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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

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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

4.89 from 261 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

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

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Jamie
    June 30, 2020

    How many cupcakes could I pipe with this recipe? thank you!

    Reply

    • Natashas Kitchen
      June 30, 2020

      Hi Jamie, 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

  • Lala
    June 30, 2020

    Hi Natasha,
    Can I reduce the sugar to 1.5 cups? Will it affect the texture? And also, can I use margarine instead of butter? Thanks

    Reply

    • Natasha
      June 30, 2020

      Hi, reducing the sugar will affect the texture some and make it seem more buttery. I have never tried making this frosting with margarine so I can’t speak to that.

      Reply

  • Deb
    June 29, 2020

    I just tried this recipe for the first time and OMG, it was amazing! It did take a good 15 minutes or so for it to finally come together and get thick after the butter was added. But it was so worth the wait!

    Reply

    • Natashas Kitchen
      June 29, 2020

      I’m so glad you enjoyed it! Once you get it this will be your favorite for ever!

      Reply

  • Sandra
    June 25, 2020

    Natasha helppp! It would stiff up. I’ve been beating for over 25 min it’s still watery. What do I do?

    Reply

    • Natashas Kitchen
      June 26, 2020

      Hi Sandra, 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

      • Jess
        June 30, 2020

        Hi, I’m trying to get stiff peaks and I can’t. I measured everything in grams, I’m using a hand mixer, made sure the bowls were clean. The only thing I can think that I did differently is I didn’t have a big enough bowl so had to set it on a strainer that I wrapped mostly in tinfoil so I wouldn’t lose much steam. Any tips besides buying aluminum bowls?

        Reply

        • Natasha
          July 1, 2020

          Hi Jess, if the mixture reached the desired temperature then it is probably due to using an electric hand mixer. A stand mixer with a whisk attachment is more efficient at whipping.

          Reply

  • Christel
    June 15, 2020

    I made this recipe and I succeeded
    But, I tasted a lot of butter, which I like less. Is it possible to put only 3/4 cup of butter? And I really like the taste of whipped cream, could it be good to add cream to it? If yes, how much and when should I add it to the recipe?
    thank you

    Reply

    • Natasha
      June 15, 2020

      Hi Christel, I really haven’t tried adding whipped cream so I’m not sure if it would break the consistency. I also haven’t tried reducing the butter that much and without experimenting its difficult to guess if it would form properly.

      Reply

  • Help!
    June 12, 2020

    I love this recipe and use it a lot, but I’m having trouble with it here lately being so airy and having bubbles. When I try to smooth it on cake with a bench scraper, it pulls huge holes in the sides. I try to smooth it up and down, back and forth, filling in the holes individually and resmoothing, to no avail. Any tips on why mine is full of such huge air bubbles?

    Reply

    • Natashas Kitchen
      June 12, 2020

      Hi Katie, it could be either too high of speed or using the whisk attachment rather than the paddle attachment. Either the whisk or high speed will incorporate more air bubbles. I hope that is helpful in troubleshooting SMBC.

      Reply

      • Koula
        June 26, 2020

        I experienced the same also. What I did to fix this is, right at the end when you finish making the buttercream turn the mixer right down to your lowest setting and continue mixing for about 10 minutes. It will knock out the air bubbles. I do the same with American buttercream also and it works. Make sure you’re using the paddle attachment.
        Hope that helps you.

        Reply

  • Kahlia
    June 5, 2020

    I’ve made this recipe so many times with no issue. But today I have made 3 batches but they were halved recipes and my buttercream has just split and the consistency is just not right I’m not sure what I’ve done

    Reply

    • Natasha
      June 6, 2020

      Hi Kahlia, did you allow each batch to cool completely to room temperature? You may need to refrigerate for 10-15 minutes to cool the mixture then try to rewhip.

      Reply

  • Samantha
    June 3, 2020

    I made this frosting for a cake that I made just for fun and it was amazing! I’m making it again for my son’s birthday cupcakes and any other frosting I need to make. Delicious!

    Reply

    • Natasha's Kitchen
      June 3, 2020

      So great to hear that, Samantha. I’m sure your son will enjoy his birthday cupcakes. Happy Birthday to him!

      Reply

  • Isha
    May 28, 2020

    Hiya I’m thinking of trying this out tonight but dont want as much frosting how many eggs should I use if I’m wanting to half this amount, 3 or 4? Thanks xx

    Reply

    • Natashas Kitchen
      May 28, 2020

      Hi Isha, here is what one of our readers wrote “I halved it and used 4egg whites, large eggs. It was perfect!” I hope that helps.

      Reply

  • Jeff
    May 25, 2020

    Hi Natasha,

    I love your buttercream. I have now made several times and I think easier and faster if you put the hot egg and sugar mixture in an ice bath until almost room temp. It will come together much faster.

    I had lots of egg whites and made a batch about 1.7 times your recipe. I strongly suggest that the sugar and egg whites be weighed to make sure you get the correct proportions.

    My family likes lots of buttercream and 1.5 times your recipe is perfect for a 9 inch cake with lots of icing to decorate with. 🙂

    Reply

    • Natasha's Kitchen
      May 25, 2020

      Hi Jeff, thank you for sharing some tips with us. That is helpful we appreciate it!

      Reply

  • Olivia
    May 25, 2020

    Hi! Just some troubleshooting/’is this normal’ questions here! My SMBC kind of reduces in volume after coming together with the butter and appears less fluffy than when I was beating the meringue, is that normal? Also, is the only way to make it more fluffy is by beating it more as my SMBC has a little bit of resistance (instead of smooth and light) feel to it when I run my spatula through it. Final question! How can I make my SMBC taste/feel less oily? (I think it not being as light and fluffy might impact this component too). Thanks so much for your recipe and response in advance!!

    Reply

    • Natasha
      May 26, 2020

      Hi Olivia, yes that texture change is normal. Make sure to use the same quantities and proportions of ingredients without any substitutions. It shouldn’t seem oily but it is a buttercream so it will be more like a lightened up buttercream. I hope that helps.

      Reply

  • Amanda
    May 20, 2020

    I found this recipe a year ago and have made a lot of cakes and cupcakes with this!! It is wonderful to use and is SO tasty and fluffy. I have tried making it ahead of time and refrigerating it on two occasions now. Both times it goes in the fridge perfect, and after re whipping the next day just goes flat, runny, and separates. It is still cool to the touch and I can’t figure out why this is happening or if I can fix it.

    Reply

    • Natasha
      May 21, 2020

      Hi Amanda, you may need to let it rest a little longer at room temperature the re-whip again.

      Reply

      • Susan Jones
        May 28, 2020

        I have had this same problem on using it the next day or if I add color. Makes me sad when I end up throwing it out. I was thinking I might need to try another recipe but yours is so delicious without tasting to buttery. Any other thoughts on what to do when it appears to separate?

        Reply

        • Natasha
          May 28, 2020

          Hi Susan, once it is at room temperature, it should re-whip. It may be either too cold or just need a little longer mixer.

          Reply

  • Cybel
    May 19, 2020

    Hi,
    How much buttercream does this recipe make?

    Thank you!

    Reply

    • Natashas Kitchen
      May 19, 2020

      Hi Cybel, 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

      Reply

  • Jules
    May 19, 2020

    Will this frosting keep its shape? For example regular whipped cream goes flat when not refrigerated. Will it happen to this type of frosting?

    Reply

    • Natasha
      May 19, 2020

      Hi Jules, this one keeps its shape much better than basic whipped cream. I would still refrigerate overnight.

      Reply

  • Mackenzie
    May 18, 2020

    Hi Natasha!

    I was wondering how could I make this a Chocolate Buttercream?

    Thanks so much.
    -Mackenzie

    Reply

    • Natashas Kitchen
      May 19, 2020

      Hi Mackenzie, 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.

      Reply

  • Bethan
    May 18, 2020

    Hi, I’m making a cake with this frosting tomorrow. do you have to store the decorated frosted cake in the fridge with? or is it OK to store overnight in a cold room? thanks

    Reply

    • Natashas Kitchen
      May 18, 2020

      Hi Bethan, we recommend the fridge. It will be fine to cover and refrigerate for several days. I find it’s easiest to decorate the cake the day before and then refrigerate. You will want to let the cake sit at room temperature for the frosting to soften slightly.

      Reply

  • Sofia
    May 16, 2020

    Can I make it The day before and then just keep it in the fridge?

    Reply

    • Natashas Kitchen
      May 16, 2020

      Hi Sofia, 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

  • anna
    May 14, 2020

    Hi Natasha.

    How much does this rcipe make in cups?

    i love your chanel. thank you.

    Reply

    • Natashas Kitchen
      May 14, 2020

      Hi Anna, 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

      Reply

  • Katie
    May 14, 2020

    This frosting was incredibly delicious! I have never made frosting before, so I was a little nervous about how this would turn out, but the recipe was very detailed and easy to follow. I will never go back to buying frosting from the grocery store, this recipe will be my go-to from now on!

    Reply

    • Natashas Kitchen
      May 14, 2020

      I’m so glad you enjoyed that Katie! Thank you so much for sharing that with me! I’m all smiles

      Reply

  • Lana
    May 10, 2020

    Hi! This sounds like a wonderful recipe and I’m planning to make it for my daughter’s first birthday in a few days. I was wondering what you think about adding a liquid based natural food coloring to this to make it less white? I read that if you make a distilled berry juice, you can use it to make buttercream frosting pink. Will adding moisture to it destroy the consistency? Thank you!!

    Reply

    • Lana
      May 10, 2020

      Follow up question! What about adding chocolate to this?

      Reply

    • Natasha's Kitchen
      May 10, 2020

      I haven’t tried that yet to advise Lana but I imagine that should work. Please share with us how it goes if you do an experiment.

      Reply

  • Sara
    May 7, 2020

    Can I use carton egg whites? instead of separating 7 eggs? if so, what amount of liquid egg whites should I use?

    Reply

    • Natashas Kitchen
      May 7, 2020

      Hi Sara, I haven’t tested with carton whites but I have heard readers report both (that it works and others day that it doesn’t), so it may depend on the brand and whether or not there are any additives? One reader wrote: “I did try with the egg whites from a carton and it didn’t work. I started again, this time using egg whites from regular eggs and it worked beautifully.” If you test it out, please let me know how it goes.

      Reply

      • Sosse
        June 23, 2020

        Hello, I used carton egg whites and it was perfect. I use carton egg whites for meringues and never had an issue. Hope that helps

        Reply

        • Natasha's Kitchen
          June 23, 2020

          So great to hear that! Thank you so much for sharing that with us.

          Reply

    • Koula
      June 26, 2020

      I use carton egg white without any problems. May even make sure they’re fresh perhaps and not one that’s been sittings on the grocery store shelf for a while

      Reply

  • Pat
    May 7, 2020

    Can I use egg whites that were separated from the yolks yesterday and stored in the refrigerator until today, for the Swiss Buttercream frosting?

    Reply

    • Natashas Kitchen
      May 7, 2020

      Hi Pat, that should work.

      Reply

  • Makayla Ferrier
    May 4, 2020

    Hello, I’m thinking on making this buttercream. How much does this recipe make?

    Reply

    • Natashas Kitchen
      May 4, 2020

      Hi Makayla, 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

      Reply

  • Albina
    May 2, 2020

    Super tasty meringue!!

    I have always loved swiss meringue but was a bit afraid of doing. I love your recipe it is not only easy to follow but also you give some great tips. It is for sure my go-to buttercream recipe from now on.

    Reply

    • Natasha's Kitchen
      May 2, 2020

      Love it! I’m so glad to hear that you enjoyed this recipe. Thank you for giving it a try!

      Reply

      • Jessica
        June 19, 2020

        Hello! Soo excited to try this recipe next week for my boyfriend’s birthday. This might be a stupid question but I’m UK based and just wanted to confirm granulated sugar is the same thing here as the US? Can anyone confirm? Would hate to use the wrong kind and make a mess of it! Thanks in advance.

        Reply

  • Alicia Tangataevaha
    May 2, 2020

    Swiss Meringue Buttercream is my favorite to use, but I’ve always had trouble with every recipe I try. But your recipe is fool-proof, and it turned out perfect without any problems! Your directions and tips were so helpful, as always!

    Reply

    • Natasha's Kitchen
      May 2, 2020

      Thank you so much for sharing that with us, Alicia. I’m so glad that this recipe helped!

      Reply

  • Nikki
    April 30, 2020

    I never leave comments for recipes, but I just had to for this one. This is my third time making it; times 1 and 2 went off without a hitch. I might have gotten a little cocky with this last attempt, and it was a sloppy mess after I added the butter….however, I stuck that sucker into the fridge for 20 minutes and whipped it on high for about 5-7 minutes, and it came together beautifully. I love this recipe. There’s something about putting in the effort and watching it transform that is just lovely!

    Reply

    • Natasha's Kitchen
      May 1, 2020

      I love it! Thank you for sharing that with us, Nikki, and for giving a good feedback. I am so happy that it turned out great!

      Reply

  • Alisa
    April 30, 2020

    This Swiss meringue buttercream came out perfect. Will be sticking with this recipe from now on.
    Thank you

    Reply

    • Natasha's Kitchen
      May 1, 2020

      Yay so awesome! Thanks for sharing.

      Reply

  • User3456846
    April 29, 2020

    I used clear vanilla and it turned out great.

    Reply

    • Natashas Kitchen
      April 29, 2020

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

      Reply

  • Jasmine Poirier
    April 27, 2020

    Ive made this a few times already, never has it ever let me down once.
    Today though I made a mistake, I got a little to comfortable and put the vanilla extract and salt before putting the butter, HUUUGE MISTAKE.
    Do NOT try to cut corners or else this will fail, it was just a soup, I was so mad at myself. Trying it a second time and it worked out perfectly.
    This recipe is THE best if you follow the instructions exactly.

    Reply

    • Natasha
      April 27, 2020

      Oh no that is such a bummer. I’m glad it worked out great on the second run and thank you for sharing that and sparing someone else some trouble. I really appreciate that!

      Reply

  • Virginia Miner
    April 22, 2020

    I made it with duck egg whites, and used maple syrup as my sweetener. I threw in a bit of strawberry jam at the end, at my daughter’s request. It was absolutely delicious!

    Reply

    • Natashas Kitchen
      April 22, 2020

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

      Reply

  • Meg
    April 19, 2020

    I was just about to give up on this recipe and then at the last minute it came together! Only thing I’ll mention is after I added the butter, I tried medium-high and it just wasn’t mixing well for me. It was soupy and fatty looking. I turned the mixer to the highest speed it could go and mixed for a good 5+ minutes and that was the trick for me. It’s delicious and decorates soooo well!!! Can’t wait to use it again!

    Reply

    • Natasha's Kitchen
      April 19, 2020

      Thanks for sharing your experience with us! I’m so happy to know that the end result came out great. Excellent review!

      Reply

  • Margot
    April 18, 2020

    hi there, do you think powdered sugar or cane will work?

    Reply

    • Natasha's Kitchen
      April 20, 2020

      Hello Margot, someone else commented this “I was completely out of sugar when I decided to try this recipe for a second time, and i substituted with powdered sugar it was a success!!”

      Reply

  • Laura
    April 17, 2020

    Hi!

    I was wondering if using icing sugar rather than granulated sugar (at the correct conversion) would affect the meringue?… Just for the sake of using what I have for ingredients.

    Reply

    • Natashas Kitchen
      April 18, 2020

      Hi Laura, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.

      Reply

  • Greta
    April 16, 2020

    What piping tip did you use?

    Reply

  • Angela
    April 13, 2020

    Do u think it would be fine if I substituted butter with margarine and is it ok if I used salted instead of unsalted?

    Reply

    • Natasha
      April 14, 2020

      Hi Angela, I suspect margarine would not work, but I haven’t tested it. You might search online to see if that has worked for anyone else so you don’t end up with wasted ingredients.

      Reply

      • Kathryn
        April 24, 2020

        Delicious! It took me quite a w while to get the egg whites up to 160, but it may have been because I didn’t have a seal between my bowl and the pan? I was patient and it got there. My favorite part was watching it magically go from soup to whipped in about a 10 second transformation. Seriously, it’s the best buttercream I’ve ever made! Thank you!

        Reply

        • Natasha's Kitchen
          April 24, 2020

          That could be the case, Kathryn but I’m so glad that it came together and got a good result!

          Reply

  • Rafia Haroon
    April 12, 2020

    Hey there
    Thank you for sharing this recipe. I read it and decided to try right away, honestly this is one of the best ever . Day after tomorrow is my husband’s birthday and I will use it for the surprise cake.
    Thanks again and take care.
    Stay safe

    Reply

    • Natasha's Kitchen
      April 12, 2020

      Yay so glad that the end result is great! Happy Birthday in advance to your husband and I’m sure he will love what you will make for him!

      Reply

  • Jess
    April 10, 2020

    It was my first time ever attempting swiss meringue, so there were bound to be a few hiccups. I didn’t beat the peaks quite stiff enough and left out my butter to get warm too long so it came out a little slack. The flavor is great though and I’m really excited to use it again. I just popped it in the refrigerator with this first attempt.

    Reply

    • Natashas Kitchen
      April 10, 2020

      Thank you for sharing that great feedback with us, Jess!

      Reply

  • Haiqa Aamir
    April 9, 2020

    Hi, can I decorate my cake with this frosting a day before and use the cake the next day? Or should I make the frosting, put it in the fridge, and whip the next day and decorate the cake?

    Reply

    • Natasha
      April 10, 2020

      Hi, I find it’s easiest to decorate the cake the day before and then refrigerate. You will want to let the cake sit at room temperature for the frosting to soften slightly.

      Reply

  • Karen Whittam
    April 4, 2020

    Hi Natasha! I made this ast night and it was perfect- a nice white ish colour. I refridgerated it overnight and Then this morning got it out and when it was room temperature I whipped it up again… and it ended up really yellow? Why would that be?
    It still tasted delicious but just very yellow!

    Reply

    • Natashas Kitchen
      April 6, 2020

      Hi Karen, 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

  • Kerri
    April 4, 2020

    I tried so hard and did the refrigeration attempts to save it, but it is soup. Tasty soup though! I think not having a stand mixer was what made this incredibly challenging. I mixed it so long to get those stiff peaks that my handheld mixer literally broke and died. whoops? using the soup as a dip for fruit, pretzels and squares of cake. It’s fantastic like that!

    Reply

    • Natashas Kitchen
      April 4, 2020

      I love your idea of salvaging it and using it for fruit and pretzels! There is a period of time where it looks soupy and looks like it won’t come together but be patient and give it a few more minutes. Please see the troubleshooting tips above which cover the most common questions about SMBC frosting.

      Reply

  • Juhi
    April 3, 2020

    This recipe looks great, I’m just wondering how much it makes? Do you have an estimate for how many cupcakes the entire batch would frost?

    Reply

    • Natashas Kitchen
      April 3, 2020

      Hi Juhi, 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

      Reply

  • Emma
    March 29, 2020

    Hi natasha, would this frosting pair well with a biskvit cake?

    Reply

    • Natasha's Kitchen
      March 29, 2020

      Hi Emma, I haven’t tried that yet to advise, but please share with us how it goes if you do it as an experiment!

      Reply

  • Sabira Sharif
    March 29, 2020

    Hi, I made this recipe twice before, the first time it came out great, very light and fluffy – it kinda tasted like Mr whippy ice cream.

    But the second time I made it it was really sloppy and it wouldn’t set up even though I mixed it for ages. I refrigerated it over night but the next morning it was the same. It was really sliding on the cake and then it became grainy. Do you have any idea what could have gone wrong?

    Reply

    • Natasha
      March 30, 2020

      Hi Sabira, without being there, it is difficult to say – did you do anything differently with the second batch? Any substitutions or changes made in the recipe or process?

      Reply

      • Sabira Sharif
        March 31, 2020

        Thanks for replying.
        No I didnt make any changes, I did it exactly the same.

        Reply

  • RavenB
    March 28, 2020

    I halved the recipe to test on a 6” cake and it was soooo good! Your steps made it super easy to make sure I got everything right! I’ll be making a full batch (possibly a batch and a half) next week!

    Reply

    • Natasha's Kitchen
      March 28, 2020

      Thanks for sharing that with us and I am so happy to know that it was a success!

      Reply

  • Jessica Carter
    March 21, 2020

    Omg I’m gonna cry! We’re locked in, I used my last eggs and I think it’s over beat! It was so soupy and the butter was room temp. I dunno I was just trying something fancy for my birthday:(

    Reply

    • Natasha
      March 21, 2020

      Hi Jessica, put the mixture in the refrigerator for 10 minutes at a time and then keep mixing until the right consistency forms. This is 99% of the time due to the mixture being too warm and is fixable. Cool for 10-15 minutes at a time and continue mixing and it should be ok.

      Reply

  • Teresa
    March 14, 2020

    It worked! It worked!
    Hooray!!!! I made it twice this recipe and worked perfectly.
    Just put it back in the fridge to firm and whipped again!

    Reply

    • Natashas Kitchen
      March 14, 2020

      That’s so great, Teresa! I’m so glad you enjoyed this recipe.

      Reply

  • Yen
    March 12, 2020

    Hi,

    I would like to make the SMBC in pastel pink so may I know when to add the food colouring gel?

    Reply

    • Natashas Kitchen
      March 12, 2020

      Hi Yen, 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.

      Reply

      • Emily
        April 6, 2020

        Can’t wait to try this recipe!! Can you use already separate eggs white that you buy in a Carton from Costco? If so what would the measurement be on that( cups/tablespoons)? Thanks!

        Reply

        • Natashas Kitchen
          April 6, 2020

          Hi Emily, I haven’t tested with carton whites but I have heard readers report both (that it works and others day that it doesn’t), so it may depend on the brand and whether or not there are any additives? One reader wrote: “I did try with the egg whites from a carton and it didn’t work. I started again, this time using egg whites from regular eggs and it worked beautifully.” If you test it out, please let me know how it goes.

          Reply

          • Corrinne Hunter
            April 7, 2020

            Hi Emily and Natasha,
            I have used carton egg whites most of the time. I’m in Western Australia (where it’s hot for much of the year). I buy the brand called Puregg, it is 100% egg whites, nothing else added, I don’t know if Costco brand is the same.
            This recipe works for me every time. I made it last weekend, it was a pretty hot day. I find the best thing is, when I have heated the egg white and sugar until the correct temp to melt sugar and pasteurise the egg white, I then put it in the fridge to cool it BEFORE beating it. Just make sure you don’t get condensation from the shelf above, dripping into the bowl. DO NOT cover the bowl, you don’t want water dripping into it. I leave it in the fridge for about 15 minutes, then start the beating process when I can feel the outside of the bowl is room temp.
            Also, make sure your butter isn’t too warm. Room temp doesn’t mean warm, it should just indent a little when you press a finger into it, not slip deep into the butter. I hope this also helps others in warm climates. I have never had it go sloppy with this method. Cheers

          • Natasha
            April 7, 2020

            Thank you so much for sharing your results using carton egg whites. That is really helpful!

        • Christine
          May 2, 2020

          Can I use salted butter and omit the salt at the end?

          Reply

  • Sandra
    March 8, 2020

    Egg whites and sugar, heat to 160F✔️
    Fluffy peaks ✔️
    Butter to room temp add to fluffy peaks ✔️
    Mixtures turned to soup 😭

    I lost all hope! Refrigerated entire mixture.
    Then I read to keep mixing just keep mixing 🐠
    Persevered and it came out beautifully ❤️ Literally soupy then BAM into fluffy peaks again

    Also – from Australia and it still worked (I did read a comment previously saying it didn’t work for a blogger from aus. Although it is 1 week after summer maybe not as humid?)

    Reply

    • Natasha's Kitchen
      March 9, 2020

      Thank you so much for sharing that with us. It’s really helpful for others who are also experiencing some issues. Appreciate that and your good review too!

      Reply

    • Stefanie
      May 7, 2020

      Recipe looks grainy and not coming together. Any suggestions?

      Reply

      • Natashas Kitchen
        May 7, 2020

        Hi Stefanie, I’d be happy to troubleshoot. I also recommend reading through some of the comments, there are quite a few tips in there you may find helpful. Did you use a different kind of sugar maybe or used more than? Was anything else altered in the recipe?

        Reply

  • Nikki Evans
    February 29, 2020

    Do you think this would be good on a strawberry cake? My daughter wants “pink” cake and I really want to try this recipe!

    Reply

    • Natasha's Kitchen
      February 29, 2020

      Hey Nikki. I haven’t tried that yet to advise but I imagine that should work too. Let me know how it goes in case you do an experiment!

      Reply

    • Natashas Kitchen
      February 29, 2020

      Hi Nikki, that sounds delicious! I bet that would work great together. If you experiment, let me know how you liked the recipe.

      Reply

  • Jessi wiggins
    February 28, 2020

    I made this today and it tastes amazing. I used carton egg whites and the consistency turned out great. However I added a pinch of salt at the end and whipped it a bit longer, but I could feel the graininess of the salt when I taste. Any suggestions to get rid of that?

    Reply

    • Natasha
      February 28, 2020

      Hi Jessi, if it doesn’t have enough time to incorporate and melt into the buttercream, you get a little graininess, so make sure to use a fine grain salt (kosher would take awhile since it has big flakes) and give it a little more time mixing.

      Reply

  • Kathy
    February 19, 2020

    Thanks so much for sharing this recipe!! Been wanting to try SMBC for a long time.(Either sounded too complicated or I’ve just been lazy…)
    At any rate, this recipe turned out perfectly the first time. Beautiful fluff without being overly sweet! Finally an icing even I like!!! My advice if it’s not turning out, be patient! Each step took a while longer for me and I had to finalize whipping on high speed, but this recipe is dead on!!! Thanks again… Oh yeah, this icing is perfect for practice decorating! You can deck out your cake then swipe it all off and start over, repeatedly!!! (Not much fun with American Buttercream.) The photos throughout this recipe were a great addition too!!!

    Reply

    • Natashas Kitchen
      February 19, 2020

      I’m so glad that was helpful! Thank you for sharing your experience with this.

      Reply

  • Lauren
    February 17, 2020

    I was completely out of sugar when I decided to try this recipe for a second time, and i substituted with powdered sugar it was a success!!

    Reply

    • Natashas Kitchen
      February 17, 2020

      That’s so awesome Lauren! I’m so glad that worked for you!

      Reply

  • Angela
    February 15, 2020

    Do u think substituting flax seed gel with egg whites work? If so, how much do we need to replace?

    Reply

    • Natashas Kitchen
      February 16, 2020

      Hi Angela, I honestly cannot say that it will or will not work out. This recipe heavily relies on the eggs for a substitution to be considered.

      Reply

  • Pat
    February 13, 2020

    Wanting to try swiss buttercream icing but make ahead & freeze. My question is can u store it in plastic container after it is prepared?? I know u cannot use any plastic when preparing due to grease possibility ruining the mixture. Thanks for ur prompt reply. Pat

    Reply

    • Natasha
      February 13, 2020

      Hi Pat, you can store in a clean and dry container that is plastic. I would suggest washing with soap and water before using and thoroughly drying it.

      Reply

      • Krishna Bhanot
        February 15, 2020

        Hello, how long can you store it for? Both in fridge and freezer x

        Reply

        • Natashas Kitchen
          February 15, 2020

          Hi Krishna, 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.

          Reply

  • Lola
    February 10, 2020

    Any tips for making the icing not soupy? The first time I made it, I just put the whole bowl in the fridge to cool it down and it turned out perfectly. The most recent time making, It was still soupy even after refrigeration. I also added some freeze dried strawberry powder, so I’m not sure if that had any affect on it.

    Reply

    • Natashas Kitchen
      February 10, 2020

      Hi Lola, 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

      • Hannah Willis
        February 13, 2020

        Can I use pasteurized egg whites in a carton?

        Reply

        • Natashas Kitchen
          February 13, 2020

          Hi Hannah, 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.

          Reply

  • Pam
    February 9, 2020

    Hi! Im anxious to try your recipe and compare to mine, If I were to cut this recipe in half, how many egg whites would I use? Thanks in advance

    Reply

    • Natasha's Kitchen
      February 10, 2020

      3-4 egg whites should be alright Pam. Let me know how it goes!

      Reply

  • Christine graves
    February 9, 2020

    Wow! First time of making this and its a success. Will never use American buttercream again. I made ahead of time in case it didn’t work out to use on a couple of large valentines cakes that I’m making for people. Will keep in the fridge for a few days before using. Thanks for the great recipe and excellent method x

    Reply

    • Natasha's Kitchen
      February 10, 2020

      Hello Christine. I am happy to hear that the recipe was a success! Thank you for sharing.

      Reply

  • Victoria
    February 2, 2020

    Hi there, how many cups of buttercream does this recipe leave you with? I need enough for a semi naked 4 layer 9 inch cake

    Reply

    • Natashas Kitchen
      February 3, 2020

      Hi Victoria, 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

      Reply

  • Angela
    February 1, 2020

    Hi,
    I was wondering if I could use aquafaba instead of egg whites for a vegan alternative. If so, how much would I put in?

    Reply

    • Natashas Kitchen
      February 1, 2020

      Hi Angela, to be honest, I have not tested that with a vegan substitute to advise. This recipe relies on the egg whites but if you find a solution I would love to know how you like that.

      Reply

    • Sad
      February 14, 2020

      It’s not very effective in an Australian summer with humidity of 90%
      It’s been mixing for 35 minutes and it’s still not coming together. And that is after is 100% was cold enough, butter was still cold to touch just soft and with 2 x 10m in the fridge.
      Sadly this isn’t work the amount of time and money to make in this climate in Australia French butter cream works a bit
      better here

      Reply

      • Natashas Kitchen
        February 14, 2020

        Yes, the humidity will affect the recipe. We try to keep it in a controlled in a home environment even during the hazy days of summer. Thank you for sharing that with me.

        Reply

  • Kat
    February 1, 2020

    Hi! I’m wondering how can you make the buttercream so white? They’re lovely!

    Reply

    • Natashas Kitchen
      February 1, 2020

      Hi Kat, 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

      • Kat
        February 1, 2020

        Thank you so much for the info

        Reply

      • Rebecca Weidler
        February 20, 2020

        This frosting is simply amazing! Can you add flavoring to it? If so should I use an extract? I am looking for a light option to decorate a sour cream pound cake in a few days. Was hoping for a lemon flavor. Thank you so much for sharing!

        Reply

        • Natashas Kitchen
          February 20, 2020

          Hi Rebecca! I’m so glad you’ve enjoyed this frosting. 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.

          Reply

  • Lauryn
    January 31, 2020

    How much icing does this recipe make?

    Reply

    • Natashas Kitchen
      January 31, 2020

      Hi Lauryn, 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

      Reply

    • Anna
      March 1, 2020

      Hi, your frosting taste amazing, but I messed it up again. After five minutes of whipping the sugar and eggs, I had stiff peaks.
      Once I added the butter, it became a little too wet/soupy. I tried to heat longer, but it became crystalized looking. Any advice would be appreciated!!!

      Reply

      • Natasha
        March 2, 2020

        Hi Anna, there is a period of time where it looks soupy and looks like it won’t come together but be patient and give it a few more minutes. Please see the troubleshooting tips above which cover the most common questions about SMBC frosting.

        Reply

  • Cindy
    January 26, 2020

    Hi there
    How far in advance can I make this?
    Thankyou

    Reply

    • Natashas Kitchen
      January 27, 2020

      Hi Cindy, 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

      • Traci
        February 11, 2020

        I’m trying to use mine after 3 days in the refrigerator but it is VERY runny. It whipped up just fine when I made it. How can I whip it to bring it to its former glory?

        Reply

        • Natashas Kitchen
          February 11, 2020

          If it is runny 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 longer beating. I hope this helps.

          Reply

          • Gaylene
            February 12, 2020

            It seems if I hear it longer, it looks like the butter is breaking down and the mixture is not smooth anymore but looks liken it broke down. Is that possible.

          • Natasha
            February 13, 2020

            Hi Gaylene, typically it will look a little soupy before it comes together. It almost looks like it won’t come together just before it does. If it stays that way too long, I suggest refrigerating for 10 minutes at a time then continuing to beat longer.

  • Amy
    January 18, 2020

    This is the best buttercream frosting recipe I have tried. It is absolutely perfect! Thank you!

    Reply

    • Natashas Kitchen
      January 18, 2020

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

      Reply

  • Hope W
    January 17, 2020

    Ok, I admit I got a little panicky after the butter was added because it didn’t thicken up, but just took a little longer. 5 more minutes of mixing with the paddle attachment and it looks and tastes like heaven, thank you for the recipe!!

    Reply

    • Natashas Kitchen
      January 17, 2020

      I’m so glad that worked out for you Hope! Thank you for the amazing feedback.

      Reply

  • Sarah Clark
    January 11, 2020

    I’m going to give this a second shot today! I’ve been on a macaron kick lately. Do you think it would work well for that or is it too light?

    Reply

    • Natashas Kitchen
      January 11, 2020

      Hi Sarah, 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

  • April Spring
    January 10, 2020

    Directions made it easy! Taste is great, smooth and elegant. I used a glass mixer bowl, but anticipated longer mix time. Thank you!

    Reply

    • Natashas Kitchen
      January 11, 2020

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

      Reply

  • Chrystal
    January 1, 2020

    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.

    Reply

    • Natashas Kitchen
      January 2, 2020

      I’m so happy to hear that! Thank you for sharing your great review, Chrystal!

      Reply

  • Phem Chaney
    December 31, 2019

    how many cups does this recipe makes?

    Reply

    • Natashas Kitchen
      December 31, 2019

      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

      Reply

  • Angela
    December 30, 2019

    Is there any chance I can substitute the egg whites with meringue powder or pasteurized eggs whites? If so, what would be the amount?

    Reply

    • Natashas Kitchen
      December 30, 2019

      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).

      Reply

      • Angela
        December 30, 2019

        Oh ok, thx! Though, would I have the need to heat the pasteurized egg whites like we do with normal egg whites?

        Reply

        • Natasha
          January 1, 2020

          Hi Angela, that is correct – otherwise, the sugar won’t incorporate properly.

          Reply

  • Resa
    December 29, 2019

    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.

    Reply

    • Natashas Kitchen
      December 30, 2019

      I’m so glad that worked out for you. We have tips on thickening it in the recipe, I hope you find that helpful.

      Reply

  • Aby
    December 28, 2019

    hi…what do you do with the egg yolks.. I’m not a fan of making custard. won’t feel good throwing them away

    Reply

    • Natashas Kitchen
      December 28, 2019

      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!!

      Reply

      • Jeannette
        February 6, 2020

        I recommend a North Carolina lemon pie! It has the consistency of key lime pie but with a delicious lemon flavor.

        Reply

    • Brenda
      December 28, 2019

      Lemon curd or chocolate mousse for fillings

      Reply

    • Kayla
      January 11, 2020

      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.

      Reply

      • Natasha
        January 11, 2020

        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.

        Reply

  • Sophie Gardner
    December 27, 2019

    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

    Reply

    • Natashas Kitchen
      December 27, 2019

      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.

      Reply

  • Trevor W Chapple
    December 26, 2019

    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.

    Reply

    • Natasha
      December 27, 2019

      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?

      Reply

      • Helen MadlaPrather
        April 5, 2020

        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!😷

        Reply

        • Natasha's Kitchen
          April 5, 2020

          Totally agree! I’m glad that you’re trying this out again, I’m sure you’ll do better next time.

          Reply

  • Courtney
    December 26, 2019

    Have you ever made this without a whisk attachment? I don’t have one …

    Reply

    • Natasha
      December 26, 2019

      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.

      Reply

  • Gorana
    December 16, 2019

    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.

    Reply

    • Natasha
      December 16, 2019

      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).

      Reply

    • Heather
      January 21, 2020

      Can I flavor this frosting? I want to add freeze dried strawberries (in powder form) to flavor it.

      Reply

      • Natasha
        January 21, 2020

        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.

        Reply

      • Corrinne Hunter
        January 22, 2020

        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

        Reply

        • Natashas Kitchen
          January 22, 2020

          Hi Corrinne, Thank you so much for sharing those tips with us.

          Reply

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