Swiss meringue buttercream is the frosting I reach for when I want something that tastes elegant rather than just sweet, with a silky, cloud-like texture that is unlike anything you can buy at the store. It is less sweet than American buttercream, more stable than whipped cream, and has a smooth, melt-in-your-mouth quality that makes every cake taste more professional. It pairs beautifully with my vanilla cake or vanilla cupcakes for a combination that never fails.
Quick Glance: Swiss Meringue Buttercream
- Recipe Name: Swiss Meringue Buttercream
- Why You'll Love It: This is the frosting that professional bakers use on wedding cakes and high-end celebration cakes. It is silky, not too sweet, and stable enough to pipe, stack, and refrigerate without losing its texture.
- Time and Difficulty: 25 minutes active + 10 minutes cooling | Intermediate
- Main Ingredients: Fresh egg whites, granulated sugar, unsalted butter, vanilla extract, salt
- Method: Double boiler to cook egg whites and sugar, whipped to stiff meringue, butter whipped in gradually
- Texture and Flavor: Incredibly light and silky with a subtle sweetness and rich buttery flavor. Much less sweet than American buttercream.
- Quick Tip: Cool your meringue completely before adding butter. Warm meringue melts the butter and turns your buttercream into soup.
Jump to:
- Quick Glance: Swiss Meringue Buttercream
- Why This Recipe Works
- Swiss Meringue Buttercream Ingredients
- Swiss Meringue Buttercream Step-By-Step
- Batter & Frosting Calculator
- Cake Batter and Frosting Calculator
- Cups of Batter Needed
- Cups of Frosting Needed
- Common Mistakes To Avoid
- Swiss Meringue Buttercream FAQs
- More Frosting Recipes To Try
- Leave Me A Review⭐️⭐️⭐️⭐️⭐️
- Recipe
Why This Recipe Works
Swiss meringue buttercream gets its silky texture from a process called the Swiss method, which involves cooking egg whites and sugar together over a double boiler before whipping them into a meringue. This is different from Italian meringue buttercream, which uses a hot sugar syrup poured into already-whipping egg whites, and from easy buttercream, which skips the cooking entirely.
Cooking the egg whites with the sugar serves two purposes. First, it dissolves the sugar completely, which is what gives SMBC its smooth, non-gritty texture. American buttercream made with powdered sugar always has a slightly grainy finish by comparison. Second, it gently pasteurizes the egg whites so they are safe to eat in their uncooked meringue form.
The meringue needs to cool to room temperature before the butter goes in because fat and heat do not mix well. Butter that is too warm will melt into the meringue instead of emulsifying with it, which is why chilling the meringue for 10 minutes is a non-negotiable step. When the butter is added correctly at the right temperature, the proteins in the meringue trap tiny air bubbles throughout the fat, creating that signature light, whipped texture.
The final step of switching to the paddle attachment and mixing on low for 15 to 20 minutes is what separates a good SMBC from a great one. The paddle pushes out air bubbles and gives the buttercream an ultra-smooth, almost satin-like finish that is perfect for sharp edges and detailed piping.
Swiss Meringue Buttercream Ingredients
Here is everything you need to make Swiss meringue buttercream. Five ingredients, and each one plays a specific role.
Fresh egg whites create a more stable meringue than carton egg whites. Separating eggs yourself gives you the best results. The leftover egg yolks can be used for Boston cream pie or creme brulee so nothing goes to waste.
Granulated sugar dissolves into the egg whites over the double boiler and is what gives SMBC its smooth, non-gritty texture. Do not substitute powdered sugar here.
Unsalted butter must be at room temperature, soft enough to dent easily with your finger but not greasy or melting. This is the most important ingredient to get right. Cold butter will not emulsify into the meringue and warm butter will melt it. Salted butter can be used but will affect the flavor and you should omit the added salt.
Vanilla extract is the primary flavor of Swiss meringue buttercream, so quality matters. A good vanilla bean paste or pure vanilla extract makes a noticeable difference. Nielsen Massey is a great brand that uses sustainable practices.
Salt balances the sweetness and enhances the butter flavor. Do not skip it.
Swiss Meringue Buttercream Step-By-Step
PRO TIP: Wipe your bowl out with white vinegar first. A very clean metal bowl works best because meringue whips up more easily in metal than plastic.
- Set up your double boiler. Fill a large pot with about 2 inches of water and bring it to a simmer. Place the metal bowl of your stand mixer on top of the pot. The water should not touch the bottom of the bowl.
- Combine and cook. Whisk together the egg whites, sugar, and salt in the mixing bowl.
Cook the egg white mixture until it reaches 110 degrees, whisking constantly along the sides of the bowl to distribute the heat evenly. If you do not have a thermometer, rub a bit of the mixture between your fingers. When you can no longer feel any sugar granules, it is done.
- Whip the meringue. Remove the bowl from the heat and transfer it to your stand mixer with the whisk attachment. You can use a hand mixer and a large bowl if needed, but it will take considerably longer. Whip on medium-high speed for 10 to 15 minutes until you reach glossy, stiff peaks. The meringue should be bright white and hold a firm shape.
- Cool the meringue. Pour the meringue into a shallow dish and refrigerate for about 10 minutes to cool it to room temperature. You can also leave it in the bowl and refrigerate, but it will take longer to cool. Do not skip this step. Warm meringue will melt your butter and turn your buttercream into soup.
- Add the butter. Once the meringue is cooled, return it to your stand mixer with the whisk attachment. Add the room-temperature butter and vanilla and mix until fully combined.
- Whip until fluffy. Whip the buttercream on medium-high speed until it is white, fluffy, and no longer tastes buttery. This takes 8 to 10 minutes. Pro tip: add a drop or two of violet gel food coloring to counteract the yellow from the butter and make your buttercream brighter white.
- Finish with the paddle. Switch to the paddle attachment and mix on low speed for 15 to 20 minutes. This removes air bubbles and creates an ultra-smooth, silky texture. This step is optional but if you want that perfectly creamy, professional finish, do not skip it.
Batter & Frosting Calculator
Cake Batter and Frosting Calculator
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Cups of Batter Needed
8 cups
Cups of Frosting Needed
5 cups
Note: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. Measurements used are for 2" tall cake pans only. Your results may vary. Do not overfill cake pans above manufacturer's recommended guidelines.
This recipe makes enough to frost and fill a two-layer 8-inch cake or frost about 24 cupcakes. Store leftovers in an airtight container in the fridge for 1 week or freeze for up to 6 months.
Common Mistakes To Avoid
Using carton egg whites. Carton egg whites are pasteurized at high heat which denatures some of the proteins and makes them harder to whip into a strong, stable meringue. Fresh egg whites from whole eggs give you a much more reliable result.
Any fat in the bowl. Even a trace of fat from egg yolk or residue will prevent your egg whites from whipping properly. Wipe your bowl and whisk with white vinegar before starting to remove any grease.
Not cooking to the right temperature. The egg white and sugar mixture needs to reach 110 degrees, and all sugar granules need to be fully dissolved. Under-cooking leaves a gritty texture in the finished buttercream.
Adding butter to warm meringue. This is the most common failure point. If the meringue is still warm when the butter goes in, the butter melts and the buttercream looks like soup. Cool the meringue to room temperature before adding any butter, no exceptions.
Butter that is too cold. Cold butter will not emulsify smoothly into the meringue and will leave lumps. Your butter should be soft enough to press your finger into easily but still holding its shape.
Stopping too soon. SMBC goes through a curdled, broken-looking stage before it comes together. Many people panic and stop at this point thinking it has failed. Keep mixing. It will come together into a smooth, fluffy buttercream within a few minutes.
Skipping the paddle step. The whisk incorporates air, which gives you volume. The paddle removes excess air, which gives you smoothness. If you want a truly silky finish for sharp-edged cakes, the 15 to 20 minutes on the paddle makes all the difference.
Swiss Meringue Buttercream FAQs
Yes. SMBC is one of the best frostings to use under fondant because it creates a smooth, firm surface when chilled. Frost your cake, refrigerate it until the buttercream is firm, then apply your fondant over the cold surface for the cleanest finish.
Both are meringue-based buttercreams, but they use different methods. Swiss meringue heats the egg whites and sugar together over a double boiler before whipping. Italian meringue buttercream pours a hot sugar syrup into already-whipping egg whites. Italian is considered slightly more stable and has a firmer texture. Swiss is a bit easie
SMBC is more heat-stable than American buttercream but it will soften in very warm temperatures. It holds up well in air-conditioned environments and is stable enough for tiered cakes and wedding cakes. In high heat or direct sun, any butter-based frosting will eventually soften.
Yes. Store it in an airtight container in the fridge for up to 1 week. When you are ready to use it, bring it back to room temperature and re-whip it with the paddle attachment until smooth and fluffy again.
A frosted cake can sit at room temperature for up to 2 days in a cool environment. For longer storage, refrigerate the cake and bring it to room temperature before serving.
Yes. Once your buttercream is finished, fold in melted and cooled dark chocolate to taste. The exact ratios depend on how chocolatey you want the final result, so start with a small amount and add more until you reach your desired flavor.
Yes. Use gel food coloring rather than liquid for the most vibrant results. Add color after the buttercream is fully whipped and mix until evenly distributed. Adding a tiny drop of violet gel helps neutralize the yellow from the butter and gives you a truer white base to start from.
More Frosting Recipes To Try
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Recipe
Equipment
- 1 stand mixer with the whisk and paddle attachments
Ingredients
Swiss Meringue Buttercream Ingredients
- 8 ounces fresh egg whites about 8
- 16 ounces granulated sugar
- 24 ounces unsalted butter room temperature. You can use salted butter, but it will affect the taste and you need to leave out additional salt
- 2 teaspoons vanilla extract
- ½ teaspoon salt
Instructions
Making Swiss Meringue Buttercream
- Fill a large pot with about 2 inches of water and bring it to a simmer.
- Place the metal bowl of your stand mixer on top of the pot of water to create a bain-marie (or double boiler). The water should not touch the bottom of the bowl.
- Whisk together the egg whites, sugar, and salt in the mixing bowl. Pro-tip: Wipe your bowl out with white vinegar before making the meringue. A very clean metal bowl will work best for this as the meringue is easier to whip up in metal rather than plastic.
- Cook the egg white mixture until it reaches 110ºF (43ºC) and constantly whisk the sides of the bowl to distribute the heat evenly. If you don't have an instant-read thermometer, when you can no longer feel any sugar granules in the egg whites with your finger, it's done.
- Remove the bowl from the heat and transfer it to your stand mixer with the whisk attachment. You can use a hand mixer and a large bowl to mix your meringue, it will just take a lot longer to mix.
- Whip the egg and sugar mixture on medium-high speed for 10 to 15 minutes, or until you reach glossy, stiff peaks.
- Pour your meringue out into a shallow dish and refrigerate it for about 10 minutes to cool the meringue to room temperature. You can also put your entire bowl of meringue into the fridge, but it will take longer to cool. If you don't cool the meringue it will melt your butter and then you'll have buttercream soup.
- Once your meringue is cooled, put it back in your stand mixer bowl with the whisk attachment.
- Add the room-temperature butter, vanilla, and mix until it's all combined.
- Whip the buttercream on medium/high speed until it is white, fluffy, and doesn't taste buttery, this can take 8-10 minutes. Pro-Tip: To counteract the yellow in your buttercream, add a drop or two of violet food color gel to make it whiter.
- Switch to a paddle attachment and mix it on low speed for 15-20 minutes to make the buttercream very smooth and remove air bubbles. This isn't required, but if you want really creamy frosting, you do not want to skip it!
- This recipe is enough to frost and fill a two-layer 8" x 2" cake, or frost about 24 cupcakes. Store any leftovers in an airtight container in the fridge for 1 week, or freeze for up to 6 months.
Denyel says
I made the SMBC and it is amazing!!! It wasn't difficult thanks to your video. I will never make AB again!! Thank you so much.
Denyel says
Hello Liz:
I apologize if my comment posts twice, i cant tell if my first attempt posted.
I could really use your help, I am trying to decide if I should use your SMBC or your flour frosting recipe. I am looking for a frosting that is not as sweet as AB and has a more whipped consistency. My dilemma is, I need the frosting to be Red-Red (using gel dye) and also need a frosting that I can re-whip to use over a few days. I tried the flour frosting a few years ago and loved it, but after I refrigerated it and went to finish the cake and cupcakes the next day I couldn't get the consistency back, it was just curdled and flat. My "customer" really wants a whipped frosting that is not sweet, but whipped cream just will not work for this project.
Thank you so very much for your help and all of your amazing recipes and videos, your page is my GO TO.. YOU ROCK!!! \,,/ \,,/
Elizabeth Marek says
Ermine (flour frosting) can't really be re-whipped so I would stick with easy buttercream or SMBC
Cat says
Is cream cheese frosting okay to use for cake decorating? I find it less sweet.
The Sugar Geek Show says
Yes you can, what else would you use it for haha 😀
Leanne says
For the unicorn cake, would I need to double his swiss meringue recipe?
The Sugar Geek Show says
It depends on how big the cake is. You can definitely make a double batch and freeze the leftover but I think a single batch is enough for a 6" unicorn cake
Nicola says
Hello. I am a home baker, second career in my mid life. I have only used Italian meringue buttercream which took me a while to master, but have realized that most bakers use Swiss meringue buttercream. Why do most bakers prefer Swiss meringue buttercream ? Is it easier or does it taste better? I love your instructional videos, you make it seem easier. Thanks
The Sugar Geek Show says
I personally don't enjoy cooking sugar because it requires me to pay attention to the sugar instead of doing other things. I do love the taste and stability of IMBC.
Chasta says
Hello I made this for the first time this evening. While I like that it isn’t as sweet as American buttercream it still is a bit buttery for me. I’m looking for a good recipe to use in macarons. Another fellow baker uses your easy buttercream but I’m afraid it would still have the same taste. Do you have any recommendations to a less buttery taste that works well with macarons or perhaps a different recipe to try. I know I can do ganache but I’m looking for a buttercream or good alternative to right now. Thanks!
The Sugar Geek Show says
The easy buttercream is sweeter than the swiss meringue so you should give it a try. You can also add another cup of powdered sugar in if you want it sweeter.
Hannah says
Is it possible to cool down the egg mixture before whipping it up? Just wondering if that works too
The Sugar Geek Show says
I know lots of people who do it this way but for me it's just much quicker to take the meringue out and cool it down in the fridge.
TEMMY says
hello, can i substitute margarine for butter, butter is quite expensive in my country.
The Sugar Geek Show says
I am not sure margarine will hold up the same but you can give it a try 🙂
Tammy says
I've been watching your videos and reading your blog some, I'm trying my first decorated cake for my grand daughter's birthday. Do you use the easy buttercream frosting between layers and for the crumb coat?
The Sugar Geek Show says
You can use any frosting recipe you like but I do love using easy buttercream. It's a great beginner recipe. I also have a tutorial on stacking and frosting your first cake.
https://sugargeekshow.com/how-to-make-a-cake/
Mirza says
Hello!
How much buttercream does this batch makes? The 48oz written on top is that by weight or volume?
The Sugar Geek Show says
48 ounces is the weight. The volume depends on how much you whip it but it fills the bowl about 3/4 of the way full
Ahmet I says
hello,Can I add cream cheese and pastry cream.?
The Sugar Geek Show says
I have not tried that combination but it sounds yummy!
Sarah says
Hi Liz,
Thank you for the tutorial. Do you have to scoop the meringue into shallow dish to be place into the fridge to cool? Could you not just put the meringue with the mixing bowl into the fridge instead?
Thanks
The Sugar Geek Show says
Yes you can definitely do that, it just takes a bit longer for it to cool down because the cold air cannot reach the center of the meringue.
Sadiya A says
Please can I use mergerine in place of butter?
The Sugar Geek Show says
I don't think margarine would hold up as well and also the taste would be greatly effected
Jude says
Hi, Making This Swiss icing for the first time..
When I took it out of the fridge at the tiniest bit of colour mixed it thoroughly. Then moisture started dripping out of it.
I refuse to ditch this icing.. It is terribly expensive to make icing not only for the products but also the time that is invested in Making icing.
Please give me the advice to how to fix this problem.
Regards Jude..
The Sugar Geek Show says
I dont think your swiss meringue buttercream is "dripping" It's most likely just condensation from the cake going from the fridge to a warm room which is perfectly normal and goes away as soon as the cake comes to room temperature.
Jennifer Berta says
Help! My buttercream is grainy!!
The Sugar Geek Show says
Grainyness comes from the sugar not being fully dissolved and crystalizing during the mixing process. Make sure all your sugar, even the grains up around the edge of the whites is fully dissolved before whipping.