FREE BONUS: 5 Secrets to Be a Better Cook!

Home > Dessert > Swiss Meringue Buttercream Recipe

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

This post may contain affiliate links. Read my disclosure policy.

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.

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).

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.

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

**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

4.9 from 312 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
Keyword: Swiss Meringue Buttercream
Cuisine: American
Course: Dessert

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

FREE BONUS: 5 Secrets to Be a Better Cook!

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.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Dana
    September 11, 2021

    Can i double this recipe? Or would it not whip up as it should?

    Reply

    • Natasha
      September 11, 2021

      Hi Dana, I think it would overwhelm a normal mixer to double it.

      Reply

  • Marg
    September 4, 2021

    Thanks, Natasha, for this amazing recipe. I have tried many other swiss meringue buttercream recipes and this is by far the best. It is soft and light and pipes like a dream. I flavoured the buttercream with lemon oil and used it to decorate a blackberry cake for my husband’s 60th birthday, using your sponge cake recipe. It was such a hit. Thank you so much for always having the perfect recipe when I need it.

    Marg

    Reply

    • Natashas Kitchen
      September 4, 2021

      I’m so happy this was a hit, Marg! Thank you for sharing that with us, Marg!

      Reply

  • Danielle Nelson
    August 26, 2021

    Just needs the yield. How much does it make?

    Reply

    • Natashas Kitchen
      August 26, 2021

      Hi Danielle, 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

  • Erica Zamloot
    August 25, 2021

    Hi Natasha! I’m making a wedding cake for my friend’s wedding and am using a recipe that is similar to the royal wedding cake. The swimm merengue buttercream was good but required 6 egg whites, 1 cup of sugar, and 3 cups of butter which I thought was just too much butter. No salt or vanilla added. I am going to try this one!!

    Reply

    • Natasha's Kitchen
      August 26, 2021

      Sounds like a good plan, Erica. Please update us on how it turns out!

      Reply

  • Chris
    August 25, 2021

    Hello again Natasha,

    I need some help. I’m following your recipe for the SMBC and it looks good when I first make it. But once I leave it in the fridge overnight…and then whip it again to use it…after about 5 it starts to go soupy again. I live in Florida so the inside air temp is about 75 F.

    I will say this. The first time I did your recipe I whipped egg whites until it became a meringue while it was over heat the whole time (because I read the directions wrong). After that I transferred it to the stand mixer and continue to beat it until it was cool. After I did that I added the butter and that Swiss meringue stayed solid in our house. It’s the other two times (in the first paragraph above) that I followed the directions to a “T“ and the Swiss meringue is turning soupy.

    What can I do to strengthen the Swiss meringue buttercream. Should I add less butter? We live in a pretty hot and humid climate and this cake will be sitting outside for at least sometime (maybe 15-30 minutes). I’m just concerned that the SMBC is turning soupy after five minutes (inside the house) what’s gonna happen in the hot sun.

    Any help or advice you can give me would be great. I’ve tried everything on your blog thus far. I’m making a large cake for my daughter’s 10th birthday for this Saturday.

    Thank you once again for your time.

    Reply

    • Natasha
      August 26, 2021

      Hi Chris, 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. Since it contains butter, it will soften at 80 degrees and will melt at around 90 degrees so it’s best to keep it out of the hot sun.

      Reply

  • Caitlin T.
    August 14, 2021

    This is the frosting recipe I’ve been waiting for!! The meringue was far too warm after 20 minutes; it needs to be down to 90*F before adding the butter, and it took some time in the fridge to get there. I used organic ingredients, and it worked so beautifully! Thank you!

    Reply

    • Natashas Kitchen
      August 14, 2021

      I’m glad you enjoyed it and had the patience for the cool-down process! That step is crucial!

      Reply

  • Amy White
    August 8, 2021

    as a beginner baker, Swiss meringue buttercream was a scary topic. I’ve found that other icings like American buttercream are very overly sweet and didn’t pair well with my cakes. They also used lots of ingredients, which bothered me because wasting food is a big no for me. This buttercream is silky smooth and so easy to work with, although it takes some effort it is definitely worth the while and leaves you with a smooth, not too sweet or buttery cream that taste absolutely delicious! Only downside I could have is the egg yolks that I am left with, still attempting to find a recipe I like that uses these!

    Thank you so much for sharing!

    Reply

    • Natasha's Kitchen
      August 8, 2021

      Hi Amy, thank you for your good comment and feedback. I totally agree, the recipe is worth it.

      Reply

    • Corrinne H.
      August 9, 2021

      Hi Amy. I use the carton egg whites with this recipe every time and it works. I’m in Australia, our cartons (like the milk ones) have pure egg white, it tell you on the container how much is equivalent to an egg white.
      I use 210g, equivalent to 7 egg whites. This works every time. Hope this helps you. Cheers

      Reply

    • Katie
      September 11, 2021

      You can make egg nog or custard or hollandaise sauce with the yolks.

      Reply

      • Natashas Kitchen
        September 11, 2021

        Yes to all of these!

        Reply

  • Mel
    July 29, 2021

    Hi Natasha,

    I followed Steps 1-2, but had trouble at Step 3. My stand mixer does not have a whisk attachment (only v-groove beaters) and I could not get stiff peaks even after beating for 25 minutes. I opted to keep moving through the steps but ended with a mixture on the watery side. I’m going to chill the mixture in the fridge before trying to mix again, but was it the attachment that prevented the peaks from forming? And can the frosting be salvaged?

    Reply

    • Natasha
      August 1, 2021

      Hi Mel, it is very likely due to the type of beaters used. Chilling for 10-15 minutes may help or wrapping a cold towel around the bottom of the bowl as it is mixing may help it cool faster. Usually, a grainy or soupy mixture is salvageable by further mixing.

      Reply

  • Audrey
    July 28, 2021

    Absolutely delicious. Love this frosting so much and I’ve made it over and over. I live where it’s really hot and sometimes it can get a little runny after adding the butter. But I just pop it in the fridge for 10-20 mins, then pull it out and start whipping it again and it comes together like nothing happened 🙂 Thanks for a wonderful recipe.

    Reply

    • Natasha's Kitchen
      July 28, 2021

      That’s great, Audrey! Thanks for your review, we appreciate your good comments and feedback.

      Reply

  • Elaine Hurley-Wilson
    July 18, 2021

    Would this frosting work on an angel food cake?

    Reply

    • Natashas Kitchen
      July 19, 2021

      Hi Elaine, I haven’t tested this with angel food cake, but that may work. If you experiment, I’d love to know how you like this recipe!

      Reply

  • sara
    July 9, 2021

    hi I just made this and the meringue was stiff and wonderful but when I added the butter it got really runny, the mixture didn’t feel warm and butter was just soft not melted. is there some way for me to salvage? tastes wonderful just too runny 🙁

    Reply

    • Natasha
      July 9, 2021

      Hi Sara, if the temperatures were correct, the best thing to do is to keep mixing and it should come together. It will look that way before it comes together.

      Reply

  • Eva Koeller
    July 9, 2021

    Hi Jodie, I haven’t tried this recipe yet but was wondering if you can use a Keto type granular sugar such as Swerve or Lakanto Monkfruit sweetener?
    Thank you!

    Reply

    • Natashas Kitchen
      July 9, 2021

      Hi Eva, I haven’t tried a keto substitution, but here’s what one of our readers wrote: “Great recipe! I am living a Keto lifestyle, and the first time I made this recipe I substituted the sugar for the same amount using Swerve instead. I also added a 1/4 of a cup of Dutch Cocoa powder. It worked like a charm. Since we used Swerve, it did have an after taste.
      This time, I used the same amount of Keto-friendly sweetner (Monkfruit sugar). No aftertaste, but with just a wee bit graininess. This time I was making a vanilla icing for my nephew. I used President Choice’s Black label Tahitian Vanilla. My nephew loved it. By far the best and easiest Swiss Meringue Buttercream icing. Thank you for the recipe.” I hope this is helpful to you!

      Reply

  • Susanthri
    July 8, 2021

    Hi Natasha,
    I have never made this before and would like to try it. If I use eggbeaters egg white will this work?(it is the real egg white kind I am thinking of using).
    Thank you!

    Reply

    • Natasha
      July 8, 2021

      Hi, I haven’t tried that although a couple of readers have reported bad results using egg whites with any additives. I’m not sure what is in the eggbeaters whites carton besides just the egg whites.

      Reply

    • Misty
      July 8, 2021

      Hi…the reason egg whites from a carton won’t work is that they’re pasteurized. You can’t use them in anything that requires egg whites to be beaten to a fairly stiff peak like this or angel food cake.

      Reply

  • Paula weller
    July 7, 2021

    I have just made this frosting, for the first time ever,and it has come out fantastic. Will be using it tomorrow for a.birthday cake,I’m also going to.try my hand at making buttercream flowers .

    Reply

    • Natashas Kitchen
      July 7, 2021

      Hi Paula, I’m so glad you enjoyed it! I hope the flowers work out great for you!

      Reply

  • Rebecca Sanderson
    July 1, 2021

    If I needed red buttercream, is this possible with this reciepe or because it is so soft would the colour not work?

    Thanks

    Reply

    • Natashas Kitchen
      July 1, 2021

      Hi Rebecca, 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

  • Caitlin
    June 30, 2021

    Hi Natasha,
    I was wondering how many cupcakes these would pipe on. Thanks! Ps love your recipe!

    Reply

    • Natasha's Kitchen
      June 30, 2021

      Hello Caitlin. 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

  • Namia Ariefiandy
    June 25, 2021

    Hi Natasha

    If I mix the swiss meringue buttercream with caramel, is the color will change? do you have a tips?

    Reply

    • Natashas Kitchen
      June 26, 2021

      Hi Namia, I haven’t tried it with caramel, but it will likely slightly alter the color.

      Reply

  • Candice
    June 19, 2021

    Hi Natasha, great recipe, thank you! Does overheating and/ or over beating the sugar and egg white mixture can make the meringue grainy? I’ve had a lot of success with the recipe but sometimes it comes out grainy even though I make sure it reaches at least 160 degrees F and Im thinking i might have heat up the egg whites and sugar mixture for too long? It does reach over 165 degrees sometimes and Im thinking it causes the sugar to get grainy. Or maybe if i over beat the mixture the egg whites get grainy? I’d appreciate your response :))

    Reply

    • Natasha
      June 21, 2021

      Hi Candice, overbeating would not make it grainy. During the stage where the egg whites and sugar are over the heat, you want to make sure that the mixture is warmed enough so it is no longer grainy. Using a course grain sugar will make that more difficult.

      Reply

  • Diane
    June 10, 2021

    What a lovely recipe that mixes perfectly and tastes like treasure. Topped a Birthday Carrot Cake with it and it was smooth and buttery. Thank you.

    Reply

    • Natashas Kitchen
      June 10, 2021

      You’re welcome, Diane! I’m so glad you enjoyed this buttercream! I imagine it looks so pretty and delicious as a carrot cake!

      Reply

  • Jodie
    May 29, 2021

    Has anyone had success with a thermomix?

    Reply

    • Natasha's Kitchen
      May 30, 2021

      Hi Jodie, I haven’t tried that yet to advise. Let’s see of others have and could share their experience with us here.

      Reply

    • Corrinne
      May 31, 2021

      Hi Jodie, yes, I have actually converted this recipe for the Thermomix as well as using the KA stand mixer. Natasha’s is the best recipe ever, thank you for it.
      To be truthful Jodie, I love my Thermi, but the KA stand mixer does beat the swiss meringue better than Thermi. BUT, I use it to heat the egg white and sugar. It is so precise that I have a lot of success with this recipe. Lately, I put the heated egg white and sugar straight into the KA mixer bowl, then in the fridge for about 20 minutes. Then start your whipping, follow the recipe from there.
      Here is the link to my version of Natasha’s recipe

      Reply

  • Amy
    May 29, 2021

    Hi Natasha! I’ve made this recipe a dozen times, it always turns out great. It’s my go-to frosting recipe.

    Today I tried it with brown sugar instead of granulated white sugar. The merengue portion looked great. But after adding the butter, it ended up curdled and soupy.

    Would that be because of the brown sugar or did something else go wrong?

    Thanks!

    Reply

    • Natashas Kitchen
      May 29, 2021

      Hi Amy, I haven’t tried it with brown sugar to advise on the outcome but with any substitutions that could be the case. if it looks curdled, you need to continue beating it and it will correct itself. It is pretty normal for Swiss Meringue buttercream to look that way while beating and then it corrects after a few more minutes of mixing.

      Reply

  • Charlotte
    May 29, 2021

    Best tasting Swiss meringue buttercream I’ve ever had! I made two other SMBC recipes before trying this one and they were too buttery and not sweet enough, but this one was perfect, tasted like vanilla ice cream 😍 this will be my go to SMBC recipe from now one, thanks Natasha!

    Reply

    • Natashas Kitchen
      May 29, 2021

      Thank you so much for sharing that with me. I’m so glad you enjoyed it!

      Reply

  • Kathleen
    May 28, 2021

    Hi there. I have an old stand mixer that doesn’t have whisk and paddle attachments. It only has two beaters exactly like an electric hand mixer. They stay in place while the bowl spins. Will that work? I would need to use the beaters for the whole process, both the meringue stand, and when adding the butter.

    Reply

    • Natashas Kitchen
      May 28, 2021

      Hi Kathleen, the mixer’s power will matter here, but it would be challenging without a whisk attachment. You could use the egg beaters, but that would take considerably longer.

      Reply

  • Lillian
    May 27, 2021

    Hi Natasha,

    Thank you for sharing the recipe! I’m planning to make this and was wondering how does this hold up at room temperature if left out overnight after piping cupcakes? I usually use a recipe which calls for 8 egg whites and almost double the amount of butter however yours is only 340g. Is this stable enough to pipe rosettes and other things on cupcakes and hold it’s shape for at least 2 days at room temperature?

    Can I also put a little less sugar? Let’s say 350g off sugar? Will this affect the consistency and stability?

    Thanks for your help!

    Lillian

    Reply

    • Natasha
      May 28, 2021

      Hi Lillian, 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. Here is a photo of how it pipes onto a cake. I have kept this overnight at room temperature with great results.

      Reply

  • Priscela Perez
    May 26, 2021

    Hi Natasha. How can I make this into a lemon flavored Swiss meringue?

    Reply

    • Natashas Kitchen
      May 26, 2021

      Hi Priscela, That may work! 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, lemon/ lime, 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.

      Reply

      • Priscela Perez
        May 27, 2021

        SMBC is my favorite frosting now and possibly won’t go back to any other frosting. Thank you for the amazing recipe and tips! I will give the other flavorings a try. Have a great day 😊

        Reply

        • Natashas Kitchen
          May 27, 2021

          You’re welcome! I’m so glad our tips were helpful!

          Reply

  • Alyson
    May 23, 2021

    I needed to make frosting today and I realized I didn’t have powdered sugar. I came across this recipe and I have to say, it intimidated me at first. I’ve never used a double boiler. 🙂 BUT it was so easy to do. I read through all of the reviews and advice, so I wasn’t surprised when my frosting wasn’t getting thick. But I mixed that sucker for a LONG time, refrigerated in between, put an ice pack around it, etc. Since I knew that if the mixture was cold, I’d have a better chance of it working, I put it in the fridge while I went to Sunday dinner at my mother in law’s house. When I got home, I took it out, let it rest on the counter until I could easily move a spatula through it (about 20 minutes or so) and within 5 minutes, I had beautiful, fluffy, delicious white frosting! I was so excited! I just had to come on and share with everyone…don’t give up on it! If you can’t get it to work, put it in the fridge for a few hours and try again. It’s so worth it! I can’t wait to taste it with the cake. I normally hate frosting (I know…don’t kill me! My husband loves that about me because he always gets mine) but this is really, really good. No shortening greasiness. Very, very light butter taste and I didn’t find it to be too sweet, but I will be pairing it with a dark chocolate cake, so it would be good to have some sweetness there. Thank you so much for this recipe, but especially for the pictures of each stage in the process. If it hadn’t been for that, I don’t know that I would have known what consistency I was looking for as I’ve never had SMBC before (because, to be honest, it looked mighty yummy in its ooey gooey stage. I may just put that in the middle of the next cake I make LOL). This will be my go-to frosting recipe. I love that I have the ingredients right in my pantry!

    Reply

    • Natasha's Kitchen
      May 23, 2021

      Hello Alyson, great to hear from you, and thank you for sharing your experience making this recipe. Please share with us again how it turns out and I hope you and your family will love every recipe that you will try!

      Reply

  • Patricia
    May 21, 2021

    I love this reciepe and used it MULTIPLE time! I just have a hard time with how much each batch should yield? I made a swimming pool cupcake cake a few weeks ago for my team and used 1 batch, but it seemed like I needed 1.5? My question is how much does each batch yield for 24 cup cakes?

    Reply

    • Natasha
      May 21, 2021

      Hi Patricia, 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

  • Krysta
    May 19, 2021

    I made this today for the first time and it came out perfectly. You just have to believe it will work and keep whipping. Then all of the sudden it was buttercream and it tastes amazing. Thanks!

    Reply

    • Natasha's Kitchen
      May 20, 2021

      You’re welcome, Krysta! I’m happy to know that the result was great!

      Reply

      • Krysta
        June 17, 2021

        Is there a way to turn this into chocolate frosting?

        Reply

        • Natashas Kitchen
          June 18, 2021

          Hi Krysta, 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

  • merlis pernia
    May 12, 2021

    hola puedo poner color al merengue suizo?

    Reply

    • Natashas Kitchen
      May 12, 2021

      Hi Merlis, 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

  • Silva
    May 11, 2021

    Hi Natasha,

    Can I use meringue powder instead of egg whites? If yes what’s the quantity?

    Reply

    • Natasha
      May 11, 2021

      Hi Silva, I haven’t tested that but I imagine it is a different process.

      Reply

  • Gamze
    May 10, 2021

    I followed the recipe exactly. The taste was perfect but the texture wasn’t right. After adding the butter, I whipped it for a long time still it was runny. Then put it back in the fridge for 20 min and whipped it again. Nothing worked.

    Reply

    • Natasha
      May 10, 2021

      Hi Gamze, please see the section above titled: “Cook’s Tip for Swiss Meringue Buttercream:” which may help.

      Reply

  • Christina J.
    May 9, 2021

    I made this a few weeks ago. When I added the butter, it turned soupy. No whipping fixed it. Finally, I stuck it in the fridge for an hour and tried again, and it was perfect. I didn’t cool my meringue enough. Anither recipe says you can put a bag of ice around the bowl while you mix in the butter to cool it down. I may try that today. I plan to add melted and cooled chocolate to the buttercream. We shall see how it works. I’ve tried another smbc before but it was way too buttery. This one was really good. Everyone liked it

    Reply

    • Natasha's Kitchen
      May 9, 2021

      Sounds like a good plan, Christine. We would love to know how it goes, please share it with us.

      Reply

  • Keneesha
    May 6, 2021

    Hi Natasha. I tried this buttercream- it was sooo beautiful. I’ve tried several other buttercreams, but they were so thick and not smooth enough. Your recipe was just great, as the consistency was just so perfect- thank you so much! I was just wondering if I can flavour this buttercream. Let’s say that I was making a chocolate swiss meringue buttercream. How much melted chocolate should I be adding. It would also be great to know if I can double this recipe, or if there is any other way to make a larger batch. Again, thank you so much for this recipe!

    Reply

    • Natasha's Kitchen
      May 6, 2021

      What a great compliment and feedback, Keneesha. Thank you so much for sharing that with us and for giving this recipe an awesome review!

      Reply

      • Keneesha
        May 6, 2021

        No problem! I was just wondering if I can flavour this buttercream. Let’s say that I was making a chocolate swiss meringue buttercream. How much melted chocolate should I be adding? Also, can I double this recipe, or is there any other way to make a larger batch?

        Reply

        • Natashas Kitchen
          May 6, 2021

          Hi Keneesha, 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

          • Keneesha
            May 7, 2021

            Thanks, that helps so much! How about doubling this recipe?

          • Natasha
            May 7, 2021

            I haven’t tried that but it may overwhelm the mixer unless you have an industrial size.

    • Rebecca King
      May 6, 2021

      Yes, u can flavor the frosting. Just add a bit at a time until u achieve the flavor u are looking for. i.e. I made a mocha frosting… by adding powdered cocoa and coffee concentrate. turned out amaaaaazing… and yes, u can also double the recipe. It does take a little longer, but still worked fine.

      Reply

      • Keneesha
        May 6, 2021

        Oh, that’s great. Though I did once see a tip on another website that doubling the batch wouldn’t be so safe. Do you think that this is true, or is it still safe to double the batch? Thanks for letting me know!

        Reply

  • Carol Smith
    April 24, 2021

    How many cups of frosting does this recipe make? Thank you!

    Reply

    • Natasha
      April 24, 2021

      Hi Carol, 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

      • Summer B.
        May 5, 2021

        I was about to ask the same question. 🙂 I’m making a cookies & cream anniversary cake this weekend as a surprise for a young couple I’m friends with and I was trying figure out how much I’ll need to make. Knowing how much this recipe makes is a huge help. I think this is a better choice of frosting as opposed to American buttercream (which I love) since I’ll be using ganache, oreos and dark chocolate cake. I didn’t want the cake to be overly sweet , putting the couple into a coma (LOL), and this frosting looks perfect! Thank you, Natasha!

        Reply

  • Christina
    April 24, 2021

    I can’t imagine a decorator using this frosting for cakes, cupcakes, or any other treat that needs to be beautifully decorated.
    The frosting was more like marshmallow fluff…dashing my dreams for a beautiful 40th birthday cake.

    Reply

    • Natasha
      April 24, 2021

      Hi Christina, I am happy to help troubleshoot where I can. This is normally a pretty stable frosting and great for piping on cakes and cupcakes. Consider if you changed anything in the recipe (timings, temperatures, proportions), also if the frosting takes longer to come together, it may be due to adding butter before the mixture cooled sufficiently so you need to mix longer and it will come together even when it looks like it won’t. I hope that helps.

      Reply

      • Christina J.
        May 9, 2021

        I forgot to mention that I used carton egg whites. They worked just fine for me. However this time I am going to try real eggs.

        Reply

  • Cheri
    April 21, 2021

    I didn’t let the mixture cool enough even though it was well over an hour after I took it off the heat. Can I place it in the refrigerator after my peaks are stiff and glossy to cool before I add the butter? AND is it possible to overbeat this once the butter is added?

    Reply

    • Natasha
      April 22, 2021

      Hi Cheri, typically, the issue is with under-beating and not over-beating unless you are changing the method (using a balloon whisk at very high speed for example) I haven’t tried refrigerating at that point and probably would not recommend it. I don’t think it would incorporate the butter properly without breaking down.

      Reply

  • ruby
    April 16, 2021

    hi this recipe was turning out really great until I added the butter, it then went very runny and even after about 25mins of whipping it still did not turn out nice and fluffy but I made it again and didn’t add the butter and it was just fine! xo

    Reply

    • Natashas Kitchen
      April 16, 2021

      Hi Ruby, 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

  • Jennifer
    April 14, 2021

    I’ve never made Swiss meringue butter cream before. It turned out great. I haven’t used it on a cake yet as this was a test run. The taste is amazing and it’s so smooth and fluffy. I will definitely use this recipe again.

    Reply

    • Natasha's Kitchen
      April 14, 2021

      Glad it was a success! Thanks for sharing that with us, Jennifer.

      Reply

  • Galatia Binger
    April 11, 2021

    Hello! This is my first time making Swiss meringue buttercream, is there anyway to fix my butter cream to make it taste less buttery after making it? And also for next time could I just use the meringue without butter for frosting or would it not withhold? Thank you

    Reply

    • Natasha
      April 12, 2021

      Hi, make sure not to cut the sugar and to use vanilla and everything in proportion with how it’s written. Using less sugar will make it seem more buttery.

      Reply

      • Galatia Binger
        April 22, 2021

        I used the exact measurements but o guess it could just be to buttery for my preference, but again could I just use the meringue itself or would in not work for cake decorating?

        Reply

        • Natasha
          April 24, 2021

          Hi Galatia, make sure not to reduce the sugar in the recipe or it can seem buttery. Swiss meringue buttercream frosting is stable enough to pipe onto cakes for decorating.

          Reply

  • Rita Tod
    April 8, 2021

    I didn’t have the great response with this recipe that others had I am sad to say. My sugar and egg whites never dissolved even after 25 minutes over simmering water. I used farm fresh eggs, that may have been the problem. I went ahead and finished off the recipe as directed hoping that beating the butter in would help but of course it did not. The recipe just ended up tasting like a beautiful fluff, with sugar grit and too much butter. But thank you for the recipe at any rate.

    Reply

    • Natasha
      April 8, 2021

      Hi Rita, I haven’t had that happen before – did you possibly use coarse or organic sugar? That could be the culprit.

      Reply

  • Jenni
    April 2, 2021

    Amazing! Have made it 3 times already and it’s only been 1 1/2 months! We are hooked – can’t even think of having a different frosting!

    Reply

    • Natashas Kitchen
      April 2, 2021

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

      Reply

  • Nat
    March 31, 2021

    HI Natasha, this is a great tasting recipe! my issues with SMBC is that as soon as I add the vanilla extract the mixture immediately starts to curdle and doesn’t go back to the nice creamy look it had after the butter had been incorporated. Does that have anything to do with the type of vanilla I use?
    I use the artificial vanilla by the way.

    Thank you!

    Reply

    • Natasha
      March 31, 2021

      Hi Nat, I’m not sure if there is some kind of ingredient in it that would cause that. I’m using our natural homemade vanilla but I haven’t heard of that happening in my research. Usually it separates if the butter is added while the mixture is too warm.

      Reply

    • Natasha
      March 31, 2021

      Hi Nat, I’m not sure if there is some kind of ingredient in it that would cause that. I’m using our natural homemade vanilla but I haven’t heard of that happening in my research. Usually, it separates if the butter is added while the mixture is too warm.

      Reply

  • Kathi
    March 27, 2021

    I will use this recipe again and again! It is smooth, easy to make, and taste beautiful!!!

    Reply

    • Natasha's Kitchen
      March 28, 2021

      I’m glad to hear that, Kathi! Thanks for sharing.

      Reply

  • Nic
    March 16, 2021

    Tastes awesome, but I couldn’t get it to whip up after adding the butter! Where did I go wrong?

    Reply

    • Natashas Kitchen
      March 16, 2021

      Hi Nic, 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. I hope this is helpful.

      Reply

  • Stephanie
    March 13, 2021

    Hi Natasha. Thank you for this recipe, Trying to make it at the moment, the first part was amazing, after I put in the butter, it became liquid and deflated, I was mixing for a while after n it still the same, how can I rescue the frosting.

    Reply

    • Natashas Kitchen
      March 13, 2021

      Hi Stephanie, 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

  • Jean Allen
    March 12, 2021

    Would love to see video of Swiss butter cream frosting, I’ve never made it, don’t think I’ve ever tasted it, very nervous over the amount of egg white, and heating it up!Love all your recipes, especially the chicken pie, do you do beef in a pie?

    Reply

    • Natashas Kitchen
      March 13, 2021

      Hi Jean! Thank you so much for that suggestion! I do not have a beef pie, but I bet with substitutions, that could be possible! If you experiment, I would love to know how you like this recipe.

      Reply

  • RM
    March 10, 2021

    Is it okay to use salted butter and then half of the amount of salt?

    Reply

    • Natasha's Kitchen
      March 11, 2021

      Yes, that would work! I hope you love it.

      Reply

  • Rachel
    March 10, 2021

    Is it possible to incorporate a bit of cream cheese into this recipe?

    Reply

    • Natasha's Kitchen
      March 10, 2021

      Hi Rachel, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes!

      Reply

  • Hollie
    March 2, 2021

    Hi Natasha, I found this recipe several years ago when I first wanted to give SMBC a go and I nailed it first time with your wonderful instructions. It now gets used for about 200 cupcakes a week, thank you so much! My only query is that my piping is never as neat with SMBC as it is with ordinary buttercream, I think because it is so airy. Is there a way I can improve this?

    Reply

    • Natasha
      March 2, 2021

      Hi Hollie, it could be the type of frosting tip. I like a large open star tip for SMBC versus a closed star tip.

      Reply

  • Monti
    February 26, 2021

    Really amazing buttercream :)!!! I unfortunately only had my whisk attachment and I made it all with the whisk buuuuut it does taste like I whipped the butter LOL is that normal?

    Reply

    • Natasha
      March 1, 2021

      Hi Monti, it is a buttercream but should be sweet like a frosting.

      Reply

  • terri-rae
    February 21, 2021

    I can’t figure out how to fit my kitchenaid mixing bowl into a pan of hot water when my bowl has a handle. There is no way to make sure the bottom of the bowl seals to the top of the pan of water. I have to find another recipe, as I need the cake TOMORROW :=)

    Reply

    • Eleni
      March 16, 2021

      Hi! I’m not sure you need this after Feb, but! You could pasteurize the eggs/melt the sugar in a glass bowl over double boiler and cook that way. Then just pour the mixture into your stand mixing bowl, easy! 😉

      Reply

  • Wendy
    February 20, 2021

    Hi Natasha, this recipes sounds great but I was hoping you could help me with some thing I need to make a gluten free, sugar free chocolate cake, I’m going to use your chocolate cake recipe, just subbing the flour and I would like to try your Swiss meringue frosting but I don’t know if I can add cocoa and sub the sugar and if you can suggest a good sugar free option? Thank you!

    Reply

    • Natasha's Kitchen
      February 21, 2021

      Hello Wendy, I honestly haven’t tried making that version yet. If you do an experiment, please share with us how it goes!

      Reply

  • Kathy
    February 15, 2021

    I made this recipe tonight. I beat the meringue until I had stiff peaks. The meringue wasn’t warm and the bowl was at pretty close to room temperature. I added the butter. Love the flavor but the consistency of the frosting is pretty runny. Not sure what I did wrong but will be trying to fix it in the morning.

    Reply

    • Natasha
      February 15, 2021

      Hi Kathy, continue beating for a few minutes – it may be that the mixture was too warm when butter was added. You might also refrigerate for 5-10 minutes and then continue mixing again for a few minutes until it turns fluffy.

      Reply

    • Cindy
      March 1, 2021

      I have made this frosting several times and every time after I add the butter it gets thinner and thinner as it beats. I always have to put it in the refrigerator and re beat.

      Reply

  • Eva
    February 15, 2021

    Hi Natasha!
    Ive got your website from another person when I was looking for a perfect buttercream recipe. I was sooo happy seeing how nice, silky and fluffy my buttercream is turning:) at the end Ive added a pinch of salt and …organic vanilla extract. Ive added literally a few drops (no more than 1/2 teaspoon) and my perfect buttercream changed almost instantly started to change its consistency to very butter!!! I dont understand! Why this happed? It looks like net time I cannot add a drop of vanilla extract to keep this perfect silky consistency…Anyway thanks for this recipe, its the best one for me so far:)

    Reply

    • Natasha
      February 15, 2021

      Hi Eva, it may just need a few extra minutes of mixing. I added 2 tsp of real vanilla extract without any issues so that should not be the culprit.

      Reply

  • Angel
    February 12, 2021

    It turned out great my first try, my son lived it. I halfed recipe and had no problems made plenty for what I needed.

    Reply

    • Natashas Kitchen
      February 12, 2021

      I’m so glad you enjoyed it, Angel!

      Reply

  • Chloe
    February 12, 2021

    Hi! I’m making cupcakes with this icing 2 days in advance. How should I store them?

    Reply

    • Natashas Kitchen
      February 12, 2021

      Hi Chloe, if stored properly and refrigerated, this frosting will last a couple days.

      Reply

  • Angela
    February 8, 2021

    Hi Natasha! Thank you for the recipe. May I ask what the yield is? I am planning to make this for a wedding cake that’s using 10″ bottom tier (4 layers) and a 6″ top tier with 4 layers as well.

    Reply

    • Natashas Kitchen
      February 8, 2021

      Hi Angela, 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 helps

      Reply

  • Tracy Lau
    February 5, 2021

    I added black cocoa and black gel to my SMBC but maybe over did it on the gel. It’s now too runny, it was perfect before the coloring. Any recommendations on fixing this? Thanks!

    Reply

    • Natasha's Kitchen
      February 5, 2021

      Hi Tracy, I haven’t tried that to advise. Maybe others here have some tips that they can share?

      Reply

  • Erica
    February 1, 2021

    My family calls it MAGIC and I must agree! This buttercream also converted two formerly “I hate frosting” people into Swiss buttercream aficiandos! Beautiful recipe and results. Thank you, Natasha!

    Reply

    • Natashas Kitchen
      February 1, 2021

      Aww, that’s the best! Thank you so much for sharing that with me!

      Reply

  • Ma.Rachie Palma
    January 26, 2021

    Hi Natasha!🤗I made my swiss meringue now,but It was all liquidy now,I try to freeze it now for 10 to 20 mins,is it possible to freeze it inable to get it stiff peak?

    Reply

    • Natashas Kitchen
      January 27, 2021

      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

  • Ji
    January 22, 2021

    Hi natasha another question before i try to make the swiss merengue buttercream.If i cut sugar alittle bit still work?

    Reply

  • Ji
    January 21, 2021

    Hi natasha i try to male the buttercream but somehow fail it was good until i put the butter in. The butter wasny smooth not is because i pit alot of butter at once or because the butter was too cold? The merengue was at room temperature i bit it for 20mins and it felt cold

    Reply

    • Natasha
      January 21, 2021

      It is important that the butter be added one piece at a time. That may be the issue. Overly cold butter won’t blend as well either. You want to keep the butter at room temperature for about 1 1/2 hours before using.

      Reply

      • Ji
        January 21, 2021

        Thank you ill try one more time also can i reduce some sugar i dont like really sweet

        Reply

        • Natashas Kitchen
          January 21, 2021

          Reducing the sugar will affect the texture and make it seem more buttery.

          Reply

  • Amanda
    January 21, 2021

    Thank you for this recipe. I’ve always hated American buttercream because it’s always nauseatingly sweet and too thick for my liking, even when trying different recipes. This is perfect!

    Reply

    • Natashas Kitchen
      January 21, 2021

      Thank you for the wonderful review!

      Reply

  • Melissa
    January 19, 2021

    Hi! The puppies are adorable! My daughter is wanting a rainbow puppy cake. Is it possible to color this frosting? And how would you do so? Thanks!

    Reply

    • Natashas Kitchen
      January 19, 2021

      Hi Melissa, 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

  • Emma
    January 18, 2021

    Hello Natasha.

    I’m making my sons 1st birthday cake for his cake smash and Im going to give SMBC a go it’s something I have never made before and intend on having a couple practice runs before hand 🤞 I absolutely love the taste compared to American buttercream and really want it to work. My question is I’m wanting to decorate/pipe with different shades of blue roses. How do I go about adding colour without changing consistency? Also confused about how to add the butter is it just 1 tbsp then mix then add another and mix ect untill it’s all incorporated?

    Absolutely adore you thank you for inspiring myself and many others in the world of cooking/baking. Your recepies are to die for xx

    Reply

    • Natasha
      January 18, 2021

      Hi Emma, that is correct, you want to add a Tablespoon at a time, giving it a chance to incorporate before adding more. Also, I would add gel food coloring at the end and mix until it’s well incorporated.

      Reply

  • Emma W.
    January 17, 2021

    Hi! I’m about to make a 3 layer 8 inch cake – will this make enough frosting to fill and frost/coat it? Thanks!

    Reply

  • Kay
    January 17, 2021

    I like to make my cakes and ice them in advance, them freeze them. Will this icing freeze and thaw ok?

    Reply

    • Natasha
      January 17, 2021

      Hi Kay, SMBC freezes well normally so I think that should work if it is already frosted on a cake, although I haven’t tested that myself. If you try it out, please let us kmnow how it goes.

      Reply

  • Tammy
    January 16, 2021

    Can I decorate the smbc using an airbrush? I’d like to use a stencil to decorate a cake and would like to try smbc

    Reply

    • Natasha
      January 18, 2021

      Hi Tammy, I haven’t tried that and don’t have any experience with airbrushing.

      Reply

  • Kelly K.
    January 11, 2021

    I’m needing to make a black swiss meringue buttercream. Can I add 1/4 cup of black cocoa powder to this recipe and maybe a couple drops of black gel coloring to achieve this? Or will it totally destroy the buttercream? Thank you.

    Reply

    • Natashas Kitchen
      January 11, 2021

      Hi Kelly, 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

      • Kelly K.
        January 17, 2021

        Thank you so much for replying! And yes, that helps tremendously. You’re recipe has been my go-to after failed attempts at other recipes. Thank you again!

        Reply

  • Brittany
    January 9, 2021

    I have yet to fail at a recipe on your site—everything is perfectly detailed and so easy to follow. This frosting came out perfectly with your vanilla cupcakes and I’ll never go back to American buttercream. The saltiness and sweetness are perfectly balanced and the texture is so silky and pipes easily. I used real vanilla bean (1/3 of a bean for 1 tsp extract) and it was such a luxurious treat. Thank you!

    Reply

    • Natashas Kitchen
      January 9, 2021

      You’re welcome! I’m so glad you enjoyed it!

      Reply

  • Judy Szemethy
    January 8, 2021

    Hi,

    I made your recipe and I can’t seem to get it to come together. It wont hold any shape. The butter was at room temperature for several hours and still has several small lumps in it. It has wonderful flavour, but it’s a complete mess.

    Reply

    • Natashas Kitchen
      January 9, 2021

      Hi Judy, I do recommend reading through all the recipe tips to be sure nothing was missed. If it is runny/ not stiff 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 a longer beating. I hope this helps.

      Reply

      • Judy Szemethy
        January 9, 2021

        The meringue was the perfect temperature. I read through and followed all instructions precisely. It was after I made the recipe that I read reviews, and the several that stated they had the exact same problem. No matter how much I beat it, it wouldn’t come together, I cooled it, I warmed it with a towel, nothing worked. I realize there are fails in life, but I’m 54 with enough experience and thought I would try something a little different, as I always make the Italian buttercream, and never have I failed so hard. I just wish I knew what I did wrong that made it not come together as it should have.

        Reply

        • mommaham
          January 18, 2021

          Having even the smallest amount of fat/oil on your tools will make your egg/sugar mixture not whip up. If it fell apart after that then try colder butter or putting the meringue in the fridge for a bit before adding the butter.

          Reply

  • Kathy
    January 7, 2021

    Im new at baking and I’ve been looking for the perfect icing recipe and this is the only one I need from now on! Thank you! Super creamy, melt in your mouth and not too sweet. Very detailed and easy recipe to follow. Everyone loved it! I made it with your vanilla cupcake recipe .

    Reply

    • Natashas Kitchen
      January 7, 2021

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

      Reply

  • Sally
    December 31, 2020

    Natasha – can I make a cake and decorate it with this a day (or few days?) in advance of cutting/eating? I know I can make the Swiss buttercream and put it in the fridge, but can I decorate with it in advance too?

    Reply

    • Natasha
      December 31, 2020

      Hi Sally, you can decorate in advance, but it tastes best and softens back up at room temperature so you might take out and leave it at room temperature for a while before serving.

      Reply

  • Rhea
    December 28, 2020

    I made this and my christmas cake looks so beautiful. OmG I almost don’t want to slice and eat it. Too bad I couldn’t put a picture.

    Reply

    • Natashas Kitchen
      December 28, 2020

      I’m so happy you enjoyed that, Rhea! This is our favorite buttercream recipe!

      Reply

  • Nadeea Rahman
    December 27, 2020

    I made this buttercream but found after I added the butter it was too runny. I kept whisking for ages but still too runny to pipe. I think next time I will leave out the butter and just keep it as Swiss meringue and pipe it on the cupcakes. Would it need to blow torched or it’s ok to eat as meringue?

    Reply

    • Natasha
      December 27, 2020

      HI Nadeea, it all depends on the temperature of the mixture when adding the butter. I would refrigerate for 10 minutes and then try mixing again or place a cold towel around the base of the bowl to help cool it down faster while mixing.

      Reply

  • Maddy L
    December 25, 2020

    I love this recipe but I have a hard time with it. I can never get it smooth enough to get super smooth coat on my cakes. My other problem is that if I have leftover frosting that I put in the fridge and later take out to use again, it turns to soup and I can’t get it to set up again! Help!

    Reply

    • Natasha
      December 26, 2020

      Hi Maddy, I am always happy to help troubleshoot. If your buttercream isn’t smoothing out, sometimes it needs just a few more minutes of beating and it will come together even when it seems like it won’t. For re-whipping leftover refrigerated swiss meringue buttercream, make sure it is fully at room temperature (72˚F) when you are re-whipping and beat 2-3 minutes with the paddle attachment. You might put a warm towel around the base for a few minutes and then try beating it again until it’s smooth.

      Reply

  • Nicole
    December 21, 2020

    Hi Natasha, I noticed that in your other recipes there is a scale to adjust the amount of ingredients you use, but there isn’t the scale here.. hope to get a response soon, I’m really excited to try this recipe ASAP!!

    Reply

    • Natashas Kitchen
      December 21, 2020

      Hi Nicole, that’s right, we don’t have a scale for this recipe at this time; there is too much room for error. 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 helps

      Reply

  • Ellie
    December 17, 2020

    Hi! just wondering how much this recipe makes preferably in cups : )

    Reply

    • Natashas Kitchen
      December 17, 2020

      Hi Ellie, 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 helps

      Reply

  • Amara Nwatuobi
    December 16, 2020

    Hi I dont have a whisk adapter for my stand mixer. Should I just mix it by a manual whisk for step 3?

    Reply

    • Natashas Kitchen
      December 16, 2020

      Hi Amara, an electric hand mixer isn’t as effective, so it will take significantly longer, and you need to be very patient. I imagine this would not work, whisking it by hand.

      Reply

      • Amara Nwatuobi
        December 17, 2020

        No i have a stand alone mixer just do not have the whisking attachment for step3. So wondering if i can hand mix for step 3 or can i still use the paddle.

        Reply

        • Natashas Kitchen
          December 17, 2020

          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

        • Enne
          December 20, 2020

          I used an electric hand mixer for this (steps 2 and 3) and it was fine, but it was tiring on my arm and wrist. I also only made one third of the recipe since I only needed a little bit. It would be possible but impractical to do the full recipe using a handheld electric mixer.

          Reply

  • Ardilla
    December 12, 2020

    Hi Natasha, I am going to make 12 cupcakes, can i use half of your recipe?

    Reply

    • Natasha's Kitchen
      December 13, 2020

      Hi Ardilla, if you click on the serving size in the recipe card, you can slide it up or down to scale the recipe ingredient lists. I hope that helps!

      Reply

  • Priyadarshini Kannaian
    December 10, 2020

    Do you have a video of this pls?

    Reply

    • Natasha's Kitchen
      December 10, 2020

      Hi there, there’s no video for this recipe yet, just the recipe.

      Reply

  • Jessica
    December 1, 2020

    I have always used American Buttercream until I found your website and decided to give it a try. You were right… once you try this you will never go back! Is there a simple way to edit this recipe to make chocolate swiss meringue buttercream?

    Reply

    • Natasha's Kitchen
      December 2, 2020

      Thanks for your wonderful comment, Jessica. I have not experimented on that yet to advise. If you try it, please share with us how it goes as we would also love to know!

      Reply

  • Samantha
    November 29, 2020

    Thank you so much for sharing this amazing recipe! It’s so light and delicious, I made this to top your wonderful vanilla cupcakes for my daughters 3rd birthday. I received great praise from your genius, A friend said it was delicious and he doesn’t usually like frosting! Since we are in crazy times and not hosting large gatherings of people I made 12 cupcakes and have LoTS of frosting left over, is it possible to freeze some or what suggestions have you to utilize the remaining deliciousness?

    Reply

    • Natasha's Kitchen
      November 30, 2020

      What a great compliment. Thank you for sharing that with us, Samantha. It can be refrigerated. If it has been chilled, bring back to room temperature then re-whip until smooth in texture before using.

      Reply

  • Ahmadou
    November 26, 2020

    Hy, live in France and I don’t understand the ingredients well. Xoxo

    Reply

    • Natasha's Kitchen
      November 26, 2020

      Hi Ahmadou, I would recommend using Google Translate or googling some of the substitutes that you can use for the ingredients.

      Reply

  • Diana
    November 23, 2020

    I really want to try this recipe but I can’t use butter because its dairy. Do you know if i can substitute with earth balance vegan butter or coconut oil instead? I buy them in stick form like butter im just not sure if it would work the same way.

    Reply

    • Natasha's Kitchen
      November 23, 2020

      Hi Diana, I have not really tried that yet to advise. But I imagine that vegan butter should work fine. If you do an experiment, please share with us how it goes.

      Reply

  • Melissa Lea
    November 16, 2020

    I made this recipe about a year ago and it was a total failure. I used my stand mixer (which I will admit I am not comfortable using – my grandmother taught me to bake so I only ever used a hand mixer or my own elbow grease!) I probably didn’t let the bowl cool down enough (I couldn’t really tell since it was the stand mixer “teacup-like” bowl) and I recall the butter was too soft so I had to refrigerate it again. Bottom line, it was a disaster.

    Fast forward to this year and my son requested a chocolate cake with vanilla frosting for his birthday (I make an amazing chocolate cake with chocolate frosting (my grandmother’s recipe), but no, he didn’t want that. I decided I was going to conquer vanilla frosting once and for all. (My daughter is the total opposite – she likes vanilla cake with chocolate frosting! BTW, I tried using Natasha’s Perfect Vanilla Cupcake recipe (which IS perfect!) to make a cake, but it didn’t translate well. Natasha – do you have a Perfect Vanilla Cake recipe????)

    Seven vanilla buttercream recipes and attempts later, and I still felt like a failure (plus my husband was getting annoyed that he had so many dishes to put away in the morning!) So, I decided to revisit Natasha’s recipe. Given my trepidation with my stand mixer, I decided to try it the old fashion way.

    I used my double boiler to combine the sugar and egg whites. I felt I had much more control doing it this way than when I balanced the stand mixer bowl on top of a pot. I then transferred the mix into a large stainless bowl and used my hand mixer to beat. After 20-minutes of beating, the mixture wasn’t as stiff or peaking as it should be. I was concerned about beating it too much because the last frosting I made with mascarpone I overbeat and had to throw away. I beat the sugar and egg mix for an additional 5-minutes and then took the plunge and added the butter which was the perfect temperature.

    It looked like it was coming together nicely – it was a bit stiffer – although the consistency was more like a slightly stiff marshmallow topping than a frosting. I added the vanilla and salt. It tasted great, but was still not the right consistency. I then read the comments to the recipe and saw that other folks who had used a hand mixer experienced the same thing. I thought maybe I should let it cool like Natasha suggested, but then decided to go for it and got out my stand mixer.

    I put the buttercream into the bowl and turned the stand mixer to a high beat. Five minutes latter and VOILA! The perfect buttercream frosting!

    Thank you so much Natasha! Now I just have to figure out which chocolate cake recipe to use!

    Reply

    • Natasha's Kitchen
      November 16, 2020

      Hello Melissa, that’s so nice to know! Thank you for sharing your experience with us, sometimes all it takes is just practice and also trial and error to get things right. I hope you will love all the recipes that you will try!

      Reply

  • Dahlia Sturlesi
    November 15, 2020

    Hi!
    I would like to make this recipe, I was wondering if it will be enough to frost, fill and decorate an 8″ 3 layer cake? Or should I make a larger batch?
    Appreciate any help.

    Thanks,
    Dahlia 🙂

    Reply

  • Matilde
    November 11, 2020

    Hi!
    Can you color the Swiss merengue buttercream? Also if I use it on a cake can it be frosted the day before and put it in the cake box?

    Reply

    • Natashas Kitchen
      November 11, 2020

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

      Reply

  • Debra
    November 9, 2020

    Thank you so much for this recipe!

    Reply

    • Natashas Kitchen
      November 9, 2020

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

      Reply

  • Tina
    November 9, 2020

    How much coloring can you put in this buttercream without making it lose it firmness/peaks?

    Reply

    • Natashas Kitchen
      November 9, 2020

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

      Reply

  • Sofia
    November 5, 2020

    I don’t have a paddle attachment since I’m using a hand mixer. What can I do instead?

    Reply

    • Natasha
      November 6, 2020

      Hi Sofia, an electric hand mixer isn’t as effective so it will take significantly longer and you need to be very patient.

      Reply

  • yuliya pahodzina
    November 5, 2020

    hello! just so you know i’m 13 years old and i love to bake. my mom is asking if you have classes that you teach? and if you do she said that i should sign up. are you Russian? because most of the things my grandma knows how to make, and i make stuff that you make! 🙂

    Reply

    • Natasha's Kitchen
      November 5, 2020

      Wow great job, I’m happy that you are already very interested in baking. However, I don’t have any classes available but I hope my recipes can help you get started.

      Reply

  • Marilyn
    November 2, 2020

    Any suggestions for replacement of butter as family member has a dairy allergy.

    Reply

    • Natashas Kitchen
      November 2, 2020

      Hi Marilyn, I really haven’t tried a substitution to advise. I also haven’t tried reducing the butter that much and without experimenting it’s difficult to guess if it would form properly.

      Reply

  • Brittany
    October 31, 2020

    Can I use this for a macaron filling?

    Reply

    • Natashas Kitchen
      October 31, 2020

      Hi Brittany, 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

  • Catrina
    October 25, 2020

    Turned out perfect! Took a little longer to get to 160* F but other than that everything was exactly as expected! Thank you!

    Reply

    • Natasha's Kitchen
      October 26, 2020

      So great to hear that it was a success! Thank you for sharing that with us, Catrina.

      Reply

  • Syd
    October 23, 2020

    Hello, will this be enough to cover a 3 layer cake 8 inches wide? (including a crumb coat)
    hopeful that it’ll turn out well!

    Reply

    • Natashas Kitchen
      October 24, 2020

      Hi Syd, it should be enough to cover a 3 layer 8″ cake. I frosted this chocolate cake with it so you can gauge.

      Reply

  • Viktoria
    October 20, 2020

    This is by far the best buttercream I’ve tried – I use it as icing on cakes and with electric hand mixer because I don’t have a KitchenAid… it takes quite a long time to the point when you think it’s not going to work, but then suddenly it does… so just be patient. Love this recipe, thank you!

    Reply

    • Natashas Kitchen
      October 20, 2020

      Thank you so much for sharing this with me Viktoria! I’m so happy you have enjoyed this recipe!

      Reply

  • Paula
    October 19, 2020

    Can I keep Swiss icing in the fridge for 5 days?

    Reply

    • Natashas Kitchen
      October 19, 2020

      Hi Paula, I can’t say it will be good for 5 days, but 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

  • Krissi Folsom
    October 18, 2020

    I didn’t have much luck with this recipe. I followed the directions, but no matter how long I mixed after the final step it never thickened. It remained a wet mess. I’m not sure what might have gone wrong. The meringue step looked great. I used 3 sticks of butter that sat out an hour. Added the 2 tsp of vanilla and
    1/4 tsp of salt…followed the suggested times and when thickening didn’t happen, kept mixing….no thickening. I will say the flavor was very tasty, and I did manage to use what I had by applying it quickly and freezing it fast. But it never even came close to looking the texture of the icing in the pictures pictured on the recipe page. Just wet and drippy.

    Reply

    • Natashas Kitchen
      October 19, 2020

      Hi Krissi, 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

      • Krissi Folsom
        October 19, 2020

        I definitely waited till the meringue was room temperature. The butter was as you suggested – out for an hour and still slightly cool to the touch. I suppose there is a possibility it was oversoftened but I’m not really sure what oversoftened would be? Your suggestion then is to refrigerate it then take it out and whipping it again? Because I did end up refrigerating some of it overnight hoping to use it for decorating, and after bringing it up to room temperature and whipping it again it was even wetter than the previous evening.

        Reply

  • eltee
    October 10, 2020

    i have tried different smbc recipes but yours is the best. now i always use this recipe. thank you for sharing it.

    Reply

    • Natasha's Kitchen
      October 11, 2020

      Thank you, that is so sweet of you!

      Reply

  • Tammy
    October 10, 2020

    I just made this icing and I have to say it is the absolute best homemade icing I have ever tasted!! I’m fairly new to making cakes and icing from scratch. I made pumpkin spice cupcakes and it paired perfectly. This is my new favourite and it will be my go to recipe! I’m anxious to know if this recipe can be tweaked to make a chocolate Swiss buttercream.
    Thank you so much!!

    Reply

    • Natashas Kitchen
      October 10, 2020

      Thank you for the wonderful review, Tammy! I’m happy you like that!

      Reply

  • Magda
    October 8, 2020

    How do you achieve such perfectly white colour? Mine is usually more yellow/creamy.

    Reply

    • Natashas Kitchen
      October 8, 2020

      Hi Magda, we try to use a light butter. 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

    • Yolanda
      October 24, 2020

      Buy Violet Americolor gel-stick a toothpick in it and dot it in your icing & keep mixing it. It will turn white. Just be careful. If you use too much it can turn bluish or gray. Works wonderfully. There are video on youtube showing how it turns white.

      Reply

  • Kawthar
    October 4, 2020

    Hi! Is there a way to make this without a thermometer?

    Reply

    • Natashas Kitchen
      October 5, 2020

      Hi Kawthar, I have only made this with a thermometer, it would be hard to without it to be sure you reached the correct temperature.

      Reply

      • Kawthar Miari
        October 6, 2020

        Thank you for your help!

        Reply

  • Rachel
    October 3, 2020

    I first used this recipe in my brothers wedding cake for the Lemon merengue tier and lovedIt so much I added chocolate to it for the chocolate tier too (after trying soooo many recipes to get things perfect!) This recipe is so versatile and smooth as silk. I’d not tried Swiss’s merengue buttercream before this and now it’s all I use. It has worked well to decorate a Cookie Monster cake and a Fox cake too and seems to make the colours even more vivid.

    Reply

    • October 3, 2020

      Your comment made me smile, I totally agree this recipe is a winner! Thanks for the wonderful review.

      Reply

      • Tammy
        October 10, 2020

        I just made this icing and I have to say it is the absolute best homemade icing I have ever tasted!! I’m fairly new to making cakes and icing from scratch. I made pumpkin spice cupcakes and it paired perfectly. This is my new favourite and it will be my go to recipe! I’m anxious to know if this recipe can be tweaked to make a chocolate Swiss buttercream.
        Thank you so much!!

        Reply

        • Natashas Kitchen
          October 10, 2020

          That’s just awesome! Thank you for sharing that with me, Tammy!

          Reply

  • Marta
    September 30, 2020

    Hi.I would love to try it tomorrow! Would this be enough to cover 6 layers (rainbow ) 8inch cake??

    Reply

    • Natashas Kitchen
      September 30, 2020

      Hi Marta, 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 helps

      Reply

  • Sarah
    September 24, 2020

    I want to make this for my daughter’s first birthday party tomorrow, but I don’t have a stand mixer. Is this possible to make without one? I have a hand mixer with the standard beater and whisk attachments, but obviously I don’t have the paddle attachment that a stand mixer would have.

    Reply

    • Natashas Kitchen
      September 24, 2020

      Hi Sarah, to be honest, I have not tried it with a hand mixer because it takes a really long time to whip and that would leave you with a very tired arm! I also haven’t come across any recipes that I can recall where a hand mixer was used – maybe solely because it is not easy to stand over it that long. I wish I could be more help but I just haven’t braved this with a hand mixer. Also, a hand mixer is not as efficient at whipping and cooling a mixture so you may have to whip even longer.

      Reply

      • Sarah
        September 25, 2020

        Well, we did it. My husband helped and we beat the mixture for close to an hour, taking turns, but never achieved the peaks as shown in the photo. We took a chance and moved on to the next step. It turned out great! It is so tasty. I’ll definitely use it again, but I’ve officially requested a stand mixer for Christmas.

        Reply

        • Natashas Kitchen
          September 26, 2020

          I’m glad it worked out for you Sarah!

          Reply

  • Amy
    September 12, 2020

    I don’t know how to add pictures but I just made this frosting and it came out perfect and delicious!!!! Best frosting I’ve ever had and I’m proud to have made it myself! Thanks for the great recipe, Natasha!

    Reply

    • Natashas Kitchen
      September 12, 2020

      I’m so glad you enjoyed it! Thank you for sharing that wonderful review with me!

      Reply

  • Kristen
    September 5, 2020

    Just tried this – looked great before butter and now it look looks like cellulite.. help!

    Reply

    • Natashas Kitchen
      September 5, 2020

      Hi Kristen! I haven’t had that experience but I’m happy to troubleshoot. I do recommend reading through our tips and comments from readers that have experienced similar Also, was anything altered in the recipe?

      Reply

    • Tanya
      October 3, 2020

      I’ve just made this for the second time and it looks a little curdled as well, could I have over mixed it?

      Reply

      • Natashas Kitchen
        October 3, 2020

        Hi Tanya, if it looks curdled, you need to continue beating it and it will correct itself. It is pretty normal for Swiss Meringue buttercream to look that way while beating and then it corrects after a few more minutes of mixing.

        Reply

  • Crystalynn Falencik
    August 27, 2020

    Can you color this frosting without it changing the texture?

    Reply

    • Natashas Kitchen
      August 27, 2020

      Hi Crystalynn, I would recommend using a gel food coloring over a liquid one. I would add the at the very end.

      Reply

  • Maruja
    August 26, 2020

    Can i use icing sugar instead of granulated sugar for the swiss meringue buttercream?

    Reply

    • Natasha
      August 26, 2020

      Hi, I haven’t tested this with confectioners sugar and I suspect it would not work the same way.

      Reply

  • Christina
    August 21, 2020

    I’m wondering if I can use this under fondant? My apologies if that’s been mentioned in your threads and I missed it.

    Reply

    • Natashas Kitchen
      August 21, 2020

      Hi Christina, I honestly haven’t tried putting SMBC under fondant to advise. If you experiment I would love to know how you like that!

      Reply

  • Sabs
    August 18, 2020

    Hey there ,this look like a great recipe but I’m wondering if I can half the ingredients or will that mess with the consistency

    Reply

    • Natasha's Kitchen
      August 18, 2020

      Hi Sabs, when you’re at the recipe you can click Jump to recipe and click on the number of servings to adjust the ingredients too. Hope that helps.

      Reply

  • Pavi
    August 16, 2020

    Hi Natasha,

    I tried flavouring at the end with Nutella and it became slightly runny. I’ve been trying to salvage by refrigerating 20 mins and whipping it up again but it doesn’t seem to help. Any ideas?

    Reply

    • Natasha's Kitchen
      August 16, 2020

      Hi Pavi, I honestly haven’t tried adding Nutella yet to advise. Sorry I wish I could be more helpful!

      Reply

    • Carly
      September 25, 2020

      Hi, if this happens again in future, I suggest putting the whisk attachment in the freezer, the bowl of SMBC in the fridge for around 25 minutes depending how runny. I then would whip it on high speed for 4 minutes. This should do the trick!

      Reply

  • Cammy MacFarlane
    August 6, 2020

    Hi there! I sat at the stove cooking the meringue for over half an hour and it still wouldn’t reach 160F. The meringue is very thick too once I have whipped it. Is this right?

    Reply

    • Natasha
      August 9, 2020

      Hi Cammy, make sure you have water under the bowl and that the bowl sits snuggly over the surface of the saucepan, otherwise the steam will escape and it will take much longer to heat up.

      Reply

  • Hope
    August 6, 2020

    Can you add flavoring to this buttercream, like a curd or paste, or will it affect the texture to much?

    Reply

    • Natashas Kitchen
      August 6, 2020

      Hi Hope! That may work! 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, lemon/ lime, 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.

      Reply

      • Hope
        August 14, 2020

        Thank you so much

        Reply

  • Geraldine
    August 2, 2020

    Iam doing daughters wedding cake.It will take 2 days to assemble 3 tier cake and deliver to venue the night before. Will this frosting keep and taste good till the cake cutting. wedding in feb next year

    Reply

    • Natashas Kitchen
      August 3, 2020

      Hi Geraldine, 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

  • Calli
    August 1, 2020

    How many cupcakes do this frost?

    Reply

    • Natashas Kitchen
      August 1, 2020

      Hi Calli, 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 helps

      Reply

  • Lina
    July 31, 2020

    Hi Natasha
    I will be attempting to do this recipe. What is the best butter to use for recipe ? Appreciate your kind advise.

    Reply

    • Natashas Kitchen
      August 1, 2020

      Hi Lina, we try to use a light butter. 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

  • C.B.
    July 30, 2020

    This is so delicious and silky, I am seriously never making American buttercream again!

    It is just a tad sweeter than I would prefer. Can I use less sugar or will that mess up the consistency?

    Thanks!

    Reply

    • Natasha's Kitchen
      July 31, 2020

      Thank you for your good feedback! Hi, reducing the sugar will affect the texture some and make it seem more buttery.

      Reply

  • Janice
    July 26, 2020

    I use this recipe all the time. It’s always comes out perfect! Thanks!

    Reply

    • Natasha's Kitchen
      July 26, 2020

      So great to hear that, Janice. Thanks for sharing!

      Reply

  • Millie
    July 26, 2020

    Beautiful!!♥️
    How far in advance can I make this? Will it hold in the fridge for a couple of days before piping?

    Reply

    • Natasha's Kitchen
      July 26, 2020

      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.

      Reply

  • Ishrath Hussain
    July 25, 2020

    can you substitute the white sugar for brown sugar because i want a more caramelly taste.

    Reply

    • Natasha
      July 25, 2020

      Hi Ishrath, I haven’t tested that so I’m not sure how it would incorporate.

      Reply

  • Rebecca
    July 24, 2020

    Made this and reasonably happy with result, added a bit of icing sugar and dye to it to had to play around. How did you get it do white? Once I added the butter it went a yellowy colour which was what I was hoping to avoid.

    Reply

    • Natashas Kitchen
      July 24, 2020

      Hi Rebecca, 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

      • Nicole P
        July 28, 2020

        Get some blue food coloring. Take a took a toothpick and tab it with the blue food coloring. I actually rubbed it on my paddle attachment and then mixed it again and the frosting was a bright white! use a very small amount. You do not need a lot. You can always add more blue if you want the frosting to be more white.

        Reply

        • Natashas Kitchen
          July 29, 2020

          Great idea! Thank you so much for sharing that with us Nicole!

          Reply

  • Stephanie H.
    July 12, 2020

    I made this tonight to use for cupcakes that I’m making tomorrow. After adding the butter it fluffed up but not enough for my liking so I added some powdered sugar and it stiffened up better. It didn’t alter the taste much either. This will be my go-to frosting recipe from now on!

    Reply

    • Natasha's Kitchen
      July 12, 2020

      Thanks for sharing that with us, Stephanie!

      Reply

      • Carol W
        July 10, 2021

        I have never tried this but anxious to try. Do you have any experience with using powdered egg whites instead of fresh egg whites?

        Reply

  • Hannah
    July 8, 2020

    How much frosting should I make if I want to make a 6 inch cake with three layers?

    Reply

    • Natashas Kitchen
      July 8, 2020

      Hi Hannah, it is hard to say without testing it myself. 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 helps

      Reply

  • Lola
    July 3, 2020

    Any tips on making this recipe lime flavored? I’m debating between lime juice and extract, but I’m I don’t want to mess up the consistency. Thanks!

    Reply

    • Natashas Kitchen
      July 3, 2020

      Hi Lola, I haven’t tested this with lime. 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, lemon/ lime, 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.

      Reply

    • Jaycee
      September 2, 2020

      I would toss in some lime zest. I don’t believe it would cause a reaction and the zest holds the best flavor any ways.

      Reply

Read more comments/reviewsAdd comment/review

Leave a comment

Recipe Rating




As Featured On

FREE BONUS: 5 Secrets to Be a Better Cook!

5 Secrets to

Be a Better Cook

FREE EMAIL SERIES

Natasha’s favorite tips to unleash your inner chef!

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.