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.
Swiss Meringue Buttercream is the perfect filling and frosting for Vanilla Butter Cake, Vanilla Genoise, Vanilla Chiffon Cake or Old Fashioned Buttermilk Cake.
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.
Swiss Meringue Buttercream
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.
Ingredients
- 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
Instructions
- 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.
Notes
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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Pascale
Tuesday 22nd of February 2022
Hi, can I do this properly without a thermometer? Eyeball/ feel it?
Eileen Gray
Wednesday 23rd of February 2022
I would say if you've made this buttercream dozens of times using a thermometer so you got very aware of exactly what the whites look like when they're at the correct temp you could do it. But if you just plan to wing it and hope it's right there's a good chance you'd under or over cook the whites. If you don't have a thermometer you'd be better off making Italian Meringue Buttercream. IMB is made with a sugar syrup rather than by heating the whites and sugar together. Sugar syrup can be tested without a thermometer. Once the syrup is boiling keep a bowl of ice water near the stove. Dip a small spoon into the boiling syrup to take a sample and immediate immerse the spoon in the ice water. The syrup will set and indicate which stage it is at. If the syrup sets enough so you can form it into a "soft ball" then you're at the right stage.
Mol Parson
Wednesday 29th of December 2021
How would I make lemon ? Just juice or would you recxomend limencello as per text above?
Eileen Gray
Wednesday 29th of December 2021
Lemon juice only adds acidity. The lemon oil in the zest has the lemon flavor. Use fresh lemon zest/juice or lemon extract or limoncello or a combination of the three to flavor the buttercream. When I have lemon curd I also use that to flavor buttercream.
Johanna Shave
Tuesday 9th of November 2021
Hello, I'd like to make this with a raspberry flavour. Can I just add jam at the end or should it be unsweetened puree? Also how much can I add to this recipe without compromising it.
Thanks so much, I'm so excited to try this!
Eileen Gray
Tuesday 9th of November 2021
You can add either jam or puree, but I think unsweetened puree gives the best berry flavor. The buttercream can actually take a surprising amount of liquid. I would start with 1/4 of a cup and keep adding a tablespoon at a time until you get the flavor you like. A squirt of lemon juice with amp up the raspberry flavor too.