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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Hi Veena,
This is my second attempt -unfortunately even after cooling the meringue while adding the butter it seems to have curdled – I really wanted to master this as is looks light airy and is less sweet. Can this be overwhipped? it seems to have separated/curdled. No idea where Im going wrong.
Matilda, is it separating when you are adding butter to the meringue or a few minutes after all the butter is whipped. If necessary keep the meringue in the fridge for 5 to 10 minutes to cool it off.
Hi mam… I tried swiss meringue buttercream today…i m not getting stiff peaks pls help
Place it in the fridge for 15 to 20 minutes then whip again
Thanks for your recipes, I really appreciate. Please can I use the paddle attachment to whip my egg whites? For now I only have Kenwood hand mixer.
You can use a hand mixer but you have to whip it for much longer until you whip the meringue – but it can be done
Thanks Ma’am for your prompt reply. Please can I use margarine for SMBC?
I believe you can but I have not tried it myself.
Hi Veena,
I tried to make this SMB. Everything was wonderful until I started adding the butter. I think my butter was too soft if that makes a difference. It started looking like yellow cottage cheese. Now it’s creamy like creamed butter and doesn’t taste like anything. Do you know what I did wrong and is there a way to fix this?
I was in your master class but missed the last few days because family kept coming in unexpectedly. I am trying to finish the class assignments.
Thank you for your help and your tutorials.
Yes, Tina. You added the butter too soon while the meringue was still warm. Just place it in the fridge for a few minutes (15 to 20 minutes) then whip it until its light and airy.
Thank you so much!!!
Hi!
Thank you!! I’ve always wondered how people make big, fluffy frosting that isn’t too sweet. I’ve only ever made the regular buttercream with powdered sugar. When I found out about using egg whites and regular sugar, I was intimidated – plus, I don’t have a candy thermometer. So, thanks for making it easy and totally do-able with my little hand mixer and the finger/smoothness test. Came out great!! I’m so excited – a whole new world is opened up…
: )
Thank you, Jennifer. I am so happy you found this recipe useful. Enjoy making frostings.
Light and silky. Every fork was licked clean…The whole family enjoyed it!
Thank you, Susan. So happy to hear that
Hi, is it ok to double the recipe or does it need to be made in two batches?
You can make one batch if you are confident and done this before. If not, I would make two batches just to avoid any waste of ingredients.
Hi!! I tried out this recipe but I think it’s really grainy, is there anything I can do?
Ariana. Grainy? It will only be grainy if you do not dissolve the sugar when warming the eggs at the beginning. Ideally. the sugar would have dissolved by the time the meringue is ready. What sugar are you using? If you whip some more perhaps it will help the sugar dissolve
I am making a wedding cake and want to know if you have ever fully frosted a cake in SMBC and then frozen it? Does the fully frosted cake thaw well? or does the frosting get weird? I know you can do this with buttercream, but I don’t have any experience freezing a frosted SMBC cake. I am looking to save time wherever possible, but obviously the cake needs to look good too 🙂
Hey Hannah. Sorry, no I am not a huge fan of freezing frosted cakes. I usually freeze cake layers and then frost them when I need the cake.
I started adding the butter after hours of (on and off) whipping with a hand mixer, yet the meringue barely had soft peaks. I made sure none of the equipment had grease, the egg whites were perfectly separated, and even added cream of tartar a few times. It’s been in the refrigerator several times for several hours but does not stiffen up when re-whipped. Left standing, it’s soupy and bubbly. It’s very humid where I live, is there any hope to save it?
It should whip if you have chilled it for long Amanda. Chilling works for everyone. Sounds like the meringue is broken down with the grease. If it still does not whip after so much chilling I’m afraid it may not work. The humidity may be the cause for sure. I’m sorry but I don’t have any other suggestions because I don’t want you wasting any more resources on it.
Thought so 🙁 Thanks for the quick advice!