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.
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.
Ingredients
Ingredient Notes
- Egg whites- Fresh or in-shell pasteurized egg whites can be used. If you use frozen egg whites read the label to be sure they can be whipped for meringue.
- Unsalted butter – Softened butter is whipped into the meringue base. Unsalted butter allows you to control the amount of salt in the recipe.
- Vanilla extract – Use natural vanilla extract for the best flavor. You can also use vanilla bean if you don’t mind the little specks.
How to make Swiss Meringue Buttercream:
- Whisk the egg whites and sugar over simmering water until the temperature reaches 120-160F.
- Whip the meringue to full peak.
- When the temperature reaches about 80°F you can start adding the butter.
- Toss in the softened butter.
- Add the vanilla extract.
- After adding the butter and vanilla the meringue will collapse and may look curdled.
- Keep whipping until the buttercream is light and fluffy.
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.
- Place chilled buttercream into the mixing bowl.
- Use a propane torch or a bowl of warm water to warm the buttercream as it whips.
- The buttercream will curdle a bit, keep whipping.
- The buttercream becomes light and fluffy again.
FAQs for making Swiss Meringue Buttercream
You should heat the egg white and 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 inc 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 Recipe
Ingredients
- 8 oz granulated sugar (1 cup)
- 5 large egg whites
- ½ teaspoon cream of tartar
- ¼ teaspoon table salt
- 1 pound unsalted butter (room temperature, cut into 1” pieces)
- 1 tablespoon vanilla extract
- Other flavorings to taste
Instructions
- In a large mixing bowl, combine 8 oz granulated sugar, 5 large egg whites, ½ teaspoon cream of tartar and ¼ teaspoon table 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 1 pound unsalted butter one piece at a time. Add 1 tablespoon vanilla extract and increase the speed to medium high and whip until the buttercream comes together.
- Store at room temperature until ready to use.
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Excellent!! Even on my first time I tried it!
How many cups of frosting does this recipe make?
I can’t give an exact volume measure since the buttercream can vary by how much air you whip into it. This recipe makes enough to fill and frost an 8″ or 9″ layer cake.
Hi, can I replace the butter with margarine and in what quantity
I wouldn’t suggest it. The butter is the predominant flavor in this frosting. Since margarine has more water and a different type of fat I’m not sure it would work. American Buttercream might be a better option if you want to use margarine or shortening instead of butter.
Hi, can I do this properly without a thermometer? Eyeball/ feel it?
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.
How would I make lemon ? Just juice or would you recxomend limencello as per text above?
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.
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!
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.