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    Home » Dessert » Sauces, Frostings & Toppings

    Swiss Meringue Buttercream

    Published: Jun 23, 2017 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    Jump to Recipe

    Silky smooth Swiss meringue buttercream frosting is not as sweet as an American-style buttercream making it perfect for filled layer cakes or extra sweet cakes! Step-by-step photos teach you how to bake this delicious frosting recipe.

    easy Swiss meringue buttercream recipe in a glass bowl on a light grey surface on a light grey surface

    This recipe was based on my chocolate Swiss meringue buttercream and Baileys Swiss meringue buttercream recipe. Both frostings I have indulged myself in numerous times but I felt I was missing a simple vanilla Swiss meringue buttercream from my repertoire. I recently also added a simple vanilla buttercream recipe too. That American-style buttercream is perfect for when you want a crusting buttercream.

    Swiss meringue buttercream (SMB) is a perfect frosting to use for when you need a stable frosting. Because of the cooked egg whites it holds its shape really well, making it perfect for piping. Keep in mind on really hot days the frosting will still start to soften and melt as there is such a high butter content. If you are planning on serving a cake on a really hot day I would just store the cake in the fridge then take it out of the fridge an hour or so before serving so it has time to warm up back to room temperature.

    close up of freshly whipped Swiss meringue buttercream on a light grey surface

    Let's get to the recipe

    Jump to:
    • Ingredients
    • Instructions
    • How to freeze
    • Can you double
    • FAQ
    • More frosting recipes
    • Recipe Card
    • Recipe Ratings & Comments

    Ingredients

    • Large Egg Whites. Make sure no trace of egg yolk is in the mixture as that will ruin the meringue.
    • Granulated Sugar. Make sure you measure your sugar correctly as it plays into the structure of the frosting, not just the sweetness.
    • Unsalted Butter. Your butter needs to be softened to room temperature then cut into chunks. I cut my butter in half lengthwise then cut 5-6 pieces width to end up with about 10-12 pieces per stick of butter.
    • Vanilla Bean Paste. You can totally use pure vanilla extract, I just prefer the look of the vanilla bean flecks throughout the frosting. Also, feel free to adjust to your preference, you may want a little more or a little less vanilla flavor!

    For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

    Instructions

    To start this icing recipe we need to make a meringue, which starts by cooking the egg whites and sugar. You don't want to cook the egg whites with direct heat though as that can scramble them! So cooking them via a bain-marie does the trick perfectly.

    To create a Bain Marie take a small pot with a little water over low heat place a larger heatproof bowl on top making sure the bowl does not touch the water- the steam from the water will cook the mixture. Add the sugar and egg whites to the bowl and whisk until the mixture reaches about 150F/65C or the sugar has dissolved and the texture has slightly thickened and its foamy. You can check that the sugar has dissolved by rubbing it between your clean fingers.

    egg whites and sugar in a metal mixing bowl on a light grey surface

    If you rub the mixture between your fingers you should not feel the sugar granules. This should take about 3-5 minutes depending on how warm your stove is.  

    thermometer checking temperature of meringue in a metal bowl on a light grey surface

    Add the mixture to the bowl of your stand mixer fitted with a whisk attachment or to a large bowl with a handheld mixer, whisk on medium speed for 5-8 minutes until the mixture has cooled, it will look thick and glossy. If the mixture is still warm to the touch let the mixture sit and cool for 5 minutes or take a bag of frozen peas to place around the bowl to help it cool faster.

    meringue whisked together in a metal mixing bowl on a light grey surface

    Next, add the butter chunks one at a time, the mixture may look curdled and you’ll think you’ve ruined it, keep mixing and it will become a lush smooth texture.

    chunks of butter added to meringue in a metal mixing bowl on a light grey surface

     If the butter looks like is separating and looks greasy- it could be because it's too warm so place the bowl in the fridge for 10-15 minutes then start mixing again.

    soupy Swiss meringue buttercream in a metal bowl on a light grey surface

    Once you have a smooth buttercream add the vanilla bean paste and mix again until fully incorporated. 

    vanilla bean paste added to Swiss meringue buttercream on a light grey surface
    close up of vanilla Swiss meringue buttercream on a light grey surface

    Store the frosting at room temperature for up to two days. You can store the frosting in the fridge for up to a week or in the freezer for up to a month. If frozen, thaw in the fridge overnight then place on the counter for 1-3 hours to come to room temperature and remix until you have a beautiful smooth frosting again.

    how to make Swiss meringue buttercream in bow on a light grey surface

    How to freeze

    Swiss meringue buttercream is a perfect frosting to freeze and use at a later date. Once the frosting is made you can use it for up to 2 days at room temperature, unless you live in a very hot climate, then you should store it in a cool place or the fridge.

    You can store the SMB in an air-tight container in the refrigerator for up to a week or you can store it in a freezer-safe container in the freezer for up to a month. Thaw the frosting in the fridge overnight then thaw on the counter at room temperature for a couple of hours. Once the frosting has come back to room temperature rewhip it again to regenerate the silky smooth texture!

    Can you double

    If your bowl is big enough you can totally double the recipe. On the recipe card below there is a 2X button you can press to automatically double the ingredient quantities.

    FAQ

    Why is my Swiss meringue buttercream is runny?

    If your butter is too warm or your meringue has not cooled enough you will end up with a runny frosting. Luckily you just need to put your bowl of frosting in the fridge for 10-15 minutes to cool it down then start mixing again. soupy Swiss meringue buttercream in a large bowl on a light grey surface

    Why does my Swiss meringue buttercream look curdled?

    Most of the time when mixing SMB it can look curdled or separated but that is when you have to trust the process and keep mixing, it will eventually come together as a beautiful smooth texture.

    Is Swiss meringue buttercream stable?

    Due to the cooked egg whites, this frosting is very stable and a great candidate for piping!how to make Swiss meringue buttercream in a glass bowl on a light grey surface

    More frosting recipes

    For the best ultra-rich chocolate frosting check out my recipe, we love this one!

    This whipped cream cheese frosting is perfect for a lighter, not as sweet frosting, kinda like how SMB isn't as sweet!

    My peanut butter buttercream recipe is always a winner with chocolate cake!

    ★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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    Recipe Card

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    Swiss Merinuge Buttercream

    ★★★★★

    5 from 1 reviews

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    Silky smooth Swiss meringue buttercream frosting is not as sweet as an American-style buttercream making it perfect for filled layer cakes or extra sweet cakes! Step-by-step photos teach you how to bake this delicious egg white based frosting recipe! 

    • Total Time: 30 minutes
    • Yield: Enough to frost a 2 Layer 8-inch Cake or frost 12-16 Cupcakes

    Ingredients

    Units Scale
    • 6 Large Egg Whites, at room temperature
    • 350 grams (1 Cup ¾ Cups) Granulated Sugar
    • 14oz (1 ¾ Cups) Unsalted Butter cubed, room temperature
    • 1 Tablespoon Vanilla Bean Paste, adjust to your preference

    Instructions

    1. Create a Bain Marie (a small pot with a little water over low heat place a larger heatproof bowl on top making sure the bowl does not touch the water- the steam from the water will cook the mixture) Add the sugar and egg whites to the bowl and whisk until the mixture reaches about 150F/65C or the sugar has dissolved and the texture has slightly thickened and its foamy. If you rub the mixture between your fingers you should not feel the sugar granules. This should take about 3-5 minutes depending on how warm your stove is.  
    2. Add the mixture to the bowl of your stand mixer fitted with a whisk attachment or to a large bowl with a handheld mixer, whisk on medium speed for 5-8 minutes until the mixture has cooled, it will look thick and glossy. If the mixture is still warm to the touch let the mixture sit and cool for 5 minutes or take a bag of frozen peas to place around the bowl to help it cool faster.
    3. Next, add the butter chunks one at a time, the mixture may look curdled and you’ll think you’ve ruined it, keep mixing and it will become a lush smooth texture. If the butter looks like is separating and looks greasy- it could be because it's too warm so place the bowl in the fridge for 10-15 minutes then start mixing again.
    4. Once you have a smooth buttercream add the vanilla bean paste and mix again until fully incorporated. 
    5. Store frosting at room temperature for up to two days. You can store the frosting in the fridge for up to a week or in the freezer for up to a month. If frozen, thaw in the fridge overnight then place on the counter for 1-3 hours to come to room temperature and remix until you have a beautiful smooth frosting again.

    Equipment

    kitchen aid stand mixer

    KitchenAid Stand Mixer 6 Quart

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    thermapen mk4

    Thermapen Mk4

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    vanilla bean paste jar next to box

    Vanilla Bean Paste

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    high heat spatula

    High Heat Spatula

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    oxo food scale

    OXO Kitchen Scale

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    • Author: Elizabeth Waterson I Confessions of a Baking Queen
    • Prep Time: 15
    • Cool Time: 10
    • Cook Time: 5
    • Category: Dessert
    • Method: Cook
    • Cuisine: Swiss

    Keywords: smb recipe, vanilla swiss meringue buttercream, vanilla smb recipe

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

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    Comments

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    1. Bonnie says

      July 23, 2021 at 7:21 am

      easy to follow directions. However, 16oz butter is 2 cups.

      ★★★★★

      Reply
      • Elizabeth Waterson says

        July 31, 2021 at 8:33 am

        Thank you SO MUCH for pointing that out Bonnie, I have fixed the recipe card now. So glad you enjoyed the recipe though. Thanks again! Have a lovely weekend! XX Liz

        Reply
    2. Yassa says

      August 22, 2021 at 9:38 pm

      Can this be used under fondant covered cakes?

      Reply
      • Elizabeth Waterson says

        August 23, 2021 at 2:09 pm

        Yes, SMB is very stable so would be great under fondant! Please let me know if you have any other questions or if you try the recipe please let me know what you think! XX Liz

        Reply

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    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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