1. I tried swiss meringue buttercream for the first time a while ago and I love it, it’s so smooth and creamy. What colour is your kitchenaid? I’m looking to buy one but I’m not sure what colour to go with.

  2. After reading your post for perfect cupcakes and this one, I’m so wishing to give cupcakes a try! This buttercream looks fantastic too! And the pictures are so beautiful *–* So in love with your blog right now, Allie! x

    • That has to be one of the sweetest comments I’ve ever gotten! And I get a lot of sweet comments, lol. You’ve totally made my day. As a blogger yourself, I’m sure you know the time investment that goes into it, and there’s often very little to show for it. But comments like this make it so worthwhile! Thank you so much for brightening my day!

    • Thanks, Gloria! If you’ve never tried Swiss Meringue, I think you will love it! It’s not overly sweet, the texture is amazing, and it’s very stable. 🙂 Thanks so much for sharing on your Pinterest board! I hope to see you here again. 🙂

  3. This frosting looks amazing! I have a question about the ingredients, which say *1/2 cup (2 sticks) unsalted butter.* Two sticks of butter is normally 1 cup, not 1/2 cup…is this a typo, or did you really mean to use just 1/2 cup of butter? Thanks for the awesome looking recipe!

    • Oh my gosh, Jennie! You are so right! I can’t believe my mistake. It is two sticks of butter, 100%, and thank you so much for catching my error! That could’ve been a total disaster. I’m hopping over to the post now to correct it. Thanks again! 😉

  4. This looks beautiful. I made Swiss Meringue Buttercream for the first time a few weeks ago and while I loved the texture I wasn’t crazy about the taste. I can’t wait to give this one a try.

  5. Hallelujah, Allie! I cannot wait to try this decadent and awesome looking frosting (frosting, as you know, makes me a little weak in the knees). I haven’t tried Swiss meringue buttercream but I may have to strongly suggest that my husband make this for me (he is a meringue master). This frosting sounds a bit like 7 minute frosting (which I utterly adore). Can’t wait to try it out!

  6. Hi Allie,
    I liked your choc swiss meringue recipe and I’m gonna try it on a chocolate cake by end of this week, but I wonder if I needed to make a portion of just white Swiss Meringue butter cream with no chocolate, shall I just ommit the chocolate addition step or there are other variations in the ingridients for that? Thanks

    • Hi Tina! Thank you 😉 Photography is a learning process for me so I’m always glad to get encouraging comments!

      I just used a big star tip. It’s by Wilton and it’s called 1M, but I pushed a pen through it to bend it outwards and make the opening bigger.

      I hope you enjoy the recipe! It’s my absolute favorite <3

  7. Hi Allie,

    I was just wondering how this pipes? I am looking for a delicious chocolate icing recipe, and since I haven’t ventured away from the traditional vanilla butter cream, I was wondering how this would fair for icing!
    Thanks for sharing the recipe 🙂


  8. Hi Allie,

    This frosting looks wicked! How many cupcakes can I frost with a swirl like this? Is it enough for 1 or 2 9-inch cakes? Also how do I store excess buttercream? Thank you 😉

    • Ops just saw frosting is enough for how many cupcakes. How do I store excess buttercream and for how long? Do I have to rewhip before next usage? Thanks.

    • Hi Kris! So happy you’re going to try this frosting! I think you are going to LOVE IT! Check out the “yield” on the recipe card, I believe it’s 2 dozen cupcakes or a 9″ layer cake. I used a Wilton 1M tip for piping. As for what to do with the leftovers, that’s an excellent question! If there’s anything left over, it can be stored in the fridge or freezer for probably a week or so. When you’re ready to use it, you’ll want to take it out and let it come to room temperature, and then whip it up in the mixer again. It tends to get stiff as it sits, so it really helps if you whip it again to get it fluffed and airy. Good luck and thanks again for the great question!

        • Hi Kris! This frosting is super stable. I left my cupcakes in a hot car for an hour or so this summer, and they didn’t lose their shape at all! As far as spoilage, I’d probably pop them in the fridge after a couple of days. The frosting’s probably ok, but the cake might get dry. Good luck, and thanks for reaching out! 🙂

          • Thanks Allie. Another question. If I want to pipe rosettes at the sides of the cake, ombré style, do u think it is stiff enough to stick onto the cake? Cos some buttercream are too soft to be piped on the sides. Tnx 😉

          • It’s definitely stiff enough, but you may want to give the cake a thin crumb coat, just to give the rosettes something to stick to, if that makes sense…? Good luck, rosette cakes are so in right now! 😉

          • Hi Allie, sorry to bug u again. Perhaps u missed my previous query on whether this smbc is suitable for piping rosettes on the sides of cakes?

  9. Good thing I figured out when to put in vanilla, although I used Almond instead because you never finished the recipe.

  10. Amazing blog, you are doing such a good job! 🙂
    I have a question: when adding the melted chocolate, even if it is chilled, the buttercream won’t melt a little bit? It would be a good idea to beat the buttercream again, or I must incorporate the chocolate only by hand, using a spatula?
    Please give me an answer because I have a cake to make and I count on your answer! 🙂

    • Thank you so much, Alexandra! That is so nice to hear 🙂

      I like to let the chocolate cool a little bit, before adding it to the buttercream. But not too much, or you’ll end up with little blobs of hardened chocolate in your frosting (I’ve actually done this :/). It should be a little warm but not hot. Surprisingly, it really doesn’t melt the buttercream. I’m not sure why??? Perhaps because the meringue has somehow stabilized all that butter?

      You can beat the chocolate in with the mixer, or just fold it by hand. It’s up to you! I’ve done it both ways and have just come to prefer folding it by hand, but it’s really a matter of personal preference.

      Thanks so much for reading and for your kind words. Good luck with your cake! 😀

  11. Hello I am going to make this this week to fill and ice a 9″ round, should I just halve the recipe? Also, can this be made in advance and kept in the fridge? X

    • Hi Lynne! I’m so sorry for the delayed reply. I had surgery on Friday so I’ve been laid up for the last few days. 🙁 I think you can probably halve the recipe, that is, if the cake will be just one layer. If you are doing a double layer cake then make a full recipe for sure. It keeps in the fridge but you’ll want to bring it to room temp before attempting to ice the cake, and you may even want to fluff it up with the mixer too. Good luck and I hope you get this in time for your cake! xx

  12. Thankyou so much for your reply hope you are feeling better? X

    Can I ask what weight a cup or stick of butter is please in grams?

  13. Hi! It’s really frustrating to look @ all ds beautiful pictures, even the step-by-step guide & not be able to reproduce them. I’ve checked as many sites as I possibly can on smbc & somehow, each time I make mine, d butter separates, I think that’s what you call curdle. What am I doing wrong?

    • Tity, it almost always separates on me too. It’s not you, trust me. It separates, and then you just have to keep beating and beating. High speed. It will come back together. Stop adding more butter until it does. When it gets smooth again, then you can begin adding more.

      Make sure that your meringue has NO HINT of warmth left. The butter should be a little soft but not warm. A lot of times, I put the mixing bowl with the meringue in it, in the fridge for 10 minutes or so before I start beating in the butter.

      Take a read through the other comments on this post. You will see more tips there. Also if you click over to the vanilla version (the link is within the post).

      It’s a little more advanced technique and lots of bakers have trouble with it at first, so you are not alone. Don’t give up! You’ll get it. Good luck dear.

  14. Hi Allie,

    I just tried your Chocolate Swiss Meringue Buttercream. It turned out VERY soft, (like whipped cream soft) even after refrigerating for an additional 30 minutes and whipping the sugar/butter/egg mixture, once back to room temperature it was still super soft. I have never had a European Buttercream before, is this normal? I will say I have never tasted a frosting as delicious as this. Even if I can never get it to thicken up it it has a great flavor. As is, it will be great on cupcakes, I was just hoping for something a bit more pipe-able.

    Thanks for a great recipe!

    • Hey Rob! Thanks so much for reading my blog and trying one of my favorite recipes. I’m not sure what the problem could be, but it definitely doesn’t sound quite right. One of the reasons I love this frosting so much is because of how stable and pipeable it is. I do sometimes have to throw the meringue in the fridge for a few minutes (10 or 15?), but it always stiffens right up. It should not take 30 minutes. As you can see from my photos, I piped it on the cupcakes and it held its shape really well. I even left those cupcakes in a hot car for over an hour and it still held up! Did you use fresh eggs or egg whites from a carton? I tried it with pasteurized egg whites once and did not have a good result. Other than that I really can’t imagine what the problem could be…???

      • Thanks for the reply. The were eggs from a friend with chickens actually. They were in my fridge for about a week. I suppose they could have been older since I don’t know when the friend collected them but they were full (no large air pocket) and smelled nice and fresh when I used them. They were a bit small but I had about 8 whites from the cake I made so I measured out 3 oz of whites instead of counting eggs. The resources I found online suggested a “standard” egg white was about an ounce. I may just have to try again and see if the results are different. Still the friend who got the end result loved the cake, it was probably the best tasting cake I’ve made thanks to the combination of non-boxed cake and your tasty frosting.

        • Well I’m so glad to hear that the cake and frosting were so tasty. I wish I had a better answer for you as to why the buttercream was runny. It sounds like your eggs were fresh enough, for sure. The only reason I had asked about that was because the one time I tried making it with pasteurized whites from a carton, it never came together and I had to throw it out. I suppose I should really weigh my whites and include that in the recipe. Perhaps it’s something to do with that. I can tell you, for now, that I always buy the eggs that are labeled “large,” not extra-large or jumbo. I hope you have better luck next time, Rob, and thanks for reading my blog 🙂

    • Hi Papillon! I’ve done mocha buttercream many times and it’s one of my all-time favorites! I typically use the instant espresso granules, dissolved in just a tablespoon or so of water. The espresso granules are a little harder to find~ I believe the brand I’ve used is called Medaglio D’Oro? Good luck and thanks for reading!

        • It’s really up to your tastes, but I’d probably dissolve a tablespoon of espresso granules in a little bowl with one or two tablespoons of water (whatever it takes to get a thin paste), and then add a little of that at a time to your buttercream, until you get the taste you’re after. It’s hard for me to say exactly, because some people prefer a strong coffee flavor, and some like the chocolate to be the focus. It’s up to you, really, you can add as little or as much as you’d like, it shouldn’t have much impact on the texture of the buttercream really. Good luck, and let us know how you make out with it, ok?

  15. Hiii I just made your simply perfect chocolate cupcakes and they definitely live up to their name !! Im about to make this recipe and I was wondering is there a specific speed I should keep my stand mix on? Is there a chance of over beating the egg whites ?

    • Hi Nasra! I don’t think you have to worry about overbeating the whites. In fact, the more you beat them, the better! I usually do it on high speed, and you want the whites to be stiff enough to hold firm peaks. Good luck and thanks for reading!

      • Hello I maaade it and it came out absolutely perfect !!!!! Ive made and failed making many buttercreams but this one came out amazing! Thank Youu!What you’re doing is so admirable and I will now trust all the recipes you post 🙂

        • Yay!!! I’m so happy it worked so well for you! You’ve just put a huuuuuuuge grin on my face! I hope you enjoy eating the cupcakes and buttercream… these are two of my favorite recipes on the whole site. Thanks so much for reading and for the awesome feedback, Nasra!

  16. hi allie..i just love ur blog and ur recipes and photos area so cool!!! can i use normal yogurt instead of greek yogurt…kinda hard to find it here where i live.thanks so much

    • Hi Rafidah! Thank you so much for reading my blog and for the kind words! For which recipe are you wanting to sub in regular yogurt? Just double checking because the post you commented on does not call for yogurt. I’m thinking it’s probably one of the cupcake recipes you’re referring to, and if that’s right I would say go for it! Just be sure that it’s unsweetened yogurt, and bear in mind that the batter will be a little runnier because of the increased water content. Good luck and happy baking!

  17. Hello! I have been dying to get Swiss Meringue Frosting down pat. I am curious as to your thoughts on using unprocessed cocoa powder instead of melted chocolate. I always have powder on hand but not chocolate bars for baking. Not sure how each affects recipes results, any ideas??

    • Hi Elizabeth! What a great question… I’m a big fan of cocoa powder for its robust flavor and also because it makes for fewer dirty dishes than chopping and melting chocolate! I’ve never tried it in my SMB, though… if you do please let me know how it comes out!

      • I did use the requested amount of chocolate and used cocoa powder. My co-workers LOVED it. They all said it was the best frosting ever. I am not a fan at all of traditional buttercream, can never get it to where I don’t taste the butter and no matter how little PS I use its too sweet. This will replace any request for buttercream. I will be using it on half of my order today 🙂 Four Dozen to make better get started. Thank you for this fantastic and easy recipe.

        • Oh, yay! I’m so happy to hear you were pleased with the buttercream, Elizabeth. I feel the same way about buttercreams in general, and this one in particular. Thanks so much for trying one of my favorite recipes, and for the great feedback. Good luck with your order!


    • Brittany, I totally hear you! I felt the same way the first time I tried Swiss Meringue Buttercream. No going back! It’s definitely more effort, but the payoff is so worth it! I’m so happy you liked, thanks for the great feedback 😀 😀 😀

  19. Hi,

    I’m after some baking tip. How do I get my cupcakes to rise straight up like yours instead of flaring out at the top?

  20. Hello!

    I am definitely trying this recipe this weekend! May I check with you, the butter as stated on your post 2sticks (1 cup), may I know what’s the exact weight if I were to convert it in grams?

    And also, is this frosting bake to withstand humid weather? I am residing in Singapore you see. It’s mostly sunshine and humid most of the time.

  21. I am using this frosting for an angel food cake. Will one batch be enough or should I double or 1 1/2 the recipe? Thanks 🙂

    • Hi Meghan! Sorry I can’t really answer your question without knowing what size cake you’re making. However, as stated in the recipe card, you should have enough buttercream to ice (2) 9-inch diameter cakes, (1) 9 x 13-inch sheet cake, or 2 dozen cupcakes. Good luck, and thanks for reading!

  22. Hi ally!

    Just to check with you, if I want to make vanilla swiss meringue buttercream, I should just omit the melted chocolate right?

  23. How does this Swiss Meringue Buttercream hold up in Hot weather ? does the cake need to be refridgeerated after icing the cake or how long can cake still on counter? Thank you.

    • Hi Esmeralda! The buttercream holds up extremely well. You’re actually not the first reader to ask! I would encourage you to read the other comments on this post- I think you’ll see just how stable it is. Thanks so much for reading!

      • Thank you i’am going to try this today but one more question I did read where you can keep it in the the refridgerator for up to a week but after icicng the cake how long can the cake sit out on the counter ? does it have to be put in a box ?

        • Not sure about the box thing- I guess if you’re trying to transport it a box might be helpful. I usually keep cakes on a pedestal, sometimes I use the kind with a cloche. I probably wouldn’t leave it out more than a day, because of the eggs. Hope that helps!

          • Okay Allie I tried the vanilla SMBC and it was delicious !when I was whipping it I went to stir it and it was runny but I remember you said whip it whip it whip it or something like that so I did and it did come together. My husband who doesn’t like buttercream due to ir being way to sweet loved this one he ate the whole cupcake with the SMBC,lol .but he did say it had an after taste maybe it was the butter or the vanilla who knows who cares I loved it and it answered my ? about how stable it is. wish there was a way to post a pic I started making a cross cupcake but the g/kids ate some of the cupcakes lol.One more ? can I color this SMBC ? Thank you and God Bless.

          • Oh I’m so glad you were happy with it, Esmeralda! And yes, you can most certainly color it or flavor it in all sorts of ways. I’ve done coffee, strawberry, peanut butter, caramel. It holds up really well to all sorts of add-ins. 😀

  24. What if I just want plain swiss meringue? omit the chocolate? I’m going to try swiss meringue since I always got intimidated when I hear it. So it’ll be the first time I going to make one.

    • Good luck Anne! I think you’re going to love it, the silky texture is so lovely. And yes, just leave out the chocolate, or substitute with whatever flavor you’d prefer. I love coffee, peanut butter, strawberry, vanilla… it’s really adaptable!

  25. So, I made this frosting and it tasted good, but began to crack after a while on the cake. What did I do wrong. I did refrigerate it, but now am hesitant to make it again because of the way it turned out. thanks

  26. Hi I have a ? I made the chocolate Swiss Meringue and I was able to ice (2) nine inch cakes and was able to decorate the top od cake with medium Rosettas .didn’t have enough to add a border on bottom. Today I made the Swiss Meringue again but didn’t add the semi sweet chocolates I only kept it white now why did’nt I have enough to even decorate the top ? is there less icing in the white than the chocolate?Thank you

    • Both recipes are identical with the exception of the chocolate. As you can see, 3 egg whites, 1 cup sugar, and 2 sticks of butter. I’m not really sure why you ended up with less of the vanilla one…?

      • I know I followed the recipe but left out the semi sweet chocolate. don’t know what happened. H

  27. I’ve tried the cup cakes recepi this morning..even though I’m not very sure about the method of combine the wet ingredients first. .but I give a try just to know the end result. turn out to be a very nice cup cake..super fluffy n yumm..thanks for the great recepi. .

  28. Hi Allie, these look delicious! I am wondering what icing tip you used to create that perfect swirl?

  29. Hi, I made this chocolate SMB a while ago and it was perfect!!! This weekend I tried to add white chocolate, but the end result was not nearly the same. My butter didn’t combine completely there was tiny lumps and the white chocolate although I thought it was perfectly melted also had tiny lumps when I started to pipe it. So the tips clogged with the butter and chocolate 🙁 . Any tips for getting the butter not to make tiny lumps (was it too cold – it was out of the fridge for around 15-20min)? It also didn’t want to hold shape, tried to put in the fridge, whip it up again, but still not 🙁 Don’t know what I did wrong this time.

    • Hey Estelle! Oh that’s too bad it lumped up on you! What a disappointment. If it wasn’t the chocolate then I’m thinking maybe it was the butter. I usually leave my butter out a bit longer so it’s pretty soft. Maybe 45 minutes or so? It’s best when it’s soft but still a bit cool- but I usually err on the side of softer. Sometimes the buttercream can be too loose when the butter is warm, but I’d rather just pop it in the fridge for 10 minutes to chill and then re-whip, than have lumps. Better luck next time, dear!

      • Hi, I tried it this weekend again and it came out perfect! I made sure the butter was extra soft and whipped it around 15 minutes extra 🙂 No lumps at all and it was super easy to pipe. Just wanted to let you know.

  30. Hi Allie,
    I’m going to give this a try. From the other comments, I gather that the butter should be soft but not too warm. The meringue needs to be cold before adding the butter. Keep whipping on high speed until it comes together. Is there a heavy butter flavor with using 2 sticks of butter but only 1 cup of sugar? My usual chocolate buttercream has 3 cups of powdered sugar to 2 sticks of butter along with melted chocolate. Thanks!

    • Hi Josephine! I’m so glad you’ve decided to give this recipe a try. It’s one of my all-time favorites! The flavor is definitely more buttery than sugary. And it sounds like you’ve got the process down pat! I hope you enjoy it- it’s definitely a lot different than the traditional powdered sugar variety. Once I tasted it, there was no going back! Good luck!

  31. Hi Allie! I’m making your chocolate cupcakes for ny mom’s birthday 😀 I have a doubt though.. it’s about the size of the eggs! the 3 eggs whites come from big eggs? sorry for the odd question xD

  32. This is a delicious icicing! It was the ABSOLUTE perfect amount to ice a two layer cake – none left over to sit in my fridge for me to eat by the spoonful and feel bad about. I made a deep dark chocolate espresso cake and this icing was perfect because it kept the cake light, but still rich and chocolatey. Well done 🙂

    *I have to say though, earlier this summer I made a wedding cake with a raspberry swiss buttercream that was divine. If the author of this recipe were to try it (fold in fresh raspberry puree instead of chocolate) they would not be disappointed 🙂

  33. Hi Allie!

    I tried your simply perfect chocolate cupcakes today, and my they so were peerrrfffect!! Amazing! I made them for my husband’s colleagues. And I iced some with chocolate frosting and the remaining with vanilla. Everyone loved it. I live in Dubai, and one of his colleagues actually called up to say these were THE BEST cupcakes she has had in all of Dubai! So thank you so much for that!

    I should also add that the thing that really made me want to try out this recipe were the photos. They are beautiful:) Made me really hungry!


  34. Hii 🙂 i just want to say i’m having a hard time doing the smbc please help me. Mine was so runny when the time i added the butter.What do you think went wrong?

  35. Hi! I found a cheap jar of pb2 today, and as I have been planning on trying out your simply perfect chocolate cupcakes, it hit me-could I add the pb2 to the vanilla frosting and make chocolate peanut butter cupcakes? ! Do you think there would be an issue with texture? Is there a specific way I should add it? Would I have to displace some sugar so it doesn’t get too dry? Thanks! I’m new to baking so it really helps.

    • What a great idea! I have to be honest I have never used that product before, but I think it could work! PB2 is the powder, am I right? You may want to dissolve it in a few tablespoons of warm water just to make sure it doesn’t clump up. I don’t think you need to worry about changing the sugar amount, just because the sugar really doesn’t add any “dryness.” It all gets dissolved into the egg whites so that shouldn’t be any issue. The great thing about this recipe is it takes all sorts of add-ins really well. Just make sure you add at the very end. I’ve done regular peanut butter plenty of times but I’d be really curious to hear how the PB2 works out! Good luck and let me know!

  36. Hi Allie! I only have a hand mixer with me. Would it affect the consistency of the meringue? I just tried it now and it turned out runny to pipe. Is there a way to save it? It taste heavenly by the way 🙂 Thanks!

    • Hey Kira! You can absolutely use a hand mixer, that should be no problem! If your buttercream seems runny it’s probably just because it’s a little too warm. Try popping it in the fridge for 15 minutes and then re-whip. Good luck and enjoy!

  37. Hi I’ve made this recipe before but I dont have a mixer so although the taste is great it is quite runny. So I was wondering if I could use a food processor to mix the ingredients for the frosting? I love your website and everything you have here looks superbly mouthwatering.

    • Thank you so much Javaria! To be honest I’ve never tried making it with a food processor. I’m not sure how it would work or if it would be able to whip enough air into the meringue. But it’s certainly worth a try! Also if you’re having trouble with it being runny please check out the other comments above- it’s probably a temperature issue that’s easily remedied by just cooling the meringue a little longer. Good luck and let me know how you make out!

  38. Thanks so much for this recipe! This is my favourite icing and until this moment I had no idea what it was called! When I tried to describe it everyone said it had to be buttercream but it wasn’t quite right.

    I did have a bit of trouble so here’s a little tip if anyone else is in the same boat. I couldn’t get my mix to fluff up, even after sticking it back in the fridge to chill several times. It just refused to work, each extra piece of butter (slightly cooler than room temp) made the mix more cream coloured but did nothing to the texture. In the end I tried adding extra butter, cold and straight from the fridge – voila! In less than 10 seconds my mix started fluffing up!

    It’s perfect! Thanks again 🙂

    P.S. How long can I leave it unrefrigerated?

    • That’s great Elle! Thank you so much for sharing this great tip. I wouldn’t keep the frosting unrefrigerated for more than a couple of hours since it has egg in it. So glad you like it! Thanks so much for reading!

  39. Hi there, I just made this recipe for probably the tenth time since I first discovered it and each time it has come out absolutely DIVINE and this is coming from a person who typically avoids chocolate cake/frostings. Thanks so much for sharing this recipe, it’s my go to frosting for yellow cakes and my mini kit cat cupcakes (did i mention it tastes great as a dip for pretzels and crackers?!).

  40. hi! i plan on making these cupcakes along with the frosting one day in advance. Would the frosting alter in any way? or would they be good in the morning? thanks!

  41. I am going to give this delicious recipe a try for my husbands birthday next month. However, i usually like to do things in advance due to work and other ‘life’ schedules. How long can this recipe sit in the fridge for?

  42. Great recipe. Keep them coming. Thank u. Allie, Do you have any method to make a mirengue more stable to stand very warm weather? Thanxs again.

    • Hey Ruben! Thanks so much for the great feedback. In my opinion, the Swiss meringue is about the most stable I have found. It really holds up well for me in the heat and humidity. I even left a batch of cupcakes in my hot car for an hour or so and they held their shape beautifully!

  43. Hi Allie, can i use dark compound instead of semi sweet chocolate?
    or milk chocolate? will that make a difference? i dont mind if the buttercream becomes more chocolatty 😀

  44. Hi , I am abou to try this out 🙂 Can you please share the exact measurements of sugar and butter? we do not get butter in the form sticks here 🙁 we get a big huge cube!

  45. hi, the recipe is too great !. the only mistake i made was the sugar was not completely dissolved in the egg whites so found sugar crystals here and there,but it was licking good !.. is there any way to fix it ..

    • Hi Sashiya! Sorry for the late reply. There’s not really any way to fix it once the butter is added. But for future reference, one thing I always do is to dip my finger in the egg white/sugar mixture and rub it against my thumb to check if there’s any grit. If it feels completely smooth I know it’s time to start whipping. Thanks so much for reading and trying one of my favorite recipes!

  46. Hi Allie, thanks for sharing this recipe! It’s so fluffy and airy and smooth! I tried to make a batch to cover a chocolate cake, however the texture is a little too soft for me to smooth the frosting out neatly for the sharp edge look.

    Do you have any idea how to “stiffen” up the frosting without changing the taste? I was thinking of adding more butter, however I don’t wish to have a too buttery tasting frosting 🙂 Thanks!

    • Hey Cherie! Thanks for the great question! I never really do much to the recipe other than to make it just as is. However, it stiffens up quite a bit as it cools. Maybe try refrigerating it a bit? Hope that helps!

  47. Hi! I tried doing your swiss meringue buttercream but it won’t hold its shape. I did alter it a bit as I divided the buttercream into two, one chocolate, one vanilla. So I reduced the melted chocolate to 2oz. It just turns into a liquid mess. When I do refrigerate it, it does hold some shape, but later on it will pool a little bit (no water expulsion but just sort of melts). I also couldn’t get my warmed egg whites + sugar to whip to stiff peaks. It’s whipping, but 20 minutes (and a sore arm) still wouldn’t get me to hold up the mixer without the whipped egg whites flopping over. Could this have been the culprit? Thank you.

    • Hey Austin! The whites should be stiff before the butter goes in. They should also be completely cool. Any hint of warmth will melt the butter and cause the buttercream to be soupy. I often place the bowl and whip in the refrigerator for about 10 minutes just be be sure. Also I use a stand mixer rather than hand-whipping. It usually whips up pretty quickly for me. Twenty minutes seems way too long.

      • Hi! After two weeks, I finally tried doing this again and it turned out PER-FECT and so A-MA-ZING! Yes, there are little pauses in every syllable because this totally deserves it! At the process of mixing the butter in, I noticed it started curdling and I immediately thought “I’M DOING IT RIGHT!” and literally punched the air. I was very happy. This is perfect! Thank you!

  48. Hello, I read on other blogs that when start adding butter it’s better to switch to paddle attachment. Does it really make a difference? and if yes, why?

    • Hey Hala! I don’t switch to the paddle attachment. I just use the whip for the whole recipe. I like it because it keeps things light and fluffy, and if the butter is soft there’s no issue with the whip not incorporating everything well. Hope that helps!

  49. Hi! I just made this frosting today and it turned out too runny, even after almost 3 hours in the fridge it still could not hold its shape! I was soo disappointed… I think its egg whites part that is the problem… How do you get the nice stiff peaks when beating the egg whites? I followed your recipe percisely but still got bad results. Any tips? After heating the eggs I beat them for almost 10 min and they still were not stiff. 🙁

    • Sounds like maybe you got a little yolk in your whites. Or perhaps there was some residual grease in your mixing bowl? Even the slightest trace of fat can prevent egg whites from whipping up properly. I’m so sorry you had trouble this time around but I hope you’ll have better success next time!

  50. I tried making this frosting twice and both times it didn’t get fluffy it remained very runny. I followed the recipe to a T but never even got to the “looks like a marshmallow” phase. Any ideas on what I might have done wrong?

    • Hey Terra! I do- if your frosting is runny it’s most likely because it’s too warm. It’s really important that there be no hint of warmth left in the meringue before the butter starts going in. If it doesn’t fluff up, you can just pop the whole bowl in the fridge for 10-20 minutes and then re-whip. I do this a lot and it always brings it right to where it should be! One other tip is to make sure your bowl and whip have no grease whatsoever, and that there’s not even a trace of yolk in your whites. Any kind of fat at all will inhibit your whites from whipping properly. I hope that helps and I’m so sorry you had trouble the first time ’round!

  51. Hi. I love your website. I want to make so many things here.

    I’ve never done swiss merngue buttercream before. I have done the 7 min frosting which sounds similar to the first steps of this frosting.

    Anyways, how long can it stay out at room temp? I want to make these on Sat but won’t serve until Sunday. I don’t think I’ll have the room in the fridge for all the cupcakes. I also do not want to be decorating cupcake Sunday morning. Also, for the just the plain vanilla frosting, how does it handle food coloring? Thanks!

    • You should be totally fine Jo! I’ve kept it out at room temp for several days without a problem. And it works very well with food coloring- I prefer to use the gel-paste kind from Wilton or Americolor. Hope that helps! Thanks so much and enjoy!

      • Hi, I tried your simply perfect chocolate cupcakes with this swiss meringue chocolate frosting. They both turned about tasting great. I wish I went with my normal cupcake scoop which is 3 Tbsp instead of the 1/4 cup you recommended for the cupcakes b/c they overflowed a little. Also I think I beat the meringue too long waiting for it to cool because it became paste like material. I almost started over but decided to add the butter anyways. It actually turned out fine. Some of the chocolate re-solidified after I added it, but the rest of the frosting was very smooth, chocolatey, and delicious. To half I added coloring to make orange frosting and that turned out really well. I ran out frosting after doing about 18 cupcakes probably because I over beat the egg whites and lost volume there. Anyways, despite all my mistakes, the cupcakes were very delicious and the frosting was delicious. Thanks for the recipe!

    • Yes, absolutely! We always used Swiss meringue buttercream under fondant, back in my days as a pastry chef. It works beautifully because it doesn’t crust over and stays workable, allowing you to get it really smooth! Good luck Rebecca!

  52. hi , may i know do we use medium sized or large eggs for this buttercream and is it okay to reduce the amount of sugar?

  53. Hi! My oven is pretty old and doesnt cook things very evenly. I worry if I try to put three pans in at once they might get burned towards the back. I read your earlier comment about how the batter won’t wait. Should I try two 9″ pans?

      • I’m really having a terrible time with this. I have done everything exactly as said but once the SMBC gets to room temp it just melts down the cake. I have tried scooping it off and putting in fridge and whipping again and no luck

  54. Hi Allie, thank you for this recipe. If I want to make double quantity of SMBC do I just double all the ingredients? Do you think it will work? Thanks and God bless!

  55. This recipe is DELICIOUS! I have make a few different kinds of merengue buttercream but this one tastes soooo good!

    A little advice for those that had problems getting the right texture:

    1. Cube your butter.
    2. Eggs are ALWAYS different sizes even if they say they are the same, so keep an extra cubed stick of butter off to the side. I usually have to add three or four extra cubes to get my desired consistency.

    Great recipe, definitely saved this one !

  56. Hi Allie! Thanks for this great recipe!
    I am Swiss so I got really proud when I heard the name hahaha.
    The recipe is so simple, perfect for a clumsy beginner. Forget the Classic Buttercream, this is the stuff you want on your cupcakes!

  57. Hi, this looks amazing! I get nervous about egg whites not being thoroughly cooked, how do I know for sure when they’re cooked enough to be safe? Also, does this recipe double or triple well?

  58. Hi Allie I’ve made SMB hundreds of times but have never made chocolate. Was just wondering if there was any way the buttercream can harden almost to the consistency of ganache? Thanks I love your recipes!!


  1. […] … mit viel Geduld … Augen halb zugekniffen … es sah schon mal besser aus! Nun ließ ich meine Maschine die restliche Arbeit machen … nach etwa 10 Minuten warf ich einen skeptischen Blick in die Schüssel und es hatte wirklich geklappt … meine erste Swiss Meringue Buttercream hat nur zwei Anläufe gebraucht, sah köstlich aus, schmeckte hervorragend und die Cupcakes waren kurz vor der Vollendung. Was jedoch noch fehlte war die Hälfte der Creme mit Schokolade zu vermengen – auch das erfolgte ohne Probleme und so befüllte ich den Spritzbeutel halb mit Schokoladencreme und halb mit Vanillecreme… Eine genaue Anleitung findet Ihr hier: Klick. […]

Leave a Reply