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If you’re looking for a delicious, not overly-sweet, slightly leveled-up buttercream, look no further than the Swiss Meringue Buttercream!
Swiss buttercream is like the classier and more refined older sister to American buttercream.
It’s less sweet than American buttercream, so it’s a terrific option for frosting cakes, cupcakes, fill French macarons, and more!
While it can seem a little intimidating to make, I’m here to show you it is TOTALLY doable.
Swiss Meringue Buttercream is definitely easier than you might think, and it’s actually very forgiving.
My favorite part is that it is a perfect blank canvas for ANY flavor additions. I’ve listed a bunch below to get you started.
I’ve created a video inside the recipe card below so you can actually see what each stage is supposed to look like, with tips and tricks along the way in case you are worried you messed up somewhere along the way!
How to Make Swiss Meringue Buttercream
What is Swiss Meringue Buttercream?
- Swiss Meringue Buttercream (aka SMBC) is made by whipping a mixture of egg whites and sugar that has been gently heated in a double boiler until the sugar dissolves and the eggs are cooked.
- The egg white mixture is then whipped up into a beautiful glossy meringue.
- Cubes of butter are then gradually added to the meringue, then flavor ingredients.
- It’s more complicated than American buttercream, but is so delicious and the texture is so silky smooth that it’s well worth the extra steps, especially for special occasions!
What’s the Difference Between Swiss and American Buttercream?
- American Buttercream is basically a combination of beaten butter, powdered sugar, and flavoring(s).
- It is by far the simplest and easiest buttercream, but can often have a very sweet one-note flavor profile.
- Check out my recipe for American Buttercream here, for a quicker, slightly sweeter but equally delicious buttercream.
Are There Other Types of Buttercream?
- Italian Meringue: Similar to Swiss, but a little more complex. Italian Meringue Buttercream is made by cooking a sugar syrup and carefully drizzling this into an egg white mixture.
- French Buttercream: Similar again, but French Buttercream contains egg yolks instead of egg whites. It can be the most difficult to make, as it requires cooking a hot syrup, then drizzling this into egg yolks, which can scramble easily. It’s ultra-rich and smooth but may result in the consumption of raw eggs.
Swiss Meringue Buttercream Tools
- Candy Thermometer: For ensuring your egg white/sugar mixture has reached the correct temperature. An instant-read thermometer will also work.
- Whisk: For whisking the egg white/sugar mixture constantly throughout heating.
- Stand Mixer: The best tool for SMBC! While this can be done with a handheld electric mixer, I don’t recommend it as it will take much longer.
- Piping Bags: For piping your perfect Swiss meringue buttercream onto your cake or cupcakes.
- Piping Tip: This Ateco #825 star tip is my favorite piping tip.
Flavor Customization Ideas
Feel free to get creative here! Add more or less depending on your preferences, and even combine two flavor ideas for something more unique. Be sure to taste as you go, and add a little more flavoring as needed. If you’re adding a liquid, be sure to add it slowly, in tablespoon-sized increments. If you get a little heavy-handed, see the note above about curdling.
- Vanilla Bean: Add 2 tablespoons pure vanilla bean paste or the scraped seeds from 1 bean.
- Chocolate: Add 2/3 cup cooled melted chocolate
- Mocha: Add 3/4 cup sifted cocoa powder and 2 teaspoons instant espresso powder
- Raspberry or Strawberry: Add 2/3 cup seedless raspberry or strawberry preserves + red food coloring if desired
- Almond: Add 1 teaspoon almond extract
- Nutella, Peanut Butter, or Cookie Butter: Add 3/4 cup to buttercream
- Mint: Add 1 teaspoon peppermint extract + green food coloring if desired
- Lemon or other citrus: Add 2 tablespoons fresh zest and 3 tablespoons fresh juice
- Hazelnut: Add 1 teaspoon hazelnut extract
- Coffee: Dissolve 1 tablespoon espresso powder in 2 tablespoons hot water and add in at the very end
- Caramel or Dulce de Leche: Add 3/4 cup to buttercream
- Brown Sugar: Substitute the white sugar for brown sugar in the recipe.
- Spiked: Add 2 tablespoons flavored liqueur such as Chambord, Kahlua, or Bailey’s.
Recipes Perfect for This Buttercream:
- Best Ever Chocolate Cupcakes
- Ultra Moist Yellow Cupcakes
- Best Yellow Cake Recipe
- Best Birthday Cake
- Chocolate Chip Cookie Cake
Swiss Meringue Buttercream Recipe
How to Make Perfect Swiss Meringue Buttercream with a step-by-step video, with tips and tricks along the way. Can be made ahead of time. Includes a list of flavor customization ideas!
Ingredients
- 5 large (150 grams) egg whites
- 1 1/4 cups (250 grams) granulated sugar
- 3 sticks (340 grams) unsalted butter, at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon fine salt
Instructions
- Wipe the bowl of an electric mixer with a paper towel and lemon juice or vinegar, to remove any trace of grease. Make a double boiler by placing the mixer bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water.
- Add the egg whites and sugar to the bowl, whisking constantly but gently, until the temperature reaches 160°F, or until the sugar has completely dissolved and the egg whites are hot and foamy. Carefully wipe the bottom of the bowl dry.
- Attach the bowl to the mixer fitted with the whisk attachment and begin to whip, until the meringue is thick, glossy, and stiff peaks are achieved. The bottom of the bowl must no longer feel warm to the touch. This should take about 7 to 10 minutes.
- Switch over to paddle attachment and, with mixer on low speed, add the butter cubes, one at a time, until incorporated. Continue beating until it has reached a silky smooth texture. This may take several minutes.
- If the buttercream curdles, simply keep mixing and it will come back together and be smooth. If the buttercream is too thin and runny, refrigerate for about 15 minutes before continuing mixing with the paddle attachment until it comes together. Add the vanilla and salt, continuing to beat on low speed until well combined.
- Add additional flavors, purees, or mix-ins as desired.
To make ahead:
- Keep in an airtight container in the refrigerator for up to one week or in the freezer for up to 2 months. Let come to room temperature and beat on low with the paddle attachment, until creamy, before using.
To use under fondant:
- Frost the cake as smoothly as possible. Place in the refrigerator until the buttercream has hardened before covering in fondant. Cover with fondant straight from the refrigerator.
Show us!If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!
Recipe Notes
This makes enough frosting to generously frost a 9-inch two-layer cake or about 2 dozen cupcakes. This recipe can easily be doubled.
Please don’t panic if the frosting looks curdled as you mix in the cubed butter and/or flavorings. Just keep mixing and it will eventually come back together and look creamy and smooth again.
This recipe was originally created in 2015 and was recently updated with more recipe tips and FAQs.
Tips for the Perfect Swiss Meringue Buttercream
- Cooking the egg whites/sugar: Don’t be tempted to crank the heat up too high. Allow the water in your double boiler to just simmer, to slowly raise the temperature of the egg whites and sugar without cooking your egg whites.
- Whisk constantly: If you stop whisking, the egg whites can cook on the sides and bottom of the bowl. Keep the mixture moving, to prevent chunks of scrambled eggs from ending up in your buttercream.
- Whipping speed: Once you move your bowl to the mixer, start whipping slowly and increase the speed as the mixture thickens. I stop increasing the speed once it’s on medium-high. This allows the air to slowly be incorporated into the meringue, to create a stable base, and also allows the bowl time to cool before proceeding with adding the butter.
- You want stiff peaks: Ensure your meringue has reached stiff peaks before adding the butter. Medium peaks won’t result in a thick, luscious buttercream. Stiff peaks are sharp points in meringue that don’t bend or droop.
- Ensure your bowl is completely cool before adding the butter: If your meringue or the bowl are at all warm, the butter will melt and you’ll end up with a soupy buttercream. Don’t add the butter until the bowl is completely cool and back to room temperature.
- Curdling isn’t a big deal: It’s normal and totally okay if your buttercream looks separated, curdled, or chunky while the butter incorporates. It might happen again when you add your flavorings, especially if they’re liquidy. Don’t worry! Keep mixing with the paddle attachment and it will come back together eventually, becoming a super creamy, smooth buttercream.
- If your SMBC contains air bubbles: Mix on your mixer’s lowest speed for a few minutes, or even mix by hand with a rubber spatula for a few minutes, to smooth out the buttercream and pop those pesky air bubbles.
I love your SMBC but am having trouble with my colours changing, pink turns peach, blue turns green etc.
I know it’s because of the yellow butter but how do I avoid?
tessa with swiss merigue buttercream can you make buttercream roses or flowers thank you for your comment.
Happy New Year Tessa. Made my first Swiss meringue with my first kitchen aid mixer I got for Christmas. Turned out so thick had trouble piping. What happened? Put it n you marble cake posted recently, making cupcakes. New Wilton silicone liners made them too small and turned out dry. Sad. Frosting tasted good but not fluffy? Any suggestions?
Meringue came out perfect – not used a double boiler before – however ended up throwing it all away. Once the butter was added it curdled, or so I thought, so I beat it like a woman possessed. No change at all.
It was the consistency of runny jelly so I cooled it, but nothing! Waste of time and good ingredients. Obviously I did something wrong but I can’t figure out what?
Hi Tessa, thanks so much for sharing! I’m hoping to make a three tier or two tier wedding cake..plan to use Swiss meringue buttercream. Would it be essential to use the same bowl that I’m heating up egg whites and sugar to whip it up? My electric mixer uses a plastic bowl so thinking of transferring heated egg whites mixture to it to whisk.
Hi! I tried this recipe and is super delicious! But since I live in Puerto Rico, the heat keeps melting it too fast! It wont allow me to pipe not even cupcakes, it acts like whipped cream. Do you have any suggestions??
I just stumble upon your buttercream guide, and i must confess that watching your video has immensely improved my skills on buttercream. Indeed, I am grateful for sharing these videos that have helped a beginner like me.
However, my question is thus: What alternative can you recommend for someone that doesn’t have electric mixer?.
Hi tessa. I’m just wondering how to leave the smbc white after it comes to room temp after being in the fridge. My batch went yellow and it was really soft
The comments on this made me laugh, seriously stick to the recipe, and follow EVERY instruction, from making sure there is no grease to weighing every ingredient and you will have the perfect buttercream! I have used this recipe over 100 times and it never failed me… I double and triple the portions (kitchen aid stand mixer) and before I add the butter I measure out 3 equal bowls of the cooked and whipped egg whites, then whisk them up individually with the butter and add different flavours, it saves so much time!
I just tried this recipe and it was amazing. Search for the best swiss meringue buttercream is over. Next time I’m going to try it with the flavours. Thank you so much for this recipe
This looks amazing. But i do have a question… im trying to find a recipe for a buttercream that isnt made with powered sugar, but that also doesnt have to be kept cool. My italian buttercream melts every time… help!
Holy cow! This turned out awesome. Better than other recipes / blogs I’ve followed before.
I think my search is over!
I love that you included flavoring options. I used 1/4 teaspoon espresso powder for every cup of buttercream and it’s perfect.