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Swiss Meringue Buttercream

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This easy Swiss Meringue Buttercream only needs 4 ingredients! Ideal for piping, this recipe makes a stable, silky meringue frosting that’s perfect for decorating cakes and cupcakes. 

Easy Swiss Meringue Buttercream Frosting

My very love affair with this perfect Swiss meringue buttercream began in the VERY early days of my blog. It quickly became one of my favorite frostings. Naturally, I was eager to create a step-by-step for those who might be making Swiss meringue for the first time!

I’ve made a lot of variations of this buttercream over the years. The idea of homemade meringue might sound intimidating or time-consuming at first. But I promise you, once you have this basic recipe mastered, it’s sure to become one of your favorites, too!

You’re definitely going to want to give this silky, velvety Swiss meringue buttercream a try. It’s less sweet than traditional American buttercream, made with just 4 ingredients, and its light, airy texture is the BEST for piping onto cakes and cupcakes.

What is Swiss Meringue Buttercream?

Swiss meringue buttercream (SMBC) is a light, silky and buttery alternative to traditional American buttercream frosting. It’s made by heating egg whites and whipping them together with sugar and butter until fluffy. This makes Swiss meringue a bit different from Italian meringue, which involves streaming hot sugar syrup into egg whites that have already been whipped to form the frosting.

I much prefer Swiss meringue frosting as there’s no hot syrup to fuss with, and heating the eggs removes any risk of salmonella.

What does Swiss meringue buttercream taste like? SMBC contains a higher ratio of butter to sugar than American buttercream, and as a result, the flavor is more buttery and less sweet. Swiss meringue buttercream is easy to pipe and holds its shape well with a delicate, melt-in-your-mouth texture.

Close up of a vanilla cupcake frosted with a swirl of white Swiss meringue buttercream frosting.

Ingredients Needed

Who’s ready to make some fluffy meringue frosting? Here’s what you’ll need. Be sure to scroll down to the bottom of the post for the full recipe card with specific amounts of each ingredient.

  • Egg Whites – Essential for meringue frosting! Make sure to let the egg whites sit at room temperature before you start, it’s easier to incorporate the sugar.
  • Sugar – You’ll want to use granulated white sugar for a crisp, white meringue. 
  • Butter – Like the egg whites, ensure your butter is at room temperature. I recommend using unsalted butter, as you’ll be able to add salt to taste. I’ve found that salted butter makes this frosting way too salty for my taste. 
  • Vanilla Extract – Traditional Swiss meringue buttercream calls for high-quality vanilla extract. If you’d like to flavor your frosting, you can use another extract if you prefer. See below for my variation ideas.
Two vanilla cupcakes frosted with purple Swiss meringue buttercream frosting, with more cupcakes on a cake stand in the background.

How to Make Perfect Swiss Meringue Buttercream

Let’s get down to the step-by-step. Below I’ve broken down how to make this frosting from start to finish.

Before you begin, it’s very important that the tools you’re using are free from any residual oil or grease. Oil and meringue do not mix. Give the bowl of your stand mixer and the attachments a good wipe-down with vinegar, to remove any grease. Afterward, you’re ready to get started on the frosting:

  1. Dissolve the sugar in egg whites. In your squeaky-clean bowl, combine egg whites with sugar. Heat the egg whites using a double boiler, whisking constantly until the mixture hits about 140ºF on a candy thermometer (not higher than 160ºF). The sugar should be dissolved completely. 
  2. Beat the egg whites. Next, you’ll move the bowl to your stand mixer and beat the egg whites with the whisk attachment, gradually increasing the speed. As you near the 7-minute mark, you should notice your frosting has turned white and glossy as the meringue begins to take shape. You’re nearly there! Continue to beat the mixture on high for another few minutes, until the bowl is cool and the meringue stands in stiff peaks.
  3. Add butter. Now, you’ll slow things down and begin adding the butter to the meringue a little at a time. It’s OK if your glossy meringue appears to curdle to a more liquid-like consistency at this stage. Don’t worry! We aren’t finished yet.
  4. Beat again. Once all the butter has been added and mostly incorporated, beat the frosting again, this time with the paddle attachment. After a couple of minutes, you’ll notice the curdled frosting will start to stiffen. Just like magic, your Swiss Meringue Buttercream comes together and it’s ready to use!

Can I Scale This Frosting Recipe?

Yes! It’s easy to scale up or down this Swiss meringue buttercream. For example, you’ll need to increase the amount of frosting to make enough frosting for a layer cake. 

For an 8” 3-layer cake, use 10 large egg whites, 3 cups of unsalted butter, and 2½ cups of granulated sugar, plus your extract.

Close up of a vanilla cupcake frosted with a swirl of white Swiss meringue buttercream frosting with a bite missing.

Tips for Success

You’ll be amazed by how easy it is to make your own Swiss meringue frosting from scratch. Below are some extra hints and pointers for making the best buttercream frosting:

  • The tools you’re using have to be grease-free, otherwise, the meringue will flop. Where possible, use only metal utensils. Wipe everything down with vinegar (or lemon juice) to remove any leftover grease.
  • Make sure your butter is at room temperature. If your butter is too cold, it will not mix well and you will end up with clumps of butter in your frosting. Likewise, if the butter is too warm, it can cause the buttercream to separate.
  • Use a candy thermometer. I bought mine at target for $10 and it has been well worth the investment!
  • Don’t overcook the egg whites. Place the pot for your double boiler over medium heat, and don’t pre-boil the water. If the egg whites heat up too fast, they will cook and scramble, and you’ll have to start over.
  • To see if your sugar is fully dissolved, drizzle some of the egg whites on your fingertips and gently rub them together. The mixture should be completely smooth.
  • Use colorless imitation vanilla extract if you’d prefer your SMB to stay a crisp bright white. You’ll find this at most craft stores or specialty cake stores.
  • To color your buttercream, I recommend using gel colors. Add the color gradually (a little goes a long way) and gently fold it in using the paddle attachment on your mixer, or a spatula. See my post on How to Color Buttercream Frosting for more handy tips and tricks.

Frosting FAQs

My frosting looks curdled or runny. How do I fix it?

The egg whites will lose air and curdle during the process of adding the butter. A good whip usually sorts this out in the final product. It has never happened to me, but I have read that if your frosting is still a bit soupy even after you whip it, you can pop it into the fridge for 20 minutes and then re-whip it.

Does Swiss meringue buttercream hold up in the heat?

Swiss meringue frosting has a high butter content that, combined with airy egg whites, doesn’t hold up the best in a hot or humid environment. I’d rather recommend an American buttercream, like my Vanilla Buttercream Frosting Recipe, that isn’t quite as delicate.

Assorted cupcakes on a cake stand frosted with swirls of Swiss meringue buttercream frosting.

Meringue Frosting Variations

There are many ways you can change up the flavors of this homemade Swiss meringue buttercream for all your favorite cakes and desserts! 

The best way to flavor meringue frosting is with high-quality extracts. Use as much as you need to suit your own tastes. Here are some easy buttercream variation ideas:

Ways to Use Buttercream Frosting

Swiss meringue buttercream is much less sweet than traditional frosting, so it lends itself perfectly to recipes where you’d like the true flavors of a cupcake to shine. 

Due to the very light and airy texture of this frosting, it’s especially ideal for piping! It’s great for piping over layer cakes (see above) or cookies, and more. Here are more dessert ideas to decorate with your fluffy Swiss meringue buttercream:

One thing to remember is that meringue does make a softer frosting, so it does tend to “settle” a bit as it sits out. For this reason, frosted desserts are best served right away, or stored as soon as possible. See the next section for details.

Assorted cupcakes on a cake stand frosted with swirls of Swiss meringue buttercream frosting.

How to Store Swiss Meringue Buttercream

I’ll often make and frost my cakes and cupcakes right away, and store the leftover buttercream in an airtight container on the countertop overnight.

Swiss Meringue Buttercream can also be made in advance and kept in the refrigerator for up to 7 days. Due to the high ratio of butter, this frosting does harden when chilled. If you do refrigerate the frosting itself or your frosted cake or cupcakes, they will need time to come back to room temperature before serving. 

Once the frosting is back at room temperature, I’d recommend giving it a whip with the paddle attachment of your stand mixer to fluff it up again.

Can I Freeze Buttercream Frosting?

I have not frozen this particular buttercream recipe. However, most Swiss meringue buttercream frostings are fine to freeze for up to 3 months. You’ll want to make sure that the frosting defrosts completely, and reaches room temperature before you use it again. Rewhip with the paddle attachment of a stand mixer.

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Vanilla cupcakes frosted with purple Swiss meringue buttercream frosting and sprinkles

Swiss Meringue Buttercream Recipe

  • Author: Julianne Dell
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 5 cups or 24 cupcakes

Description

This easy Swiss Meringue Buttercream recipe makes a silky, elegant frosting perfect for cakes and cupcakes! Made with whipped egg whites, sugar, and butter, this frosting can be flavored with any extract and is ideal for piping. 

Ingredients

  • 5 large egg whites at room temperature
  • 1 cup plus 2 tablespoon granulated sugar
  • 2 cups unsalted butter at room temperature
  • 1 teaspoon pure vanilla extract

Instructions

  1. Wipe down the inside of your stainless-steel bowl with vinegar to remove any grease. Combine sugar and egg whites in the bowl with candy thermometer attached.
  2. Set the bowl over top of a pot with 1 ¼ cups water covering the bottom. Place over medium heat.
  3. Stir constantly with a whisk until the mixture reaches 140°-160°  The sugar should be dissolved in the egg whites. You can test this by placing a drop on your finger tips and rubbing them together. The mixture should be completely smooth.
  4. Immediately place the mixing bowl on your stand. Using the wire whisk attachment, beat the eggs white on low for 2 minutes than increase to medium high.
  5. Beat for another 5 minutes. At this point, your frosting should have turned white and the body of the meringue starts to form. Increase the mixing speed to high. It will start to look glossy as the peaks begin to form. Beat for another 3-5 minutes until the bottom of your bowl is cool to the touch and your meringue has stiff peaks.
  6. Turn your mixer down to medium-low. Slowly add your butter, 1 tbsp at a time. As you add more butter, the frosting might appear to have curdled and lost its body, that’s ok. Scrape down the sides of the bowl.
  7. Switch to the paddle attachment, add the vanilla extract and continue beating on medium-high speed until your frosting start to have stiff peaks. Beat for about 3-5 minutes.

Notes

  • Original frosting recipe adapted from Martha Stewart.
  • The utensils have to be grease-free, wipe down your bowls, whisks, and spatulas with vinegar or lemon juice prior to starting
  • Use a candy thermometer for the most accurate temperature.
  • Always use unsalted butter! This allows you to control how much salt is in your frosting.
  • To tint the buttercream, slowly add the color gel and beat with a paddle attachment, or fold it in with a spatula until completely incorporated.
  • Flavor variations:
    • This can easily be flavored with any type of extract vanilla bean, peppermint, almond, lemon, etc. Start with ½-1 teaspoon at a time. Lemon, lime, or orange zest is a great way to add a more intense flavor.
    • See the full tutorial for my chocolate Swiss meringue buttercream for a chocolate variation.
    • Strawberry or blackberry purees can be added for natural flavoring.
Nutrition Information:
1 cupcake’s worth
176
9.4g
13.6mg
15.4g
9.6g
9.5g
0g
.9g
40.7mg
  • Category: Frosting
  • Method: Stovetop
  • Cuisine: American

More Easy Frosting Recipes

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62 Responses
  1. Rebecca

    This frosting is amazing! It sounds a little intimidating but following the directions as listed it will turn out fabulous! It is honestly my go too frosting now 🙌! I get endless compliments when I make it! Thank you for another great recipe!!






    1. Julianne - Beyond Frosting
      Beyond Frosting

      I love to hear that Rebecca, this can definitely be intimidating as it’s so different from American buttercream. I am glad you found this post helpful!

  2. Calla

    Hi, I’m curious about what if I want to use my buttercream that I’ve put on freezer / refrigerator before, how long does it take to re-whip the buttercream until its ready again? And what kind of mixer attachment do I need to use for re-whipping? Thank youu

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Calla, You should only need to rewhip for a couple of minutes, and I would recommend using the paddle attachment.

  3. Nikita

    Hii, I would love to try making this recipe but when exactly we change the attachment from wire whisk to paddle attachment? After all of the butter goes in or when…? Thank you in advance <3 🙂

  4. Edie Allyn-Page

    You do not need to have the egg Whites at room temp. I mean, you are just going to cook them, right? Also, this goes into the fridge very well. If it loses any fluffiness, you can give it a quick whip before using.






    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Edie- I think there’s a variety of recipes on the internet that suggest at room temperature and some don’t. It’s just the way I’ve learned and always done it, but to your point, yes you are heating them. Since I am already taking the butter out of the fridge, I take the eggs out as well.

  5. Linda

    Hi Julianne, this is my favorite icing. I’ve been making it for several years now. I would love to try an Italian Buttercream and a French Buttercream. Do you have recipes for them? If so, hoping you can fit them into your blog. I love getting your recipes.






    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hey Linda! I love to hear that! Currently I don’t have an Italian or French Buttercream but it’s something I can do some more research on!

  6. Rica

    love this recipe and i’ve been using this recipe ever since. 😀
    i’m really glad i discovered this. thanks for sharing. i have a question, though. can i use champagne or margarita or tequilla or bailey’s to the buttercream as flavoring instead of vanilla? will it affect the consistency of the buttercream? thanks

    1. Julianne - Beyond Frosting
      Beyond Frosting

      HI Rica- I LOVE LOVE LOVE that idea, but I haven’t tried it myself. I’d recommend doing some additional research first.

  7. Tracey

    I followed the recipe exactly. It came out exactly as you said. However it is quite tasteless. It’s pretty, pipes well but even adding more vanilla didn’t fix it. I’ll stick with traditional buttercream icing that my family and friends look forward to. I did wait to experiment and make this when it wasn’t humid.






    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Tracy- yes it’s far less sugary than traditional buttercream frosting, and a much more mild taste. I am so glad you tried it!

      1. Hannah Cantrell

        I LOVE the consistency and taste but if you wanted something that tastes more like American buttercream I would add clear vanilla extract (different than regular vanilla extract) and a tiny bit of butter extract and it will give you a similar sugary frosting taste!

  8. Elham

    I used your SMBC recipe this weekend and it was my first time. It came out awesome. It was a hit.Thank you very much for sharing it.

  9. Roxanne

    Hi Julianne ~ I’ll be making this frosting to go on top of your Hot Chocolate Peppermint Cupcakes for a “Cupcake War” we’re having at work on Friday for our Holiday Party. I have 4 dozen cupcakes baked…can I double this recipe or do I have to do two separate batches?

  10. Vicky

    Gosh this took some time! But it is delicious, and I’m hoping, worth it on the cake 🙂 A couple of things I wish you had in your recipe notes for a first timer like me (I panicked and had to do some googling) – be prepared for how much it drops from a massive, stiff meringue, once you start adding butter. I thought I had done something wrong and that I had ruined it because suddenly there was half a bowl instead of the full one it had been. It also took quite a while to get the first couple of butter bits in because it had been rather stiff and didn’t want to mix all together. The second panic came when it suddenly looked a bit soupy and curdled and again I thought I had ruined it. After looking up a few other places I found out it was either adding butter too fast or it was too warm, but just keep beating. I kept it whipping for another 3 minutes or so and suddenly it looked smooth and creamy again! Phew! All in all, a helpful recipe and delicious frosting. Thank you.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Vicky! First of all, CONGRATS on your first time make this frosting!! I know the feeling of intimidation, I actually feel that every time I make it! HA! I really appreciate the feedback, I will look to make those improvements!

  11. Enna Regnoc

    I live in Ohio. We don’t make this frosting (aka 7-minute frosting, recipe has been around since WWI) on humid summer days.

  12. Annie H

    You cannot make this frosting successfully on very humid days. I live in Ohio and we all know this rule (for some reason…?).

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Thanks for sharing Annie, I’ve never been to Ohio! But you’re correct it’s not good for humid days because it’s all butter.

  13. Violetta

    worked out perfectly and pipes easily just a shame it tastes awfull!! The taste of slimy sweet butter remains after eating yuckkkkk.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Violetta, I am sorry you did not enjoy this. It is a much less sweet frosting than traditional buttercream and as such, without enough extract, you will have buttery notes left on your tongue.

  14. Sylvia

    Hello, I need to make a cake 2 days before the event and drive 6 hours with it. How do you suggest I store the cake before transporting it? It will have swiss meringue buttercream flowers decorations. Will it hold up?

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Sylvia, the frosting should be fine, but you need to keep it is a very cool and dry place. If it’s humid or too warm the frosting will melt

  15. rica

    hi. i tried to make this 2 times already and i love the taste and the smooth texture. however, due to the smoothness, it cant really hold up. is there something that i did wrong? i live in a tropical country wherein it gets really hot. so is there a way for SMB not to be too soft? can SMB be used with a russian icing tip?
    thanks!

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Rica, I think the problem is the climate. This is a butter heavy recipe, so unless refrigerated, it will melt rather quickly. I would try a more traditional American buttercream that is less butter and more sugar. It tends to be a bit more stable. I’ve never used Russian piping tips.

  16. Ashley Jones

    Julianne, Sweet Sweet Woman, I could kiss you right now! This is AMAZING! I’ve had a very rough week with my American Buttercream recipe and about 6 months ago I unintentionally started a home bakery. It’s a long story but I swear I was ready to through my mixer across the room last week and I searched and searched for something better and easier to work with. Many many years ago I burnt a pan cooking up sugar for something different I’ve been terrified to try anything of the sort since.. and this recipe changed just changed everything for me! It came out perfect and it’s stable and tastes amazing. HUGE thank you! I’m going to make another batch and dance around my kitchen now! 🙂

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Ashley! Oh my gosh girl, tell me about it! Your cakes are amazing!! The chicken nugget cakes? OMG! SMB is more work for sure but it is such a different product than American buttercream. I am so glad you got over your fears and you’re cooking sugar again. Confession, I am totally afraid of making caramel sauce! I would also like to suggest you see my post for the Perfect Vanilla frosting. I’ve gotten pretty great reviews on it. I am here to help, so just reach out if you have any more question!

  17. Rachel

    I tried to colour my smb with Wilton gel color and it wouldn’t take the color….it’s like the Color just disappeared , when i kept adding. Any suggestions? I love to color my buttercream and i love the SMB. Help please!

  18. ola

    Hi ,,, i would like to try this ,,, but i do not have a candy thermometer ,, how can i know the exact temperature?
    after mixing the egg whites and the sugar ,,, if it did not return to room temperature after finishing mixing should i turn off the mixer and wait or continue mixing till it reaches room temperature? this may take half an hour or more !

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Ola, I have only ever made this with a candy thermometer, so I would suggest doing some more research on Swiss Meringue Buttercream before attempting. I’ve also heard that you should be able to rub the mixture between your finger tips and not feel any of the sugar crystals, meaning that they have dissolved into the egg whites. You do not need to wait until this reaches room temperature when mixing, it is more about the consistency of the frosting when the stiff peaks form.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Ela, this buttercream is the fluffiest buttercream ever. It can be used for piping but you should test a few first! Also if you are going to be piping, make sure you are not in a warm climate or the frosting will melt as it is mostly butter.

  19. Elaine Bravo

    I was so happy with the end result , but upon using it the next day it turned out a disaster, I followed the instruction, kept it in an airtight container, leave at RT before using be sure to re-mix again, after I mixed it with the mixer, the butter was ok but I think the rest of the ingredient like eggs & sugar started to liquefy , I felt so sad…… & I was staring at the buttercream asking myself where did I went wrong : (

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Elaine, I am spry to hear you had trouble 🙁 Unfortunately, with egg whites, they can be effected by any number of things such as temperature or humidity change. I wish I could be there to help you.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Elanie, the general rule of thumb that I have read is that if you are not serving it that day or the next, it should be refrigerated. It can be refrigerated for up to 3 days. However since it is all butter based, the frosting will harden, and you need to allow several hours for it to come back to room temperature before you use it. If you are piping on cupcakes and serving the next day, make sure they are kept in a cool, dry place.

  20. kaye

    Hello. This is a wonderful post. Thank you for sharing. I attempted to do this Swiss meringue buttercream yesterday and failed. After I added the butter, like Ashley, it became runny even after several minutes of mixing. I only have a handheld mixer and it took me a very long time to get to that shiny stiff peak stage, so I was really frustrated after that. 🙁 I am thinking, what would happen if I leave out the butter? Would the eggwhite mixture hold if I pipe it? I live in a tropical country (almost around 40C these days), so I really need something that would hold shape. Please help. Thank you.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Kaye, I am sorry this was not successful for you. I have honestly never tried to do this with a handheld mixer, but I can imagine your frustration since this needs to be mixed for 10-15 minutes on the egg whites alone. If you leave out the butter, you are essentially making a marshmallow frosting. I have never made this without butter so I can’t give you an honest answer as to weather or not it will work. Your tropical climate night have something to do with it. Was your butter melting when you added it? Since you live in a warm climate, I would suggest trying a buttercream using Crisco instead of butter. It will hold it shape but much. However, that will be a little oiley, so try adding a pinch of salt, some milk and whatever extract flavor you are looking for.

      1. Kaye

        Hello! Thanks for answering. It took me forever to reply. Yes, perhaps the butter was melting a liiiitteeellll bit when I added it. Perhaps that’s the culprit apart from the hot weather we had (it’s now rainy season here). I will try doing this again and I will also try to do it without butter. I will let you know the outcome. Thanks again. 🙂

  21. Susan J

    I am early in my infancy of baking and piping. I have made a few different buttercream frosting and I have to say this is the easiest and most delicious buttercream frosting by far!!! This recipe will be my go-to frosting!

  22. Ashley

    I LOVE your SMB. I can get the flavor and meringue just right, but as soon as I add the better it gets really soupy and looses it’s fluffy-ness. The butter is softened and I only mix it for about 1 – 2 minutes after the last tbsp. is dropped in. Sooo confused. Any tips?

    Thanks!

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Ashley- just keep mixing the butter into the egg whites. Increase the speed one or two stops. The mix will appear curdled but just keep the mixer going, it might take several minutes.

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