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
I never made swiss meringue buttercream and from reading some recipes, it sounded like there was a high margin of error. But first time doing it, and I was successful thanks to this recipe! It was easy to follow, I appreciated the videos and troubleshooting tips, although thankfully, I did not need them. I think it was so worth the work. It was the most delicious frosting.
This is an amazing recipe. My guests raved about it and asked for the recipe. Light, fluffy and can work with it over a period of hours.
I love this recipe, it’s my standard!
However I noticed the weight of the egg whites isn’t correct. It’s listed at 230g but 6 large egg whites would be 180g. That may be the issue some are running into.
I’ve also been reading people have given up because it “curdled”. DO NOT THROW IT OUT!! It’s a part of the SMBC process. Keep mixing, it’s about to come together! Swiss meringue is extremely forgiving, it’s all about your temperature. If it’s soupy, pop it in the fridge until slightly chilled then whip. Alternatively it can be too cold and “curdle”. Just microwave a cup and rewhip.
Do nooot waste ingredients! Things are way too expensive now days to do that, especially when the recipe is perfect.
Easy and delicious
This is a really good recipe and works well.
Can I add fresh passionfruit or passionfruit curd to it or will it curdle??
Hi V, we’re glad you enjoy this one! We haven’t tried adding passionfruit or passionfruit curd, so we’re unsure of the results. Let us know if you do any experimenting.
I’ve been getting into baking more and more recently but have been afraid of straying away from the “American” Buttercream as heating to temperatures etc.. have intimated me.
This recipe was amazing! Laid out all of the steps and any troubleshooting. Took about an hour to make, but is so worth it! Turned out creamy and buttery, and substantially less sweet than what I usually make!
I guess it’s just not for me. I will stick with royal icing and American buttercream. You did provide excellent instructions. For some reason didn’t turn out as nice as I thought. I think I am a Sugar addict? Lol!
Hey I have a question for you! Can I use this buttercream to make five or six tiered cakes? Is it stable enough? I usually pipe some buttercream on the rim of my sponge and use some kind of filling for the middle. Will it hold the cake?
Hi Aris! Swiss meringue buttercream is quite stable and usually considered the best for tired cakes.
Perfect recipe, and such brilliant hints and tips, no matter what happens I can find the solution on here!! Have shared the recipe on a Facebook cake group it’s so good!
I’ve made this recipe 3 times now – the first time, it took about 2 hours, the second it never reached stiff peaks, and the third was the best success of them all! You absolutely *cannot* used egg whites from a carton – I tried for 2 of the 3 times and that is the reason I had so many issues. The final try turned out so perfect. Using it to ice my own wedding cake this fall!
This recipe came out perfect for me on the first try, but holy cow it took me two hours! I did use a hand mixer instead of a stand, it can be done with determination. I did have to fridge it for 15 minutes about a third of the way into adding butter for being soupy. And then I had to steam it in the end for curdling on the last chuck of butter. But after all of that, I am feeling very satisfied. Thank you Sally for all of your incredible recipes!
can I put a metallic drip on a cake frosted with swiss meringue buttercream? Love your recipes and videos.
Hi Chris, we haven’t tried it ourselves, but we imagine that should work just fine. Let us know if you try it!
I’ve tried so many times to make swiss meringue buttercream but because of your tricks it finally came out right! I would always curdle my cream and my mom would make me throw out 🙁 but now I know how to fix it 🙂 thanks so much
Hi. I love ALL your recipes! Thank you for all your hard work. I like to freeze my cakes a few days ahead of time to make them easier to frost. Can I frost a frozen cake with Swiss Meringue buttercream or is it better to frost a room temperature cake? Thank you!
Hi Steph, it’s best to frost a thawed cake, no matter what type of frosting you’re using. You don’t want the cake to thaw under the frosting, as the moisture from the thawing process could affect the frosting.
This frosting is delicious! Do you think I could just sub out the egg whites for egg yolks to make a french meringue buttercream? If not, I hope you’ll create your own recipe soon!
Hi Kay! We haven’t tested a version with egg yolks—it may be best to find another recipe that was specifically developed to use egg yolks. Let us know if you find one you love, and we’re so glad to hear you enjoy our version, too!
Not a fan…crazy sweet, strange mouthfeel. Everyone has different tastes though, I’m just used to standard SMBC, which has a weight ratio of 3:2:1 (butter:sugar:egg white)
This recipe has a ratio of 35:40:23…not sure how you arrived there but if that’s your jam then more power to you!
Definitely higher in carbs and lower in fat than regular SMBC.
Whenever I make this, it doesn’t really come out smooth but not sure what I’m doing wrong! I make sure my sugar and eggs whites are fully together and will whip. When it comes to adding in the butter, that’s when it starts to I think separate? I tried the melting over the double boiler, putting it in the fridge but that doesn’t save it sadly.
Hey, when this happens I just let the mixer run on medium speed until it smoothes out. Sometimes it’ll look like it’s separating but it just needs a little more time to come together
I am lactose intolerant and am sensitive to other foods. Could I use meringue powder and plant based butter?
Hi Kitty, you can definitely use meringue powder to make Swiss meringue buttercream, but we would search for a recipe that gives directions specifically for that method.
Hi Robyn, I’ve made this recipe several times with dairy free butter 🙂 it warms quicker though so doesn’t need to sit out as long to be ~60°. Making it again today!
Will this recipe make enough frosting for your Best Vanilla Cake?
Hi Alexis, this recipe as written yields enough to fill and frost a three layer 9-inch cake with just enough frosting. If you’d like a more heavily frosted cake, we’d recommend 1.5x the recipe.
I’ve made this icing many times now and love the texture and flavour!
I’m curious if it’s possible to add cream cheese to the recipe ? If so, when would you add?
I find regular cream cheese icing isn’t always stable enough to stack/decorate and thought this could work.
Hi Molly, 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!).
All of your tips were so handy, even though I have made SMB several times before. Thank you for a thoroughly developed recipe.
This made enough frosting for 60 mini cupcakes with about 1/2 cup leftover.
Hello! I’m hoping to make this recipe but don’t have a paddle attachment, would you recommend mixing in the butter with the whisk attachment or maybe switching to a spatula? Thank you!
Hi Norah! Traditional beaters or the whisk attachment will work as well.
I am making a cake and used this icing recipe before (it is amazing). Can i freeze a piped/decorated cake with this icing for 1 week? If so does it defrost nice or will the icing fall off? The cake will be outside-if it is hot next week will the icing melt off? Thank you
HI Julia, 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. Because of the high amount of butter in this buttercream, it will wilt/melt in high temperatures. Best to keep it in a cool spot until close to serving!
Hi I want to use this recipe but have a 3 layer six inch cake and think the quantities given will be too much. Woolf you recommend I halve the recipe?
Hi Rachael! If you’re simply filling and frosting a 6 inch cake, a half batch *should* be enough, but if you’re going to add decorations, you’ll likely need more than a half batch.
Hi! I’m excited to try this recipe on some of my favorite cupcakes. I’m planning on piping fairly detailed flowers for each. Will this frosting hold it’s shape and travel well? I’m worried that the glossy/ fluffy nature of it will collapse.
Hi Melissa! Swiss meringue buttercream pipes beautifully and is quite sturdy.
I just used this to make chocolate swiss meringue buttercream and it may very well be the best buttercream I have ever had. I did add a pinch more salt just because of the dark chocolate I used. Absolutely delicious. Had to keep telling my son to stop trying to eat it out of the bowl before I got to finish using it.
I’ve used this recipe for almost all of my frosted cakes- wonderful. Most recently paired with your chocolate cake recipe for a friends wedding cake. Wonderful- thank you!
Hi Robyn! Butter is really necessary for Swiss meringue buttercream.
I’m going to be baking my birthday cake with my granddaughter next weekend. She wants to make a white chocolate raspberry cake. Would this frosting work with that. Could I add either white chocolate or raspberry flavoring to the frosting?
Hi Tressa! We haven’t tested a white chocolate version of this frosting. You could make a raspberry version with raspberry extract or by adding freeze-dried raspberry powder (add 1/2 cup of freeze-dried raspberry powder along with the vanilla extract and salt). You may also love our white chocolate frosting recipe. Happy baking!