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Made from just five simple ingredients, this Swiss meringue buttercream is perfect for any occasion. This post provides easy-to-follow, detailed instructions and troubleshooting tips, ensuring you can create the best meringue buttercream even if it’s your first attempt or you've struggled with it before. This frosting is creamy, silky smooth, and holds its shape beautifully. Unlike traditional American vanilla buttercream, it is not overly sweet, making it a favorite for many.
Are you eager to master Swiss Meringue Buttercream (SMBC) but feel apprehensive about trying it? The idea of making meringue as a frosting base might seem complex and daunting. However, this recipe simplifies the process and is the ideal starting point for beginners.
What is Swiss Meringue Buttercream?
Swiss meringue buttercream stands alongside its French and Italian counterparts as a stable, less sweet frosting option. Each variety has a slightly different preparation method, but the Swiss method is arguably the easiest. Made from cooked egg whites and sugar, butter, and flavorings like vanilla and salt, Swiss meringue buttercream is exceptionally creamy, smooth, and perfectly sweet. The process involves whipping the cooked egg whites and sugar into stiff peaks, then gradually adding butter and flavorings. However, the long whipping process can be tricky, potentially leading to issues like never reaching stiff peaks or butter melting and creating a soupy mixture. Despite being more complex than other frostings, the results are worth it, and this post will guide you through the entire process.
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
Ingredients and Their Importance:
- Egg Whites: Form the meringue with sugar. Fresh eggs are recommended over carton egg whites for best results. Separate eggs easily when they’re cold.
- Granulated Sugar: Regular granulated sugar, not confectioners’ sugar, is used.
- Unsalted Butter: Essential for turning meringue into meringue buttercream. Use slightly cooler-than-room-temperature butter to avoid a soupy consistency.
- Vanilla Extract: Adds flavor. Other flavor options are available (see FAQs).
- Salt: Adds another layer of flavor. Avoid using salted butter as it can overpower the taste.
How to Make Swiss Meringue Buttercream:
- Prepare Tools: Wipe all tools with lemon juice or white vinegar to remove grease, which can prevent meringue from setting up.
- Separate Eggs: Save yolks for another recipe.
- Cook Egg Whites & Sugar: Whisk sugar and egg whites together over simmering water until the mixture is smooth and the sugar is dissolved.
- Whip It: Transfer the mixture to a stand mixer and beat until stiff peaks form. If the meringue isn’t reaching stiff peaks, chill it briefly and continue whipping.
- Add Butter and Flavor: Switch to a paddle attachment and add butter one tablespoon at a time, then beat in vanilla and salt.
A small egg separator is a helpful tool in this recipe.
Cook and whisk the egg whites and sugar over indirect heat. When the mixture is ready, it will be frothy on top and have a thin consistency.
What Are Stiff Peaks?
Stiff peaks are achieved when the meringue forms smooth, sharp points that do not droop. This stage is crucial before adding butter.
Stiff peaks do not droop down.
After the meringue reaches stiff peaks, let it cool slightly, then beat in the butter one tablespoon at a time.
Success Tip: Since the butter should be slightly cool, don’t take it out of the refrigerator or cut it into tablespoon pieces until you start whipping the meringue.
Add the vanilla and salt, and you're done.
The buttercream is now deliciously creamy and smooth!
Helpful Tools:
- Saucepan & Heatproof Bowl: For cooking egg whites and sugar over indirect heat.
- Whisk: Essential for constantly whisking the egg whites and sugar.
- Electric Mixer: Necessary for beating the meringue into stiff peaks.
- Egg Separator: Helps ensure no yolks make it into the mixing bowl.
- Instant Read Thermometer: Useful for checking the temperature of cooked egg whites and butter.
FAQs:
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Pictured above: Curdled buttercream! Let’s fix it.
Troubleshooting Tips:
- Meringue Won’t Reach Stiff Peaks: Ensure all tools are grease-free and avoid humid days. If needed, let the meringue and mixing bowl cool down before continuing to whip.
- Buttercream is Curdled/Too Thick: Warm the mixture slightly and re-whip.
- Buttercream is Soupy/Too Thin: Chill the mixture briefly before re-whipping.
- Buttercream Only Tastes like Butter: Use unsalted butter and add vanilla and a pinch of salt.
- Buttercream Solidified in the Refrigerator: Let it come to room temperature and re-whip.
I know it might seem complicated, but if you stay patient, read through this post, watch the video, and review the recipe before starting, you'll be rewarded with the most deliciously smooth and balanced frosting ever.
By following these steps and tips, you can create a luscious, not-overly-sweet frosting that enhances any confection.
This post may contain affiliate links. Read our disclosure policy.
The above recipe draws inspiration from the renowned culinary experts, Sally and Lindsay.
Ingredients
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.
😎 Total Time: 30 minutes
- 6 large egg whites (approximately 230g)
- 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
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- 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.
