Made from 5 ingredients, this is perfect Swiss meringue buttercream. Written in easy terms with in-depth instructions and troubleshooting tips, this post teaches you how to make the best meringue buttercream even if you’ve failed before or if it’s your first try. This frosting is creamy, silky smooth, holds its shape beautifully, and the best part—and why everyone loves it—is that it’s not extra sweet like traditional American vanilla buttercream.
Do you want to master Swiss Meringue Buttercream (SMBC) but are too nervous to try it? I get it, the thought of making meringue as the base of a frosting sounds complicated, timely, and intimidating. Let me break down that barrier for you—this recipe is where you start.
What is Swiss Meringue Buttercream?
Swiss meringue buttercream joins other varieties—French and Italian—as a stable, not overly sweet frosting. The process for each is a little different, but the Swiss method is arguably the easiest. Swiss meringue buttercream is made from cooked egg whites and sugar, butter, and flavorings like vanilla and salt. Whip the cooked egg whites and sugar into stiff peaks, then slowly add the butter before adding flavors. It’s out-of-this-world creamy, extra smooth, and the perfect sweetness for any confection. The whipping process is long and where some trouble can start, including never reaching stiff peaks. The butter can also melt, leaving you with SMBC soup. Or you can over-whip everything into curdles.
It’s a little more complicated than my whipped frosting, but it’s worth it! Today I’m putting you on the right SMBC track, plus there’s usually a fix for everything—and I teach you how in this post.
This Swiss Meringue Buttercream Is:
- Made from 5 basic ingredients
- Silky smooth and buttery
- Thick and ultra creamy
- Perfect for piping or spreading
- Flavored with vanilla and a touch of salt
- Not cloyingly sweet like traditional frosting
One reader, Vicki, commented: “I was always intimidated to make Swiss meringue buttercream (I always made American buttercream). Made your recipe today and it was so good! Your video and instructions were spot on! Thank you. ★★★★★“
Another reader, Heather, commented: “I made Swiss meringue buttercream tonight for the first time using your recipe and instructions and it came out perfectly! I was expecting some issues since I had no clue what I was doing, but no… it came out smooth, creamy, and delicious! This is the only buttercream I am making from now on! ★★★★★“
Another reader, Leo, commented: “This recipe is fantastic! My first time making this type of buttercream and it turned out perfect. My batch initially started to curdle, but I used the helpful tip of placing it back on a double boiler then whipping again, and it came together like magic. I know this will be my go-to cake icing! ★★★★★“
Ingredients
Let me explain why each ingredient is important. Feel free to keep scrolling to the full recipe written below.
- Egg Whites: Egg whites and sugar form the meringue. Just as I recommend when making French macarons, use fresh eggs instead of carton egg whites. Here are all my recipes using leftover egg yolks. Success tip: Eggs separate much easier when they’re cold.
- Granulated Sugar: Use regular granulated sugar, not confectioners’ sugar.
- Unsalted Butter: Butter turns meringue into meringue buttercream. I recommend unsalted butter because salted butter tastes overpowering. Keep in mind that the frosting will turn soupy and thin if the butter is too warm. Make sure you’re using butter that is slightly cooler than proper room temperature butter. Remove butter from the refrigerator and set it out for just 30-40 minutes before you need to use it. It should be cool to the touch, about 60°F (16°C). For accuracy, I recommend using an instant read thermometer. Cut butter into Tablespoon size pieces before using.
- Vanilla Extract: Adds flavor. See FAQs below for other flavor options.
- Salt: Some SMBC recipes don’t use salt, but I strongly recommend it for another layer of flavor. You may be wondering why you can’t just use salted butter and skip the added salt, so make sure you review Salted Vs Unsalted Butter in Baking.
Swiss Meringue Buttercream Video Tutorial
How to Make Swiss Meringue Buttercream
Here’s an overview of the steps. Full instructions available in the recipe below. Feel free to keep scrolling to the full recipe if you’d like!
- Get rid of any grease residue. Wipe all tools that will touch the meringue with a little lemon juice or white vinegar. Grease or fat prevents your meringue from setting up.
- Separate the eggs. Save the yolks for another recipe.
- Cook the egg whites & sugar: Whisk sugar & egg whites together, then set the bowl over a saucepan filled with simmering water. Do not let the bottom of the mixing bowl touch the water. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out. The mixture will be thick and tacky at first, then thin out and appear frothy on top. To test that it’s ready, you can use your finger or an instant read thermometer. Lightly and quickly dip your finger (it’s very hot, be careful) and rub the mixture between your thumb and finger. You shouldn’t feel any sugar granules. If using a thermometer, the temperature should read 160°F (71°C).
- Whip it: Transfer warm mixture to the bowl of a stand mixer fitted with a whisk attachment (if you aren’t already using the metal bowl that comes with it). Beat until stiff peaks form and the meringue is no longer warm to touch, at least 10-15 minutes. On particularly humid days, it will take longer. If it’s still not reaching stiff peaks, stop the mixer, place the bowl in the refrigerator for 10 minutes, then return to the mixer and continue beating until stiff peaks form.
- If the bowl and meringue still feel warm at this point, wait until both cool to room temperature (around 70°F (21°C)) before adding the butter.
- Add the butter and flavor: Switch the stand mixer to the paddle attachment and add the butter 1 Tablespoon at a time. Wait for the butter to fully mix in before adding the next. After all the butter has been added, beat in vanilla and salt. Done!
A small egg separator is a helpful tool in this recipe.
Cook and whisk egg whites and sugar over indirect heat. When it’s ready, the mixture will be frothy on top and thin. (Below, right.)
What Are Stiff Peaks?
After several minutes of mixing, the meringue should form stiff glossy peaks. This means it forms stiff, smooth, and sharp points in the bowl or on the lifted whisk attachment.
Stiff peaks do not droop down.
After reaching stiff peaks, let the meringue cool for a bit, then beat in the butter 1 Tablespoon at a time.
Success Tip: Because butter needs to be on the cooler side, I don’t remove it from the refrigerator and cut it into Tbsp pieces until I start whipping the meringue.
Add vanilla and salt, then you’re done. Buttercream is now deliciously creamy and smooth!
5 Helpful Tools
- Saucepan & heatproof bowl: Cook egg whites and sugar on indirect heat in a heatproof bowl set over a pan of simmering water. (I just use the metal mixing bowl that comes with a stand mixer.) This cooking method is essentially how we cook the eggs in French silk pie and make homemade marshmallow creme. If you own a double boiler, just use that.
- Whisk: Constantly whisking the egg whites and sugar as they gently cook is key.
- Electric Mixer: Beating the meringue into stiff peaks requires an electric mixer. I strongly recommend a stand mixer, but a handheld mixer can work. Give your arm a break every few minutes because the beating steps are tiresome. A handheld mixer will take longer to beat the meringue, too.
- Egg Separator: Though not required, it’s vastly helpful to have an egg separator to ensure no yolks make it into the mixing bowl. I generally recommend stocking your kitchen with an egg separator because they’re an inexpensive tool you can use for so many recipes like French macarons and chocolate soufflé.
- Instant Read Thermometer: Though also not required, it’s helpful to have an instant read thermometer (or a candy/oil thermometer) to determine the safe temperature of cooked egg whites, as well as the ideal temperature for the butter. Less mistakes this way.
Provided you aren’t allergic to any of these ingredients, yes. The eggs are cooked to 160°F (71°C), which is considered safe to eat for everyone including pregnant women and children. As always, use your best judgement and feel free to consult a Dr if you’re concerned.
No, Swiss meringue buttercream does not crust or dry out like American buttercream can. That’s why SMBC is excellent for creating the smoothest frosting detail on cakes and perfectly piped (yet still fluffy tasting!) designs.
Yes, Swiss meringue buttercream is stable at room temperature. Though if eating on a particularly humid day, keep your frosted confections in the refrigerator as close to serving as you can. You can use SMBC under fondant-topped cakes and confections, too.
Yes and it’s best to tint SMBC with gel food coloring so you aren’t adding a lot of extra liquid. Beat food coloring into the frosting on low speed after you add the vanilla extract and salt.
Yes. Swiss meringue buttercream is great left covered at room temperature for 1-2 days, but after that, refrigerate it for up to 5 days or freeze up to 3 months. If freezing, store in an airtight container, then thaw it at room temperature on the counter. Once completely at room temperature, about 72°F (22°C), place into the bowl of your stand mixer fitted with a paddle attachment and beat for 2-3 minutes until creamy again. If it separates or curdles, see troubleshooting tips below.
Replace some (about 1 teaspoon) of vanilla extract with 1 teaspoon of another flavor extract such as lemon, coconut, orange, maple, or even 1 teaspoon of espresso powder. Taste, then add a touch more if desired. For potent extracts, like peppermint or almond, replace 1 teaspoon of the vanilla with just 1/2 teaspoon. For chocolate Swiss meringue buttercream, beat 8 ounces of pure melted and slightly cooled chocolate into the buttercream when you add the vanilla and salt. Make sure you’re using pure baking chocolate (the 4 ounce bars) like Baker’s or Ghirardelli brands found in the baking aisle.
Yes! Using a food processor or blender, process 1 cup (about 25g) freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup. If it’s not grinding down fine enough, you can sift it with a fine mesh sieve to rid larger seeds/pieces. Add the strawberry crumb powder when you add the vanilla.
Troubleshooting Swiss Meringue Buttercream
- Meringue Won’t Reach Stiff Peaks: Step 4 in the recipe below requires a long period of mixing the cooked egg whites and sugar together into stiff peaks. This mixture (the meringue) will never reach stiff peaks if there was a drop of egg yolk (fat) or grease in the mixture, mixing bowl, or on any tools you are using. Wipe down all of your tools with lemon juice or white vinegar, use an egg separator, and separate and add the egg whites one at a time to the mixing bowl. These are all instructions listed out in the recipe below. It’s also helpful to avoid making this on particularly humid days where there’s extra moisture in the air. If you did all of this and it’s still not reaching stiff peaks, the meringue could be too warm or it needs a break. See next.
- My Mixer Needs a Break: By all means, give it a break! Mixers can tire out while beating the cooked egg whites and sugar because this step requires a long period of mixing. If your mixer and its motor needs a break, it’s likely your meringue needs a break too. Stop what you’re doing, remove the whisk attachment (or beaters if you’re using a hand mixer), place the attachment/beaters in the bowl with the meringue, and refrigerate it all (covered or uncovered, doesn’t matter) for 20-30 minutes. This gives your mixer, as well as the meringue and mixing bowl, a chance to cool down. (Important: though it’s best to begin whipping the cooked egg/sugar while it’s still warm, it could simply need a cool break halfway through reaching stiff peaks.)
- Buttercream is Soupy/Too Thin: If your mixture has become too thin and soupy after you add the butter, your butter was likely too warm or the meringue was still too warm. Have no fear—this is fixable by bringing down its temperature. Place the entire bowl in the refrigerator (covered or uncovered, doesn’t matter) for 20 minutes to cool down, then return it to the mixer and beat on medium-high speed until thickened. Any longer than this will solidify the butter, so only refrigerate in 20 minute spurts. If it’s still soupy, place back in the refrigerator for longer before re-whipping again.
- Buttercream Only Tastes like Butter: The main ingredient, besides egg whites, is butter. Make sure you’re using unsalted butter because salted butter leaves your frosting with an overwhelmingly salty/buttery flavor. Use pure vanilla extract to flavor it and add a pinch of regular table salt. Other flavored extracts work too—see the Ingredients section above.
- Buttercream Solidified in the Refrigerator: There’s a lot of butter in this frosting, so if it’s stored in a bowl in the refrigerator, it will solidify into one large mass just like a bowl of cookie dough. Two ways to fix this: sit it on the counter and bring it to room temperature. Once completely at room temperature, about 72°F (22°C), place into the bowl of your stand mixer fitted with a paddle attachment and beat for 2-3 minutes until creamy again. If you don’t have time to wait for it to come to room temperature or if your home isn’t warm enough, follow the same instructions as #3 in this list (Buttercream is Curdled/Too Thick). Placing over gentle heat will melt the edges and when whipped, the melty edges and solid center will come together into 1 smooth frosting.
- Buttercream is Curdled/Too Thick: If your meringue has separated, curdled, or is too thick at any point after you mix in all of the butter, just keep beating because it will eventually come together. If it’s only getting thicker and chunkier, there’s a quick fix—and it’s my favorite. Place the mixture in your heat-proof bowl back over a pot of 2 inches of simmering water. Without stirring, let the edges of the meringue warm up and become liquid (the center of the meringue will still be solid), about 1-2 minutes. Remove from heat and return to the mixer. Beat meringue on low speed for 30 seconds, then switch to medium-high speed and beat until smooth, about 2 minutes. I have to do this 75% of the time, but I LOVE it because partially melting the SMBC then re-whipping actually creates a creamier frosting.
Pictured below: Curdled buttercream. See above.
I know it seems complicated, but as long as you remain patient, read through this post, watch the video, prepare yourself by reviewing the recipe before beginning, you will be rewarded with the most luscious, not-overly-sweet frosting ever.
How to Use It:
- Pipe it. My favorite piping tips and a video on how to use piping tips will be helpful to review.
- Pictured: I used Ateco 849 and piped a tall swirl onto my vanilla cupcakes
- Try it on Yellow Cupcakes, Chocolate Cupcakes, or any of my cupcake recipes
- Use it as the frosting for White Cake, Yellow Cake, Carrot Cake, Vanilla Sheet Cake, or Chocolate Cake
- Pair it with citrus flavors on top of lemon blueberry cupcakes or citrus cake.
- As a filling for macarons or whoopie pies
- Instead of buttercream to decorate Halloween cupcakes.
- See “Yield” recipe note below for more ideas.
Swiss Meringue Buttercream
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 5 cups
- Category: Frosting
- Method: Whipping
- Cuisine: European
Description
This is vanilla Swiss Meringue Buttercream perfection. It’s the ideal balance of sweet and creamy, without being as cloyingly sugary as American buttercream. (This is a far cry from how sweet that is!) Thick, sturdy, and perfectly pipe-able. This in-depth recipe sets you up for success on your 1st try.
Ingredients
- 6 large egg whites (approximately 180g)
- 2 cups (400g) granulated sugar
- 1 and 1/2 cups (340g) unsalted butter, softened but still cool and cut into Tbsp size pieces (*see note*)
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Watch the video tutorial above, review the troubleshooting tips, and read the recipe in full before beginning. Make sure all the tools you are using are completely cleaned, dried, and grease-free. A quick wipe with a little lemon juice or white vinegar is very helpful.
- Separate the eggs: If you haven’t done so yet, separate the eggs first. Separate 1 egg white in a small bowl, then place the egg white in your heatproof mixing bowl. Repeat with the remaining egg whites. This way, if a yolk breaks in one of them, you don’t waste the whole batch.
- Whisk sugar into the egg whites, then set the bowl over a saucepan filled with just two inches of simmering water over medium heat. Do not let the bottom of the egg whites bowl touch the water. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. The mixture will be thick and tacky at first, then thin out and be frothy white on top. To test that it’s ready, you can use your finger or an instant read thermometer. Lightly and quickly dip your finger (it’s very hot, be careful) and rub the mixture between your thumb and finger. You shouldn’t feel any sugar granules. If using a thermometer, the temperature should read 160°F (71°C).
- No need to let it cool down to start this next step—it’s important to begin mixing while it is still warm. Transfer mixture to the bowl of a stand mixer fitted with a whisk attachment (if you aren’t already using the metal bowl that comes with it). You can use a hand mixer instead, but this step takes awhile and your arm tires quickly. On medium-high speed, beat the mixture until stiff glossy peaks form and the meringue is no longer warm to the touch, at least 10-15 minutes. On particularly humid days, this has taken me up to 17-18 minutes. If it’s still not reaching stiff peaks, stop the mixer, place the bowl—uncovered—in the refrigerator for 10 minutes, then return to the mixer and continue beating until stiff peaks form. (This has always worked for me when it’s taking forever to reach stiff peaks.)
- If the bowl and meringue still feel warm, wait until both cool to room temperature (around 70°F (21°C)) before adding the butter in the next step. Feel free to place it in the refrigerator. A warm bowl and meringue will melt the butter.
- Switch the stand mixer to the paddle attachment. On medium-high speed, add the butter 1 Tablespoon at a time. Wait for the butter to fully mix in before adding the next Tablespoon. After all the butter has been added, turn the mixer down to medium speed and fully beat in the vanilla and salt, about 30 seconds.
- Your Swiss meringue buttercream should be thick, creamy, and silky smooth and is ready to use on any cake, cupcake, or other confection.
- Too Thick or Too Thin: If your meringue has separated, curdled, or is too thick at any point after you mix in all of the butter, place the mixture in your heat-proof bowl back over a pot of 2 inches of simmering water. Without stirring, let the edges of the meringue warm up and become liquid (the center of the meringue will still be solid), about 1-2 minutes. Remove from heat and return to the mixer. Beat meringue on low speed for 30 seconds, then switch to medium-high speed and beat until smooth, about 2 minutes. Works every time. If your mixture has become too thin and soupy after you add the butter, place the entire bowl in the refrigerator (covered or uncovered, doesn’t matter) for 20 minutes to cool down, then return it to the mixer and beat on medium-high speed until thickened. Any longer than this will solidify the butter, so only refrigerate in 20 minute spurts. If it’s still soupy, place back in the refrigerator for longer before re-whipping again. More troubleshooting tips in the post above.
Notes
- Make-Ahead, Storing, & Freezing Instructions: Swiss meringue buttercream is great left covered at room temperature for 1-2 days, but after that, refrigerate it for up to 5 days or freeze up to 3 months. If freezing, store in an airtight container, then thaw it at room temperature on the counter. Once completely at room temperature, about 72°F (22°C), place into the bowl of your stand mixer fitted with a paddle attachment and beat for 2-3 minutes until creamy again. If it separates or curdles, see step 8.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Instant Read Thermometer | Egg White Separator | Whisk | Double Boiler
- Yield: This recipe yields about 5 cups of frosting, which is enough to fill and frost a two layer 9-inch cake with a generous amount, to fill and frost a three layer 9-inch cake with just enough frosting, to lightly frost 2 dozen cupcakes, to heavily frost 1 dozen cupcakes (I had just enough for the huge swirls on 12 of the pictured cupcakes), or a 9×13 inch sheet cake (with some frosting leftover).
- Egg Whites: For best success, I recommend using fresh eggs instead of carton egg whites. Here are all my recipes using leftover egg yolks. Eggs separate much easier when they’re cold. Separate the egg whites one at a time and place the egg white into a large heat-proof mixing bowl (or a double boiler or the metal mixing bowl from your stand mixer) before separating the next. This way, if a yolk breaks in one of them, you don’t waste the whole batch.
- There’s almost always a way to fix “ruined” Swiss Meringue Buttercream and it usually has to do with temperature. See step 8 as well as my troubleshooting tips in the post above.
- Butter: This buttercream will thin out and become liquid-y if the butter is too warm. Make sure you’re using butter that is slightly cooler than proper room temperature butter. Remove butter from the refrigerator and set it out for just 30-40 minutes before you need to add it to the meringue. Sometimes meringue takes longer than usual or it needs a break (see Troubleshooting above) and in that case, you should place the butter back into the refrigerator for a few minutes so it doesn’t get too warm sitting out. The butter should be cool to the touch. For accuracy, I recommend using an instant read thermometer. Butter should be 60°F (16°C).
- Flavors & Colors: For flavor ideas including chocolate, see my Can I add flavors? FAQ above. For coloring, it’s best to tint this frosting with gel food coloring so you aren’t adding a lot of extra liquid. Beat food coloring into the frosting on low speed after you add the vanilla extract and salt.
- Half or Larger Batch: You can halve this recipe. The egg white/sugar mixture won’t take as long to cook and the meringue won’t take as long to reach stiff peaks. I do not recommend making larger batches at a time because it will quickly overcrowd and wear out your mixer. If you need more batches, make them all separately.
Adapted from Martha Stewart. I found it needed less butter, 1 more egg white, and more sugar in order to stabilize properly.
Reader Comments and Reviews
Hi Sally and team, could I add freeze dried raspberries for a raspberry SMBC, how much would you suggest I add, if its possible. Thank you for all your amazing information and guidance.
Hi Jayne! We recommend adding 1/2 cup of freeze-dried raspberry powder along with the vanilla extract and salt for a raspberry Swiss meringue buttercream. No other changes to the recipe necessary.
Thank you, by any chance do you know what that would be in grams or ounces. I am in northern ireland.
Hi i tried your recipe for the fisrt tome last week which was a sucess, im making it again today and its turned into a liquidy mess, ive tried both trouble shooting options of refrigerate and back on the hob, i even added another egg white and sugar mix aswell as cornflour but still no use. Hope you can help
Hi Lucy, If it’s still soupy, place back in the refrigerator for longer before re-whipping again.
ok wil try, thanks for the response
Hi i gave your advice a go and let in for 45 mins, while it did thicken up a bit , once back in the blender it looked curdled and didnt thicken up like buttercream at all
I should have just started with this recipe but came here because my frosting was too runny – quick stint in the fridge did the trick, but I’ll definitely start with your recipe next time because without fail, I can trust your recipes!
Hello! Looking forward to trying this. Can this icing be torched with a small torch to toast the top?
Thanks!
Hi Michelle, You shouldn’t torch this buttercream because the butter will melt! You can, however, torch this marshmallow meringue frosting.
Wow thank you so much for the quick feedback!!! Appreciate it
If I am making this 4 days in advanced can I bake the cake, frost and freeze and then begin to thaw it out 2 days before serving it? (Already piped and frosted onto the cake)?
Hi Rylee, this frosting does freeze well, but you run the risk of the buttercream separating from the cake. You can take a look at this blog post of our recommendations and best tips for freezing cakes!
Can I frost my cake two days in advance and leave in fridge? Then pull out 1 hour before serving? Will the buttercream be ok?
Sally has NEVER steered me wrong, but I think this recipe is a but flawed. The first time I made it I used a digital thermometer and took it to 165 degrees but it still turned out grainy. I chanced a second attempt and used the finger test with better results. Yummy, but definitely touch the syrup, not trust the temp.
Spot on, have made it twice. RAVE reviews. This second time I made it into a strawberry cake with strawberry SMBC using two of Sally’s recipes. This is generally my first stop when ideating another baking adventure because Sally does such a great job of anticipating hiccups ad one ingredient changes to make wonderful alternative flavors. Quick Question: does reheating still apply to FINISHED grainy SMBC? Taste is amaze-balls, everyone loves it but the graininess drives me crazy so I froze it to work on another day. Should I go for rewarm over double boiler then whip accordingly or am I just stuck with grainy and have to start afresh? Thanks Sally! ★★★★★
Spot on, have made it twice. RAVE reviews. This second time I made it into a strawberry cake with strawberry SMBC using two of Sally’s recipes. This is generally my first stop when ideating another baking adventure because Sally does such a great job of anticipating hiccups ad one ingredient changes to make wonderful alternative flavors.
My whites never quite achieved stiff peaks, I decreased the butter by 4 oz., and added 3 oz. of an 85% cocoa chocolate bar, and even after all of my low effort, off-the-map shenanigans, this is my favourite chocolate frosting to date. I can’t imagine how good it’ll be whenever I get it right. <3 Thank you for demystifying this recipe! I've always wanted to try it, but been too intimidated until now. I love this site, I can tell you really want us to succeed.
I DONT HAVE A PADDLE ATTACHMENT I made this twice but kept the whisk on the mixer and have loose runny buttercream is there a way to fix it?
Hi Susan, The beater attachments may take a bit longer to beat the meringue, but yes, it should work! Also, see our Troubleshooting section, #4 specifically. When the mixture becomes too runny, you need to bring down its temperature and refrigerating helps. I know you said it was in a cool environment, but the refrigerator will help even more.
First time making swizz but didn’t come out as stiff as I would like. How can I stiffen it more?
I followed step by step instructions and even placed back in fridge but still little thin and I worry if I make my cake with it I will have issues later. Making a cake for a bake sale.
So how can I thicken up what I got?
Hi Jennie! We recommend refrigerating and beating the buttercream in 20 minute increments as described in the troubleshooting section of the post above. It should eventually thicken up!
Thank you very much. Please can I use margarine in place of the butter? Butter is pretty expensive in my country
Hi Esther, we don’t recommend using margarine instead of butter in this Swiss meringue buttercream recipe.
Would it be work to whip in some cream cheese at the end, to get a fluffy frosting with cream cheese flavor? I find regular cream cheese American buttercream to be too cloying and overly sweet, but I love the meringue buttercreams for how smooth they are without being so sweet.
Hi Angela, we haven’t tested this Swiss meringue buttercream with cream cheese. If you do, let us know how it goes! If you are interested here’s our less sweet whipped frosting recipe (with cream cheese!).
Looking forward to trying this! I’d like to make a salted caramel version – should I add the caramel sauce at the end after the vanilla you reckon? Thank you!
We haven’t tried adding salted caramel to this, but you could certainly try adding a couple Tbsp at a time (make sure the caramel has cooled and is not warm anymore) until you reach a balance of ideal flavor/texture. Let us know what you try!
I love this recipe and I got the original from Whisk-kid who was featured on Martha Stewart.
The answer is yes you can make a salted caramel version. Follow the same steps on this website to make the chocolate version, just sub cooked caramel for chocolate. It still needs to be pourable or it won’t work but not too warm or everything will start melting.
It works out the same. Add a pinch more salt and it’s great. I drizzled left over caramel and flaked salt on top. This version makes a firmer consistency than the original which I like for cupcakes.
Is it possible to make this using a sugar replacement?
Hi Jessica! We’d love to help but we are not trained in baking with sugar substitutes. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for sugar substitutes. Thank you!
My eggs and sugar after boiled and melted will not whip to stiff peaks i let it chill then remix but it didn’t fix anything what am I doing wrong
The first time I tried making SMBC it turned out beautifully. This time around I’m having the same problem with the egg whites. Any suggestions.
This is my go-to website for learning baking things… I have a question about SMBC though. I’m attempting to make the first of three batches for a wedding cake and the meringue refuses to reach stiff peaks. Clean, dry, completely oil- and fat-free instruments, been refrigerated for ten minutes; I’m up to 30 minutes of beating the meringue not counting resting time… Using a hand mixer (which may burst into flames any second). What am I doing wrong, any thoughts?
Hi Frank, place the mixture in the refrigerator for an hour or so and see if that helps. If you try the recipe again, try letting the cooked egg whites/sugar come to room temperature before beating. This should definitely help.
Hi! Excited to try this recipe out. If I am wanting more than a 5 cup yield (will need to frost 2 dozen cupcakes plus a small layered cake), can I double the ingredients or should I make 2 batches? not sure if my stand mixer can accommodate double the ingredients from the beginning or if it will be overflowing by the time I add the butter in.
Hi Kelsey! We do not recommend making larger batches at a time because it will quickly overcrowd and wear out your mixer. If you need more batches, make them all separately. Happy baking!
Question, what of you don’t have a paddle attachment/stand mixer? How do I incorporate the butter into the meringue?
Hi Julia, you can use a hand mixer instead of a stand mixer.
Can I use a dairy free butter instead or will that have a negative effect? I have a little girl who would love making this, however she is dairy free
Hi Karla, We haven’t tested this recipe with dairy-free butter so we’re unsure of the results, but let us know if you give anything a try!
What is the downside to using egg whites from a carton? I cannot use all the discarded egg yolks and feel bad wasting any.
Hi Ashley! Fresh egg whites whip up faster, produce more volume, and are more stable. We highly recommend sticking with fresh for best results. Here are all of our recipes that use egg yolks! Lemon curd is a favorite.
Hi, Sally and everyone. I’m a pro baker and have been testing varying proportions for SMB. I’m trying to achieve SMB that is just a bit sturdier. Most recipes use a 1-2-3 ratio of egg white-sugar-butter. This recipe is more like 3-5-4 ratio. How do you think this affects the consistency of the frosting? Thanks! Nina @ninascakerynyc
Thanks for this recipe. I made it last week and froze it. Using it this week. How long does it typically take to thaw at room temperature? Mine is in a 20 oz tupperware.
Hi Baker, It really depends on the temperature of your room and the size and shape of the container it’s frozen in, but in general you can expect it to take at least an hour or two.
Can I frost my cake with this the day before serving? If so should I leave the whole thing at room temperature (it doesn’t have any fresh cream or fruit filling) or refrigerate it?
Hey Sally! Made this recipe with ample time at the start of the pandemic but a few questions my second time around. I want to use Swiss Meringue for your strawberry cake recipe instead of the icing options you currently have there. Can I fold in crushed freeze dried strawberries in SMBC?
Also can you separate egg whites and refrigerate them the day before?
Hi Tobi, yes! We recommend adding 1/2 cup of freeze-dried strawberry powder along with the vanilla extract and salt for a strawberry Swiss meringue buttercream. No other changes to the recipe necessary. It shouldn’t be a problem to separate the whites one day ahead of time. Enjoy!
The taste is too buttery to my liking. I thought that the cream supposed to have this ratio where all ingredients come together creating a unique flavor. But this one is dominated by butter for sure. I used unsalted butter. Have you tried lessen this component in the recipe?
Hi Jane! You won’t get the same silly texture with less butter.
I am looking forward to trying this! I only have liquid food coloring, is there a fix that would help this to work better? Maybe lessening the vanilla extract? (horror, I know!) I want to use natural food coloring instead of artificial and it only comes in liquid. Thanks!
Hi Helen, you can use the liquid food coloring if needed, but we’d recommend only a very small amount so as not to throw off the texture. This should be fine if you’re going for a lighter color, but will be difficult if you’re looking for a vibrant color because you’ll need quite a bit of coloring. We wouldn’t leave the vanilla out at all.
Pastels it is! No problem that will be beautiful. Thank you!
Hey Sally,
I’ve used this recipe for my daughters cake and it was absolutely amazing!! Everyone loved it. My kids wanted to spread the left overs on their toast. LoL
I will be using this recipe again for another cake, but this time the client has asked for something that requires to be covered in fondant as well. What are your tips and tricks?
Hi Samantha, so glad your family is loving this recipe! Swiss meringue buttercream is great left covered at room temperature for 1-2 days, but after that, we recommend refrigerating it for up to 5 days. We don’t use fondant often, but it’s typically best to store fondant at room temperature. Hope this helps!
Any tips on how to get all of the air out of your frosting for piping? I always feel like the air interferes with the smoothness.
Hi Jen, If there are too many air bubbles in your frosting you can use a spatula or wooden spoon and mix it by hand. As you mix, push it up against the sides of the bowl which will pop the bubbles and smooth it out.
I am an amateur baker and this recipe is easy to follow and came out great 🙂
Question, do you think I can lessen the sugar? will that ruin the ratio of the recipe?
Hi Sarah, We don’t recommend reducing the granulated sugar in this recipe because while it will certainly reduce the sweetness, it will throw off the consistency of the meringue. Feel free to play around with it though– if you do, you may also want to reduce the amount of butter.
First time trying SMBC, made this for my husband’s birthday cake! It came out delicious. I am not a buttercream person usually, but this is just sweet enough. Will definitely make again!
First time I made this it tasted fabulous, but I don’t think I let the meringue cool enough before adding the butter. This time I followed every step, checked the temperatures at each stage and it’s turned out perfect. It’s actually a bit marshmallowy in texture, not sure if that’s the way it should be, but tastes great regardless. Thanks