Swiss Meringue Buttercream
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Swiss Meringue Buttercream might seem a bit intimidating at first, but once you try it, you'll discover a whole new world of cake decorating and desserts. It's light, silky, buttery, and less sweet than traditional American buttercream, with a smooth, luxurious texture.
Swiss meringue buttercream is a frosting used to top and fill cakes, cupcakes, and macarons. It's incredibly light and airy, yet rich and buttery.
What I love most about it is its silky texture. It's made by first dissolving sugar in egg whites; it has an incredibly smooth texture that you just don't get with regular powdered sugar (aka American-style) buttercreams.
When you take a taste, you'll be struck by its subtle sweetness and how it melts on your tongue.
I tried Swiss meringue buttercream for the first time about 15 years ago, and it was a total "a-ha moment!" The light, silky texture and perfectly sweet flavor blew me away. I had never tasted anything quite so delicate before. Right away, I realized that this was the BEST way to take my cakes and cupcakes to the next level, and I have never looked back!
It also works very well under fondant! It gives you a perfectly smooth surface with no lumps or bumps, so it's ideal. When I worked as a pastry chef, it was all we used for fondant-topped cakes.
There are so many recipes here on Baking a Moment that utilize Swiss Meringue Buttercream. I'll share some examples below. But first, I'd like to take the opportunity to answer any and every question you've ever had about this unique and delicious frosting!
Here's Why You'll Love This Recipe
- Light, silky, and smooth!
- Less sweet than powdered sugar-based frostings.
- Perfect for frosting, filling, and piping.
- Easy to flavor in lots of different ways!
- Beautiful texture and glossy finish.
- Great for layer cakes, cupcakes, and celebration bakes.
Ingredients You'll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you're cooking.
- Egg whites: These form the base of the meringue and give the buttercream its light, airy texture.
- Granulated sugar: This dissolves into the egg whites to make a smooth, glossy base and adds sweetness.
- Unsalted butter: Softened butter turns the meringue into a rich, silky frosting with a luxurious texture.
- Kosher salt: A small pinch balances the sweetness and brings out the flavor.
In Photos: How To Make Swiss Meringue Buttercream
A Few Things to Know Before You Start
Swiss meringue buttercream can look messy partway through. Sometimes it seems soupy, curdled, or separated after you add the butter. This is normal.
Usually, it just needs more mixing. Keep beating, and it will come together into a smooth, fluffy frosting. The meringue should be fully cooled before adding the butter, and the butter should be softened but not greasy or melted.
Step 1: Heat the egg whites and sugar
Put the egg whites and sugar in a large heatproof bowl over gently simmering water. Stir continuously until the sugar dissolves and the mixture feels hot and smooth when rubbed between your fingers.
Pro Tips: I usually cook my whites/sugar for around 10 minutes, whisking occasionally. You'll notice the mixture goes from thick and transparent to thinner and more opaque.
The best way to know if it's really ready is to place a drop on your finger and rub it together with your thumb. If you feel any grit at all, keep cooking. When it's smooth as can be, you're ready for the next step.
You'll also notice that the mixture feels hot to the touch. You can gauge it with a candy thermometer (it should register 140 degrees F), but I don't really find that necessary. If it feels hot and the sugar is fully dissolved, you should be good to go.
Step 2: Whip into a meringue
Take the bowl off the heat and whip the mixture on high speed until it's thick, bright white, and glossy. It should hold stiff peaks and feel cool before you continue.
Step 3: Add the butter
Add the softened butter one tablespoon at a time, beating well after each addition. This step takes some patience, but it's what gives the buttercream its smooth, velvety texture.
Pro Tips: Your buttercream might start to look funky and curdled at this stage. Be sure to add the butter slowly (a tablespoon at a time) and let each addition fully incorporate before adding the next. Just keep on whipping, and I promise, it will come back together!
I have found that if I soften my butter in the microwave (while still wrapped in sticks) for 10 seconds at 30% power, then flip it over and do another 8 seconds at 30% power, it comes out perfect!
Just bear in mind that all microwaves are not exactly the same, so you might have to experiment a little to find that perfect sweet spot.
Step 4: Finish with salt and flavorings
Once the buttercream is smooth and cohesive, fold in the salt and any flavorings you would like to use.
Helpful Tips and Tricks
- Use a clean bowl: Even a little grease can stop the egg whites from whipping up properly.
- Dissolve the sugar fully: Rub a bit of the mixture between your fingers to check that it feels smooth, not gritty.
- Cool the meringue completely: If it's still warm, it can melt the butter, making the frosting soupy.
- Add butter slowly: Adding it one tablespoon at a time helps everything blend smoothly.
- Don't worry if it looks curdled: Just keep mixing. It usually comes together nicely.
- Re-whip before using: After storing, let it warm up to room temperature and beat it again until it's smooth and fluffy.
- If you want to serve it on a very hot day, just keep your cake or cupcakes refrigerated until ready to serve.
Add-In Options
- Fold in the seeds of a vanilla bean, 1 ½ teaspoons of vanilla bean paste, or 2 teaspoons of vanilla extract to make Vanilla Swiss Meringue Buttercream.
- Add melted chocolate to make Chocolate Swiss Meringue Buttercream.
- Add melted white chocolate to make White Chocolate Swiss Meringue Buttercream.
- Place freeze-dried strawberries in the food processor, grind them to a fine powder, and stir them in to make Strawberry Swiss Meringue Buttercream.
- Whip in the zest and juice of a lemon, lime, or orange for a citrus Swiss Meringue Buttercream.
- Stir a tablespoon of instant espresso powder into 3 tablespoons of hot water, then stir the cooled mixture to make Coffee Swiss Meringue Buttercream.
- Puree a couple of cups of raspberries, then cook them down until thickened and stir in to make Raspberry Swiss Meringue Buttercream.
- Reduce sparkling wine to a thick syrup and add it to make Champagne Swiss Meringue Buttercream.
Recipe FAQ
While there is slightly more to it than just creaming butter and powdered sugar together, the payoff is huge! You'll definitely find that it's worth that little bit of extra effort. And once you get the hang of it, it will seem like second nature!
When making Swiss meringue buttercream, the first step is to melt sugar and egg whites together over a pot of steaming water. When the sugar is completely dissolved, you get that incredibly silky-smooth texture in your final product.
But if you don't heat the mixture long enough, you might feel gritty sugar crystals between your teeth.
Believe it or not, you are doing it right! Swiss meringue buttercream almost always goes through a stage where it looks curdled, broken, or split. This often happens just before it fully comes together!
Temperature is everything when making this recipe. The whites and sugar need to get hot enough to dissolve the sugar, but then they need to cool down a lot before the butter goes in.
It's easy to get impatient at this stage! I've done it plenty of times myself and ended up with a runny mess.
But you do not have to pitch it! It's totally salvageable. Just put the entire thing (mixing bowl, whisk, and runny buttercream) into the fridge for about 20 minutes and then re-whip. It works like magic!
It's also a good idea to pay attention to your butter's temperature. You want it softened, but it should still be somewhat cool to the touch. You don't want it so slippery and nearly melted!in the fridge for about 20 minutes,
Swiss meringue buttercream will not crust, as American-style buttercream does. This makes it really easy to work with, especially if you're trying to get a perfectly smooth finish on your cakes.
Swiss meringue buttercream is super versatile! It can be colored with gel paste food coloring (aka: icing colors), and flavored in TONS of different ways.
I often make it the night before I need it, and let it sit out at room temperature. This is fine to do if you plan to use it early the following day.
If you'd like to get even more ahead of schedule, it can be refrigerated for up to a week. But you may find that it comes out a bit hard, and loses some of its airy lightness. Just scoop it out of the container and re-whip it (after it's come back to room temp). It will be just like new!
I honestly think it's one of the most stable buttercreams out there. It works really well for piping, and it holds up beautifully.
It can be frozen as well; just thaw overnight in the fridge, then follow the method above.
Recipes Using Swiss Meringue Buttercream
Ingredients
- 6 large egg whites
- 2 cups (400 g) granulated sugar
- 2 cups (454 g) unsalted butter, , softened
- ⅛ teaspoon (0.13 teaspoon) kosher salt
Instructions
- In a large glass or metal bowl, combine the egg whites and sugar.
- Set the bowl over a pot of barely simmering water, and stir continuously, until the sugar is completely dissolved. (Check by rubbing a small amount between your thumb and forefinger; it should be hot to the touch, and feel smooth, not gritty.)
- Remove the bowl from the simmering water and whip on high speed until the meringue is thick, white, glossy, and can hold stiff peaks. (It should be cooled completely. There should be no hint of warmth when you place your hand on the side of the bowl. Refrigerate the meringue for 15 to 20 minutes if necessary.)
- Add the butter in, a tablespoon at a time, beating well after each addition. (If the mixture begins to look curdled, continue to beat until it comes back together, before adding the remaining butter.)
- Fold in the salt and any other flavorings you may be using.
Thanks for the advice 🙂 I have tried before liquid colors with American buttercream so the color separated from the butter after a while
It will do that if you add too much. You might want to invest in a little jar of gel paste! They only cost a little over a dollar and they last a long time.
Hi , I would like to know how to color Swiss meringue if only liquid food colors is available . Does it work ? Thanks .
Hi Fatima! It works but the color will not be quite as vibrant and you will have to use a lot more.
I’m making this today for a friends birthday! I tasted the meringue before I stuck it in the fridge to cool off. It’s not super duper sweet. I haven’t added the butter yet, but it’s not nearly as sweet as buttercream frosting I’ve made in the past. I’m starting to feel paranoid that I only put one cup of sugar in the meringue. Is this a mildly sweet frosting? If it’s suppose to be really sweet, you think I could salvage it after adding the butter by adding some powdered sugar and maybe a little milk?
Hey Drew! This kind of frosting is not going to be as sweet as an American-style buttercream. It's got more of a subtle flavor and a much silkier mouthfeel. I would not advise adding powdered sugar or milk. I hope that's helpful! Happy birthday to your friend!
Hello,
I have loved using your recipe! I usually use it right away, but I have a large cake due on Wednesday this week that I would love to use it on. I think tomorrow i will layer, carve and crumb coat. Then I will need Tuesday to apply the fondant. The event is Wednesday evening. I plan to decorate on Wednesday. I was going to use the pasturized egg whites....will it be ok to leave at room temperature for 48 hours or so? Or should I try to put it in the fridge overnight tomorrow? I'm just worried it won't fit in the fridge. Lol! Thanks so much!!
Hey Aletha! You know, I tend to be pretty relaxed about these kinds of things. I have definitely left Swiss meringue buttercream at room temperature for 48 hours and not had a problem. That said, I do think that cakes and frostings generally hold up better when kept cool. They just seem to hold their shape better, in my opinion. I'd say, if you can manage to make room in your fridge for it, you'll probably have a sturdier cake. Hope that's helpful!
Do you have any experience making this frosting in advance? I'd like to make it Friday night (double batch), pull it out of the fridge Saturday morning, give it a few turns in the KitchenAid to whip, and then pipe on my pre-baked cupcakes. Would the icing hold up well in the fridge overnight?
This topic is covered within the post. Please see the heading "Can I make Swiss Meringue Buttercream ahead?" Thanks!
What kind of chocolate to make chocolate frosting. Can you use cocoa powder?
Hi there! There is a link to the recipe within the post. Here it is again, in case you missed it: https://bakingamoment.com/simply-perfect-chocolate-swiss-meringue-buttercream/.
I have never tried to make this before but it sounds amazing! How many cupcakes would you say this recipe will frost?
It makes 6 cups of frosting so you should be able to do at least 2 dozen, if not more. Hope you enjoy!
Aloha from Kaua'i! I have a question, WHEN do I add in the flavorings, after the buttercream is completely mixed? Oh and another question, can I treat matcha like espresso as far as ratio of powder to hot water? Mahalo!
Aloha Marci! You have good instincts, that would be a yes on both questions! Good luck and enjoy 🙂
Can I ice frozen cakes with swiss? I've never frozen my cakes ahead of time but I shadowed at a bakery and they highly recommended it, but they were using american bc, I'm afraid it might set too fast, thank you in advance!
Hi there! You can definitely ice frozen cakes with SMBC. I've done it many times and it works beautifully. In fact I would recommend it- your cakes will hold together much better this way, and you'll get fewer crumbs in the frosting. Good luck!
Can we add cream cheese to the swiss meringue buttercream?
Hi Maria! You can but it may result in a less stable frosting. Cream cheese has a higher water content than butter so it can make things a bit runnier. Good luck!
Great recipe! Thanks for all the tips. Is it possible to use smbc for a drip cake? As it does not crust, will it somehow mix with the drip and run?
No it does not run. Just make sure that your drip isn't too hot.
Hi Maria, to add cream cheese you need to have equal quantities of cream cheese to Vanilla Swiss Meringue buttercream.
First you whip the cream cheese, then slowly add the same amount of Swiss Meringue buttercream in small amounts till beaten in. Never use more cream cheese than buttercream. This is stable enough for filling, but not frosting or piping.
Once you make it you will love it! It's heavenly!
Swiss is the best!!
Whoa Thank Allie, this post is amazing! and so helpful thank you so much for sharing! I'm pinning and sharing this everywhere haha because I love swiss meringue and I know many people will benefit from you tips. Recipe sounds great, thanks again! 🙂
So glad you like it Linda! And thank you so much for sharing!
this post is SO HELPFUL! pinningggg
How long can this buttercream stay out in room temperature? Can I decorate a cake or cupcakes the night b4 and leave it out? I don’t always have room in my fridge. I get nervous also bc of the eggs in the ingredients. Thx in advance
Hey Christine! There is info on this within the post, under the heading "Can I make Swiss meringue buttercream ahead." In a nutshell, it should be fine, but if you have concerns just be sure to cook the egg whites until they top the 140 degree mark.
Hi Christine, did you try decorating the cake with swiss meringue buttercream overnight? I want to try the recipe but I don't want get up at 5 am to ice my cake. Thx
I can think of so many uses for this!
Great tutorial and recipe. I’m a big fan of Swiss Meringue Buttercream, but now I always go for Italian Meringue Buttercream since I don’t have to stand over the oven whisking for 10 minutes. Would you say that there both equally stable? Beside the method, are there any differences between the two?
Hi David! The main difference is that with Swiss you don't have to make a hot sugar syrup. I prefer it for that reason, hot sugar scares me lol! And you don't have to whisk it constantly, I just whisk occasionally, to prevent the eggs from scrambling. I would say they are both equally stable, so definitely stick with whichever you like best. Thanks for reading!
Love your work! Can this swiss meringue buttercream recipe can be done with margarine instead of butter? I know it should taste way better with butter though. Thanks in advance for your kind answer
Thanks Mariana! I have not tried that myself, but I did search around online a bit and it's not really recommended because of the higher water content of margarine. I hope that's helpful! Thanks so much for reading.
Thanks for the confirmation Allie. I’ve been experimenting with SMBC and margarine because my husband is allergic to dairy.
I’ve had a lot of trouble with it. Sometimes it works. Others it doesn’t. Regardless it is much softer than cow butter so that makes decorating difficult.
You should try substituting the butter for crisco and adding butter flavouring!
Hi there,
Could I please clarify if in Step 3 after the sugar has dissolved, do I cool the mixture by whipping it immediately or let it stand and cool before whipping (and then later add the butter)?
Thank you!
Hey Rachel! Either way will work, but I typically start whipping right away. Good luck!
When i make smbc, the taste of butter is too much, can i add powdered sugar at the end to change the taste of the butter with one a bit sweeter. I also dont like American buttercream because its too sweet.
You can do whatever you like!
Would using super fine sugar make it easier to dissolve or does it not make a difference?
It might, but just remember that you probably want to still cook the eggs until hot, just for safety's sake. Hope that's helpful!
Hi Allie i am from kenya and thank you very much for your lovely recipes,let me ask,can i use caster sugar instead of granulated sugar since it dissolves faster?
That should be fine- good luck Faith!
Hi there,
I've read that in another buttercream recipe they added skimmed milk powder for the buttercream to hold well. Could you please help me understand as to why your recipe does not require this ingredient?
Thank you!
I have never heard of putting milk powder in a Swiss meringue buttercream recipe. I'm not sure where you read that, but it's certainly not traditional in this type of recipe.
Hi! I love Swiss meringue but after I frost my cake, it becomes really hard and not enjoyable... is there anyway to prevent that ?
The only time I've ever experienced that is when I've refrigerated it. At room temp it should remain quite soft, so I'm not sure. ?