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?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!- Coffee Buttercream, Eggnog buttercream, White chocolate
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Hello, i was planning to try this recipe in the next few days, however do not own a stand mixer. Will it whip well with a hand mixer?
Hey Reema. Yes, many people do use a hand mixer. You just have to whip it longer.
Hey there, I tried this recipe and it worked out great. Smooth and shiny SMBC ? BUT it noticed that it wasn’t sweet enough. Is that how it’s supposed to be? Or should I add more sugar? Will that change the consistency of the SMBC eventually?
TIA
REEMA
Hey Reema. The main reason people love meringue buttercreams is that they are less sweet. But you can add more sugar next time when you make it. Now for this recipe, it would be best to add a few tablespoons of powdered sugar so it incorporates well.
Hello,
First of all big fan of ur creations.. my best wishes..
I have done Swiss meringue buttercream before and it worked well. This time it loosened up and became liquidy as I started adding the butter. I stopped and refregirated the mix and tried whipping again. But it didn’t work. Can I fix it ? I have not added all the butter. Can I make any thing else with this?
Thank you, Ishwarrayah, Sounds like the mixture was very warm when you added the butter. If the meringue is too warm it can deflate all the air in the meringue when you add the butter. I suggest chill it for a long time and then try again using a paddle attachment. It may not whip the big volume back up but it will still whisk creamy and smooth. I hope this helps.
Hi, Veena.
I’m in love with your Italian meringue butter cream recipe so I’ve been using it so far.
You seem to prefer this Swiss Meringue butter cream so I want to try this one.
Hmm but is there any reason you use 100 g of more sugar compare to ITBC?
Does this process require more sugar to yield the same result as Italian cream?
Thank you!
Hey Kay, no you can use 200 grams of sugar. In fact, I changed it so they are both the same.
Hi Veena, first off thank you for the video and in depth write up on the SMBC. I live in humid Malaysia & I gave your recipe a go. The meringue was going great till the butter went in. I waited for the meringue to cool but the butter part is a bit tricky here cuz at room temp my butter is very soft. So I put in the butter when it’s not too cold or too firm. But it just won’t whip up. So I put the whole bowl into the fridge for a couple of hours & whip it up again. It’s fluffy & spreadable but not stiff & feels greasy. Thing is, when layered between the cake it slides off. I have to refrigerate the cake for a bit but even so it just won’t keep the layers together & gets soft very quickly. What am I doing wrong? Thank you
Hey Stephanie. It’s not you, and not your doing anything wrong. It’s the weather. Humidity is a huge problem for me here in Israel too.
So in summer, I prefer to use only Ganache or my Velvet American Buttercream.
Even if I manage to keep the SMBC in the fridge I can’t guarantee how my customers will store it.
You see egg whites are like whipped cream. In very hot summer and high humidity, it collapses. That’s what’s happening for you too.
That slipper meringue is a sign of meringue losing volume
Sorry not sure I helped much
Thank you so much. That really helped. The fact that it’s not me.?. I normally use ABC & if holds up well here. Thanks for the recipe suggestions.Still the cakes sold at the bakeries seem to hold their layers well. I can only guess that their cakes are lighter /spongey that’s why the layers don’t split. My cakes are dense more like pound cakes. What do you think?
You must try my Velvet American Buttercream, I think you will like it.
Are you sure the bakeries are using SMBC? Often bakeries use Bakery-style frosting or non-dairy whipped topping so they can keep it longer.
And yes, bakeries often use light sponge cakes similar to the Genoise cakes . That’s often because they use the light frostings I speak of above.
Thanks again for the prompt reply. I only assume the bakeries use SMBC so I guess you’re probably right. I think I will give your Buttercream a go. Thank you again. I appreciate it.
I made the SMBC twice for my Macarons. It was very tasty. But I’m doing something wrong and not sure what. Both times it didn’t pipe very well, and there was chunks of butter, and it was very wet when left out so it made the cookies soggy. Over all it was very good and I want to perfect my technique and not give up. I don’t think the butter was soft enough, and I couldn’t get the meringue to a hard peak even after 30 minutes of beating with the hand mixer. I’m getting a stand mixer soon, so I can use that instead. Any tips are much appreciated!
Hey Rahel. Happy you enjoyed this recipe. I love SMBC in macarons too.
Definitely sounds like the butter was too cold so it didn’t’ blend well.
The butter needs to be room temperature not melted but soft so it will blend into the meringue.
If you didn’t get the meringue to whip well means there was probably grease in the bowl or whisk. Any grease will prevent eggs from whipping up.
It there was liquid, it sounds like the protein in the meringue was separated a bit. Cream of tartar actually helps prevent that.
I hope these tips help. I’m sure the next batch will be perfect.
Hello Veena. I need urgent advice please. I made SMB and it was fine I stored it in fridge for a day, took it out today and left it for about an hour or so. It was a little hard so I used an electric hand whisk and it’s gone a little watery, curdled and yellow again. I had to decorate a cake tonight. But can try and do it tomorrow. Can I rescue this and how? I was going to do an ombré effect and tried using a paddle attachment with the coloured SMB and that’s had the same effect. Where have I gone wrong?
Please advise. Otherwise I’ll just make normal buttercream and use that tomorrow.
Hey K. Sounds like it got thawed too much? Could that be it? Also, did you use butter or margarine?
Ideally, if you take it out and use the electric mixer it should not curdle. Sounds like the egg protein in the whites has separated.
But place it back in the fridge for a few minutes until it cool but not cold
Then whip it. Alternatively, place a bowl of ice water under the buttercream bowl and whip with the hand mixer until it comes back to consistency.
It’s late night here so I may not be able to respond quickly but do let me know if this helped.
All the best.
Hello Veena. I have looked at your SMBC recipe/method and think of having a go at it. You have given the recipe using egg powder (I have some to use up) but here in the UK we can also get egg whites which are pasteurised. I am guessing I could use it in place of egg whites?
Also would it work if I want to make a watercolour cake?
Thank you for always responding. I am truly appreciative.
Hey K, You can use my SMBC with meringue powder to use up the egg white powder. I have not tried doing a watercolor cake yet so not sure if it will work. Can’t think of why it won’t but since I’ve not tried – I can’t say for sure. Would love your feedback if you try it out.
I’m going to try a SMBC soon. One variant I didn’t see was Nutella. It’s not quite peanut butter because it’s so sweet … can I adapt your recipe with some amount of it?
Hey Laurie, Yes, you can make Swiss Meringue Nutella with this as well. I’d suggest the same 1 cup Nutella per 4 to 6 cups buttercream. You can reduce about 1/2 sugar in the original recipe to reduce the sugar if you want ( I do that as well) The more Nutella the darker the frosting and sweeter it gets too.
I do have a Nutella Buttercream Recipe from scratch as well – but it’s not meringue-based.
Thanks Veena, please can butter be replaced with margarine in SBCM?
I do believe you can use margarine and some have done that successfully. I have never tried it
Hi. My SMBC is a little too greasy. Is there a way I can fix this? I put it in the refrigerator for now. Thank you 🙂
Hey Steffanie.
As I explained in the post under tips and troubleshooting.
When whipping the warm eggs, start on medium and move to high speed. Let the meringue whip to stiff peaks. If not, they will lose volume when you add butter giving you a very greasy buttercream.
Now, when you take it out of the fridge (make sure it not too stiff) whip with a paddle attachment. If the meringue is ok you should have a nice whipped cream consistency SMBC.
If the have only butter in the bowl.. sweet and greasy. You can choose to make an American Buttercream frosting.
Add powder sugar for every 1 stick buttercream add 2 cups powder sugar (yes, basic buttercream is sweet)
So, either way, don’t throw it. It’s still useable.
I hope this helps. Please let me know how it goes.
Hi Veena, which buttercream is suitable to use under fondant covered cakes? Here in India mostly people prefer the whipped cream frosting since it’s less sweet. Until now I was using American buttercream and I had no trouble leaving the cake outside once it’s covered in fondant. But the thing is it’s too sweet and feels gritty!!! Would smbc/imbc hold well under fondant outside fridge in warm weather?
Hey Arundhati. You can use meringue buttercream under fondant. It is less sweet than American buttercream. If you live in how and humid weather then ganache would be the best of course. The advantage of American buttercream means is that it can stay out in hot humid conditions longer.