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.
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.
Lets talk about a couple potential problems. 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.
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.
Some things to avoid:
- 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.
- If your idea of warm is tepid then go ahead and use a thermometer to see when your egg white mixture has reached 160F.
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.
Steps to Make Swiss Meringue Buttercream
- Carefully separate the egg whites into a bowl. Add the sugar and salt, then give the mixture a brief whisk to incorporate everything.
- 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.
- Heat the mixture until it reaches an internal temperature of 160 degrees F or until it’s not grainy between your fingers, then transfer it to a stand mixer.
- Mix with a whisk attachment until you get room temperature glossy peaks. Once it gets to that point, switch to a paddle attachment.
- While the mixture is running on low, add tablespoon sized dollops of room temperature butter. 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.
If you’ve tried this buttercream 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
A step-by-step guide to making silky Swiss 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 freezer.
Recipe Video
Recipe Notes
To reactivate the buttercream after it has been frozen, allow it to come to room temperature then whip it.
If you start adding butter and the mixture becomes soupy don't panic!!! It will be soupy until ALL the butter has been added.
I add flavorings at the end, especially if I'm making a batch of chocolate SMBC, where there's a considerable amount of liquid going in.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
I sent a comment about the Swiss meringue buttercream but I am not sure you are getting them
Hi John
I am going to attempt to write one more comment about your Swiss meringue buttercream. I made if after being so scared to do so and it came out creamy/dreamy just like you said. To get the yellow color out the trick is to add a dot of violet using a toothpick to the entire batter and whip. It will turn white. Thank you so much for showing bakers how to make this you are awesome
Hi Marie,
My apologies for not getting back to your last comments, sometimes there are so many.
I’m happy to hear you perfected this Swiss meringue buttercream!
Best,
John
I made your Swiss Meringue buttercream for my coworkers yesterday and it was a definite hit! I am looking forward to trying the Italian Meringue and French Meringue recipes in the very near future. What types of cake would you recommend putting the French meringue buttercream on?
Hi Cynthia,
I love pairing French buttercream with chocolate! I’m glad to hear the SMBC was a hit!
Let me know what you think of the Italian and French buttercream!
Best,
John
Dear Sir John! This recipe is A-M-A-Z-I-N-G!!! Tried today and loved it, thanks for sharing!
Hello!
Awe, thank you so much. I’m glad to hear that! Have you tried Italian buttercream yet?? 🙂
Best,
John
It was super easy to follow and it was delicious! Can you double the recipe with the same results?
Hi Pam,
Yes, you can. I’m glad you enjoyed the SMBC!
Best,
John
Just made my first meringue based buttercream using your SMBC recipe. Oh.My.Goodness. Amazing. For a few minutes I was alarmed thinking it wasnt working right and I was planning how I could turn the disaster into a filling when, viola! I suddenly had this incredibly light, silky, completely delightful bowl full of the most delicious frosting I’d ever made. Then I thought it was too soft and couldn’t possibly hold up to piping but lo and behold, it not only worked, it was simply a dream. I’m in love with this recipe. Now I’m working on creating a peanut butter filling with the frosting and I think it will be fabulous. Thank you!!!!
PS – love your videos!!
Hey Brenda,
That’s always so good to hear! I love that you gave this recipe a try. SMBC really does pipe beautifully!
Best,
John
Hi John,
Just wanted to say that I tried making SMBC for the first time following your recipe. It was not as intimidating as I thought it would be and the buttercream was amazing!!! It was like I was eating a cloud. My family thoroughly enjoyed it. Thank you so much and I love watching your tutorials.
Hi Ying,
Swiss meringue buttercream is such a dream! Did you frost a cake with it?
Best,
John
Hi John,
I made a giant cupcake for my kid’s birthday and piped the buttercream all over it. The cupcake was kind of dry but your CMBC was dreamy. Would love to see you make a tutorial for a giant cupcake!
John, this video and recipe are simply delightful. I don’t know what I love more, the icing or you 🙂 Thank you for sharing all your incredible expertise!
Hi Jackie,
You are TOO sweet! I’m very happy you enjoy the videos/recipes.
What will you bake next??
Best,
John
Hi John, thank you for your detailed instructions and video! I can’t wait to try SMBC. Can SMBC be colored? I need a vibrant green frosting for a birthday cake I’m making and I use Americolor gel. If so, do I color it after all of the butter has been whipped in? Or am I better off sticking with American buttercream for colors? Thank you.
Best SMB recipe ever! Thanks preppykitchen
Hi Marly,
Thank YOU, I’m honored!
Happy baking!
John
I just made your swiss meringue buttercream, and it’s my new favorite!! So delicious, and not too sweet!! Thank you!!!
Hi Suzy,
That always makes me so happy to hear! SMBC is so dreamy.
Did you use it for a cake or cupcakes?
Best,
John
This is so informative! I did get a chuckle out of the serving size in the nutritional information. Thanks!
Hi John,
I enjoy trying out your recipes and watching the tutorials on YouTube. Thank you for sharing! I have a couple of questions for you: I’d like to flavor your SMBC recipe with chocolate, but I’m not sure how much and what type of chocolate to add. Will I add it in the very end (like when you said when we can add flavors like lemon extra, rose water, etc.)? Could you please advise? Also I like how you use sour cream to keep cakes moist. How do you bring it to room temperature? Do you let it sit out for a couple of hours or do you microwave it like what you do with milk?
Thank you in advance and I look forward to hearing from you. Keep up with the excellent work!