If you have never been much of a frosting person because you find traditional American buttercream frosting tooth-achingly sweet or too heavy for your liking, then Swiss meringue buttercream just might be the answer to your cupcake woes. Many people prefer it because of it’s silky, light mouthfeel and smooth, creamy, fluffy texture, as well as it’s moderate sweetness. Swiss meringue buttercream, also known as SMBC, is a luxurious frosting that is beloved by professional bakers and home cooks alike. Making Swiss meringue buttercream can seem intimidating at first since it’s known for being a bit trickier than other frostings, but I’m sharing my tips for the best Swiss meringue buttercream recipe so you get beautiful smooth frosting the first time and every time! This Swiss buttercream frosting recipe is made by whipping egg whites and sugar together in a double boiler, then beating it to form a meringue, before incorporating softened butter and pure vanilla extract to create a rich and creamy frosting that holds it’s shape beautifully when piped onto all kinds of baked goods and desserts. Swiss meringue buttercream is incredibly versatile and can be flavored with a wide range of ingredients, from vanilla extract to citrus zest to peanut butter. It’s a little time-consuming, but not difficult to make. With a little practice and attention to detail, anyone can master this delicious frosting!
Swiss Meringue Buttercream Ingredients
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
Egg Whites – I recommend using real egg whites from fresh eggs rather than carton egg whites for best results. Use the egg yolks to make pastry cream, lemon curd, or ice cream instead. Granulated Sugar – Unlike American buttercream which uses powdered sugar, Swiss meringue buttercream calls for granulated sugar. Butter – I always use salted butter in my baking, which provides the best flavor to this Swiss buttercream frosting recipe. It should be softened just to room temperature. Vanilla Extract – We’re making a classic vanilla Swiss meringue buttercream recipe so some pure vanilla extract will give a wonderful flavor to your frosting. See the recipe notes for some other flavor variations.
You’ll also need a double boiler or a heatproof bowl set over a pot of simmering water, a candy thermometer (affiliate link), and a stand mixer or electric hand mixer.
How to Make Swiss Meringue Buttercream Frosting
Troubleshooting Swiss Meringue Frosting
The long and short of things is that Swiss meringue buttercream can be tricky to make. It just the nature of the frosting. If you’ve ended up with a “ruined” batch of SMBC, don’t panic – there are several ways to fix it and salvage your frosting. Here are some common problems that can occur when making Swiss meringue buttercream and how to fix them:
The buttercream is too runny or soupy: This can happen if the butter was too soft or if the meringue was not whipped to stiff peaks or was still too warm when adding the butter. To fix this, place the buttercream in the refrigerator for 15-20 minutes to firm up the butter, then whip it again with a stand mixer or hand mixer until it thickens to the desired consistency. If it is still soupy, stick it back in the fridge for longer to cool down. The buttercream is curdled or separated: This can happen if the butter was too cold or if it was added too quickly to the meringue. To fix this, keep beating for 5 minutes! Or if it is still a problem, you can remove a small portion of the curdled buttercream (about 1 cup) and microwave it for a few seconds (like 10 to start) until it is melted but not hot. With the mixer running on low speed, slowly pour the melted buttercream back into the mixing bowl and continue to mix until the frosting is smooth and creamy. Another option is to stick the bowl back over simmering water and let it sit for 1-2 minutes. This will melt the butter around the outside edges of the bowl without melting the frosting in the middle. Once you mix everything together it should smooth things out. The buttercream is too sweet: To fix this, try adding an extra pinch of salt to balance out the sweetness. You can also try adding up to ½ cup additional butter without changing any of the other ingredients to dilute the sweetness and increase the butter ratio. Personally I have never had this be an issue for me with SMBC, but I also like really sweet frostings like American buttercream.
Swiss Meringue Buttercream Flavor Variations
Swiss meringue buttercream (SMBC) is a versatile frosting that can be flavored in many different ways. Here are some popular flavor variations for SMBC:
What is the difference between Swiss meringue buttercream and American buttercream?
Swiss meringue buttercream and American buttercream frosting are two types of buttercream frostings that differ in their ingredients, preparation, texture, and taste. American buttercream is quicker and easier to prepare and has a sweeter taste. SMBC takes longer but it is fluffier and less sweet. Here are some of the key differences between the two: Ingredients: SMBC is made from whipped egg whites, sugar, and butter, while American buttercream is made from powdered sugar, butter, and milk or cream. SMBC has a lighter texture and a less sweet taste compared to American buttercream. Preparation: To make SMBC, the egg whites and sugar are cooked together over a double boiler until the sugar dissolves, and then whipped until stiff peaks form. Butter is then added slowly to the whipped egg whites until the mixture becomes smooth and creamy. For American buttercream, powdered sugar and butter are whipped together until light and fluffy, and then milk or cream is added to achieve the desired consistency. Texture: SMBC has a silky, light, and fluffy texture that makes it easy to spread and pipe. American buttercream is dense, heavy, and grainy due to the high amount of powdered sugar used. Taste: SMBC has a delicate, buttery flavor that complements a wide range of desserts. Its sweetness is more subtle than that of American buttercream, which has a very sweet taste due to the high amount of powdered sugar used.
Tips for Success
The butter shouldn’t be too soft. Don’t pull it out more than 30-45 minutes before you plan to add it to your Swiss meringue buttercream. It should be on the cool side of room temperature – around 60°F if you want to test it with an instant digital thermometer. If you only have unsalted butter, just add ¼ teaspoon of salt to the buttercream when adding the butter. I like to separate the egg yolks and egg whites while the eggs are still cold from the fridge. There is no need to worry about letting them come to room temperature because they will be cooked anyway. Make sure your bowl is free from any grease and that there are no egg yolks mixed in with the egg whites when making the meringue. Either situation can prevent the meringue from whipping up properly. Wiping down the bowl with a cut lemon or a little vinegar then rinsing and drying it well can be a good idea if you have had trouble getting the volume into your meringue in the past. I don’t recommend using carton egg whites. Some people do and claim it works fine, but I have never had luck with making meringue from carton egg whites.
How to Store Swiss Meringue Buttercream Frosting
Swiss meringue buttercream can be left out at room temperature for up to 2 days, so it’s great for making ahead. It can also be refrigerated for 1-2 weeks and it freezes beautifully for up to 3 months, so you can even make extra batches to have on hand for occasions when you know you are likely to be pressed for time. Just be sure if refrigerating or freezing buttercream frosting that you let it sit out at room temperature for 3-4 hours to thaw completely, then beat it again with your mixer so it is fluffy, spreadable, and smooth before using. To store Swiss meringue buttercream, transfer it to an airtight container. If refrigerating or freezing, let it come to room temperature and then whip it again until it’s smooth and creamy.
Favorite Cake and Cupcake Recipes for Pairing with Swiss Meringue Buttercream
Best Chocolate Cupcakes Moist Vanilla Cupcakes Fresh Strawberry Cupcakes Devil’s Food Cake Lemon Cupcakes San Jose Burnt Almond Cake Homemade Funfetti Cake
More Frosting Recipes
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Homemade Chocolate Frosting
Vanilla Buttercream Frosting
Fresh Strawberry Frosting
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