Swiss meringue buttercream, also shortened to SMBC, is a buttercream frosting recipe that is creamy, thick, buttery, and holds its shape well. This meringue buttercream comes together easily with only cooked egg whites and sugar, butter, vanilla extract, and salt. It is silky but stable, making it perfect for piping it, making decorations with it, or spreading it over a cake. It can also be made ahead of time and frozen for another day.
Unlike American buttercream, this version is not overly sweet, making it a crowd-pleaser. This light and airy SMBC can sometimes be tricky, but it’s worth the effort! This tutorial will teach you everything you need to know to make the best Swiss buttercream in no time. In a pinch and need something quick and fast? Try my vanilla buttercream frosting or chocolate buttercream frosting instead!
What You Need to Make This Recipe
Eggs — I highly recommend using fresh eggs instead of carton egg whites for this buttercream recipe, as it whips up much better. Save your egg yolks for another recipe, such as my easy crème brûlée recipe!
Butter — butter is what turns your Swiss meringue into a meringue buttercream. It’s essential to have room temperature butter, so it incorporates effortlessly into the meringue. Make sure to buy unsalted butter, not salted.
Sugar — you must use granulated sugar. You cannot swap for powdered sugar for this buttercream recipe.
Vanilla — as the main flavor component, I highly suggest using the highest quality real vanilla extract for the best flavor.
How to Make Swiss Meringue Buttercream
1. Add egg whites, sugar, and salt to a large bowl.
2. Whisk everything together.
3. 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 until it reaches an internal temperature of 160ºF or until it’s not grainy between your fingers. Transfer the bowl to the mixing bowl of a stand mixer, and mix with a whisk attachment until you get room temperature glossy peaks.
4. Switch to a paddle attachment and while the mixer 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. Add the vanilla extract and whip until combined. Transfer to a piping bag or ziptop bag to store.
Pro Tips for Making This Recipe
- It is essential to have a clean and dry bowl for whipping the egg whites. The egg whites cannot contain any egg yolk whatsoever. If the bowl is not completely clean or yolk-free, it prevents your meringue from setting up.
- If your equipment or bowl has grease on it, wipe down everything with lemon juice or vinegar.
- Eggs are easier to separate when cold, but egg whites whip up easier when closer to room temperature. I recommend separating them in advance if you have the time. In addition, allowing the egg whites to sit gives them a chance to relax, which improves their elasticity during the whipping process.
- It is entirely normal for the SMBC to look soupy or curdled after adding the butter. Not to worry, just continue to let it whip, and it’ll come together at the end.
- If the mixture does not come together and stays curdled after 5 to 10 minutes, you can place the mixing bowl over a simmering pot to let the edges of the meringue warm up before continuing to mix it.
- Keep in mind that, like all buttercream, this recipe uses butter. This means if it is humid or hot, the buttercream will melt.
- If your mixer’s motor is starting to overheat, you can give the mixer a break by placing the whisk or paddle attachment in the mixing bowl and placing everything into the fridge for 20 to 30 minutes.
Frequently Asked Questions
What is the difference between this and buttercream?
This Swiss meringue buttercream recipe involves using a double boiler, eggs, and regular sugar. A regular American buttercream recipe does not require you to whip or cook egg whites, and instead of regular sugar, it uses powdered sugar.
What is the difference between Swiss and Italian buttercream?
The two buttercreams are pretty similar, but an Italian buttercream recipe is more stable. This is due to boiling sugar to the hard crack stage (240F) and then adding it to your whipping egg whites. This method yields an extremely firm meringue.
Will meringue buttercream crust?
Unlike American buttercream, this SMBC recipe does not dry out or crust, making it easy to work with and yields a perfectly smooth finish on your cakes.
Can I make this ahead of time?
You sure can! You can leave the SMBC at room temperature for a day or two. If you want to make it further ahead of time, refrigerate the Swiss buttercream for up to two weeks, or freeze it for up to 3 months. The butter in the buttercream will solidify in the fridge, so you must bring the buttercream to room temperature and re-whip it before using it.
Is this safe to consume?
Yes, this buttercream is safe to consume as long as the eggs reach 160F. Please consult with your doctor if you are unsure.
Can I add flavors?
You can swap out the vanilla extract for a different extract such as almond extract, lemon extract, orange extract, maple, and more!
Can I add colors?
If you would like to add color, add gel food coloring to the buttercream after adding the vanilla extract. Gel food coloring ensures you are not adding liquid to the mixture.
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
Video
Equipment
- Mixer
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
- 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.
Notes
- It is essential to have a clean and dry bowl for whipping the egg whites. The egg whites cannot contain any egg yolk as well. If the bowl is not completely clean or yolk-free, it prevents your meringue from setting up.
- If your equipment or bowl has grease on it, wipe down everything with lemon juice or vinegar.
- Eggs are easier to separate when cold, but egg whites whip up easier when closer to room temperature. I recommend separating them in advance if you have the time. In addition, allowing the egg whites to sit gives them a chance to relax, which improves their elasticity during the whipping process.
- It is entirely normal for the SMBC to look soupy or curdled after adding the butter. Not to worry, just continue to let it whip, and it’ll come together at the end.
- If the mixture does not come together and stays curdled after 5 to 10 minutes, you can place the mixing bowl over a simmering pot to let the edges of the meringue warm up before continuing to mix it.
- Keep in mind that, like all buttercream, this recipe uses butter. This means if it is humid or hot, the buttercream will melt.
- If your mixer’s motor is starting to overheat, you can give the mixer a break by placing the whisk or paddle attachment in the mixing bowl and placing everything into the fridge for 20 to 30 minutes.
Pam says
It was super easy to follow and it was delicious! Can you double the recipe with the same results?
John K. says
Hi Pam,
Yes, you can. I’m glad you enjoyed the SMBC!
Best,
John
TheCake says
Dear Sir John! This recipe is A-M-A-Z-I-N-G!!! Tried today and loved it, thanks for sharing!
John K. says
Hello!
Awe, thank you so much. I’m glad to hear that! Have you tried Italian buttercream yet?? 🙂
Best,
John
Cynthia Means says
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?
John K. says
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
Marie Page says
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
John K. says
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
Marie Page says
I sent a comment about the Swiss meringue buttercream but I am not sure you are getting them
Marie Page says
I sent you a reply abou two days ago but I don’t see it so I will try again. I was so scared to make this recipe for the longest but I followed your instructions and it came out just as you said creamy/dreamy. It did turn out somewhat yellow but a trick to make it turn white is to put a dot (and I mean a toothpick dot) in the entire patch whip it and it will turn white. I flavored it with strawberry extract and syrup to go with a strawberry cake. OMG it was a hit for the baby shower. Thank you so much.
Marie Page says
Ok I have been avoiding making this because well I really don’t know just scare I guess. However I followed your directions to a t and it turned out great. I am making a strawberry cake for a baby shower tomorrow. I am adding strawberry syrup to the Swiss buttercream. You are so correct it is very creamy and dreamy. Thank you soooo much I am going to try the other buttercream from you also. P.s it did come out yellow but if you add a toothpick with just a dot of violet to the mixture it will turn white.
Chelsea says
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?
jkanell says
I’m so curious to find out! I want to make some more vegan recipes this year, been so behind!
Chelsea says
Awesome will let you know. Have you ever done a shortening only version?
Chelsea says
You asked me to let you know how the vegan version went…..The aquafaba whipped up perfectly and created beautiful peaks. I ended up doing Italian meringue though and just used vegetable shortening instead of butter. We ended up with a perfectly silky smooth and delicious vegan butter cream 🙂
Ashley says
Can you use liquid egg whites for this?
jkanell says
I believe so.
Meredith says
Hi John!
I was thinking of infusing lavender into my buttercream. Any suggestions for how to do this? Maybe adding the flowers while the egg mixture is heating up then strain it? Thanks so much for sharing!
John K. says
Hi Meredith,
I would recommend using lavender oil (food grade) and 1 tsp of vanilla extract. You’ll want to add them in once all of the butter is incorporated.
Best,
John