This post may contain affiliate links. Read our disclosure policy.
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:
-
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
-
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.
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.
So glad I found this recipe! It’s my new favorite frosting by far. Made it today and it is AMAZING. Thanks so much for the post. I follow your website and love your recipes, tips and tricks. You’re a very talented young lady and very good at what you do. Keep up the good work! One quick question..do you need at add or subtract anything to the recipe in order to make the additional flavors or purees work? I’m worried about ruining the frosting. Thanks.
Thank you so much!! I really appreciate that 🙂 You shouldn’t have to make any additional changes for the flavorings.
Hi, is there any way to make a lower calorie buttercream/frosting that is a thick piping consistency? Thanks
Hi Tessa,
I have my mum’s old school mixer which doesn’t have a paddle attachment. Will it still work? What would I have to do to add the butter using the regular attachments?
Cheers,
Nicole
Hi Tessa – I made this 3 times and the first 2 times I couldn’t get it really smooth. The third time, I took my time and when the butter was all in it was still not really creamy – a little broken looking – bits of butter. Then I upped the speed to 4 or so on my Kitchenaid and it got completely smooth and creamy! Amazing! I made coffee swiss meringue buttercream and I added the instant coffee to the egg whites in the beginning – 2 tsp per batch – I made a double batch! Finally, a few years ago I made a wedding cake for a good friend and the book I had recommended Italian buttercream. This is so much easier! Thank you!! I put this on your double chocolate cake which is also amazing!
Hi! I adore this recipe. I am planning on making it for cupcakes today but I just tasted one of the cupcakes and they are not sweet enough. If I add a bit more sugar to this buttercream during the double boiler stage will it affect he consistency/ ruin the meringue? I was thinking of adding a 1/2 cup. Thank you!
I wouldn’t touch the amount of sugar in this recipe. I haven’t tried that but I don’t think it’s worth the risk! Maybe you can fill the cupcakes with something sweet, like marshmallow creme, Nutella, or caramel?
Hi Tess,
Ive just made 3 batches of Swiss Meringue buttercream today , 2 batches ive coloured them in 2 shades of pink that was fine happy with those but my 2 shades of blue are not coming out as blue its more greenish especially the light blue that I want the most but the darker one is ok. Is their a trick in making the buttercream white cause after you add the amount of butter it turns yellowish. Apart from that I love it .
Follow-up …. The frosting still didn’t come nice and smooth after mixing it for a long long long time so I googled to see what I could do. I found a forum where someone had suggested that if the frosting was like ‘cottage cheese’, it was too cold. This appeared to be my situations. the suggestion was to warm a small amount of the frosting in the microwave til it looked like melted ice cream (this took about 10 seconds on 50%) then slowly add it to the bowl. Success!!! I now have smooth frosting that not only tastes amazing but looks nice and smooth. thanks. I will keep this recipe .
I am making this NOW and wanted to k now how long it usually takes to incorporate the butter chunks into the meringue after the bowl has cooled. So far I have been adding a chunk every minute or so and 3 sticks of butter gave me about 36 chunks … I have about 10 left. That means I having incorporating the butter now for almost a half hour … is that right? Seeing as the recipe says the time to make this is 20 minutes, I am confused because it took almost 15 minutes to get the sugar/egg white mixture up to 140 degrees. The frosting isn’t super smooth and has itty bitty ‘grains’ of butter in it. What am I doing wrong, or not doing ?
HAND MIXER And HOT WEATHER: This works with a hand mixer!! I grew up with a kitchen aid, but until a few weeks ago, I only had a hand mixer. This recipe worked just fine, you just need a strong arm for the lengthy mixing. Also, I have no air conditioning and I’ve made this recipe in hot weather in July. This has become my favorite “classy” frosting.
Thank you making it now ! Mom bday TM . So excited to try this buttercream!! Wish me luck!
Hi there was wondering if you have to use 3 stick of butter?! It’s seam like a lot of fat for 150g of egg white. Many I can use 2 stick just curious because I have never made Swiss on marshmallow. Thanks Ana
Yes, this recipe was carefully constructed and reducing the butter would likely result in a flop.
Yes!!! Thank you so much, I just made this and used it to fill and frost a cake. Absolutely perfect! I’ve tried several recipes for swiss meringue in the past and none have been this good and as easy to follow. You’ve got a new fan in me!
So glad to hear that, Jess! 🙂
Tried twice. Failed miserably.
Hi Tessa!!
I tried this recipie and it was awesome…. creamy and satin feel in mouth… i never liked American buttercream..way too sweet and buttery..this recipie was just perfect! Your tips also helped when it turned little soupy.
I was just wondering if its possible to reduce the sugar in this recipie? If yes how much can i reduce or will it break any SMB rule 😉
Thanks
Betsy
Yay! Thrilled to hear that, Betsy. I haven’t tried to reduce the sugar since it’s so crucial to the structure of this recipe, so unfortunately I can’t offer any tips there.
Hie Tessa
I just made mine but it is appearing as if it has some liquid.how do i rectify this?
Would this swiss meringue buttercream work for a wedding cake?? Any suggestions on a frosting that I can use that is not so sweet as standard buttercream?! I am making my friends wedding cake -14″ -10″ & 6″ tiers!
Any tips would be welcomed!!
Yep! I made my dad’s wedding cake and used this recipe. Just made a TON of it ahead of time, froze it in ziptop bags, then let it defrost overnight. Brought it to room temp and rewhipped in an electric mixer before frosting. Wilton’s website has a great guide on how much frosting you’ll need for different cake sizes 🙂
Hi, Tessa. Inwanted to make mocha flavored SMBC. So would I need to dissolve the cocoa powder and instant coffee before I add it to the frosting.
Hi Tessa
I did a fair bit of research and youtubing until I settled for your SMBC recipe – this was my first attempt and it worked perfectly, I think. But I have a (probably dumb) question – is the egg and sugar mixture meant to smell a bit eggy after it’s been heated? The temp never really went above 140 even though I wanted it to get to 150 to make sure eggs were safe, but then I thought maybe I “cooked” my eggs if it smelled a bit eggy? But the meringue whipped up fine within four minutes, the whole thing had the right texture and taste, just a bit curious about the smell. I feel like it still lingered.. Not enough vanilla or cooked eggs, you think?
Thanks
Zohra
xx
Yep, a slight egg aroma is completely normal!
can you use meringue powder instead of the egg whites?
I made this today for the first time – worked great and it’s delicious! The video was very helpful in knowing what to look for, thank you! 🙂
I used this recipe as my first attempt at Swiss meringue. Worked a treat!! Beautifully glossy and smooth. I flavoured mine with peppermint essence.
I read some other comment about the eggs not whipping – did you use packaged egg whites?
Excellent, Hayley!! Thanks for sharing xo
Hi Tessa, I just discovered your videos and website a few days ago and have successfully recreated a few of your recipes. Your instructions are clear and I’ve gotten great results! Thank you! I’m wondering if for the Swiss meringue buttercream if I can substitute egg whites with egg whites from a carton?
Thanks again!
Since there’s only a few ingredients in this recipe, I’d suggest using the freshest possible! Egg whites from a carton may not produce the best results.
How much espresso powder do you dissolve in the 2 tbsp water?
Thanks!
I’m a diabetic. Can I use a sugar substitute, like truvia, in place of sugar? Thank you
I do not have a kitchen aid but have a steel bowl… Can I do the first process then transfer to my electric mixer and if I need to pipe 36 cup cakes can I use this recipe plus half…. Also can I make it the day before needing it and if so what is the best way to prep it before piping…Im from South Africa an its going to be 30 C on the day I need it…will it be stable enough or what do you suggest… This will be my first attempt so im fairly nervous
PLEASE….tell me WHY when taking this fabulous frosting recipe out of the freezer of one month, whipping again to pipe….looked greasy, ugly texture!!!!?????? I’ve been making SMB for years…
Hi Tessa!
I’m about to give the SMBC a second try. First try turned out great, I put it in the fridge overnight, rewhipped, and after about 20 minutes in a 75 degree kitchen it looked like it shrunk in half. I need to fill a cake tomorrow and want to make the BC tonight. Do you think the same thing could happen again?
Hi! I need to amend my review regarding using a hand mixer instead of a stand mixer for this recipe. If you’re going to use a hand mixer, you need to use it throughout the recipe. Use it instead of the whisk while beating the egg whites and sugar over the simmering water, and then use it to finish the frosting off the heat. I think the whisk doesn’t provide enough volume since you won’t be using a powerful stand mixer to finish off the frosting. (Using a hand mixer is only if you don’t have a stand mixer – they’re so darned expensive.)
Italian meringue has raw eggs ? what ?
Yes, for sure, pouring 275° C sugar syrup in raw eggs won’t cook them. Because what cooks at that temperature! lol
Hi Tessa,
At what point do you add in the flavorings such as preserves, or chocolate, etc? Does the instant coffee and cocoa need to be dissolved first for the mocha flavoring? Thanks! This looks delicious. I love your ABC recipe too.
Hi Tessa, im reading all the comments from top to the end. Im so interested making this SBM. Just few questions, can i use this for fondant cakes? Does it need to be fridge? I use ganache and i dont refrigerate my fondant cakes. And can i use this for filling as well? Would it stay soft and creamy? Thank u. Sorry have so many questions. Im dying to discover a great SMB.
Regards,
Lenny
Hi Lenny, you can basically use this in any way you’d use American buttercream. It’s just much smoother, creamier, and less sweet. It should work just fine under fondant and in filling. Good luck 🙂
Hi, Tessa.
After hearing about Swiss Meringue Buttercream for a long time, I researched recipes online and chose yours as the one to try. It came our perfectly! OMG. Fluffy, silky-smooth, not too sweet, just a wonderful frosting and alternative to traditional buttercream. BTW I don’t have a stand mixer and used my trusty hand electric mixer that’s over 15 years old, and it worked great. I followed your instructions to a “t”, and the result was out of this world. Thank you 🙂
So happy to hear that, Kim!! Thanks for taking the time to let me know 🙂
awesome tutorial
I tried my hand at this over the weekend. The first time, my egg whites started to cook and I started getting scrambled egg whites. lol. Lesson learned.
The next go around, I made sure the temp was lower and it worked great. By the time I added my butter, it was pretty runny (butter was too warm).
I let it sit in the fridge and whipped it again, adding my vanilla extract and salt. It turned into cottage cheese which made me laugh. You get that moment of ‘this isn’t working, maybe I should throw it out’.
But I knew you advised to just let it keep going in the mixer and pretty soon, fluffy buttercream. Amazing to watch. Hahaha
My family loved it. My husband wants a giant batch of it all his own.
Haha! I’m so happy you were able to power through and make it work! 🙂
People are experiencing deflated meringues because they should not be switching to a paddle attachment. Swiss meringue buttercream can easily be made without viewing it as too technical. Heat sugar and egg whites over a simmering water pot (the water should never physically touch the bottom of your egg mixture bowl), while constantly stirring (don’t walk away at this point), and in about 5 minutes you’ll get a very hot (not boiling) to the touch mixture, with a slightly eggy smell and completely melted sugar. immediately place in stand mixer with whisk attachment and whip at medium speed until a shaving cream consistency (medium peak) has been reached. At this point the bottom of the bowl will/should be barely warm to the touch (takes 10-15 mins), that means it’s safe to add the butter. It’s imperative that the butter consistency is just slightly softer than room temp (but NOT melted/runny), if you can’t easily smush your finger into it, let it soften more; it has to be super pliable. Turn the whisk speed up to medium high and add a small chunk of butter every few spins. When butter is out, add flavoring and salt with another 20 second spin and you should have a smooth, fluffy buttercream. If it’s still lumpy, keep on whipping.
Can I use a stick more of butter?
I made the Swiss buttercream once and decided it should be its own food group! Delicious! Then I made it again and added lemon juice. It was a disaster. It curdled and I was never able to get the clumps out. Now I want to try chocolate but am skittish after the last mess. Can you be more specific on what chocolate to melt and add? Thanks.
Tessa, is this stable buttercream?? because the temperature reaches 34-38°C in my place. What would you suggest that could stand long in hot temp? The american style too sweet.
Hi Claire, since butter starts to melt at 32-35°C, no buttercream is going to be stable at those temperatures unfortunately. That’s also what gives butter its melt-in-your mouth appeal! The only way around that would be to use shortening, which has a melting temperature of about 48°C.
Thanks so much, and one last question… would using an egg replacer be ok in instance of egg free request?
Oooh that’s a tough one. Eggs are essential to this recipe so I’m thinking an egg-free version would require a lot of experimenting and testing, if it’s possible.
Great recipe! Just wondering how it goes if you make it in a double batch? Does it affect the ebd result at all?
And if a double batch would fit in a 5L mixing bowl?
Doubling shouldn’t affect anything else! It should fit in that sized bowl, but I’m not 100% sure.
I love SMBC, but this is just too buttery for me! If I reduce the butter (and/or sugar) content, will the texture still come out ok? 🙁
That’s the nature of Swiss Meringue Buttercream! You can try to reduce the butter, but it might not come together properly.
Did you ever try reducing the butter??? I want to make this next weekend. I tried it out today and I feel like I’m just eating a stick of butter XD
I haven’t tried that!
When do i incorporate the food coloring? I need to make a colored cream for my cupcakes. Thanks!
Hi there! This is my go-to recipe for SMBC as it always tastes delicious! I just have a very quick question, how long can a SMBC covered cake be stored in the fridge for? I’m a hobby baker and a friend needs a cake for Sunday but I only have Wednesday free to bake, ice and decorate. Will the cake remain moist if it’s in the refrigerator for 3-ish days?
Hmmm to be honest I’ve never frosted and stored a cake for that long before. I think it could work, as long as you use a thick coating of buttercream to “seal” in the cake.
O-M-Goodness!!! Thank you, thank you, thank you! This is the best frosting I’ve ever had or made, i will NEVER make ABC again! So worth the time and effort, absolutely beautiful and stable. Perfection! People, you HAVE to make this SABC! To die for
Thank you so much, Rachel!! I’m so happy to hear that 🙂 🙂
I just finished your recipe for the Perfect Meringue Buttercream and it is WONDERFUL!!!!
All I did was to follow your instructions, without rushing with the adding butter, one piece at the time,
it is so silky so delicate, and absolutely DELICIOUS!!!!
Thank You soooo much!!!!
Yay! So happy to hear that. Thanks for sharing 🙂
Hello Tessa,
I just found your recipe, It looks absolutely perfect.!!!
I have a question, do I have to use granulated sugar, or I can use Berry sugar instead? or it will can I used either??
I watched your video and it look exactly as it should be, You are fantastic!!
I am starting to cut the butter, and I have a question, how small I should cat the butter,? and how often do you feed the buttercream with the butte? after a 1 minute?
I am making this recipe for my future daughter in law, I am in charge of the Wedding cake!!!!
Thank You Tessa,
Hi there! I’m not sure what Berry sugar is. Granulated is best for this recipe. The butter should just be cut into cubes about 1/2-inch big. Add the butter after the last pieces have been incorporated. Good luck!!
This was my first attempt at making a swiss buttercream, and wow it is silky smooth and delicious! I made it with salted butter, because I didn’t have unsalted. It still tastes delicious, but I think for a cake I’m making later this month I’ll definitely go with the unsalted. I was intimidated by making meringue, as I don’t have a double-boiler, but I rigged one up with a saucepan and my kitchenaid mixing bowl and it turned out perfectly. So smooth, light, and delicious. I added vanilla bean paste to it, and I can’t rave enough about it. Thank you for posting such an easy-to-follow recipe!
I think I broke the record… lol… I tried to make this 3 times in one dah….i….I used the buttercup brand butter. It turned out very yellow….the taste is good though…just not happy with the colour and the texture is a bit too runny…although I tried refrigerating it a while it still goes back to the runny texture aft some time. I think it’s probably because of the weather. I’m in Southeast Asia. I also tried substituting the butter with shortening but it ended up curdled…..I followed what u said and kept on beating it but it hardly did any good…
Hi, I was just wondering which caramel do you add to get the caramel flavour?
Can I make the Swiss meringue buttercream with salted butter cause I can’t find unsalted butter!!!!
Hello , tried youy swiss buttercream and it taste good. Just wondering what if i will do white chocolate wissbuttercream frosting.. Thank you.
It’s cool here in Australia at the moment. I missed using the salt so maybe that could have affected it? They were large eggs as well.
First time making this icing and it was amazing. Though yours seemed a bit more thicker mine was still a bit soft. I put it in the fridge and it did harden up nut once back to room temperature it was thinner. It still stayed on the cupcakes so it wasn’t that thin but it wasn’t like set icing. Have I done something wrong, it just didn’t look quite as stiff as your finished product.
Hmm it could have been a simple ingredient mis-measurement (were you using large eggs for the whites?) or possibly your climate. Was it warm or humid when you made the buttercream?
Just made swims meringue buttercream for the first time – following our recipe and am delighted!!! It’s wonderful! Still have to make the cake and pipe it on but at this point I couldn’t be happier! Thank you Tessa. PS I used a hand held whisk – and only had the egg beater attachments – and no issues at all.
Wonderful, Gaye! Thanks for your note about the hand held egg beater, that’s helpful! 🙂
Hi Tessa. I had a question about this buttercream. I made Italian meringue buttercream before and stored it in the fridge. When I took it out of the fridge the next day I brought it to room temperature or at least I thought it was at room temp and when I re-whipped it the buttercream curdled. Will with happen with Swiss Meringue buttercream and if so how can I avoid this? Thanks for this tutorial!
Hi Vanessa! I have made this Swiss buttercream and refrigerated it many times. The key is to let it come to a cool room temperature then beat the heck out of it with an electric mixer. If it looks curdled, just keep beating until it’s smooth 🙂
Hi, i tried the recipe, despite the fact i almost cooked the eggs in the beginning everything seemed to go well. However at the end i wanted to add some blueberries to reach a “blueberry flavor” and i guess this was the main mistake. In a while i had just disgusting liquid mess. Could you advise how can i flavor this cream and avoid this mess? Do you think that the cream would be OK (without blueberries) even though i cooked it a bit too much at the beginning or would it influence some attributes of this cream?
Thanks! 🙂
Your best bet would be blueberry jam or preserves (which I know can be more difficult to find than other berries). Swiss Meringue Buttercream is a little more difficult to customize because you can’t easily offset extra liquid with more confectioner’s sugar like you can with American buttercream. Besides the flavor customization options I’ve listed in this post, jams/preserves or even gourmet extracts work best. Hope that helps!
My swiss frosting is not getting stiff .what to.do?
Have you ever tried the buttercream recipe where you cook flour and milk first before adding the sugar and butter? It is delicious but I don’t know what kind/style of buttercream it is.
Made this and loved it! I piped it for my son’s 1st birthday cake. Question though now that my daughters 3rd birthday is coming up – will I get a reasonably smooth finish if I use a spatula on this icing? I’m wanting to stick fondant cut outs on but dont want fondant all over my cake as this icing tastes SO much nicer!!! Thanks 🙂
Can this recipe be cut in half? If I only need it for 12 cupcakes.