Perfect Swiss Meringue 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

Ingredients

Let me explain why each ingredient is important. Feel free to keep scrolling to the full recipe written below.

Swiss Meringue Buttercream Video Tutorial

Give the video a few seconds to load right below this text. It’s a faded horizontal image of cupcakes. Click on the play button in the center. Make sure any ad blockers are temporarily paused on your browser.

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! 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

Pictured above: Curdled buttercream! Let’s fix it.

Troubleshooting Swiss Meringue Buttercream

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.