Swiss Meringue Buttercream is light, fluffy and not too sweet. This frosting is a dream to work with. It takes on almost any flavor and is strong enough to pipe roses and other decorations.
What is Swiss Meringue Buttercream (SMBC) anyway? Is this the national frosting of Switzerland?
Honestly, I have no idea if they actually make SMBC in Switzerland. A so-called “swiss” meringue refers to the process for making the meringue that is the base of this buttercream.
To make a swiss meringue you stir egg whites and sugar over simmering water until the temperature reaches between 120°-160°F.
Warming the egg whites this way will melt the sugar and partially coagulate the egg proteins. This makes a very stable meringue that is super easy to work with and is a great base for light and fluffy frosting.
Scroll through the step by step photos to see exactly how to make Swiss Meringue Buttercream:
How to fix Swiss Meringue Buttercream:
- If you are working in a warm kitchen and your buttercream is just a little too soft you can refrigerate it briefly and then re-whip it until it’s light and fluffy.
- If your buttercream is a little too cold (my kitchen is fairly cool in the winter and I often have this problem) you can warm the bowl and then whip it until it’s light and fluffy.
- I use a propane torch to warm up the buttercream, which is fun, but you can also place a small bowl of warm water under the mixing bowl to warm the buttercream.
- If you do have a propane torch and want to use it, here’s what you do: With the mixer running, wave the torch back and forth across the outside surface of the bowl to warm the buttercream. Keep it moving at all times to avoid burning the buttercream. You’ll see the edges melt a bit and then mix in. This works fast, so be careful.
- If you have refrigerated or frozen your buttercream, bring it back to room temperature then follow the instructions above for rewhipping.
FAQs for making Swiss Meringue Buttercream
You should heat the egg white & sugar mixture between 120°-160°F. If you are not worried about salmonella in your egg whites you can use the lower end of the temperature range. Bringing the whites up to 160°F will ensure that any bacteria is killed-off.
Yes, this buttercream takes color very well. I prefer to use a gel color, but you can use any food coloring to tint the buttercream. Add the food color right after you finish making the buttercream.
You can add melted chocolate to make Chocolate Swiss Meringue Buttercream. Add raspberry puree or other fruit purees for fruit flavor. Liquors such as Limoncello, rum or Kahlua can flavor Swiss Meringue Buttercream.
Yes, Swiss meringue buttercream can be stored at room temperature for 1 day, refrigerated for several days or frozen for up to 3 months. Bring the buttercream back to room a temperature and re-whip before using.
No, after 6-8 hours the buttercream should be refrigerated or frozen.
This recipe makes enough buttercream to fill and frost an 8″ cake or frost 24 cupcakes.
Yes, see the previous section explaining how to fix buttercream.
Swiss Meringue buttercream starts by heating egg whites and sugar over simmering water to make the meringue base. Italian Meringue Buttercream is made by pouring hot sugar syrup into whipped egg whites to make the meringue base.
If you want a buttercream that is just as light and airy as a meringue buttercream, but with a slightly richer flavor and color, try making classic French Buttercream. It’s made with egg yolks instead of egg whites.
Now that you’ve made this recipe what should you do with the extra yolks? Check out this collection of recipes that use extra yolks for some great ideas.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
- 1 cup (8 oz, 226g) granulated sugar
- 5 large (6 oz, 170g) egg whites
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon table salt
- 1 pound unsalted butter (450g) room temperature, cut into 1” pieces
- 1 tablespoon real vanilla extract
- Other flavorings to taste
- In a large mixing bowl, combine the sugar, egg whites, cream of tartar and salt. Set the bowl over a pan of barely simmering water, making sure the bottom of the bowl doesn't touch the water. Stir the egg whites mixture until the temperature reaches between 160°F.
- Remove the bowl from the heat and whip the whites in high speed until stiff peaks form and the whites are cooled to about 80°F.
- When the whites have cooled, with the mixer running on medium, add the butter one piece at a time. Add the vanilla and increase the speed to medium high and whip until the buttercream comes together.
- Store at room temperature until ready to use.
I always use fresh egg whites. If you use pasteurized egg whites from a carton make sure the package says they can be used for meringue. Some markets sell pasteurized eggs still in the shell, those can also be used for this recipe.
If the buttercream becomes "spongy" while standing re-whisk to correct the texture. The buttercream can be refrigerated 3-4 days or frozen for several weeks. Return to room temperature and re-whisk before using.
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