Swiss Meringue Buttercream (SMBC) is the gold standard of frostings! It’s silky smooth, incredibly creamy, and less sweet than American buttercream. Unlike traditional buttercream, Swiss meringue buttercream is made by whipping egg whites and sugar into a glossy meringue before adding butter, resulting in a light, luxurious, and stable frosting.
It’s perfect for frosting cakes, piping onto cupcakes, or even using as a filling. The best part? It holds its shape beautifully and is not overly sweet, making it a favorite for wedding cakes and elegant desserts!
Ingredients (Makes enough to frost an 8-inch cake or 24 cupcakes)
- Egg whites – 150 g (5 large egg whites)
- Granulated sugar – 200 g (1 cup)
- Unsalted butter (softened, cubed) – 340 g (1 ½ cups)
- Vanilla extract – 2 tsp
- Salt – ¼ tsp
Optional Additions for Extra Flavor:
- Espresso powder – 1 tsp (for a mocha version)
- Melted chocolate – 60 g (for a rich chocolate version)
- Fruit puree – 3 tbsp (for berry or citrus flavors)
- Caramel sauce – 2 tbsp (for a caramel buttercream)
Step-by-Step Instructions
Step 1: Heat the Egg Whites & Sugar
- In a heatproof bowl, combine egg whites and sugar.
- Place the bowl over a pot of simmering water (double boiler method).
- Whisk constantly until the sugar dissolves and the mixture reaches 70°C (160°F) (this ensures food safety).
- To check, rub a small amount between your fingers – it should feel smooth, not grainy.
Step 2: Whip into a Meringue
- Transfer the warm mixture to a stand mixer with a whisk attachment.
- Beat on high speed for 8-10 minutes until stiff, glossy peaks form and the meringue has cooled to room temperature.
- The bowl should no longer feel warm before adding butter!
Step 3: Add the Butter
- Reduce speed to medium and add the softened butter, one cube at a time.
- Keep mixing – the frosting may look curdled at first, but don’t worry! It will come together.
- Once all the butter is added, continue beating for 3-5 more minutes until smooth.
Step 4: Flavor & Final Whip
- Add vanilla extract and salt, then mix on low speed for 1 minute to remove air bubbles.
- Your buttercream is now silky, stable, and ready to use!
How to Use Swiss Meringue Buttercream
✔ Frosting Cakes – Perfect for layer cakes and wedding cakes.
✔ Piping on Cupcakes – Holds its shape beautifully.
✔ Macaron Filling – Light and smooth for sandwiching macarons.
✔ Pastry Filling – Great for éclairs or cream puffs.
Nutrition Information (Per Serving – Based on 24 Servings)
- Calories: 180 kcal
- Protein: 1.5 g
- Fat: 16 g
- Carbohydrates: 12 g
- Sugar: 12 g
- Sodium: 20 mg
Tips & Tricks for Perfect Swiss Meringue Buttercream
✔ Make Sure the Bowl is Grease-Free – Any fat residue can prevent the egg whites from whipping.
✔ Cool the Meringue Before Adding Butter – If it’s too warm, the butter will melt, making the frosting soupy.
✔ If It Looks Curdled, Keep Whipping! – It will smooth out after a few more minutes.
✔ Chill Before Piping – For sharper designs, chill for 10-15 minutes before piping.
✔ For a Stiffer Buttercream – Add 1-2 tbsp powdered sugar if needed.
Extra Additions for More Flavor
- Chocolate Swiss Meringue Buttercream – Mix in melted dark chocolate for a rich version.
- Strawberry Buttercream – Fold in 3 tbsp strawberry puree for a fruity twist.
- Salted Caramel Buttercream – Drizzle in 2 tbsp caramel sauce for a buttery caramel flavor.
- Lemon Buttercream – Add 1 tbsp lemon zest and 2 tbsp lemon juice for a zesty kick.
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