Swiss Meringue Buttercream
Silky smooth, rich, and creamy with a velvet-like texture is what this Swiss meringue buttercream (SMBC) is all about. Made with just four ingredients the process is fairly simple and easy with no special equipment needed. Use it to frost cakes, pipe on cupcakes, or with fondant-covered cakes.
As a professional cake decorator for so many year, my classic Swiss meringue buttercream has always been a cornerstone of my work. Its silky texture, subtle sweetness, and versatility made it the go-to frosting for many of my designs, from elegant wedding cakes to playful birthday creations.
Unlike other frosting recipes, I found myself reaching for this one most often because of how beautifully it held its shape for piping intricate details while remaining light and airy. Whether I was creating smooth finishes or floral decorations, this Swiss meringue buttercream consistently delivered the perfect balance of stability and elegance, making it a favorite in my repertoire and among my clients.
Why is this the best SMBC recipe?
- Silky Smooth Texture: Swiss meringue buttercream has a luxurious, silky texture that is unmatched by other types of frosting. It is incredibly smooth and creamy, making it a delight to work with and perfect for decorating cakes.
- Light and Fluffy Consistency: Despite its rich flavor, Swiss meringue buttercream is surprisingly light and fluffy. It is not overly sweet, allowing the flavors of the cake to shine through.
- Stable and Durable: Swiss meringue buttercream is more stable and durable than other types of frosting, making it ideal for decorating cakes that need to be transported or displayed for long periods.
- Versatile Flavor Options: Swiss meringue buttercream can be easily flavored with a variety of extracts, fruit purees, or melted chocolate, giving you endless options for creating unique and delicious frostings.
- Smooth Finish: When applied to cakes, Swiss meringue buttercream creates a beautifully smooth finish that is perfect for decorating with fondant or other decorative elements.
- Elegant Appearance: The silky texture and smooth finish of Swiss meringue buttercream give cakes a professional and elegant appearance, making them perfect for special occasions and celebrations.
Ingredients and substitutes
- Egg Whites: Egg whites are the main component of Swiss meringue buttercream. They provide structure and stability to the frosting. If you prefer not to use raw egg whites, you can use pasteurized egg whites or powdered egg whites as a substitute. If you prefer not to use raw egg whites, you can use pasteurized egg whites or powdered egg whites. Follow the package instructions for the equivalent amount to replace fresh egg whites. Try my recipe for SMBC with meringue powder.
- Granulated Sugar: Sugar sweetens the buttercream and helps stabilize the egg whites when they are whipped. You can substitute granulated sugar with caster sugar or superfine sugar. Caster sugar or superfine sugar can be used as a substitute for granulated sugar. You can also use other sweeteners such as honey or maple syrup, but they will alter the flavor and texture of the buttercream.
- Butter: Butter adds richness and flavor to the buttercream. It also helps to thicken the frosting and give it a smooth texture. If you are looking for a dairy-free option, you can use margarine or a dairy-free butter substitute. Margarine or a dairy-free butter substitute can be used as a substitute for butter to make a dairy-free version of Swiss meringue buttercream. Make sure the butter substitute is suitable for baking and has a similar fat content to butter.
- Vanilla Extract: Vanilla extract enhances the flavor of the buttercream. You can also use other flavorings such as almond extract, lemon extract, or any other flavor you prefer. You can substitute vanilla extract with other flavorings such as almond extract, lemon extract, or any other flavor you prefer. Adjust the amount based on your taste preferences.
Step-by-step: Swiss meringue buttercream
- Prepare the Meringue: In a heatproof bowl, combine the egg whites and sugar. Place the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn’t touch the water. Whisk constantly until the sugar has dissolved and the mixture reaches 160°F (71°C) on a candy thermometer.
- Whip the Meringue: Remove the bowl from heat and using a hand mixer or stand mixer, beat the egg white mixture on high speed until stiff peaks form and the mixture is cool to the touch, about 10-15 minutes.
- Add Butter: Reduce the speed to medium-low and add the butter, a few tablespoons at a time, mixing well after each addition. The mixture may look curdled at some point, but continue mixing until it becomes smooth and creamy.
- Add Flavoring: Add vanilla extract or any other flavorings you desire and mix until well combined.
- Use or Store: Use the buttercream immediately to frost cakes or cupcakes, or store it in an airtight container in the refrigerator for up to a week. Before using, bring it back to room temperature and re-whip it until fluffy.
Troubleshooting Swiss meringue buttercream
- My eggs got curdled – If you’re using a homemade double boiler, make sure the water in the bottom pan does not touch the top pan. You want the steam to touch the pan, not the water. Makes sense? Also, monitor the heat or you will end up with scrambled eggs.
- My buttercream is grainy – Be patient and give the eggs and sugar time to dissolve on medium-low heat. Since, if you crank up the heat you will have sweet scrambled eggs, and also end up with a grainy buttercream if the sugar is not dissolved.
- My buttercream is greasy – When whipping the warm eggs, start on medium and move to high speed. Then, let the meringue whip to stiff peaks. If not, they will lose volume when you add butter giving you a very greasy buttercream.
Also, make sure the meringue is COOL before you add the butter. Check twice or even four times. And, if you are not sure, don’t add the butter – give it a minute or two more. - My buttercream is soupy – If the butter is added too early the warm meringue will melt the butter turning the mixture into a meringue soup. DON’T PANIC. Just place the whole mixer bowl in the fridge for 15 to 30 minutes. Then, whip it again. And, if necessary, place it back in the fridge to cool.
- Should I throw my buttercream – NO!! This one breaks my heart every single time. If you think it did not work – don’t throw the buttercream – place it in the fridge and send me a comment below- I may be able to help you fix it.
- My buttercream is too buttery – Yes, unlike American buttercreams, meringue buttercreams are buttery. It’s essentially sweet whipped egg whites with butter. Light and fluffy in texture but yes, it is buttery and it’s ok if you don’t like it.
How to flavor Swiss meringue buttercream?
- Dark, Milk, or White Chocolate SMBC?
- Add 200 grams of melted and cooled chocolate to 4 cups of SMBC. Combine well.
- Caramel Swiss Meringue Buttercream or Salted Caramel SMBC
- Add 1 cup caramel sauce to 4 (to 6) cups of SMBC. For salted add a tbsp of rock salt. Combine well.
- Butterscotch SMBC –
- Add 1 cup of butterscotch sauce to 4 (to 6) cups of SMBC. For salted add a tbsp of rock salt. Combine well.
- Lemon SMBC –
- Add 1/4 tsp lemon juice to 4 (or 6) cups of buttercream. You can also add up to 1/2 if you want a very lemony buttercream. 1 tsp of zest can also be added if you don’t mind the zest in the buttercream. And, 1/4 tsp lemon extract will enhance the flavor even more.
- Orange Swiss Meringue Buttercream –
- Add 1/4 cup orange juice, and 1/4 tsp orange extract to 4 (or 6) cups buttercream. 1 tsp orange zest can also be added.
- Fruit Flavors – Blueberry, Raspberry, Blackberry, strawberry –
- Add 1 cup fruit puree to 4 (or 6) cups buttercream. I love adding a fruit filling instead, which makes it slightly sweeter, and yet, more vibrant in color.
- Dulce De Leche SMBC –
- Add 1 cup dulce de leche to 4 (6 cups) buttercream.
- Coffee or Espresso SMBC –
- Dissolve 1 tbsp coffee in 1/4 cup hot water or use 1/4 cup espresso. Cool completely, then add to 4 (or 6) cups of buttercream.
- Mocha SMBC Buttercream
- Add 200 grams of melted and cooled chocolate to 4 (or 6) cups of coffee SMBC.
- Peanut Butter SMBC
- Add up to 2 cups of peanut butter to 4 (or 6) cups of buttercream.
How much buttercream do I need?
This is a general guide I use for my cakes.
Note: I have given you the filling and frosting separately so you can choose to use other filling with your buttercream. And, if you choose to fill and frost the cake with this – you can use the last column/total.
Also, the amount is in cups – 1 kgs frosting makes about 8 cups.
| Round | Square | Layers | Filling | Frosting | Total |
| 6-inch | 5-inch | 2 | 1.5 Cups | 3 C | 4.5 C |
| 8-inch | 6-inch | 2 | 2 C | 4 C | 6 C |
| 9-inch | 7-inch | 2 | 2.5 C | 5 C | 7.5 C |
| 10-inch | 8-inch | 2 | 3 C | 6 C | 9 C |
| 12-inch | 10-inch | 2 | 5 C | 8 C | 13 C |
| 14-inch | 12-inch | 2 | 7 C | 10 C | 17 C |
| Sheet | 9x13x2 | 1 | 2 C | 5 C | 12 C |
| Tube | 9-inch | 1 | 4 C | 4 C | |
| Cupcake | 12 | 3 C | 3 C |
- Bakery-Style Frosting – Vanilla or Chocolate
- Caramel Buttercream, Butterscotch buttercream
- Eggless Vanilla Buttercream or Chocolate Buttercream
- American, Italian, French, or German Buttercream frosting
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Frequently asked questions
Both SMBC and IMBC are made with eggs that have been partially cooked over gentle heat which helps stabilize the buttercream. So, both can be stored at room temperature for 2 days, and refrigerated for up to 2 weeks, or in the freezer for up to 2 months.
Yes, you can make Swiss meringue buttercream in advance. Store it in an airtight container in the refrigerator for up to a week. Before using, let it come to room temperature and re-whip it to restore its creamy texture.
Yes, you can freeze Swiss meringue buttercream. Store it in an airtight container or freezer bag for up to 3 months. Thaw it in the refrigerator overnight and then let it come to room temperature before re-whipping.
Yes, absolutely. In fact, one of my favorite buttercream to use under fondant is a meringue-based buttercream, either Swiss or Italian. And, the trick is to make sure you chill the cake really well for a few hours.
– See here how I level, torte, filling my cakes.
– How to cover my cakes with fondant
– See more cake decorating recipes and tutorials here
If your buttercream is runny, it could be due to warm meringue or butter. Ensure that both are at the correct temperature before mixing. If the buttercream is too warm, you can chill it briefly and then re-whip it to thicken.
If your buttercream looks curdled, it could be because the butter was too cold or the meringue was too warm when you added the butter. Let the mixture come to room temperature and then re-whip it until smooth.
Yes, Swiss meringue buttercream is safe to eat with regards to salmonella if it is properly prepared. The process of making Swiss meringue buttercream involves heating the egg whites and sugar over a double boiler until they reach a temperature of 160°F (71°C), which effectively kills any salmonella bacteria that may be present. Additionally, the butter used in the buttercream is also a low-risk ingredient for salmonella contamination. As long as you follow proper food safety practices and use fresh, high-quality ingredients, Swiss meringue buttercream is safe to consume.
You can, but not using this recipe and process. However, I do have a Swiss meringue buttercream using meringue powder as well. And, I highly recommend you use that recipe.
Swiss (SMBC) and Italian (IMBC) are both meringue-based. Hence, they both have whipped egg whites before the addition of butter. And, the main difference between the two is in the process used to make the buttercreams.
– In this SMBC, the egg whites are combined with sugar and heated over a double boiler until all the sugar has melted.
– IMBC, on the other hand, uses a thick sugar syrup that is poured into the whipping egg whites. And, it is very important to use a thermometer to ensure you have the right temperature for the sugar syrup.
– Some say IMBC holds up better in humidity due to the boiling sugar syrup.
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Swiss Meringue Buttercream SMBC
Silky smooth, rich and creamy with a velvet-like texture is what this Swiss meringue buttercream (SMBC) is all about. Learn to make the best Swiss buttercream with my no-fail recipe. In this recipe post and video tutorial, I tell you everything you need to know about SMBC recipe, including a step-by-step tutorial, how to flavor it, store it, and troubleshoot any possible problems ahead of time.
Video
Ingredients
- 4 large Egg whites
- 1 cup Granulated sugar
- 1½ cups Unsalted butter at room temperature
- 1 tsp Vanilla extract
Method
- Prepare the Meringue: In a heatproof bowl, combine the egg whites and sugar. Place the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn't touch the water. Whisk constantly until the sugar has dissolved and the mixture reaches 160°F (71°C) on a candy thermometer.4 large Egg whites, 1 cup Granulated sugar
- Whip the Meringue: Remove the bowl from heat and using a hand mixer or stand mixer, beat the egg white mixture on high speed until stiff peaks form and the mixture is cool to the touch, about 10-15 minutes.
- Add Butter: Reduce the speed to medium-low and add the butter, a few tablespoons at a time, mixing well after each addition. The mixture may look curdled at some point, but continue mixing until it becomes smooth and creamy.1½ cups Unsalted butter
- Add Flavoring: Add vanilla extract or any other flavorings you desire and mix until well combined.1 tsp Vanilla extract
- Use or Store: Use the buttercream immediately to frost cakes or cupcakes, or store it in an airtight container in the refrigerator for up to a week. Before using, bring it back to room temperature and re-whip it until fluffy.
Notes
- Clean Equipment: Ensure that your mixing bowl and whisk are completely clean and free of any grease, as any residue can prevent the egg whites from whipping up properly.
- Room Temperature Butter: Make sure your butter is at room temperature before adding it to the meringue. This helps it incorporate smoothly and prevents the buttercream from becoming too stiff.
- Cool Meringue: The meringue should be completely cool before adding the butter. If it’s still warm, the butter will melt and you’ll end up with a soupy mixture.
- Gradual Butter Addition: Add the butter to the meringue a few tablespoons at a time, ensuring each addition is fully incorporated before adding more. This helps prevent the mixture from curdling.
- Don’t Rush: Take your time when making Swiss meringue buttercream. Rushing the process can lead to mistakes and a less stable buttercream.
- Flavorings: Feel free to experiment with different flavorings, such as extracts, citrus zest, or melted chocolate, to customize the buttercream to your liking.
- Consistency: If your buttercream is too soft, you can chill it in the refrigerator for 10-15 minutes, then re-whip it to achieve the desired consistency.
- Storage: Store any leftover buttercream in an airtight container in the refrigerator. Before using it, let it come to room temperature and re-whip it to restore its creamy texture.
Buttercream Flavors
- Dark, Milk, or White Chocolate SMBC?
- Add 200 grams melted and cooled chocolate to 4 cups of SMBC. Combine well.
- Caramel Swiss Meringue Buttercream or Salted Caramel SMBC –
- Add 1 cup caramel sauce to 4 (to 6) cups of SMBC. For salted add a tbsp of rock salt. Combine well.
- Butterscotch SMBC –
- Add 1 cup butterscotch sauce to 4 (to 6) cups of SMBC. For salted add a tbsp of rock salt. Combine well.
- Lemon SMBC –
- Add 1/4 tsp lemon juice to 4 (or 6) cups buttercream. You can also add up to 1/2 if you want a very lemony buttercream. 1 tsp of zest can also be added if you don’t mind the zest in the buttercream. And, 1/4 tsp lemon extract will enhance the flavor even more.
- Orange Swiss Meringue Buttercream –
- Add 1/4 cup orange juice, and 1/4 tsp orange extract to 4 (or 6) cups buttercream. 1 tsp orange zest can also be added.
- Fruit Flavors – Blueberry, Raspberry, Blackberry, strawberry –
- Add 1 cup fruit puree to 4 (or 6) cups buttercream.
I love adding a fruit filling instead, which makes it slightly sweeter, and yet, more vibrant in color.
- Add 1 cup fruit puree to 4 (or 6) cups buttercream.
- Dulce De Leche SMBC –
- Add 1 cup dulce de leche to 4 (6 cups) buttercream.
- Coffee or Espresso SMBC –
- Dissolve 1 tbsp coffee in 1/4 cup hot water or use 1/4 cup espresso. Cool completely, then add to 4 (or 6) cups buttercream.
- Mocha SMBC Buttercream
- Add 200 grams melted and cooled chocolate to 4 (or 6) cups coffee SMBC.
- Peanut Butter SMBC
- Add up to 2 cups of peanut butter to 4 (or 6) cups of buttercream.
Equipment you will need
Nutrition
Tried this recipe?
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Veena, thank you for the detailed explanation and the pictures which surely makes it easy for someone trying smbc for the first time. I have always hesitated to try it but now I question myself why did I wait so long!!
I had frozen the smbc for 2 weeks and used it today and got a nice finish but the weather is warm so I could see the bc sweating. I have popped it backin the fridge to chill again before I wrap in fondant. I’m just concerned that it will melt under the fondant. Any tips? Thank you
Hey Alita. Thank you, So happy you had success with this recipe. I find it hard to eat American buttercream once you get used to SMBC. You can keep a fondant cake in the fridge as well however if you experience very high humidity then be careful as some the fondant can get very wet with condensation. I suggest you do fondant on a chilled cake. You may need to work fast if the weather is warm but usually, even in this middle eastern hot weather my SMBC never melts away. Cranking up the Ac does help
Thank you Veena!
I’ve made two batches that are double batches. The first I threw out, the second is in the fridge from last night. Help me please. I’ve made this multiple times and never had this soupy mess. I made sure that it was cold before I added the butter, but obviously something went wrong.
Kristya – Aww I’m sorry to hear that. The soupy mess is a result of adding butter before the meringue is cooled. The butter melts in the warm meringue creating a soupy mess. I explained it in the post too.
You say you have one in the fridge? Well, don’t throw it.
Put it back on the mixer and whip it!! Yes, Whip it.
Now, take note… If the buttercream is stiff in the fridge do not use the whisk attachment – use the paddle attachment for the first two minutes then switch to whisk when you think the mixture is not stiff.
Whip it and it should come back to a nice whipped meringue consistency.
let me know how it worked.
Hey Veena I love your recipes & always default to urs 1st before trying any others. Tried the SMBC for 1st time ever. Watched video & read recipe sev times. Waited until mix & bowl felt cool B4 adding butter. It’s smooth, pretty & light but tastes like butter. I dbl checked quantities & used ur specs: 1.5C gran sugar, 6 egg whites & 1lb butter (& 2 tsp vanilla). Idk what I did wrong!? The butter had salt in it but I dbl checked ur notes to make sure it was ok. Can u please help? I’ve gotta take the cake to church tonight. The SMBC is in fridge for now. TIA
Shannon
Hey Shannon. Meringue buttercream is usually very buttery. Compared to most SMBC recipes online my recipe has extra egg white. So the recipe is ok. If the meringue did not fail then you have what is suppose to be SMBC. My buttercream is a little less sweet because I added 1/2 cup less sugar but it works best with custom cakes.
Have you tried whipping it again? It should be smooth, light and buttery. Unlike American buttercream which is sweeter than buttery, this is buttery.
If you still think you don’t like it. Make a batch of American Buttercream and combine the two together. You will love it.
I hope this reply comes in time for your cake. Sorry if I’m late. Just saw it.
Well this was a total disaster both times in a row for me. It ended up being a greasy mess that I had to trash, not icing consistency at all. Such a bummer
Aww, why did you throw it Arielle? Sounds like you added butter to the meringue before it got cold. Like I say in the post, look at troubleshooting tips. If you add butter before the meringue is cooled the butter will melt and make a soupy mess. You can still recover it by simply chilling the whole bowl in the fridge until it’s cooler then whip the heck out of it again. It will gain volume and be fluffy again. Sorry it didn’t work for you.
I love SMBC but have always had issues with it when making it. This was my first successful effort and that’s because you explained so well. Thanks for the trouble shoot tips
Thank you, So happy to hear you had success with this recipe. So happy you found my troubleshoot and tips useful. Thank you for coming back to write this feedback, appreciate it very much. Always a great feeling to read such success and positive comments. Thank you.
Hi Veena ,
Thanks for the recipe was wondering if the SMBC works fine for piping roses and other flowers for like a flower wreath cake etc ? A lot of bakers on their tutorials say they are using that .. but won’t it be too melty for India ? Also can we make SMBC with shortening and butter ? Would that make it more stable for the flowers ? Whatever I do I am not able to make a non gritty buttercream when I use icing sugar … so you know of an Indian brand of sugar that works ? Thanks
SMBC does work for roses and flowers for sure. It all depends on the weather really. If you enjoy good weather the roses will turn out beautifully. If you live in a hot and humid climate the buttercream tends to become a bit soft. So if you are in India I highly recommend using my stiff buttercream icing. Here in Israel I only use SMBC if I’m in the A/C and keeping the cake in the fridge in summer. The gritty buttercream is probably the quality of powder sugar. Some powder sugar made from beet sugar tends to stay grainy – find one that is made from cane sugar.
If your recipe of this SMBC yields 500gms, how many cups can this make? I will be frosting 3 doz of cupcakes, will one recipe be enough?
Olivia it depends on how much you pipe on it. If you do just simple swirls it might be just enough. When I pipe I make tall cone type swirls so I usually would use more.
I want to try this recipe therefore I would like to try on a snallet quantity. Can u please help how to go about it?
This is not a big recipe. You can half this one and try to see if you like it.
Hello veena,
I want to practice the smbc just to see how it turns out and the taste etc therefore I want to make a small batch. Can I halve the recipe or if u could give me someother ratio to try on. Thanks
Yes you can half the recipe Kanwal. For me this is a small recipe already so I don’t usually half it. But I know some who have made half for cupcakes.
Hi there,
So I thought I would give it a go and everything was good up until I added butter. My bowl was very cool to touch so o started adding the butter, so now it looks lumpy from the butter and it also looks like it’s curdling. I put it the fridge and decided to message you for any tips to make it like the picture.. LOL. Help please. All the way from NZ
Hey Nga, sorry just woke up to your message. Good that you put it in the fridge. Now place it back on the mixer but with a paddle attachment. If its too hard wait for a few minutes to thaw. You want the butter very cold but not set. Then whip it for a good 3 to 5 minutes until it’s all light and fluffy again. It will work don’t worry.
Can you please tell me some vegan options or some egg replacer??
Tripti, make my Velvet American Buttercream and omit the meringue or look for the meringue recipe online (google) for Meringue buttercream with Aqua Faba. Thanks