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Swiss Meringue Buttercream

by Jolina 26 Comments [This site contains affiliate links. As an Amazon Associate I earn from qualifying purchases. See Terms of Use for more information.]

Swiss meringue buttercream is the cure for all of our frosting heartache. It is consistently smooth, glossy and stable to make our cakes and cupcakes shine.

Swiss Meringue Buttercream

When I first learned how to bake, I struggled with buttercream and cream cheese frosting (who am I kidding – I still do). I couldn’t always get the consistency I wanted – smooth and creamy so I can properly frost with it but also stiff enough so it doesn’t fall off the cake (or cupcake). Then I discovered Swiss meringue buttercream – the frosting of my dreams.

Frosting fails

I’ve had my share of frosting fails. Some batches were way too soupy. I tried to refrigerate lemon cream cheese frosting once and when I thought it hardened enough I started frosting my cupcakes; it started melting 2 minutes later. I just told our guests (good friends, fortunately) that it was called the cascading waterfall frosting style (they still ate it, bless them).

Some batches I just had to throw out – in my effort to stiffen them up, I kept adding confectioner’s sugar that in the end, they just tasted like, well, confectioner’s sugar.

Swiss meringue buttercream

I’ve heard about but mostly ignored Swiss meringue buttercream because it involved a slightly more complicated process (plus a stove, which as you know I am a little averse to). Then I saw this video by Thomas Joseph. He made it look sooo easy.

But it was this excellent, step-by-step tutorial by Sweetapolita that finally convinced me to try. And my oh my, where have you been all my life Swiss meringue buttercream?

Not difficult

While it does involve a stove, the method is easy enough that someone like me can do it (therefore, so can you!). I did invest in a candy thermometer (found a $10 one at the local Walmart…doesn’t need to be fancy) because I was dealing with eggs (if you read my post on Key Lime Pie, you’d know I have egg… issues concerns). But after the first part’s done it’s really just making meringue but with butter.

At times it will look like a complete disaster (think: curdled and looking like somebody threw up – I kid you not), don’t give up. Just keep whipping and you will end up with this wonderful buttercream – smooth, shiny and creamy, can be made ahead and frozen (handy when you have extra egg whites), and so versatile. I’ve done the traditional vanilla, lemon, cookie butter and chocolate.

I must say this though, it is a little challenging to tint. I use the gel icing colour that’s really concentrated but I’ve found that it takes a lot for Swiss meringue buttercream to darken. If you’re going for light pastel colours then it’s fine. But last Christmas I had to mix lots of browns, blues and greens to get to a vibrant Christmas green but I couldn’t for the life of me make it turn Christmas red (it turned coral instead).

Regardless, it’s my go-to frosting now. Try it! You’ll discover why lots of bakers (pros and amateurs alike) love it.

Swiss Meringue Buttercream

Print this recipe
March 29, 2016
by Jolina
Category Others Recipes
Swiss meringue buttercream is the cure for all of our frosting heartache. It is consistently smooth, glossy and stable to make our cakes and cupcakes shine.
Swiss Meringue Buttercream

Notes

At some point your meringue will look curdled and really quite awful. Don't worry. Just keep whipping.
I have no exact recipe for flavoured Swiss meringue buttercream. I just add whatever ingredient it is (e.g. melted chocolate or peanut butter) a little at a time until I get the flavour I want. Just make sure what you're adding is room temperature.
This yields about 4 cups of frosting. I've found that it's not enough to frost and fill a 2-layer, 9-inch cake (but I'm a heavy froster so that's something to keep in mind).

Ingredients

  • 5 egg whites
  • 1 cup + 2 tablespoons granulated sugar
  • Pinch of salt
  • 2 cups unsalted butter cut into parts, room temperature
  • 1 1/2 teaspoons vanilla extract

Instructions

  1. Put your 5 egg whites, 1 cup + 2 tablespoons sugar and a pinch of salt in the bowl of your stand mixer (which hopefully is heatproof) and set that over a pan of simmering water. If you own a candy thermometer, clip that onto your bowl too.
  2. Constantly whisk your mixture by hand until the temperature reaches 140F. No thermometer? No problem. If the mixture feels warm and if you don't feel any grains of sugar anymore when you rub a small amount between your fingers - you're good. BTW, while whisking, swipe the sides of your bowl with your whisk once in a while to make sure no sugar crystals form.
  3. Take the bowl out of the heat and directly into your stand mixer fitted with the whisk attachment. Whisk on medium-high speed until you reach stiff peaks, the mixture is smooth and fluffy, and the bottom of your bowl is cool to the touch.
  4. With the mixer on medium-low speed, start to gradually add the 2 cups butter, small parts at a time, mixing well after each addition. Remember to scrape the bottom and sides of your bowl.
  5. Once you've added all the butter add the 1 1/2 teaspoons of vanilla and stir.
  6. Switch to your paddle attachment and continue beating on medium-low speed until your meringue becomes smooth, glossy and creamy.
© 2021 This delicious recipe brought to you by www.TheUnlikelyBaker.com | (c) 2016-2017

(Recipe adapted from Martha Stewart).

Happy whipping! Check out this post to see how I use Swiss meringue buttercream to frost a childhood favourite.

Did you make Swiss meringue buttercream? Tell me about it in the comments section below. I’d love to hear all about it.

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Swiss Meringue Buttercream Pinterest

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Filed Under: Others, Recipes

Previous Post: « Lemon Cake with Lemon Curd Filling and Lemon Buttercream
Next Post: Easy Vanilla Cupcake Recipe »

Reader Interactions

Comments

  1. Rose says

    November 19, 2020 at 8:36 am

    Hi never tried SMBC before, can I use buttercream instead of unsalted butter? Thanks

    Reply
    • Jolina says

      November 19, 2020 at 9:36 am

      Hi Rose, not sure what you mean by buttercream?

      Reply
  2. susan says

    November 16, 2020 at 1:34 am

    i just made this 2 times…and both times i followed to the letter and both times it came out way runny…so i threw the first away…tried again…runny…so i added some cream of tartar….no go…then i added a cream cheese…no go…so i added some powered sugar…just to see…cause i knew i was gonna throw away….i cooked it to the desired temp….alot of wasted food for sure….

    Reply
    • Jolina says

      November 16, 2020 at 2:13 pm

      Hi Susan, runny SMBC is almost always related to heat. Not sure what happened but the simple solution would be to cool it down. Just put your bowl with the buttercream and the whisk in the fridge for half an hour or so, or until you see the edges just beginning to harden and set. Then just re-whip.

      Reply
  3. Christine Badua says

    September 11, 2019 at 1:29 am

    do you use medium or large eggs?

    Reply
    • Jolina says

      September 12, 2019 at 3:36 pm

      I use egg whites from large eggs.

      Reply
  4. Sheila says

    March 18, 2019 at 12:34 am

    Hi Jolina!

    I did SMBC for the first time and it was a success because of you Thank you for making it easier for us first timers. It was really nice and I couldn’t believe I did it myself. The rosette for the cake I made was perfect with this frosting.

    Reply
    • Jolina says

      March 18, 2019 at 10:25 pm

      Hi Shiela! You’re very welcome! 🙂 I’m glad you liked it. It’s the best frosting ever, isn’t it? It’s my favourite frosting to make for cakes and cupcakes.

      Reply
      • Sheila says

        March 22, 2019 at 1:53 am

        yup, i completely agree with you.

        Reply
  5. Channara says

    October 28, 2018 at 10:54 am

    EMERGENCY! I had the frosting in the fridge so I could ice it this morning and it hardened what’s the best way to soften it??

    Reply
    • Jolina says

      November 2, 2018 at 2:56 pm

      Hi Channara. Try placing it on your kitchen counter to thaw then and rewhip for 5 minutes or so until smooth. To speed things along, you can also try to microwave a small amount of the buttercream for about 10 seconds then add it back to the rest. Then whip to incorporate.

      Reply
  6. ann says

    June 2, 2017 at 8:50 pm

    superb! I did it, its my first time to try SMBC icing and its a success because of you!!!

    Reply
    • Jolina says

      June 4, 2017 at 9:39 pm

      That is awesome Ann! Before you know it you’ll be a master SMBC maker with all kinds of different flavour variations 🙂

      Reply
  7. WENY S. CORTES says

    January 25, 2017 at 4:30 am

    What is the difference if we will not set the mixing bowl with the egg white & sugar in it in a simmering water? Just mixing the egg white & the sugar in the ordinary way like in chiffon cakes? thank you

    Reply
    • Jolina says

      January 25, 2017 at 8:13 pm

      Hi Weny. Doing it this way cooks the egg (we don’t want Salmonella in our frosting!) and dissolves the sugar 🙂

      Reply
  8. aubrey says

    November 13, 2016 at 1:20 pm

    I made this this morning g and did not like it. It tasted like whipped butter. I did everything exactly as written! Even my kids didn’t like it. I tried adding whipping cream but it didn’t do a thing. Super bummed:(

    Reply
    • Jolina says

      November 15, 2016 at 10:54 pm

      Hi Aubrey. Thanks for trying the recipe and I’m sorry you didn’t like it. With 2 cups of butter, this buttercream is really supposed to taste buttery. I find kids prefer American buttercream which is sweeter. If you’re to try again, try adding flavours like chocolate or peanut butter.

      Reply
      • aubrey says

        November 16, 2016 at 6:45 am

        Okay I will. Thanks for the suggestion. I was in love with the texture and look of it:)

        Reply
  9. Joscelyn| Wifemamafoodie says

    May 18, 2016 at 9:37 pm

    This looks so tasty! Thanks for sharing!

    Reply
    • Jolina says

      May 19, 2016 at 9:02 pm

      Thanks Joscelyn! It’s become my favourite kind of frosting now 🙂 Once you try it you’ll see why – it’s a dream to frost with and not as finicky was buttercream 🙂

      Reply
  10. Mary Beth says

    March 30, 2016 at 9:30 pm

    I’ve never done this before but you’ve given me courage ha ha. Looks very smooth and creamy.

    Reply
    • Jolina says

      April 3, 2016 at 11:27 am

      It’s not as difficult as it looks 🙂 Thanks for stopping by!

      Reply
  11. Liz @ Ready to Yumble says

    March 29, 2016 at 11:01 am

    What a striking photo! I don’t think I’ve made swiss meringue before, although I’ve done a marshmallow frosting that seems similar, minus the butter. Definitely going to give this a try, and I can’t wait to see how you use it in your next post!

    Reply
    • Jolina says

      March 30, 2016 at 2:29 pm

      Marshmallow frosting – now THAT is on my to-do list! 🙂

      Reply
  12. Vivian | stayaliveandcooking says

    March 29, 2016 at 10:24 am

    I still have to improve on my frostings so this is very welcome! I can really identify with your buttercream fails, oops. Thanks for sharing!

    Reply
    • Jolina says

      March 30, 2016 at 2:24 pm

      Hahaha yeah I have a lot of fail stories I can write a book! Hope you try this, you’ll become a convert I promise 🙂

      Reply

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