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!
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Swiss Meringue Buttercream Video
Swiss Meringue Buttercream (SMBC) is my favorite of the meringue frostings because it is not overly sweet or difficult to make, and this method pasteurizes the egg whites in the process – Hooray!! It is simple enough to use for everyday baking but the flavor is a special occasion worthy frosting (scroll down to see the fun design I made for my niece and nephew’s puppy-themed birthday party). This frosting makes me think of wedding cakes every time I make it!
Swiss Meringue Buttercream keeps really well overnight at room temperature without drying out or forming a crust as American buttercream will. You can completely assemble your cake ahead of time without taking up space in the refrigerator and it will look and taste just as good the next day. It’s also freezer-friendly (see instructions below).
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.
Directions made it easy! Taste is great, smooth and elegant. I used a glass mixer bowl, but anticipated longer mix time. Thank you!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Wow, I don’t think I realized that I don’t like American buttercream until now. This is so smooth and buttery. I’ve tried different buttercream recipes and they always seem kind of grainy, heavy, and too sweet. This was so light and fluffy and delicious! I was a little rushed so I don’t think I gave each step quite enough time, so it came out slightly runny. But even runny this was the best buttercream ever! Totally worth the extra effort.. I might never make “traditional” buttercream again.
I’m so happy to hear that! Thank you for sharing your great review, Chrystal!
how many cups does this recipe makes?
Hi Phem, this recipe makes maybe 5 or 6 cups? It is enough to frost a 9″ two-layer cake OR it will ice 24 plus cupcakes so doubling it would be a good idea! One of our readers wrote, “I put a generous amount on 24 cupcakes and still had some left.” I hope that helps
Hi Natasha,
I’m using a dolly varden tin to make a cake and would like to try out this recipe to make the buttercream. Should I double this recipe if I want buttercream on the outside and two layers inside of the cake?
Thank you!
Jen
Hi Jen, I haven’t tried a recipe with that shape or size, so I can’t advise on it being enough. 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
Is there any chance I can substitute the egg whites with meringue powder or pasteurized eggs whites? If so, what would be the amount?
Hi Angela, you can use pasteurized eggs. Keep in mind, when you put them over the hot steam, you are essentially pasteurizing them (see second paragraph).
Oh ok, thx! Though, would I have the need to heat the pasteurized egg whites like we do with normal egg whites?
Hi Angela, that is correct – otherwise, the sugar won’t incorporate properly.
Frosting never thickened. More like a glaze. Salvaged by adding an additional stick of butter and a package of cream cheese and a couple of scoops of powdered sugar.
I’m so glad that worked out for you. We have tips on thickening it in the recipe, I hope you find that helpful.
hi…what do you do with the egg yolks.. I’m not a fan of making custard. won’t feel good throwing them away
Hi Aby, I don’t really have many egg yolk only recipes. I know you’re not a fan of custard but my custard cake uses a lot of egg yolks. If anyone else has any great suggestions, please share and thanks in advance!!
I recommend a North Carolina lemon pie! It has the consistency of key lime pie but with a delicious lemon flavor.
Lemon curd or chocolate mousse for fillings
I was so excited for this but I must have went wrong somewhere.. My butter had been sitting on the counter all day and was really soft, my frosting turned out really thick, like marshmallow cream! I will say that it was delicious but nothing like this.
Hi Kayla, that is very likely due to having overly soft butter. I would suggest refrigerating for 10-15 minutes at a time then beating again. I hope that helps.
Hi, I’m a newbie baker, I really wanna try this for my soon-to-be 1 year old daughter’s birthday cake! But I have a question… I’m planning to use little bit of Natural food dye, which will be the red cabbage juice. So I’m worried that if cream turns out too runny. What can I add to cream if it comes to that? Thanks!! I am a Huge fan of yours. Love your sense of humors
Hi Sophie, I haven’t tested it with that cabbage juice to advise. You sure can use color though! I would add a little color at a time until you reach your desired color while maintaining the consistency. I would recommend using a gel food coloring over a liquid one. I would add the at the very end.
Ahhhhhh. 3 times today. 21 eggs. 9 sticks of butter. 6 cups sugar. All. Wasted. My mixer ran til it was hot. Egg whites and sugar was perfect. When I added the butter it became too soft. It was for my own birthday cake because I had made it once before and it was perfect.I don’t know what was different.
Hi Trevor, it sounds like your mixture isn’t cooling down enough before adding butter. If it is too soft, I would recommend refrigerating the mixture after the butter is added for 10-15 minutes at a time then continue mixing. In most cases, you can salvage the mixture and don’t have to start over. You can also help cool down your bowl faster by wrapping a chilled towel under the bowl while mixing. Could your mixer be in a warmer spot than usual?
Being home staying safe I wanted to try this finally! It’s DELICIOUS BUT I couldn’t get it to stiffen up I decorated or should I say iced my cupcakes my husband loved it I loved it and left 6 cupcakes outside for my neighbor to pick up! Reading comments on how to stiffen and where I went wrong! Lucky for me since eggs are hard to come by a neighbor gave me a dozen! Trying again! But again I loved the taste now to get the texture right! If at first you don’t succeed try again!😷
Totally agree! I’m glad that you’re trying this out again, I’m sure you’ll do better next time.
Have you ever made this without a whisk attachment? I don’t have one …
Hi Courtney, it would be extremely difficult without a whisk attachment. You could use an electric hand mixer with egg beaters but that would take considerably longer and would be tiring.
It looks amazing. thank you for this recipe. anyone tried pasteurized eggs? just wonder would egg whites be any different. making kids bday cake so I wanna make sure it’s safe.
Hi Gorana, you can use pasteurized eggs. Keep in mind, when you put them over the hot steam, you are essentially pasteurizing them (see second paragraph).
Can I flavor this frosting? I want to add freeze dried strawberries (in powder form) to flavor it.
Hi Heather, I haven’t tried that but it sounds like a great idea. Since you would add flavoring at the end, I would suggest mixing in a small amount in a separate dish to ensure it doesn’t change the texture and that you are getting the flavor you want.
Hi Heather, I have made this recipe many times. Most of the time I mill freeze dried strawberries into a powder with tiny chunks as well. I then add it just before it’s finally whipped, or you can mix it in by hand if you like more prominent swirls. It’s good to do it hours before you are going to eat the cake because the little strawberry flecks soften and they taste so yummy, add a little zing to the flavour. also be aware, it has tiny pink flecks through the frosting, which looks lovely, but can sometimes make the frosting a tiny little more yellow. It tastes great on vanilla cake as well as lemon cakes.
I also make coffee flavoured frosting with this recipe. I mix 2 or 3 heaped teaspoons of instant coffee with a tiny ammount of milk, probably about a teaspoon, enough to make the coffee dissolve properly but not too much as you don’t want to make the frosting sloppy. This tastes amazing on vanilla, chocolate, banana, or coffee cake.
Good luck, this is the best recipe
Hi Corrinne, Thank you so much for sharing those tips with us.
This recipe is incredible! I’ve tried other different buttercream recipes, and none of them stand up to how perfect this is! I will never use another recipe after discovering this one!
Sounds like you found a new favorite, Taylor!
Temperature is truly key! I ended up making two batches of SMBC, the first of which I thought was a failure. I have a Bosch mixer, which uses a double attachment system, and typically mixes/whips things rather quickly. The first batch was like mixing soft taffy- it would not come together, even though I was sure my meringue was cool enough, and my butter not too warm. I scrapped that into a container and set it in the fridge, thinking I’d have to figure something else out with it. The second batch was with much cooler butter, and voila- it suddenly came together like magic! So, I emptied that 2nd batch into a bowl and put the first batch back into the mixer to try again (chilled for 30 minutes by that time) and the original batch came together rather quickly as well. So… I thought I had ruined my meringue the first time, but in reality, it truly was a temperature issue. Used a few drops of organic lemon and orange essential oils to flavor the frostings for a fruity-flavored birthday cake. Yum!
I’m so glad you enjoyed that, Aimee! Thank you for that awesome feedback I’m sure our readers will find this helpful!
No rating, yet. Whipped my egg-whites per the time suggested, however, using a Bosch mixer which utilizes double attachments (instead of a single attachment head). Should have watched my meringue mixture more closely- ended up with a taffy-like meringue and now a buttercream that refuses to hold shape.
Can I add cocoa to make it chocolate flavored?
Hi Phem, I haven’t tested this with chocolate but here is what one of our readers wrote “I ended up adding 3oz of melted semisweet chocolate and 3 oz of bitter 100%cocoa chocolate after adding the vanilla. I didn’t want the sweetness to go up because of the chocolate. And I also sifted about 1/4 cup of cocoa powder at the end and hand mix that in. Tastes amazing! I’ll re-whip on Friday for the cupcakes I’m making” I hope that helps.
I melted some good quality dark chocolate and mixed that in and it tasted divine
oh that sounds amazing! How much chocolate and did you add it at the very end?
It was a bit trial and error. I was just using up a small quantity to top a chocolate cake, so I probably used 3 squares of chocolate melted in the microwave! Hope that helps…
Thank you for sharing!
I’m definitely going to give this a try! I’m just wondering how long can you store this buttercream?
Hi Annie, it will keep tightly covered in the fridge up to 2 weeks and up to 2 months in the freezer. See the make-ahead tips above for bringing it back to its creamy consistency.
Hi,
I was going to make this recipe for a cake shortly. Can you tell me the size of cake (and the number of layers) this amount of SMBC would cover?
I am making a 4 layered 10″ cake and just want to make sure I have enough so it is the same consistency and texture.
Thanks so much.
Hi Rachel, this recipe makes maybe 5 or 6 cups? It is enough to frost a 9″ two-layer cake OR it will ice 24 plus cupcakes so doubling it would be a good idea! One of our readers wrote, “I put a generous amount on 24 cupcakes and still had some left.” I hope that helps
Hi Natasha,
I’ve made your recipe a dozen times and it is PERFECT! It’s creamy with just the right amount of sweetness. It took some trial and error but now I can make SMBC with my eyes closed! It pairs perfectly with red velvet cake (with cream cheese frosting in between the layers, and SMBC on the outer layer) and chocolate cake. Thank you!
You’re welcome, Amtul!! I’m so glad you enjoyed this recipe!!
Can you use the egg whites you buy in the carton?
Hi Debbie, it is difficult to say. I have had some readers report poor results using carton whites. It could be due to additives in the whites but it could also have been due to a change in the process or deviating from recipe instructions.
Yes! I do it all the time. But I do use 100% egg whites.
Hi Natasha! I am looking at baking a 2layer 8in chocolate cake with a raspberry filling. I will like to use the swiss meringue buttercream to frost the outside of the cake. Can you please help me with how much should I be increasing or reducing from your recipe for a quanity that I would need?
TIA
Hi, it depends on how you plan to decorate the cake and how much frosting you like but I think 1 recipe would work great for your cake. Here is an example of a 9-inch chocolate cake we frosted with 1 full recipe of this SMBC frosting and it worked great.
Hi, I’m just wondering if this would be OK if the cake was refrigerated overnight? The cake I’m making will have a custard filling so I’ll need to keep it in the fridge but I’m worried the buttercream will get a crust and look weird.
Hi Jaime, this buttercream frosting does not form a crust but does serve better at room temperature (when it softens), but it is still tasty out of the fridge. It is safe to refrigerate and it will look nice the next day. I would suggest covering it either with a cake carrier or carefully under a pot to keep the fridge odors from absorbing into the cake.