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:
- Best Ever Chocolate Cupcakes
- Ultra Moist Yellow Cupcakes
- Best Yellow Cake Recipe
- Best Birthday Cake
- Chocolate Chip Cookie Cake
Swiss Meringue Buttercream Recipe
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.
Recipe Notes
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 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?