpful…

      Reply

      • NatashasKitchen.com
        September 29, 2022

        Thank you for sharing this helpful information, Tammie! 🙂

        Reply

        • Tammie
          September 29, 2022

          You’re welcome. Love to come back to a recipe to let others know how it turned out or to answer a question that may not have been answered. I like when others do the same. 😉

          Reply

  • Colette
    August 18, 2022

    Hi natasha
    I love your recipes but unfortunately the swiss meringue buttercream did not go down well with me and my husband. We just didn’t like the texture of it x

    Reply

    • NatashasKitchen.com
      August 18, 2022

      Hi Colette! No worries, it is silky, buttery and smooth and some people just do not prefer that. Thank you for your feedback. 🙂

      Reply

      • Kaeta
        August 27, 2022

        Absolutely amazing! This is the second time I’ve made this recipe and I really can’t get over how delicious it is. Both times I’ve added freeze dried raspberries (that I pulverized in a spice grinder and then sifted) and it is just the best. I used it to frost a chocolate cake with raspberry filling. Yum!!!

        Reply

        • NatashasKitchen.com
          August 27, 2022

          That is a great idea! Thank you for sharing with us. I’m so glad you loved this frosting. I love it on chocolate cake!

          Reply

  • Tammie
    August 15, 2022

    Today’s my 2nd time making your recipe. I’m tossing out all of the other ones I’ve tried. I’m shocked at how many egg whites, sugar to butter it calls for. All 3 are MUCH less than any recipe I’ve used. You’ve saved me a lot of money just on the butter alone, lol. Bonus? It has a great mouth feel and it whips up like a whipped cream frosting. I do have a question. Could I 1.5x the recipe without messing it up? I know it makes a lot already but I almost ran out after doing my crumb coat. I barely had enough to frost so no decorating…. Thanks!

    Reply

    • Natasha's Kitchen
      August 15, 2022

      Hi Tammie, great feedback. Thanks a lot for sharing that with us. I imagine that will work!

      Reply

      • Tammie
        September 29, 2022

        Thanks for replying. I do plan to give it a try soon. I wish more people knew about your recipe for SMBC because it is SO different. Funny enough. Last week I read an old entry on Cake Central that had to do with someone’s way of making SMBC. All of the ingredients and method were the same except theirs called for 1 less egg white. People really enjoyed it. First thing I thought of was you/yours, lol. If others really took the time to compare yours vs others that are out there. Then make a small batch of ea they would definitely see/taste the difference. Yes, I’m sending others your way too. That’s how much I love this recipe 😋

        Reply

        • Natasha's Kitchen
          September 29, 2022

          Thank you, we appreciate it!

          Reply

  • Kelly
    August 14, 2022

    How do you get a White swiss buttercream ? I want to make a baby shower cake but I’ve made yellow icing

    Reply

    • Natasha's Kitchen
      August 14, 2022

      Hi Kelly, my best advice for a true white is to avoid yellow-colored butter, but I’ve heard adding the tiniest amount of violet at the end can help get rid of the yellow tint.

      Reply

  • Traci
    August 14, 2022

    This is my go to frosting recipe. American buttercream is too sickingly sweet, but this is perfect. I make strawberry cupcakes and make this frosting. I turn it pink and strawberry tasting by adding pulverized freeze dried strawberries. It is delicious!

    Reply

    • Natasha's Kitchen
      August 15, 2022

      That’s a great idea! I’m glad this is your go-to recipe.

      Reply

  • Lillian Leidner
    August 13, 2022

    Hi, your recipe sounds great! But I need to make it with vegan butter – will it still work?

    Reply

    • NatashasKitchen.com
      August 13, 2022

      Hi Lillian. I have not tested it with Vegan butter but it works in traditional American buttercream. You may be able to research this on google to see if there are any different steps that need to be taken.

      Reply

  • Amelia g.
    August 2, 2022

    I’ve tried a few recipes for Swiss Meringue, but this one just nails all the amounts and the timing. It works great everytime, and is my new go to frosting recipe!

    Reply

    • NatashasKitchen.com
      August 2, 2022

      That’s great! So glad you tried this recipe. 🙂

      Reply

  • Shelly
    July 31, 2022

    Oh my goodness! What a wonderful frosting to work with! Mine had a hard time thickening, after butter. So I used a tip I saw in the comments re putting the frosting in the refrigerator for 20 minutes then whipping it again. Mine thickened on the 1st re-whip! It’s delicious and not terrible sweet, just the way my husband likes it! Thank you Natasha for once again a wonderful recipe!

    Reply

    • Natasha's Kitchen
      July 31, 2022

      You’re welcome, Shelly. Glad it was a success and it also helps getting some tips by reading the comments section.

      Reply

  • Filomena Gaglia
    July 30, 2022

    Hi Natasha how can I get my meringue buttercream to not have a pale yellow colour to it.
    I’m in australia and our butter is very yellow.

    Reply

    • Natashas Kitchen
      July 30, 2022

      Hi Filomena, my best advice for a true white is to avoid yellow-colored butter, but I’ve heard adding the tiniest amount of violet at the end can help get rid of the yellow tint.

      Reply

  • Ines
    July 28, 2022

    Natasha,
    If I wanted to make this frosting into chocolate flavored frosting, do I add melted chocolate or chocolate powder?

    Reply

    • Natashas Kitchen
      July 28, 2022

      Hi Ines, I haven’t tested this with chocolate to advise 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

  • Rachel
    July 23, 2022

    I love the detail that you give in this recipe, particularly the mixing times at each step of the recipe. Many recipes say to mix well, or to mix until incorporated, and as a beginner I don’t always know what that is, so thank you so much for giving those times. I appreciate it so much!

    Reply

    • Natasha's Kitchen
      July 24, 2022

      You’re welcome, glad that helps!

      Reply

  • Cathy Tripp
    July 16, 2022

    Thank you for the recipe. This was my first time attempting SMB, and it was delicious! My husband is a big fan, too. Super creamy, light, fluffy, easy to pipe and stable. I had a little trouble getting it to cool down and ended up putting bags of frozen vegetables around my mixer bowl. Haha… but it worked! Lol. It’ll be hard to go back to American Buttercream after trying this scrumptiousness!

    Reply

    • Natashas Kitchen
      July 16, 2022

      I’m so happy to hear this was a hit, Cathy! Thank you so much for sharing that with me.

      Reply

  • Yvette Binitie
    July 14, 2022

    I tried this recipe today and it is silky smooth and not to sweet as stated. I was looking for something that wasn’t going to melt as quickly as butter icing in the hot weather.

    Reply

    • Natashas Kitchen
      July 14, 2022

      I’m so glad you enjoyed it, Yvette! Thank you for your great review!

      Reply

    • NatashasKitchen.com
      July 14, 2022

      Hi Yvette. This frosting is stable enough to use on a cake outdoors, but like most frostings made with butter, it will melt in direct sunlight or in extreme heat. You may want to search for a frosting that uses shortening. It is able to resist hot weather better.

      Reply

  • v
    July 7, 2022

    I live in a humid weather and I made this recipe, the butter was too little for meringue so it was too soupy, I ended up adding 250g more of butter but now its too buttery. I’ll be adding more meringue but what do you recommend? Thanks!

    Reply

    • NatashasKitchen.com
      July 7, 2022

      Hi. If you used the recommended quantities from my recipe and it was “soupy” this is usually due to the mixture being too warm or adding the butter before the meringue has thoroughly cooled down. Thankfully, it is easy to fix. Refrigerate the bowl for 15-20 minutes then continue mixing until the frosting thickens. Since you added the additional butter, I am not sure how to fix it but you could try beating it longer, this usually helps it taste less like butter as it comes soft and fluffy. You can also try adding a flavor or extract to the frosting to help reduce the strong butter taste. I hope that helps.

      Reply

  • Eloisa
    July 3, 2022

    This recipe is amazing! It piped very well, and tasted excellent. People say that SMBC tastes like butter, but that was not my experience.

    Reply

    • Natasha's Kitchen
      July 4, 2022

      Hi Eloisa, I’m glad that you liked this recipe! Thank you for sharing that with us.

      Reply

  • Marlene Reid
    July 2, 2022

    Thankyou for this recipe I absolutely love it. My question is can I freeze a cake with the Swiss meringue buttercream already frosted on it?

    Reply

    • NatashasKitchen.com
      July 2, 2022

      Hi Marlene, swiss meringue buttercream freezes well so I think that would be fine.

      Reply

  • Prisilla
    June 26, 2022

    The first part of the frosting was great…adding the butter just made it deflate and separate! Didn’t not like at all. What was wrong

    Reply

  • Kerrie
    June 19, 2022

    Hi! I’ve mad a full batch before and it was amazing! Today I just need a small batch. I want to halve it so I changed the serving size to 12. It calls for 3.5 egg whites. What would you do? 3 or round it up to 4? Thanks!

    Reply

    • Natashas Kitchen
      June 20, 2022

      Hey Kerrie! For the last egg, to get half of it, you can crack the egg into a small bowl, mix it a bit and then use have of that even mixture. I hope that helps!

      Reply

  • Teresa
    June 14, 2022

    WOW! WOW! WOW! I started off thinking I was messing the recipe up. I think the egg whites should be at room temp. It took six minutes to reach 160 degrees. Since it is summertime, it also took longer to whip up to the right consistency. I had to put the bowl in the refrigerator for 20 minutes, then whip, then 20 more minutes and whipped again with the paddle attachment. Oh my goodness though, this is the BEST frosting EVER! Was it worth all the trouble? YES! YES! and YES! I’ve been making buttercream for my whole life (over 50 years baking experience) and I will NEVER make regular buttercream again! I made this for my aunt’s 100 birthday today. I can’t wait for the celebration. Thank you, Natasha!

    Reply

    • Natashas Kitchen
      June 14, 2022

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

      Reply

  • Alejandra
    June 11, 2022

    Hello Natasha,
    I love all your recipes and enjoy making them. Can you help me, I’m trying to make a double batch of your meringue buttercream frosting but I’m not sure the quantities for a double batch. Thank you

    Reply

    • Natasha
      June 11, 2022

      Hi, if you go to the serving size in the recipe card and click on that, you will get a bar that you can adjust the servings and double it to see how it changes the list of ingredients. I hope that helps.

      Reply

  • Rachel
    June 9, 2022

    Hi Natasha!
    Can I lessen the sugar to 1.5 cups and still have a stable frosting? I have made this several times and LOVE it, but my nephew asked me to make a cake with less sweet frosting. If I can’t add less sugar, do you think a half teaspoon of vinegar would harm the frosting? Thank you!

    Reply

    • Natashas Kitchen
      June 9, 2022

      Hi Rachel, I’m so happy to hear it worked for you! The foresting is already lightly sweet so I would not recommend using less sugar because it can affect the consistency and it will start tasting buttery.

      Reply

  • Amanda
    June 5, 2022

    HI there,

    I was wondering if you can use liquid egg whites (like from the carton) or if it is imperative that I use regular egg whites.

    Thank so much

    Reply

    • Natasha's Kitchen
      June 5, 2022

      Hi Amanda, I haven’t tried to advise but it would be good to know. If you do an experiment, please share with us how it goes!

      Reply

      • Charlene Clark
        June 12, 2022

        I used liquid egg whites today and was surprised at how well it whipped up. I haven’t had or made swiss meringue buttercream often but it is thick, creamy and smooth!

        Reply

        • Natasha's Kitchen
          June 12, 2022

          Nice to know that it turned out well, Charlene! Thanks so much for sharing that with us.

          Reply

  • Carmen
    June 3, 2022

    I made this a second time and it went soupy on me. No amount of chilling revived it. Can’t figure out what I did wrong. Did I over whip the eggs in the first place or use too high heat to cook them?

    Reply

    • NatashasKitchen.com
      June 3, 2022

      Hi Carmen. It is very important to use a thermometer to make sure you are getting the mixture to the right temperature and not overheating or underheating. The butter may have been too warm or the egg white/sugar mixture may have been too warm when adding the butter. I would look over the recipe and watch my process again to see where your process was different.

      Reply

  • Carmen
    June 2, 2022

    Hi! Tried making it once and it turned out great! I liked that it wasn’t super sweet. My husband really liked it too. I was wondering, Can you double this recipe?

    Reply

    • Natasha's Kitchen
      June 2, 2022

      Hi Carmen, thank you for your good feedback and review. I have not tried that and I think it would overwhelm a normal mixer to double it. If you try that as an experiment, please share with us how it goes.

      Reply

  • callie
    May 27, 2022

    hi love this receipe but for some reason it came out grainy for me I left the egg white and sugar mixture over pan for 20ish minutes and it dissolved as I felt no graininess between my fingers. what did i do wrong?

    Reply

    • NatashasKitchen.com
      May 27, 2022

      Hi Callie. Avoid using coarse sugar. Granulated sugar works best here. Also, make sure to heat your mixture over the water bath until it registers 160˚F on a thermometer. I can’t think of why else it would have been grainy except for if the sugar was not fully disolved.

      Reply

    • Tina
      September 1, 2022

      If you cooked the egg white mixture for 20 minutes it was cooked eggs you felt. It only takes a few minutes to dissolve sugar. You cooked it too long.

      Reply

  • Lisa
    May 27, 2022

    How does it take to using food coloring? I was hoping to do rainbow cupcakes.

    Reply

    • NatashasKitchen.com
      May 27, 2022

      Hi Lisa! You can add food coloring just fine. Gel or powder food color works best.

      Reply

  • Heather Bauer
    May 26, 2022

    I made this frosting and at first it came out really soupy. I stuck it in the fridge for about 20 minutes. Whipped it up and it became thicker and perfect. Delicious frosting. I will use this recipe for future cakes. I used this buttercream on my sister’s wedding cake. She loved it. THANKS

    Reply

    • Natasha's Kitchen
      May 26, 2022

      Hello Heather, that is nice! I’m glad the recipe is a hit for you and for your sister’s wedding. That’s just awesome!

      Reply

  • Pranisha
    May 19, 2022

    Hi
    I love all of the recipes that I have tried but the Swiss meringue buttercream was an epic fail
    It was perfect until the butter part and even though the mixture was cool to the touch the entire mixture became unpipeable
    I left it in the refrigerator overnight and am going to try again now

    Reply

    • Natasha
      May 19, 2022

      Hi Pranisha, watch the video tutorial which may help and also check the common questions section in the post which goes over common troubleshooting issues.

      Reply

  • Rosina Edgar
    May 15, 2022

    Hi Natasha, l’m making a 2 tiered semi naked choc mud wedding cake. Would the Swiss Merangue frosting be suitable to fill and use on the outside of the cake? Also is it white?. I will have to freeze the whole decorated cake for approx 1 week would this be suitable for this?
    Thank you, love all of your recipes and your lovely family.
    Rosina 💋💋

    Reply

    • NatashasKitchen.com
      May 16, 2022

      Hi Rosina! Thank you. Yes- I believe this would work well for what you are trying to do, it freezes well. The frosting will have a tint of yellow more or less depending on the butter you use, some butter is more yellow than others. Whipping it up good helps decrease the yellow tint and looks more ivory when done. If it is not white enough, a tiny drop of blue or purple food color mellows out the yellow tint.

      Reply

      • Lisa
        May 27, 2022

        Hi Natasha. Wondering, does this frosting hold up to being colored? I’ve only seen it piped white. I wanted to do rainbow cupcakes for me daughter.
        Also, can I pipe it and store it in the fridge over night?

        Thanks

        Reply

        • NatashasKitchen.com
          May 27, 2022

          Hi Lisa! Yes, you can color it. Gel and powder food colors work best. You can pipe it and it can be refrigerated overnight. Just take it out a couple of hours before serving so it has time to come to room temperature. This frosting is so much better when it’s soft and not hard/cold like butter.

          Reply

  • Kathleen D
    May 12, 2022

    Oh My Goodness this is good. I made a small batch and used salted butter because that I how I like my frosting. So good!

    Reply

    • Natasha's Kitchen
      May 12, 2022

      Good to know that you loved it, Kathleen!

      Reply

  • Carol Coetzee
    May 11, 2022

    Hi Natasha
    I have used your Swiss Meringue Buttercream recipe for years and it’s never failed me. But I always used the gram measures in your recipe and now I’m lost. How disappointing 😏
    Regards
    Carol

    Reply

    • Natasha's Kitchen
      May 11, 2022

      Hi Carol, you can go to the recipe and click Metric to convert it to gramws.

      Reply

      • Vera Amato
        June 1, 2022

        I went to the recipe and tried to convert to grams and it did not work. Nothing changes.

        Reply

        • Natasha's Kitchen
          June 1, 2022

          Hi Vera, I tried it by clicking Metric and it converted the ingredients. However, it does not automatically convert the recipe instructions. Unfortunately, we don’t have that feature in our recipes to do that yet.

          Reply

    • Colleen
      July 29, 2022

      If I recall correctly, the measurement for the egg whites was 210g and the sugar was 400g. I don’t weigh out butter so that’s not one I memorized.

      Reply

  • Kathy Del Giudice
    May 8, 2022

    Hi Natasha, just wanted to let you know that I love this recipe. I have made it several times and I have even doubled and tripled the recipe and it works so well. I have just one question, do you have have ant tips on the buttercream coming out whiter? Mine always comes out like a cream colour. Have no problem if I colour it in a colour, it’s just when I try to keep it natural. Any ideas? Thank you so much.

    Reply

    • NatashasKitchen.com
      May 9, 2022

      Hi Kathy, a small drop of purple food color will fix this problem for you. It will color-correct the yellow tint.

      Reply

    • Corinna
      June 30, 2022

      Alternatively, you could add a bit of white food colouring. I have a Wilton brand one that works well.

      Reply

  • Lakita
    May 7, 2022

    Looking forward to trying this! Do you think I could use ghee instead of butter?

    Reply

    • NatashasKitchen.com
      May 7, 2022

      I have not tested this to advise what the outcome would be.

      Reply

  • Romay
    May 6, 2022

    Hi Natasha, I love your recipes! Trying the vanilla cupcakes with the buttercream frosting. The cupcakes came out great – the frosting is loose so I added some cold butter pats, beat it more and now it’s in the fridge. I hope it stiffens so the cupcakes can be frosted tomorrow ( ?)

    Reply

    • NatashasKitchen.com
      May 7, 2022

      Hi Romay! I hope it works out for you.

      Reply

  • Zsuzsanna
    May 5, 2022

    Hi Natasha. Thankss for all the nice receipts. I would like to know how I can flavor this merengue. Chocolate or dry rasberry, lemon ? Is it possible?

    Reply

    • NatashasKitchen.com
      May 5, 2022

      Hi, I have not tested this yet with my Swiss Meringue Buttercream, but I know it is possible to flavor. I’m sure with a quick search on google you’ll be able to find the best way to do this.

      Reply

  • Yulia
    May 4, 2022

    Hi Natasha, if I use the 4.8L kitchenaid mixer, what’s the speed number for medium and medium high?

    Reply

    • NatashasKitchen.com
      May 4, 2022

      Hi Yulia! There should be a speed reference on the side of your mixer with the speed level. Medium speed would be the middle setting, and medium-high would be between medium and high.

      Reply

  • Tammy
    May 4, 2022

    Hi Natasha,

    I love all your recipes. They are pretty straight forward and easy ingredients. What piping tip did you use for the cupcakes in the video?
    Can’t wait to try it with your vanilla cupcakes.

    Reply

    • NatashasKitchen.com
      May 4, 2022

      That is wonderful to hear, thank you, Tammy! I believe this is my 1M wilton, open star tip.

      Reply

  • Poo
    May 4, 2022

    Hello Natasha,

    Can we make this vegan or egg-free? If yes, then what would be the recipe?

    Thanks,

    Poo

    Reply

    • Natashas Kitchen
      May 4, 2022

      Hi Pooja! 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

  • Elizabeth
    May 4, 2022

    Can I cut this recipe in half? How many egg whites would I need in that case?

    Reply

    • Natashas Kitchen
      May 4, 2022

      Hi Elizabeth! 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

      • Bernardette
        May 5, 2022

        Hi Natasha , love all your recipes, just wondering when you half the eggs to 4 how much sugar would you need please.

        Reply

        • Natasha
          May 5, 2022

          Hi, I would cut the recipe in half straight across. If you click the servings in the recipe card, you can drag the servings up or down and see the list of ingredients get updated.

          Reply

  • Rosie
    May 4, 2022

    Hello Natasha!
    I have made Swiss Meringue Buttercream before and I’ve loved the texture but the flavor just tastes like butter. That was a different recipe and I was wondering if you buttercream tasted like butter or if it tastes like a regular buttercream. Can’t wait to try this recipe <3

    Reply

    • Natashas Kitchen
      May 4, 2022

      Hi Rosie! I hope you try this recipe soon! We believe we found the perfect balance to buttercream! This one has close to 2000 reviews and it’s been a hit!

      Reply

  • Angela
    May 4, 2022

    You are adorable. Thank you for sharing your wonderful recipes.

    Reply

    • Natashas Kitchen
      May 4, 2022

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

      Reply

  • Jennifer
    May 3, 2022

    I eat this by the spoonful! Seriously the best buttercream ever!!

    Reply

    • Natashas Kitchen
      May 4, 2022

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

      Reply

  • Katie
    May 3, 2022

    Always the perfect texture for buttercream! So light and creamy.

    Reply

    • NatashasKitchen.com
      May 3, 2022

      I agree! It’s so silky and smooth.

      Reply

  • Natalya D.
    May 3, 2022

    I love the technique you are using. This recipe worked so well! Thank you!

    Reply

    • Natashas Kitchen
      May 3, 2022

      Thank you Natalya!

      Reply

  • Dolores Arendall
    May 3, 2022

    This sounds sooo delicious, especially very low taste of sugar, I am going to try this recipe for sure

    Reply

    • Natashas Kitchen
      May 3, 2022

      I hope you love it, Dolores!

      Reply

  • Pam Mustard
    April 25, 2022

    I made this frosting slit went I made cakes at my son’s restaurant and I got a lot of compliments on how delicious it was and pipes beautiful!!

    Reply

    • Natasha's Kitchen
      April 25, 2022

      That’s so nice to know, Pam. Thank you for sharing!

      Reply

  • Toni
    April 18, 2022

    Hi I found this recipe a lot tastier than the other recipe I tried. I am just wondering if you would be able to advise whether this would cover a 10” 3 layer cake (will have a different filling). Thanks

    Reply

    • NatashasKitchen.com
      April 18, 2022

      Hi! I’m glad you are enjoying this recipe. It makes about 5 or 6 cups. It is enough to frost a 9″ two-layer cake, OR it will ice 24 cupcakes.

      Reply

  • Alex
    March 31, 2022

    Can’t wait to use this recipe but I wanted to know how much this recipe makes I’m make a large 3 tiered cake and need to figure out how many batches I need

    Reply

    • NatashasKitchen.com
      March 31, 2022

      Hi Alex, this recipe makes maybe about 5 or 6 cups. It is enough to frost a 9″ two-layer cake, OR it will ice 24 cupcakes.

      Reply

  • Rachel
    March 23, 2022

    I’d love to attempt this recipe this weekend but I want to know how you think it will hold up in a high humidity/hot climate?
    It will be around 88-90F this weekend and 75% humidity and I’m worried it will turn into a sloppy mess.
    Would love your feedback before I unintentionally ruin my daughter’s birthday cake!
    Thanks in advance.

    Reply

    • NatashasKitchen.com
      March 23, 2022

      Hi Rachel. Swiss meringue buttercream is stable at room temperature. I would keep this in the refrigerator as close to serving as you can and keep it out of direct sunlight. It is not as stable as frosting with shortening in it.

      Reply

      • Rachel
        March 23, 2022

        Thank you so much for your prompt reply!
        I’ll have to try and make some room in the fridge!

        Reply

  • Lindsey Darnell
    March 15, 2022

    Hi there,
    Would this work with Aqua faba in replacement for the egg whites? Looking to make a vegan friendly version.
    Thank you,
    Lindsey

    Reply

    • NatashasKitchen.com
      March 15, 2022

      Hi Lindsey. I am not familiar with that and have not tested it. I am not sure that it would work with this specific recipe, you’d have to experiment.

      Reply

  • Brooke
    March 11, 2022

    This will be my 3rd year in a row using this recipe for my son’s birthday cake. We LOVE it.
    I’d like to color it this year. Do you have suggestions for adding color to the icing? I need grass green and black! (Race car cake!) Thank you!

    Reply

    • Natashas Kitchen
      March 11, 2022

      Hi Brooke, adding food coloring should work. Add a little color at a time until you reach your desired color while maintaining consistency. I would recommend using gel food coloring over a liquid one. I would add that at the very end.

      Reply

  • Monica Liu
    March 10, 2022

    I tried this recipe today and thought it was going to be an epic fail- when I mixed the butter in, I had a soupy mixture AND lumps of butter so I couldn’t figure out which method of rescue to use! In the end I heated the mixture over a water bath to melt the butter first so it was uniformly soupy then continued to whip and added 2-3 tablespoons icing sugar and when I wasn’t looking finally achieved the whipped buttercream texture- phew! Hope this helps anyone else who might have this problem!

    Reply

    • Natasha's Kitchen
      March 10, 2022

      Thank you for sharing that with us. I’m glad that turned out well, that is helpful for others who might experience the same too.

      Reply

    • Ange
      April 18, 2022

      Hi Monica
      That typically happens when making any swiss meringue or italian meringue buttercream, I freaked out too when it happened to sme the first time. But be patient and just keep whipping, in time it eventually comes together on it’s own without having to do anything extra or different than what the recipe says.
      Good luck.

      Reply

  • Veronica
    March 3, 2022

    Hi Natasha, I have a bakery and this recipe works awesome for me , thanks !!
    I have a question how long I can keep a cake decorated with this buttercream in the fridge?
    And the cake has to be covered?

    Reply

    • NatashasKitchen.com
      March 3, 2022

      Hi Veronica! I’m happy to hear this buttercream works well for you. I would assume it’s best within the first couple of days and I would always recommend storing it covered to keep it as fresh as possible. The swiss meringue buttercream itself holds up well for up to 5 days or so in the refrigerator or up to 3months in the freezer if it’s stored in an airtight container.

      Reply

  • Aimee
    March 2, 2022

    Made a perfect meringue, then as soon as I started adding the butter it went runny and then curdled. Continues mixing and mixing and it never improved. Waste of all my ingredients and time 🙁

    Reply

    • Natasha
      March 3, 2022

      HI Aimee, that is most likely due to adding the butter before the mixture was at room temperature. If it is too warm, that can happen. I suggest putting the mixture in the fridge for 10-15 minutes and then continuing mixing. or you can wrap a cold cloth around the bottom of the bowl to cool it down faster that way.

      Reply

  • Noreen
    February 27, 2022

    I have made this twice now each time it came out great. I would like to have it more white. What brand of butter would you suggest so that is not so yellow, but keeps the flavor?

    Reply

    • Natashas Kitchen
      February 28, 2022

      Hi Noreen, my best advice for a true white is to avoid yellow-colored butter. I’ve heard adding the tiniest amount of violet at the end can help get rid of the yellow tint.

      Reply

  • Candi
    February 26, 2022

    Made this yesterday to frost a chocolate cake. Came out perfect. Followed the easy directions and everything worked as written. Light fluffy, not too sweet tasting, holds its form beautifully. Next time, we’re considering adding some almond flavoring

    Reply

    • Natashas Kitchen
      February 26, 2022

      That’s just awesome, Candi! Thank you so much for sharing your amazing feedback with me!

      Reply

  • HC
    February 16, 2022

    Hello Natasha, thanks for the great recipe! I’ve made this a few times and always have the same problem. My frosting is soft and fluffy when it’s made, but it curdles/splits/stiffens after one hour at room temperature and become unusable. My room temperature is around 68-70F, egg whites had stiff peaks and butter was soft. Any idea what causes the emulsion to break? Thank you!

    Reply

    • Natasha
      February 17, 2022

      Hi HC, I haven’t had that happen. Did you try re-mixing it until it comes together?

      Reply

      • HC
        February 19, 2022

        Hello Natasha, yes I did remix it and it comes together for a bit, but splits again after 🙁

        Reply

  • Jackie
    February 11, 2022

    This was an epic fail. As I was whisking over the simmering water, the sugar started to harden on the side of the bowl and, even though the time was supposed to be 3 minutes, I cooked and whisked for thirty minutes before it was a good finger feel. Then, when whipping on the stand mixer, the whisking pulled some of the sugar from the side of the bowl and now it is like sand. Would it be easier to make the 7-minute beginning and then add the vanilla and butter?

    Reply

    • Natasha
      February 14, 2022

      Hi Jackie, it should only take 3 minutes. Make sure your bowl is over the steam and not touching the simmering water – it sounds like maybe your bowl got too hot?

      Reply

  • Jennifer Montone
    February 10, 2022

    Could you do a video showing how to make the Swiss meringue buttercream please?

    Reply

  • Alexia
    February 10, 2022

    Is using meringue powder instead of egg whites a good idea? I make A LOT of this buttercream and I always feel guilty tossing out the yolks.

    Reply

    • NatashasKitchen.com
      February 10, 2022

      I have not used meringue powder. It is a different process and should not be a substitute for this recipe.

      Reply

      • Brandy
        March 12, 2022

        I’ve been using your recipe for years and have always used meringue powder and it’s turned out great every time. 2tsp of meringue powder + 2tbsp water= one egg white. I have found that the brand of meringue powder matters. Genie’s dream, which I like for my royal icing bc of its soft bite, doesn’t get to stiff peaks. Wilton, which I think is too hard for royal icing, works great for SMBC!

        Reply

        • NatashasKitchen.com
          March 12, 2022

          Thank you for sharing that with us, Brandy.

          Reply

  • Alexia
    February 3, 2022

    Love this recipe! Have been using it on all my cakes since I tried it the first time. I always struggle with it being soupy though, even when I whip the eggs until they’re cool. I even put in colder butter than normal last time I made it and had the same issue. I put it in the fridge for 30 minutes and whip it back into shape, and it’s fine, but it’s a big time waster. Any tips?

    Reply

    • Natashas Kitchen
      February 3, 2022

      Hi Alexia, usually the reason for it turning soupy is adding butter while the meringue is still too warm and the remedy is usually to refrigerate the mixing bowl for 10 minutes at a time and continue mixing until it forms. It may be the humidity that is also affecting it.

      Reply

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