When you want a 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.
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.
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.
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!
How to Make Buttercream Flowers
Would this remain stable if it’s really hot outside
Hi Alex,
It would be stable but SOFT. So things might get droopy fast in hot weather.
What would type of icing would you suggest if it’s really hot? I live in the Bahamas and buttercream gets droopy really fast ☹️
Italian meringue buttercream and Swiss meringue buttercream will hold its stability in hot weather. It is the only kind I make. If the temperature is above 90 and no wind, add a couple tablespoons meringue powder and you will not have absolutely any problems with heat outdoors. Enjoy the silky smooth flavor. So good
At what stage do you add the meringue powder? Does it completely dissolve so that there is no graininess?
How would flavorings be added?
Joyce,
Add in flavors during the last step!
John
Hello
Can this be used for piping flowers? Is it stiff enough?
Thanks
Absolutely. The egg whites hold their shape and I think it is better to pipe with.
So I was so excited to make this, but my frosting is just a big bowl of liquid! What happened? Can I fix it?
Amber,
Try sticking it in the fridge for 10 minutes, then give it a whip. Make sure you added all of the butter in! I hope that your meringue was the right temperature!
John
This happens if you used boxed egg whites/pre-separated that come refrigerated, as it’s the only time my eggs didn’t whip up. If you are using them, you’ll need to add cream of tartar. I think I had to google the amount to add per egg/batch of frosting. If it turned to liquid AFTER the butter, then let it cool before whipping on high speed again. It’ll come together.
Oh dear, I think I missed something. Should I have whipped the meringue when I first put it into the mixer until stiff and then added the butter?
Jessica,
The meringue shouldn’t be stiff and fluffy before you transfer to the mixer! Sounds like you’re on the right track! The butter will give the mixture body!
John
Can you leave Swiss meringue buttercream out at room temperature for a few days??
Mary,
It’s fine over night at room temperature, just cover it! I would try to use it as soon as possible! Hope that helps!
John
Hello. Would you please have the weight in grams not cups ?
Thanks so much
Kerwin,
Just updated the recipe! Hope you enjoy!
John
thanks so much 🙂
You mention to paddle mixture but image shows a whip (step 5). Which is appropriate? Thanks. Appreciate your site.
Wm,
Use a paddle attachment for this step! I took a photo with a whisk in this step, but it should be a paddle!
John
You use the whisk in the video, too. So the paddle is better for this step? What about the final whip? I guess a lot of air needs to be incorporated in the mixture, for which the whisk is better.
I usually switch to a paddle but either works fine to be honest.
How many cups of frosting does this recipe make?
Hannah,
Not sure about the exact amount, but I filled 5 large piping bags with the batch! Hope you enjoy!
John
The recipe says to use right away or freeze, but no mention of refrigeration. How about popping it in the fridge for say, 3 days? Do I just need to get it to room temp and whip it up again before piping? Thanks!
Kat,
You’re right! Storing the buttercream in the fridge for 3 days it absolutely fine. Make sure it’s airtight. When you’re ready to use it, leave it on the counter to come to room temp and give it a quick whip before piping! Hope that helps!
John
I refrigerated mine and after I took it out and let it come to room temp. I whipped it up and it started to fall apart. It became watery, and looked like curttled milk and butter if that makes any sense. What am I doing wrong?
Hi John
At what stage can you add flavorings, coloring’s in?
Hey Dana,
I do it at the end but you can add the flavorings right after the butter goes in!
Best,
John!
Hi John
do you think i can add some melted chocolate to this to make chocolate buttercream? How can i also darken it and make it the colour of dark chocolate and not a light brown colour
Hi John! Just discovered your page and I love your recipes! I’m trying to make the flowers in your piping tutorial. Did you use Italian or Swiss buttercream for that? What are the texture/taste differences between the two kinds of buttercream?
Hi Tracy,
I would use American buttercream for the flowers. Thats what I use because it has a thicker texture so it’s perfect for piping flowers!
Best,
John
Hi John,
About how many cupcakes would this Swiss Meringue Buttercream frost?
Hi John, Thank you! My daughter and I just made your Swiss Buttercream and it is absolutely delicious. How do we store the decorated cake?
Hi Kerry,
I’m happy you made this buttercream together! How long are you planing on keeping the cake? A frosted cake can be kept at room temperature for 4-5 days covered. If you are trying to keep it longer, I would chill the cake for about 15 minutes to harden the frosting, then wrap it up in plastic wrap.
Best,
John
Hi John!
When it comes to stacking three layers of cake, will the Swiss Meringue Buttercream be stable enough? Or should I go with the American Buttercream.
Thanks for all the tips, tricks, and recipes!
Hi Rhi,
It can be, it depends on the cake. What cake are you thinking of making??
Best,
John
Hi John,
I’m planning on baking your chocolate cake recipe (one tier, three layers), but I’d like to make a Nutella buttercream. I feel that the American buttercream would be too sweet.
Thanks!
Rhi
Hi John
Thanks so much for sharing your amazing recipes. I just made the Swiss meringue buttercrey, it is divine! I had never heard of it until I subscribed to your YouTube channel. Thank you a million times! All the way from South Africa 🙂
Hello!!
That is very nice to hear!! I’m so happy you have found, made, and enjoyed this Swiss buttercream! Thank you for supporting Preppy Kitchen!
Best,
John
Hi John. Love the recipe. I’m making your amazing Christmas tree cake . can I use Swiss meringue icing for the trees? My husband complained the Swiss meringue icing tastes like butter!! Can I add something to change the fast it is soooo smooth and velvety xx
Yes you cna use that frosting and maybe add an extra 1/3 or 1/2 cup of sugar in. I like my frostings less sweet but I know some people want that sugar hit!
So many thanks and a very merry Christmas too you xxxxx of you happened to receive this how long will the cake/ frosting last once decorated!! Or how long in advance can I put it two together. Xxx
Hi! I am inloved of your work, the colors, the presentation, the video!! All I love it!!
Just a little detail, in the section of the servings we can modify the quantity of cups and eggs, but do not the grames.
Thank you so much for share <3
Hi,
I made this buttercream and was so impressed with myself that I got it right the first time. I used this to make your Christmas cupcakes and they turned out awesome. The buttercream cream was so silky and smooth. And pipes beautifully. Thank you so this awesome recipe and the blog!!
Wishing you and your family a very happy new year!!
Thank you and Happy New Year!!!
Can you use liquid egg whites for this?
I believe so.
Hi John!
Amazing recipes always. This is the recipe I always use!
I am making a vegan version of this recipe with Aquafaba. My question is: Do you think vegetable shortening only would still hold up in this recipe?
I’m so curious to find out! I want to make some more vegan recipes this year, been so behind!
Awesome will let you know. Have you ever done a shortening only version?