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

4.91 from 588 votes
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.
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes

Ingredients 

Servings: 24 (makes 5 cups) Frosts 9″ cake or 24 cupcakes

Instructions

  • In a medium pot, add at least 1-inch of water and bring to simmer.
  • Thoroughly wash and dry the stainless steel mixing bowl from your stand mixer (you don't want grease touching meringue). Add 7 egg whites and 2 cups sugar and whisk together. Place mixing bowl over a large saucepan of barely simmering water, creating a seal over the pot (bowl should be over the steam, not touching water). Whisk constantly until mixture reaches 160˚F (takes about 3 min). Sugar should be fully dissolved (you should not feel any sugar granules when rubbing mixture between finger tips). Mixture will feel hot to the touch.
  • Wipe water from bottom of mixing bowl and transfer bowl to stand mixer fitted with whisk attachment. Beat on medium-high speed until stiff glossy peaks form (about 15-20 min) and bottom of the bowl feels completely at room temp and not warm (important: warm meringue will melt the butter).
  • Once bowl is at room temp, switch to paddle attachment, reduce to medium speed and add butter 1 Tbsp at a time, adding it just as fast as it is absorbed by meringue. Once all butter is in, scrape down the bowl and continue beating until it reaches a thick whipped consistency (3 min on med-high speed). If it looks lumpy or liquidy at all, keep beating until smooth, thick and whipped.
  • Add 2 tsp vanilla extract and 1/4 tsp salt and mix on med-high until incorporated (about 1 min).

Notes

*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. 
Course: Dessert
Cuisine: American
Keyword: Swiss Meringue Buttercream
Skill Level: Easy/Medium
Cost to Make: $
Natasha's Kitchen Cookbook

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.

4.91 from 588 votes (208 ratings without comment)

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Recipe Rating




Comments

  • Stella
    May 2, 2025

    There was waayyy too much butter. The icing had an overwhelming butter taste that I had to make more meringue to soften the butter taste. Probably could’ve used 2 sticks instead of 3….

    Reply

    • NatashasKitchen.com
      May 2, 2025

      Hi Stella! If it was too buttery, it needed to be mixed longer. Also, be sure to use a good quality vanilla.

      Reply

  • Lorraine Chaboyer
    April 29, 2025

    Hi, how would I make this chocolate flavour?
    Love from Canada 🇨🇦

    Reply

    • Natasha
      April 29, 2025

      HI Lorraine, one of my readers shared the following great tip: “I’ve flavored it chocolate before using cooled melted chocolate. I start off melting about a 1/2 a cup of chocolate chips and go from there due to how chocolatey I want it to taste.” I would start with the mixer on low, pour the chocolate in a slow stream. Once it’s all in, raise to medium-high and beat for 10–15 seconds or until uniform in color and satiny smooth. Let me know how it goes!

      Reply

  • Patches
    April 19, 2025

    Can I make 2 batches at once or, will it change the texture?

    Reply

    • Natasha
      April 19, 2025

      Hi Patches, I would recommend that only if you have a larger commercial type of mixer. Mine was a 6 quart and I think doubling the recipe would overwhelm the mixer.

      Reply

    • Elba Esteves
      April 21, 2025

      It looks delicious to make would like the recipe

      Reply

  • Madeline Burak
    April 15, 2025

    I made this frosting instead of my normal buttercream because I did not have all the ingredients. My family LOVED it. They said I have to make this from now on. I dont know if my butter was too soft or my meringue was too warm but it was soupy. I just put it in the refrigerator for a bit and it whipped up perfectly.

    Reply

  • Paula
    April 4, 2025

    This sounds too easy! Great recipe. Question: How can I make Strawberry Swiss Meringue using this recipe?

    Reply

    • NatashasKitchen.com
      April 5, 2025

      Hi Paula! I haven’t tested any add in’s. It should work with freeze dried strawberry powder.

      Reply

      • Tammie
        May 2, 2025

        Hi Natasha. Just wanted to let you, Paula and everyone else who plans to use and flavor your buttercream frosting know that it will definitely work with freezed dried fruits. I’ve made many batches using different flavors and they all worked except for blueberry. Let me explain that a bit further. Blueberry will work too but the flavor is very subtle. I don’t know how weak or strong it is using the freeze dried powder that’s already been blitz (the ones you can buy online) as I’ve only used the freeze dried powder that I made by blitzing it myself. You can even add up to a 1/2 cup of say Biscoff, Nutella, peanut butter ofc and even a fruit reduction though with the fruit reduction I’d start off with less then work your way up. I’ve even added canned pineapple that was drained using a cheese cloth. I love this recipe so much. It makes a lot of buttercream but you’re not using a pound or more of butter which means that greasy feeling left on your tongue is not present. Thanks again for creating a beautiful tasting SMBC 💜

        Reply

        • Natashas Kitchen
          May 2, 2025

          Thank you so much for sharing that with me and all of us, Tammie! I’m so happy to hear that has worked.

          Reply

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