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!
This post may contain affiliate links. Read my disclosure policy.
Swiss Meringue Buttercream Video
Swiss Meringue Buttercream (SMBC) is my favorite of the meringue frostings because it is not overly sweet or difficult to make, and this method pasteurizes the egg whites in the process – Hooray!! It is simple enough to use for everyday baking but the flavor is a special occasion worthy frosting (scroll down to see the fun design I made for my niece and nephew’s puppy-themed birthday party). This frosting makes me think of wedding cakes every time I make it!
Swiss Meringue Buttercream keeps really well overnight at room temperature without drying out or forming a crust as American buttercream will. You can completely assemble your cake ahead of time without taking up space in the refrigerator and it will look and taste just as good the next day. It’s also freezer-friendly (see instructions below).
Cook’s Tip for Swiss Meringue Buttercream
Butter should be softened at room temperature for about 1 hour (more or less depending on your room temperature). You want it to be still slightly cool to the touch and not overly soft or warm. If it gets too soft, refrigerate for 10 minutes at a time.
How to Make Swiss Meringue Buttercream
1. In a medium pot, add about 1-inch of water and bring to a simmer.
2. Thoroughly wash and dry the stainless steel mixing bowl from your stand mixer** (you don’t want any fat touching meringue). Add 7 egg whites and 2 cups sugar and whisk together. Place mixing bowl over a pot of barely simmering water, creating a seal over the pot (bowl should be over the steam, not touching water). Whisk constantly until sugar/egg white mixture reaches 160˚F (takes about 3 minutes). Sugar should be fully dissolved (you should not feel any sugar granules when rubbing the mixture between fingers), and the mixture will feel hot to the touch.
3. Wipe water from bottom of mixing bowl and transfer bowl to your stand mixer fitted with whisk attachment. Beat on medium-high speed until stiff glossy peaks form (about 15-20 minutes) and the bottom of the bowl feels completely at room temperature and not warm (important: if meringue is warm, it will melt the butter).
3. Once bowl is at room temperature, switch to the paddle attachment, reduce to medium speed and add butter 1 Tbsp at a time, adding it just as fast as it can be absorbed by meringue. Once all butter is in, scrape down the bowl and continue beating until the buttercream has reached a thick whipped consistency (3 min on med-high speed). If it looks lumpy or liquid at all, keep beating until smooth, thick and whipped.
4. Add 2 tsp vanilla extract and 1/4 tsp salt then mix on med-high until incorporated (about 1 min).
P.S. The tiny amount of salt at the end gives this frosting incredible depth of flavor.
Common Questions
For egg whites to become glossy and reach stiff peaks, it’s critical to make sure your mixing bowl and attachments are free of any grease, egg yolks, or water. You need to start with thoroughly clean and dry tools.
This is usually due to the mixture being too warm or adding the butter before the meringue has fully cooled down. Thankfully, it is easy to fix. Refrigerate the bowl for 15-20 minutes then continue mixing until the frosting thickens.
It is ok to use a high-speed electric hand mixer, but it may take 5-10 minutes longer of total mixing time. Also, a glass bowl will work but meringue may take longer to whip/cool down because glass retains heat longer.
Avoid using coarse sugar. Granulated sugar works best here. Also, make sure to heat your mixture over the water bath until it registers 160˚F on a thermometer.
Absolutely! See how we frosted our 9-inch, 2-layer Chocolate Cake with Swiss Meringue Buttercream.
Make-Ahead
- Room Temperature – Swiss Meringue Buttercream is a stable frosting, meaning it will keep well covered at room temperature for 1 to 2 days in a low humidity environment.
- Refrigerator – cover and refrigerate for up to 5 days. Bring back to room temperature to re-whip before piping.
- Freezing – SMBC can be frozen for up to 3 months. Transfer to a freezer-safe zip-top bag, squeeze out any excess air, and store flat for quicker thawing. Thaw at room temperature then re-whip for a few minutes to lighten it up.
More Frosting Recipes
We haven’t found a storebought frosting even comes close to homemade. If you love homemade frosting as much as we do, you’re sure to find some new favorite frosting recipes in this list:
- Chocolate Buttercream Frosting
- Cream Cheese Frosting
- Vanilla Buttercream
- Cupcake Frosting
- Chocolate Cream Cheese Frosting
Swiss Meringue Buttercream Recipe
Ingredients
- 7 oz egg whites, from 7 large egg whites
- 2 cups granulated sugar
- 1 1/2 cups unsalted butter, softened, (3 sticks)*
- 2 tsp vanilla extract
- 1/4 tsp fine sea salt
Instructions
- In a medium pot, add at least 1-inch of water and bring to simmer.
- Thoroughly wash and dry the stainless steel mixing bowl from your stand mixer (you don't want grease touching meringue). Add 7 egg whites and 2 cups sugar and whisk together. Place mixing bowl over a large saucepan of barely simmering water, creating a seal over the pot (bowl should be over the steam, not touching water). Whisk constantly until mixture reaches 160˚F (takes about 3 min). Sugar should be fully dissolved (you should not feel any sugar granules when rubbing mixture between finger tips). Mixture will feel hot to the touch.
- Wipe water from bottom of mixing bowl and transfer bowl to stand mixer fitted with whisk attachment. Beat on medium-high speed until stiff glossy peaks form (about 15-20 min) and bottom of the bowl feels completely at room temp and not warm (important: warm meringue will melt the butter).
- Once bowl is at room temp, switch to paddle attachment, reduce to medium speed and add butter 1 Tbsp at a time, adding it just as fast as it is absorbed by meringue. Once all butter is in, scrape down the bowl and continue beating until it reaches a thick whipped consistency (3 min on med-high speed). If it looks lumpy or liquidy at all, keep beating until smooth, thick and whipped.
- Add 2 tsp vanilla extract and 1/4 tsp salt and mix on med-high until incorporated (about 1 min).
Notes
Filed Under
And here are the puppy cupcakes I made using this Swiss Buttercream for my niece and nephews birthday party! The kids LOVED them!! Here is the vanilla cupcakes base that I used for these. I used mini M&M’s on the eyes, a Hershey’s chocolate drop for the nose, then used a rolling pin and my hands to form the ears out of tootsie rolls and the tongue out of a similar shaped pink candy (similar to an airhead candy).
If you make this frosting, let me know what you think of it in a comment below.
Everything was fine until I added a tbsp of butter. I’d made sure it was still cold, but it still turned soupy. I’ve tried refrigerating it for about 15 minutes and then whipping it for 4 min two times already but it just seems even more liquid. I added cream of tartar but after the egg whites were already whipped. Any ideas on how to fix?
Hi Laura, I wonder if it’s the cream of tartar that is throwing off the texture? I don’t use that in my recipe so I’m not sure. Were there any other substitutions? Did the egg whites look silky and reach stiff glossy peaks as shown in step 2?
I’m pretty sure my eggwhites reached that stage. I added cream of tartar after trying to whip it again after refrigerating because it’s supposed to be a stabilizer. However, I heard that it’s only effective when added before you whip the whites, sadly.
My first attempt at this was a total hit; even with a handheld mixer so I rate this a 5. However, my next attempt- with a kitchenaid stand mixer was traumatic, good it ended well although I had to refrigerate the frosting every 3minutes while piping the cake.
I’m still unsure what I did wrong- is it possible that the piping tip was too small? Can I use this to pipe smaller designs on my cake?
Also, is it ok to use pasteurized egg whites? I know the heat pasteurizes the eggs but just for my ease and comfort 😀
Last question, is there anything like over whipping the egg and sugar mixture?
Thank you Natasha!!!
Hi Anna, under-whipping is typically the issue with SMBC and making sure it gets completely to room temperature (bowl no longer feels warm at all) before adding room temperature butter. Also, if your butter is over-softened or partially melted, it will negatively affect the buttercream. I have had several readers report good results using pasteurized but the important thing is to find pasteurized whites with no additives or preservatives, just pure whites.
Thank you for your swift reply! I’ll give it another go and let you know the result.
I must say, I love your recipes!
You’re welcome, Anna! I’m glad that was helpful.
Hi, what kind of tip did you use to pipe it on the white cupcakes with sprinkles? The design looks like whipped cream out of a can!
Hi Laura, that is a Wilton 2D tip.
Just made this recipe with some adjustments: I had pasteurized egg white so I used that and I added 1/2 tsp cream of tartar as a stabilizer. Following recipe amounts of sugar and liquid whites, I set my mixer bowl over a bain marie and gently stirred mixture with a whisk until sugar granules dissolved, remove bowl and add the cream of tartar. Follow the rest of recipe instructions.
Result was a stable buttercream able to pipe borders and flowers. Great recipe which is a keeper!! Thanks for sharing:)
I’m so happy you enjoyed that. Thank you for sharing that with us, Margaret!
Hi natasha! I love you recipes.. just wondering if I’d like to add a specific flavour for your swiss meringue buttercream, should i omit the vanilla? Or if i had to add them both, like what is the max grams i csn add for the flavouring? Thank you very much.
Hi there Kris, normally flavorings are added at the very end. If you try something new, I would suggest trying to add it to a small batch in a ramekin to be sure it doesn’t hurt the consistency and to see if you enjoy the overall flavor. There are so many ideas! Almond extract, liqueurs, fruit puree or preserves, the list goes on. You might google to get ideas for add-ins, depending on the type of cake you’re making. If you are adding another then I would sub the vanilla.
This recipe is absolutely divine! It’s easy super smooth and buttery. It’s the best frosting I have made and definitely my go to. So much easier clean up than original buttercream.
That’s just awesome!! Thank you for sharing your wonderful review Linda!
Hey Natasha! I’ve made this recipe before and it turned out great! But I’m planning on making it again. This might be a really stupid question but If I were to use my blow torch on it after piping, would it brown like a regular meringue or would that cause it to just melt?
Hi Avery, I honestly haven’t tested that so I cannot advise. If you test it I recommend trying a small batch first. If you experiment I would love to know how you like that.
Hi, just wondering if you can half the recipe?
Thanks, ACP
Hi Angie, One of our readers wrote, ” I’ve made this recipe twice and it turned out so good. I even halved it for 12 cupcakes and it was the exact amount to pipe them beautifully (exact measurements).” Hope this helps.
I made this and it turned out perfect, Snow White and stable enough for piping. I use a 1M tip and my cupcakes were beautiful. The key is to follow the recipe exactly! At the end, beating it UNTIL it becomes light and fluffy. BE PATIENT! I added 1 teaspoon almond extract to mine! Thanks Natasha!
I halved this recipe and it was perfect!
That’s so awesome!
Can you colournthi like normal butter cream
Hi Rochelle, you sure can! I think you could, but add a little color at a time until you reach your desired color while maintaining the consistency. I would recommend using a gel food coloring over a liquid one. I would add the at the very end.
Question regarding color in the photo…. is this witb vanilla or without because when I add the vanilla it turns a off white color not that pretty bright white. Also what kind of butter do you use the butter I used I can taste for some reason and I wasn’t sure if there is one that is not as buttery flavored or maybe it wasn’t fresh not sure 🤔
Hi Monique, I recommend using clear vanilla to avoid that. Also, some butters are more yellow in color so maybe try switching to a different butter. 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.
Thank you so much for the tips! I had no idea those were even options!!!!! I’m
Super excited to try for next time! Came out perfect this time again but your right the butter I used was really darker yellow and not my usual choice in butter.
You’re welcome!
I read on another blog that if you add the tiniest bit of violet coloring it cancels out the yellowness in the frosting.
Love, love, love this recipe so much! Is it possible to flavour it with fruit purees or anything?
Hi Jo, that should 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, 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.
Hi! I’ve been whipping my egg and sugar for almost an hour now and my bowl is still warm. I have ice packs around the side and it still doesn’t feel like it’s cooling down any. How do you get this to cool down in 15-20 minutes? My kitchen is around 67°F I feel like it should be cool by now and I’m gonna end up over whipping it or something.
Hi Teresa, Try refrigerating for 10 minutes and beating again after that. It may be that the mixture is still too warm (happens if you add butter too early or add butter that is overly soft/partially melted). I hope that helps!
I’ve been whipping the egg whites for an hour and it doesn’t harden. I’ve followed the steps as is. Can I just add the butter there? Help please
Hi Ana, try refrigerating for 10 minutes and beating again after that. It may be that the mixture is still too warm (happens if you add butter too early or add butter that is overly soft/partially melted). I hope that helps!
i made a swiss meringue buttercream this weekend.. .. i actually used ur recipe that called for 7egg whites, 2 cups of sugar and only 3 sticks of butter…but i knew of other recipes that have less whites and sugar, but more butter….it was not taking shape so i added another stick…i kept whipping…but it was still soupy…. added another stick and it finally took shape… it was very silky, but was very buttery….ended up adding 10x sugar to balance out the butter….i don’t believe i did anything incorrectly… is it supposed to b very buttery like that???? or is that y u add other flavors?.. i did add plenty vanilla…id like to make this more often rather than using american buttercream.. but i dont want to waste ingredients…. have not made the italian meringue buttercream yet… but that is next on my list…thanx…
Hi Rebecca, it will look soupy before it gets better. If it doesn’t form after a few more minutes of beating, try refrigerating for 10 minutes and beating again after that. It may be that the mixture is still too warm (happens if you add butter too early or add butter that is overly soft/partially melted). I hope that helps!
thanx…. i do know that it can stay soupy for a bit and just to keep whipping… and it should come to the proper consistency… the bowl did feel cool to the touch but i suppose it is possible it was still too warm… i ended up putting 10x sugar in it to balance it out, and then froze it for now..but i will make it again this weekend and hopefully it will come out properly…
I don’t know what I’m missing.
I finished all of the steps and it looks really nice to pipe, but it just tastes like a stick of butter. I mean, I can taste the faint sweetness, but the texture/taste is thick like butter. I can’t even taste test it any more without gagging.
My husband says it’s not terrible, but tastes like the sweet butter they give you at Texas Roadhouse for your appetizer bread….I would NOT want to eat a whole cupcake worth of that!
Can I do anything to remedy this?? I already tried adding powdered sugar with no luck.
I need it to pipe onto my son’s birthday cupcake for tomorrow morning 😔
Hi Tiffany, could it be in the way the sugar was measured? Make sure to use dry ingredient measuring cups and I would not use less sugar than the recipe calls for – also be sure to use the same kind of sugar (granulated). I hope that helps!
If you are not happy with the flavor but it pipes well, you could add flavoring, like vanilla or almond or something that will go with the flavor of cake.
i had the same issue… (c my comment above urs…)… idk… i know i have made this before and it was not nearly this buttery tasting… it was extremely silky…but i do believe i added some mint flavoring for grasshopper pie cupcakes…
This frosting was delicious. Natasha, I was wondering if you have ever tried this on an ice cream cake? I’m curious if you have used something besides a whipped cream icing on an ice cream cake before. Thanks!
Love your recipes!!!
Hi Jessica, I’m so happy you enjoyed that! I have not tried it on ice cream cake but that should work! If you experiment please let me know how you like that
Making this icing for the first time, it really doesn’t seem to want to turn into a nice cream, it is fluid? What can I do to thicken it, should I add icing sugar?
Hi Viv, I would suggest giving it a few more minutes of mixing and if the mixture does not feel room temperature, I would refrigerate 10 minutes at a time and continue beating until it forms.
Is there any reason I couldn’t make my egg white and sugar syrup and let that cook in fridge overnight then whooo it and add butter after it is cold, instead of whipping it while hot? PS love your videos ❤️
Hi Louise, I honestly haven’t seen it done that way and haven’t tried myself so I can’t say for sure if the mixture would get weird or separate.
Hello,
Before attempting your recipe I was wondering what granulated sugar is? I’m Australian and wasn’t sure if it’s just ordinary sugar or the finer caster sugar?
Hi Sandra, it is ordinary white sugar.
How many cups does this recipe make?
Hi Erica, This frosting recipe makes maybe 5 or 6 cups?
Hi Natasha if i make frosting for cupcakes & decorate same day place in fridge overnight will the frosting still be perfect in the morning? I need them for a celebration early the next day! Thankyou
Hi Kerry, if making the frosting ahead, it would be best to pipe onto the cupcakes/ cake and then refrigerate overnight, otherwise you would have to let the frosting come to room temp the next day and remix to get it to the whipped consistency. If you frost and then refrigerate, your cupcakes are done and the frosting will just as good once the cupcakes reach room temperature.
Adding cocoa powder to frosting. I did two batches. First batch I added 5 TBSP of cocoa powder after beating egg whites and sugar to the creamy peaks. Adding the cocoa at this point made the frosting very watery. I continued with adding the butter at room temp to see if it would thicken and nothing happened even after chilling that batch in the fridge for half hour then beating it. I gave up on this batch and continued with the next. I followed the directions and got a beautiful creamy white frosting. I added 5 TBSP of cocoa powder and carefully spooned it in. In doing so it became watery too. After 4 hours or more of chilling and beating & getting nowhere, I added chilled butter a few tablespoons at a time. I ended adding another half cup than what the recipe calls for. That did it. The butter was in the fridge all day so I ended up with tiny bits of butter here and there. So I would recommend using not so cold butter. I had delicious fluffy chocolate Swiss meringue frosting that everyone enjoyed and didn’t even notice those tiny bits of butter. Cool butter is the secret 😊
Thank you so much for sharing this feedback with us Julie! Our readers will find that helpful.