Swiss Meringue Buttercream

Here's the best Swiss Meringue Buttercream recipe so you can frost your cakes like a pro. It's silky, stable, and perfect for piping. What's more, it tastes delicious, too.

Jump to:

• 📖 What are the different types of buttercreams?
• 🌟 Why this is the best Swiss Meringue Buttercream recipe
• 📝 Ingredient notes
• 👩‍🍳 How to make Swiss Meringue Buttercream
• 🍰 How Much Swiss Meringue Buttercream Do I Need to Make For A Cake?
• 📚 How to Flavor Swiss Meringue Buttercream
• ❄️ Storage and Freezing
• 🔍 Troubleshooting
• 🎓 Expert tips
• 🥣 Equipment Notes
• ❓Recipe FAQs
• 🧁 More Frostings
• Swiss Meringue Buttercream

📖 What are the different types of buttercreams?

Buttercream is a type of frosting used to fill, coat, or decorate cakes and other baked goods. Its main ingredients are butter and sugar, but there are several variations of buttercream around the world.

American Buttercream (AMBC) - This is the simplest and most commonly used. It is made by whipping butter, powdered sugar, and sometimes a small amount of milk or cream. It has a fairly stable texture and very sweet flavor and is excellent for decorating.

Italian Meringue Buttercream (IMBC) - Similar to Swiss meringue buttercream, this buttercream uses the same base ingredients, plus sugar syrup as a sweetener and stabilizer. It is very stable but requires more attention to the temperature of the sugar syrup and how you handle it.

Russian Buttercream - Russian buttercream (a/k/a condensed milk frosting) is another easy buttercream that uses butter and condensed milk. Typically, we add vanilla extract and salt to flavor. Russian buttercream has a slightly thicker texture than whipped cream. However, it does not do well with heat compared to SMBC or American buttercream. It is best for desserts that you will serve immediately.

German Buttercream - Also known as Bavarian buttercream or mousseline cream, this custard-based buttercream is made with egg yolks, milk, butter, and a thickening ingredient such as flour or cornstarch. It is rich and complex in flavor, less sweet than American buttercream, absolutely delicious. 

French Buttercream - Not as commonly known and more difficult to make than the other buttercreams, French buttercream is made with egg yolks, butter, and sugar syrup. Because of the egg yolks, it is naturally yellowish. It has a super creamy, custardy texture and is perfect for decorating cakes and cupcakes.

Swiss Meringue Buttercream (SMBC) - Finally, this is a buttercream with Swiss meringue as a base. It requires more steps than American buttercream, using egg whites and sugar cooked together over a double boiler, then whipped with soft butter, vanilla extract, and a dash of salt. It is very stable yet slightly less sweet than classic American buttercream.

🌟 Why this is the best Swiss Meringue Buttercream recipe

1. It's a classic - Swiss meringue buttercream frosting (SMBC) is a classic cake frosting that is easier to make, in my view, than Italian meringue buttercream with sugar syrup.
2. It's not too sweet - Some buttercream recipes have a lot of added sugar. But this recipe is very well-balanced with a delicate sweetness that is not cloying.
3. It's versatile - ySu can easily pipe or spread Swiss buttercream frosting onto cakes or cupcakes, and it won't crust. It has a glossy finish and can be colored and flavored easily, too.

📝 Ingredient notes

1. Granulated sugar - We dissolve the sugar into the egg whites. Therefore, normal white granulated sugar is fine for this easy Swiss meringue buttercream recipe.
2. Egg whites - Take care when separating egg whites from egg yolks, as any amount of yolk (fat) in the bowl will result in a failed meringue. Freshly separated egg whites will make a better meringue than ready-separated, store-bought cartons of egg whites.
3. Unsalted butter - I use 82% fat content European-style butter in all my recipes. It needs to be softened butter, so take it out of the fridge 1-2 hours before use. Don't use salted butter; this can result in buttercream that tastes overwhelmingly salty.
4. Vanilla extract - Try to avoid vanilla essence, as this can have a synthetic vanilla flavor.
5. Salt—Although it might seem odd to use salt in dessert recipes, it is an essential ingredient! It enhances the flavors and balances the sweetness.

🛒 You’ll find detailed measurements for all ingredients in the printable version of the Recipe Card at the bottom of this post.

👩‍🍳 How to make Swiss Meringue Buttercream

1. Prepare your stand mixer fitted with a whisk attachment (or use an electric hand mixer, but this will take a bit longer).
2. Place a mixing bowl over a saucepan of simmering water (a double boiler), but do not let the bowl touch the water. Add the egg whites and sugar to the bowl.
3. Use a hand whisk to mix the egg whites and sugar in the double boiler until the sugar has completely dissolved and the mixture reaches 160F / 71C.
4. Transfer the egg white and sugar mixture to the bowl of the stand mixer. Whip for about 6 minutes until shiny, stiff peaks form and the bowl is no longer hot to the touch. Stop whipping and allow the Swiss meringue to cool completely to room temperature.
5. Switch to the paddle attachment and start adding the softened butter one tablespoon at a time on medium speed. Once incorporated, turn the mixer up to medium-high speed and whip it for an additional 4 minutes or until the mixture becomes light and fluffy.
6. Finally, add the vanilla extract and salt and whip for another minute until it is smooth and silky.
7. Use the Swiss meringue buttercream frosting immediately or store it at room temperature in a piping bag for a few hours. If stored in the refrigerator, bring it back to room temperature and whip it in the stand mixer again for a minute to increase the volume.

💡 Top Tip: Do not add the butter until the meringue is at room temperature. Otherwise, the hot meringue will melt the butter and you will end up with an unappealing buttercream soup. 

🍰 How Much Swiss Meringue Buttercream Do I Need to Make For A Cake?

This Swiss meringue buttercream recipe will generously frost 12 cupcakes. You will need approximately 2x this recipe to frost a 6-inch cake, 2.5x for a 7-inch cake, and 3x for an 8-inch cake.

However, this does depend on what frosting vs. sponge ratio you prefer and whether you are using other frostings and fillings between the layers. When doubling or tripling the recipe, make sure that your mixer can handle that volume.

📚 How to Flavor Swiss Meringue Buttercream

To flavor Swiss buttercream, replace a teaspoon of the vanilla extract in this recipe with lemon extract, coconut extract, espresso powder, citrus zest, or even peppermint. Start small and increase to taste with the stronger flavors. Add gel food coloring at the end while whipping on low speed to color Swiss meringue buttercream.

To make chocolate Swiss meringue buttercream, beat melted but slightly cooled chocolate into the frosting at the end when you add the vanilla and salt. I use Callebeaut or Ghiradelli chocolate which is excellent for baking. You can also use cocoa powder, make sure it is of the best quality, and sift it before use.

You can also flavor it with pistachio butter, Nutella, Biscoff spread, or jam.

❄️ Storage and Freezing

Swiss meringue buttercream can be left covered at room temperature for 1-2 days, but it is best to refrigerate it after this point. It can melt if it is left out in hot temperatures for prolonged periods, though. Keep this in mind if serving it on warm summer days.

To freeze Swiss meringue buttercream, transfer it to an airtight container and cover the surface with plastic food wrap. Freeze it for up to 3 months. Thaw the Swiss buttercream meringue recipe on the counter and whip for a few minutes before use.

🔍 Troubleshooting

1. If the meringue won't whip to stiff peaks: It is likely that a drop of egg yolk (fat) in the egg whites or some residual fat was still on the bowl or whisk attachment. Sadly, this is unsalvageable and you'll need to start again. If you are sure there wasn't, the meringue might be too warm so take a break from whipping, refrigerate the bowl for 20 minutes, and then resume.
2. If the buttercream is too soft and soupy: the butter or the meringue is probably too warm to continue. Place the bowl in the refrigerator for 20 minutes, then resume whipping.
3. If the buttercream has curdled: Keep whipping, and it will eventually loosen and incorporate.
4. If the buttercream is too hard and thick: Place the bowl back over the double boiler for a minute or two to gently melt the edges, and then resume whipping in your stand mixer.

🎓 Expert tips

1. Always weigh your Swiss meringue buttercream ingredients by the gram using a digital scale for accuracy.
2. Wipe out the mixing bowl, the bowl of your stand mixer, and the whisk attachment with white wine vinegar or lemon juice before use. This ensures there is no residual fat on them, which will cause a failed meringue.
3. If you do not have a thermometer to check the sugar and egg white mixture, rub it between your fingers to check if the sugar has dissolved. It should feel smooth, and not grainy.
4. The key to making Swiss meringue buttercream comes down to the temperature of the butter. It needs to be softened but not melted. Take it out of the fridge ahead of time, and avoid last-minute microwaving.
5. The texture of this Swiss meringue buttercream recipe is best for use when the butter is at room temperature and the mixture is freshly whipped.

🥣 Equipment Notes

Weigh ingredients using a digital scale. This is such an important piece of kitchen equipment to have for baking. Use a Stand mixer or electric hand whisk to whisk your Swiss meringue and the butter. I personally recommend using a stand mixer, as it makes the whole process faster.

❓Recipe FAQs

🧁 More Frostings