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
I came across your blog while searching for troubleshooting smbc. your blog is very detailed with tips and tricks. thank you for such a lovely blog.
I made an smbc with a below recipe measurement
—2 egg white( 65 gms)
—sugar 70gms
—vanilla essence (didnt have extract) 1 tsp
—unsalted butter 150gms
followed almost the sane procedure of yours. I got correct texture able to pipe smooth and it tasted good when I made. after a few hours when I tasted it, it was so wierd like I ate plain butter and a mild sweetness came at last. what is the reason I am not able to find out why it was perfect in the beginning and lost sweetness after an hour. kindly clarify me
thanks
suji
Hey Suji. Sounds like the meringue lost volume completely or the butter melted. Did you leave it out of the fridge for long? One thing you can do is chill it again for a few minutes, then rewhip and see if you get some volume again.
I am new to making this buttercream, and I have not been sucessful. My first time I did not wash everything down with vinegar so I assume that was why the meringue didn’t make it to stiff peaks . The next time I washed down everything I was using, but I still couldn’t get to stiff peaks . What could I be doing wrong? Sugar crystals??
Debra, I’m sorry to hear that. Well, let’s see.
1. make sure to separate the eggs properly. Any, yolk (even the tiniest bit) is fat!
2. Clean equipment but don’t saturate them with vinegar. Just barely wipe them dry. Vinegar can cook the eggs
3. make sure the eggs are at room temperature but also don’t over temper the eggs. It takes just minutes to temper.
4. start at a low speed and then increase speed gradually. Otherwise, they will start to whip and them loose volume quickly.
I hope these tips help.
Hello Veena, i always loved your recipes. Especially this SMBC , it’s very light in sweet. Does this recipe works with pasteurized egg white? My heart always break while throwing egg yolks ?. Can’t eat so much yolks , as I bake professionally, I make bigger batches @ freeze it most of the time. Thank you so much ?
Thank you, Anushri. I do have a recipe for SMBC with meringue powder. Warming the egg whites is essentially pasteurizing them so technically, you could just add the sugar gradually to the whipping egg whites and then add the butter. Do a small batch and see how it goes. Tweak as needed.
Hi Veena,
Thank you for your advice not to give up or throw away the buttercream if it’s not going well. I had mine look curdled and almost threw it away but I finally found the solution from your post.
I read from one of the comments that you can substitute the butter with cream cheese. What is the ratio for this recipe? I tried adding cream cheese on top of the original SBM recipe last time but it became soft. I don’t what went wrong.
Thanks in advance!
Imelda. Yes,chilling for a few minutes usually does the trick.
For cream cheese. I use half butter and half full-fat cream cheese (usually 40% mascarpone)
I add it at the end after I have whipped the buttercream.
Make sure the cream cheese is room temperature and creamy (to prevent lumps) Then add it and whip until smooth.
Do not overwhip once you add cream cheese as it can curdle with the meringue.
Can you help me troubleshoot?
The frosting looked perfect until I added the butter. Now it looks just like cottage cheese. I put it in the fridge. Is there anything I can do to fix it?
Hey Samantha. Yes, putting it in the fridge is the right thing to do at this point. The reason the buttercream looks like cottage cheese simply means that the bowl was still not completely cold when you added the butter. So it melted slightly and looks curdled. Let it cool for a few minutes until whip it until smooth
It turned great ,but now my family wants it less buttery taste . Could I add cream cheese to it ?
Yes you can add some ful-fat cream cheese to it after the butter. Whip it less after you add the cream cheese otherwise it will curdle.
Hi Veena! I have a couple questions for you, if you have time to answer.
1) What’s the minimum amount of sugar you can add and still get the meringue to hold up? My family loves SMBC, and I’ve made it multiple times from other recipes, but even the usual SMBC tends to be a bit too sweet for our palate. At the same time, I’m always scared to use less sugar since I know that it’s necessary for the meringue to stabilize. Can I use less than the 1 cup of sugar or will the meringue collapse?
2) How many portions would you suggest making for a 13×18 sheet cake with 2 layers of cake? I don’t usually make such big cakes, so I’m scared I won’t have enough cream to ice it all.
Hey Jessica,
Ideally, to be safe more sugar is better to hold the meringue. So 1 cup for every 4 egg whites is the standard.
Also, the addition of butter being fat weakens the meringue
You can try using 3/4 cup of sugar next time. In most cases, it should work.
What you can do, is instead of letting it cool to room temperature on the counter chill the meringue for a few minutes in the fridge before you add the butter.
This might help prevent it from deflating.
The amount of frosting on a cake is really dependent on how thick or thin you like to fill and frost your cakes. I’d use at least 3X these recipes for a large sheet cake with filling.
Also, if you like things less sweet use less sweet fillings such as vanilla pastry cream cake filling instead of buttercream.
Hi Veena,
Every time I’ve made this the past few days, my meringue has refused to stay at stiff peaks. The first time, it wouldn’t peak. The next time, I was sure to make sure there was no grease anywhere and fully cleaned all surfaces, and it managed to reach stiff peaks, but it was hot, so i left it to cool for 20 minutes on counter top. When I went back I did not pay attention if the meringue was still stiff or deflated. I added a tablespoon of butter and as soon as I whipped it felt soupy and no matter how much refrigerating after that I am not able to make it reach frosting consistency. Do you have any tips? I have no clue what I’ve done wrong, I checked the troubleshooting guide but could not be sure how to troubleshoot. Can you please help salvage this!
Anitha. If the meringue does not become stiff peaks perhaps there is grease in the bowl. Please see the tips and troubleshooting in the post. Also, the meringue may deflate slightly as soon as you add the butter but it will become light and fluffy as you continue with the recipe. However, if you have a soupy liquid perhaps the meringue was not cooled enough. You can place it in the fridge for 20 minutes then whip it until light and fluffy. I hope this helps.
Thank you so much for your quick reply. I will try again soon.
Do you use unsweetened chocolate to make the chocolate buttercream? Or what would you recommend?
Jayne, I like to use dark chocolate about 70% cocoa. But, you can use any chocolate you want! Even up to 90%
My meringue was quite good. It was cool as well but when I added butter, its volume drastically decreased and finally got into fine chunks with separation of water. Can you please help?
It does sound like the butter melted which means it was not cool yet. Just place it in the fridge for a few minutes then whip until light and fluffy