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The most delicious Swiss Meringue Buttercream is easy to make with just 5 simple ingredients! It’s deliciously light and silky with just the right amount of sweetness. The perfect finishing touch to all your favorite treats!
Nothing like homemade topping to take your desserts to the next level! The texture and flavor are always much better than store-bought. Try my recipes for Cream cheese frosting, chocolate cream It is Royal icing next!
![Swiss Cream Meringue 2 Meringue Buttercream 2](https://thegurumedia.com/wp-content/uploads/2024/04/Meringue-Buttercream-2-1200x1799.jpg)
![Swiss Cream Meringue 3 Meringue Buttercream 2](https://thegurumedia.com/wp-content/uploads/2024/04/Meringue-Buttercream-2-1200x1799.jpg)
What is Swiss Meringue Buttercream?
Swiss Meringue Buttercream (SMBC) is my favorite silky buttercream frosting that spreads and spreads beautifully. It comes with a simple mixture of boiled egg whites, sugar, butter, vanilla and salt. It’s incredibly delicious with a soft, creamy and thick texture that melts in your mouth!
The whipping process is long, but definitely worth it! Follow my simple, step-by-step instructions and you’ll be icing your favorite Chocolate Cake or Vanilla Cupcakes soon. You can even customize this recipe with different flavors and colors.
Once you learn how to make Swiss meringue buttercream, you’ll want to use it in all your sweets. cakes It is cup cakes for cookies! I actually prefer it to American buttercream because it tastes amazing without being too sweet and the texture is perfectly delicious, it’s stable and holds its shape for piping.
Required ingredients
You only need a few very simple ingredients to make this light and fluffy Swiss Meringue Buttercream recipe. Elevate your baked goods in the most delicious way by using them to decorate, garnish or spread! See the recipe card below for a list of exact measurements.
- Egg Whites: You will need 230 grams (about 7 large eggs) of room temperature egg whites. For best results, use fresh egg whitesnot from a box.
- Sugar: Only granulated sugar will work in this recipe to perfectly sweeten the SMBC.
- Butter: Use room temperature unsalted butter for that classic buttery flavor.
- Vanilla extract: To enhance the flavor with a subtle, warm sweetness.
- Salt: Just a small amount to add depth of flavor.
Color and flavor tips
You can change the color and/or flavor of SMBC for decoration purposes!
- Color: We recommend dyeing it with gel food coloring so you don’t add too much extra liquid. Beat the food coloring into the frosting on low speed after adding the vanilla extract and salt.
- Flavor: For a different flavor, try replacing some or all of the vanilla with lemon, coconut, orange, or maple extract. If you want to try a stronger flavor, like peppermint or almond extract, use just 1 teaspoon.
![Swiss Cream Meringue 4 Ingredients with Labels for Swiss Meringue Buttercream](https://thegurumedia.com/wp-content/uploads/2024/04/Ingredients-with-Labels-for-Swiss-Meringue-Buttercream-1200x800.png)
![Swiss Cream Meringue 5 Ingredients with Labels for Swiss Meringue Buttercream](https://thegurumedia.com/wp-content/uploads/2024/04/Ingredients-with-Labels-for-Swiss-Meringue-Buttercream-1200x800.png)
How to Make Swiss Meringue Buttercream
Ready to make the most delicious, not-too-sweet, super-versatile frosting? It’s a little more complicated than mine classic buttercream frosting, but it’s SO worth it! Just follow these easy steps and you’ll be eating pure deliciousness before you know it!
- Hot water: Place a medium saucepan on the stove with about an inch of water and bring the water to a boil.
- Combine egg whites and sugar: Beat the egg whites and sugar in the large bowl of an electric mixer. Place the bowl on top of the pan of boiling water, ensuring the bowl does not touch the water.
- Cook the egg/sugar mixture: Beat the egg mixture constantly until the sugar is completely dissolved and the mixture reaches 160 degrees Fahrenheit, about 4 minutes. If you rub the mixture between your fingers, there shouldn’t be any grains of sugar left.
- Beat to stiff peaks: Remove the bowl from the pan and turn off the heat. Place the bowl in the stand mixer fitted with the whisk attachment and beat on medium-high speed for about 10-15 minutes, until stiff, glossy peaks form and the bowl cools to room temperature. If the outside of the bowl is still warm to the touch, you can place the bowl in the refrigerator or press ice packs or bags of frozen vegetables into the bottom of the bowl while it is beating to help cool the meringue, but be sure to stop beating. as soon as it reaches firm peaks.
- Add butter: Switch to the paddle attachment. Add the butter, 1 tablespoon at a time, with the mixer on medium-low speed. As the butter is absorbed into the meringue, add the next tablespoon until all the butter has been added. Add vanilla extract and salt. Return to the beater, scrape the sides and bottom of the bowl and beat on high speed.
- Tip: The buttercream will go through stages where it looks curdled, but it will work out. It may take 15 to 20 minutes to mix before a thick, glossy coating forms. If the frosting is mushy or still looks curdled after 15 minutes, see the tips section to find out how to fix the problem!
![Swiss Cream Meringue 6 swiss meringue buttercream](https://thegurumedia.com/wp-content/uploads/2024/04/swiss-meringue-buttercream-1200x800.jpg)
![Swiss Cream Meringue 7 swiss meringue buttercream](https://thegurumedia.com/wp-content/uploads/2024/04/swiss-meringue-buttercream-1200x800.jpg)
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stiff peaks form
![Swiss Cream Meringue 10 swiss meringue buttercream 2](https://thegurumedia.com/wp-content/uploads/2024/04/swiss-meringue-buttercream-2-1200x800.jpg)
![Swiss Cream Meringue 11 swiss meringue buttercream 2](https://thegurumedia.com/wp-content/uploads/2024/04/swiss-meringue-buttercream-2-1200x800.jpg)
1 tablespoon at a time
![Swiss Cream Meringue 12 swiss meringue buttercream 3](https://thegurumedia.com/wp-content/uploads/2024/04/swiss-meringue-buttercream-3-1200x800.jpg)
![Swiss Cream Meringue 13 swiss meringue buttercream 3](https://thegurumedia.com/wp-content/uploads/2024/04/swiss-meringue-buttercream-3-1200x800.jpg)
Useful tips and tricks
Here are some of my top tips for working with SMBC! I’m also sharing some ways to troubleshoot your frosting recipe if it’s not working. Once you try it, this will definitely become your favorite topping!
- Best egg whites for meringue: Fresh egg whites are best, as the older the eggs, the less structure they have and won’t beat as well. Avoid using any carton egg whites.
- Clean utensils: Prepare the utensils before making the meringue by cleaning the bowl and whisking with lemon juice or distilled white vinegar. This helps eliminate any remaining fat. Even a little fat can stop the egg whites from turning into a stiff meringue!
- Separating the Whites: When separating the yolks from the whites, crack each egg into a small bowl and remove the yolk before adding the whites to the large bowl of whites. This way, if a yolk breaks and gets into the whites, you can simply discard one egg instead of all the whites you’ve already separated. Remember: even a little bit of fat (egg yolk!) can ruin a meringue!
- Food safety: Is this buttercream safe to eat if I use egg whites that have not been pasteurized? Yes! The egg whites are cooked with the sugar until they reach 160 degrees Fahrenheit, making them safe to eat.
- Room temperature meringue: The meringue should be at room temperature when you start adding the butter, otherwise the butter will melt. If the bowl is still warm, place it in the refrigerator for a bit before moving on to the next step.
- Soup topping: My frosting is soup! help! This happens when the meringue is too hot when the butter is added, or the environment is too hot and the butter has melted. Place the entire bowl in the refrigerator for 20 to 30 minutes. Once cooled and the edges of the frosting have solidified, beat again on high speed for 4-5 minutes. If it’s still soupy, refrigerate for another 10 minutes before trying to blend again.
- Curd Coverage: My frosting curdled! help! Your cover is very cold and needs to be warmed up a bit. Try placing the bowl over a pan of boiling water until all the frosting around the edges of the bowl has melted. Beat the frosting again, starting on low speed to incorporate the melted frosting, slowly increasing until it reaches high speed. If the icing is not smooth and shiny after 4-5 minutes maximum, it will need to be heated a little longer.
![Swiss Cream Meringue 14 Meringue Buttercream 1](https://thegurumedia.com/wp-content/uploads/2024/04/Meringue-Buttercream-1-1200x1799.jpg)
![Swiss Cream Meringue 15 Meringue Buttercream 1](https://thegurumedia.com/wp-content/uploads/2024/04/Meringue-Buttercream-1-1200x1799.jpg)
Storing Leftovers
Another reason I love this Swiss Meringue Buttercream so much is that it is stable at room temperature for several days and you can freeze it!
See how to store it in the refrigerator and at room temperature! Be sure to refrigerate the buttercream if you are making it in advance. It will be cooler this way.
- Room temperature: Swiss meringue buttercream lasts up to 3 days at room temperature before it starts to deteriorate.
- In the fridge: Store in an airtight container and it will last up to 12 days in the refrigerator.
- In the freezer: In an airtight freezer container, it lasts up to 3 months.
If it has been frozen or refrigerated, let it sit at room temperature for an hour or two to soften. Whip the buttercream again before using it.
![Swiss Cream Meringue 16 Meringue Buttercream](https://thegurumedia.com/wp-content/uploads/2024/04/Meringue-Buttercream-1200x1799.jpg)
![Swiss Cream Meringue 17 Meringue Buttercream](https://thegurumedia.com/wp-content/uploads/2024/04/Meringue-Buttercream-1200x1799.jpg)
Freezer Desserts with Swiss Meringue Buttercream
Now that you know how to make the most irresistible meringue frosting, here are some sweet recipes you’ll want to combine! They are all so delicious and are sure to satisfy your sweet tooth. For more inspiration, scroll through all my dessert recipes.
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Place a medium saucepan on the stove with about an inch of water and bring the water to a boil.
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Beat the egg whites and sugar in the large bowl of an electric mixer. Place the bowl on top of the pan of boiling water, ensuring the bowl does not touch the water.
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Beat the egg mixture constantly until the sugar is completely dissolved and the mixture reaches 160 degrees Fahrenheit, about 4 minutes. If you rub the mixture between your fingers, there shouldn’t be any grains of sugar left.
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Remove the bowl from the pan and turn off the heat. Place the bowl in the stand mixer fitted with the whisk attachment and beat on medium-high speed for about 10-15 minutes, until stiff, glossy peaks form and the bowl cools to room temperature. If the outside of the bowl is still warm to the touch, you can place the bowl in the refrigerator or press ice packs or bags of frozen vegetables into the bottom of the bowl while it is beating to help cool the meringue, but be sure to stop beating. as soon as it reaches firm peaks.
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Switch to the paddle attachment. Add the butter, 1 tablespoon at a time, with the mixer on medium-low speed. As the butter is absorbed into the meringue, add the next tablespoon until all the butter has been added. Add vanilla extract and salt. Return to the beater, scrape the sides and bottom of the bowl and beat on high speed.
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The buttercream will go through stages where it looks curdled, but it will work out. It may take 15 to 20 minutes to mix before a thick, glossy coating forms. If the frosting is mushy or still looks curdled after 15 minutes, see the tips section to find out how to fix the problem!
Calories: 1246caloriesCarbohydrates: 101gProtein: 9gFat: 93gSaturated fat: 58gPolyunsaturated fat: 3gMonounsaturated fat: 24gTrans fat: 4gCholesterol: 244mgSodium: 335mgPotassium: 158mgSugar: 101gVitamin A: 2836UICalcium: 34mgIron: 0.1mg
Nutritional information is automatically calculated so should only be used as an approximation.