This creamy, silky, perfectly sweet Swiss meringue buttercream is a breeze to make and is the BEST thing ever to decorate with. It pipes and smoothes beautifully!
When you want a light, creamy, smooth buttercream there are two choices, Swiss or Italian buttercream. I love both but have to admit there is less less chance of burning myself when making the Swiss variety as you’re gently heating the meringue over a double boiler. The other benefit of these buttercreams is the color; you can get a very bright white with them and not have to resort to covering your cake in fondant.
Pro Tips for Swiss Meringue Buttercream
- Don’t get fat in your bowl, make sure it’s clean (I actually give mine a quick rub with a lemon then wipe with a paper towel)
- Don’t let any yolks get into your whites when you separate the eggs. The easiest avoid yolks is to separate the eggs one at a time into separate bowls and then pour the white in as you go along.
- Don’t get scared when you add the butter in! If it’s a soup or if it’s looking wonky just chill is a few minutes then get back to mixing.
- Give your buttercream a quick whip before using, especially if you made it in advance and chilled. It can lose consistency and get spongy after a while.
- If your idea of warm is tepid then go ahead and use a thermometer to see when your egg white mixture has reached 160F.
Potential Problems to Avoid
I think the most common issue is related to adding the butter when the meringue is still too warm. If you don’t wait long enough then the mixture will be soupy, which is a bummer. Luckily you can pop the bowl into the freezer for a few minutes, then give it a whip and it should be right as rain. If your start using the buttercream and it has lots of little bubbles and isn’t silky and pliable then it’s been sitting for a bit too long. All you need to do is give it a 5 second whisk and it will wake back up and regain it’s consistency.
Frequently Asked Questions
What’s the difference between Swiss and Italian meringue buttercream?
Both are meringue based frostings that use egg whites to create a lightness and silky structure perfect for decorating. Italian buttercream uses 240F sugar syrup poured into the fluffed egg whites to stabilize the meringue while to make Swiss buttercream you gently heat the egg and sugar mixture to 160F using the steam heat of a double boiler. I find Italian meringue buttercream to be just a bit stiffer than Swiss but bother are EXTREMELY creamy.
Can you put Swiss meringue buttercream in the fridge?
- If you want to make the buttercream ahead of time, it can be refrigerated for a few days.
- Make sure to store in a sealed container, preferably a sealable plastic bag you can squeeze the air out of.
- Once you’re ready to use it, allow it come to room temperature and give it a short “whip” to restore the consistency.
Does Swiss meringue buttercream melt?
Swiss meringue buttercream will melt in the heat. It you’re piping buttercream flowers and expect the temperatures to rise I recommend using a thicker American buttercream.
Can you over whip Swiss meringue buttercream?
Unlike a mascarpone based frosting tor pure meringue, Swiss meringue buttercream cannot be over-whipped.
HOW DO YOU COLOR Swiss BUTTERCREAM?
If you just add food coloring to meringue-based buttercream the color will not really show. A little trick I picked up is taking a tablespoon of the buttercream and microwaving it in a little bowl with a drop or two of food coloring for 8 seconds. The color will REALLY come alive. Now you can mix this colored buttercream into larger batches and you’ll see much more vibrance. I usually use gel food colorings to color my buttercreams; they are more concentrated than the watery ones you get at the supermarket.
How to Pasteurize Eggs
- You’ll need a digital thermometer, a pot and some water. Place the eggs in a small pot filled with enough water to cover the eggs by at least an inch
- Bring water to 140F (60C) and maintain that temperature for 3 minutes.
- Don’t let the water exceed 142F. Remove eggs and rinse with cold water to bring temp down.
- You can use the eggs right away or save for later in the fridge.
How to Make Swiss Meringue Buttercream
1. Carefully separate the egg whites into a bowl. The best practice is to separate the eggs one at a time
2. Add the sugar and salt to the egg whites.
3. Give the mixture a brief whisk to incorporate everything.
4. Place the bowl over a pot of simmering water. Make sure the water does not touch the bowl. Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly.
5. Heat the mixture until it reaches an internal temperature of 160 degrees F. If you’re not using a thermometer rub the mixture between your fingers. It’s ready when it is smooth with no sugar grains and feels warm to the touch.
6. Transfer the egg mixture to a stand mixer fitted with a whisk attachment.
7. Beat until you get room temperature glossy peaks. You will notice the meringue takes on a substantial, marshmallowy texture. You can pack the bowl with ice or frozen peas to cool it down more quickly.
8. Once the meringue is room temperature, switch to a paddle attachment and add add tablespoon sized dollops of room temperature butter while the mixer runs on low. Make sure to let each piece of butter incorporate before you add the next. When all the butter is mixed in, scrape the bottom of the bowl down; there is always some meringue hiding down below! Go ahead and add the vanilla extract and give it one last mix. You can transfer it to a piping bag or a ziplock bag to store in the freezer.
* I recommend using a paddle attachment for the last step but you can use a whisk attachment and it’s not a big deal, you’re just whipping in a bit more air into the frosting.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this swiss meringue buttercream recipe then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Swiss Meringue Buttercream
Ingredients
INGREDIENTS
- 5 egg whites at room temperature
- 2 cups unsalted butter 452g, at room temperature
- 1 ½ cups granulated sugar 300g
- 1 pinch kosher salt
- 1 tsp vanilla extract
Instructions
INSTRUCTIONS
- Add egg whites, sugar and salt in a bowl.
- Give the mixture a brief whisk.
- Place the bowl over a pan of simmering water. Make sure the water does not touch the bowl.
- Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly. You will heat the mixture until it reaches an internal temperature of 160ºF or until it's not grainy between your fingers.
- Transfer the bowl to a stand mixer, mix with a whisk attachment until you get room temperature glossy peaks.
- Switch to a paddle attachment and while the mixture is running on low, add tablespoon sized dollops of room temperature butter making sure to let the butter incorporate before you add the next piece.
- Once all the butter is incorporated, go ahead and add the vanilla extract. You can transfer it to a piping bag or to a ziplock bag to store in the refrigerator or freezer.
I wanted to know if stand mixer is must to make SMBC? Or can I use electric beater?
You CAN use electric beaters but it’s not fun. Make sure to have that bowl in an ice bath to cool the meringue down faster 🙂
My familiar with naming.. can you please tell me if granulated sugar is same as normal sugar?
it is yes 🙂
You’re amazing, your explanation is clear and easy to follow. I tried the recipe for my 1st time and it was great. Thank you so much. God bless you and your little boys ?
Thank you Amal!
Hi! I just made this buttercream and it’s really nice! Followed your recipe and it went soupy and a little panic kicked in but in the end it turned out so smooth and luxurious! Hope everyone likes it. Thank you for sharing this recipe!
Love this recipe! Everyone always loves this buttercream when I make it!
I tried your recipe on the weekend for a cake and it was everything you said and more! It was delicious, sweet but not overpowering, soft and smooth, wonderful and super easy to spread over the cake. In the end I mixed it with raspberry puré, and the flavor was amazing.
I did two batches because I refrigerated the first and forgot to take it out beforehand, so I panicked a little and ended doing a second batch. As the day went by and the first batch came to room temperature I was able to recover the consistency. Definitely important to remember your words “do not panick”.
Just found your youtube channel and obviously subscribed because it’s amazing.
Thank you!
I love all your pages. So inspiring!
I’m so in love with this recipe, specially because you make it appear soooo easy and fun but actually I am wondering if i can use Swiss Meringue Buttercream to cover a cake with fondant just like American Buttercream? Isn’t it too silky? I’m living in the Caribbean where the temperature is specially hot all year long. Would you recommend SMBC for a wedding cake with fondant ?
Thank you! 🙂
I would do a test not super-familiar with that climate, I don’t want to make false promises and ruin a wedding cake!
Hi John, can you tell me how much chocolate, what kind .. powder, ganache, etc? In both the Swiss and Italian would it be the same? Same amounts? Same chocolate? Also have you ever used chocolate extract? I made it homemade and it’s actually delicious in desserts. Thanks so much!
It was the BEST buttercream I ever made in first attempt ☺️
I wanted to ask why the Swiss meringue buttercream could break after being frosted on the cake. It happens to me sometimes after I frost the cake and out it in the drive when I’m taking the cake out, the buttercream breaks a little bit.
Could it be different temperature between cake and buttercream?
Thank you
I absolutely love your videos and how clear-and really good the recipes are.
Hi, im attempting to make a spiderman cake, would this mix be ok for piping a web on and down the side of a cake? Thanks! Jo
Yes you could do that. just be careful on the sides.
Hi John, um wanted to ask if this is enough to frost a 2 layer 6 inch cake for too much? If so by how much should I reduce the recipe?
It will frost it just fine 🙂 You’ll have a bit left over, but you can chill it for later.
Hi. How can I turn this frosting into a chocolate version? Thank you!!
Add 1/2 cup of melted and cooled chocolate 🙂
Thank you!
Hi john. How long can I keep this in the fridge? Also why would the frosting possibly become thicker with a bit more whisking at the end like it’s turning back to butter? HELP!
It’s because the butter cools to room temp as you whip it. a week in the fridge is fine.
John, Can you double or triple this recipe, or would you recommend making separate batches?
Thank you
Un less you have the Giant stand mixer I would just make separate batches although I think I have made a double batch in my stand mixer before.
Omg… I made Swiss Meringue Buttercream for the first time this week. It turned out amazingly!! The first batch was a touch grainy but the bowl I used to whip it together was the same bowl I used for the sugar and egg whites over the simmering water. I used that batch for the crumb coat on my cake. It’s a big sheet cake. Today’s batch turned out flawlessly and guests were raving to me about how great it was. I’ll 100% be making it again!! I also used your strawberry pie filling as the filling for the cake too! I sliced the strawberries thin and only cooked off half the strawberries. The heat from the cooked strawberries softened the other strawberries perfectly while I mixed them and sat them to the side to cool. Up next is your sugar cookies!! Thank you!!
Would one batch of the recipe be enough to frost a two layer 9×13 inch cake?
I would make a double batch.
First time trying SWM today and turned out amazing! Thank you
Ok thanks.
Is swiss meringue buttercream strong enough to stack cakes with (2 tiered cake)?
yup!
You’re my HERO!
Hi John!! I recently discovered your YouTube channel and I must say you now have a huge fan from Greece!!! I’ve tried today your recipe and it turned out a big success!!! Thanks so much!!! Next to my list will be your lemon cake!!!
So happy you enjoyed!!
Is it easy to color SWM ? Just use gel color or there’s another way?
There’s a trick for vivid colors. Add the color to a tablespoon of the buttercream and microwave for a 4-5 seconds. Then you mix it into the larger batch 🙂
first time I try a Swiss buttercream. It was a success, so silky. Not too sweet. Loved it. Will redo it for sure.