Made from 5 ingredients, this is perfect Swiss meringue buttercream. Written in easy terms with in-depth instructions and troubleshooting tips, this post teaches you how to make the best meringue buttercream even if you’ve failed before or if it’s your first try. This frosting is creamy, silky smooth, holds its shape beautifully, and the best part—and why everyone loves it—is that it’s not extra sweet like traditional American vanilla buttercream.
Do you want to master Swiss Meringue Buttercream (SMBC) but are too nervous to try it? I get it, the thought of making meringue as the base of a frosting sounds complicated, timely, and intimidating. Let me break down that barrier for you—this recipe is where you start.
Swiss meringue buttercream joins other varieties—French and Italian—as a stable, not overly sweet frosting. The process for each is a little different, but the Swiss method is arguably the easiest. Swiss meringue buttercream is made from cooked egg whites and sugar, butter, and flavorings like vanilla and salt. Whip the cooked egg whites and sugar into stiff peaks, then slowly add the butter before adding flavors. It’s out-of-this-world creamy, extra smooth, and the perfect sweetness for any confection. The whipping process is long and where some trouble can start, including never reaching stiff peaks. The butter can also melt, leaving you with SMBC soup. Or you can over-whip everything into curdles.
It’s a little more complicated than my whipped frosting, but it’s worth it! Today I’m putting you on the right SMBC track, plus there’s usually a fix for everything—and I teach you how in this post.
Let me explain why each ingredient is important. Feel free to keep scrolling to the full recipe written below.
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Here’s an overview of the steps. Full instructions available in the recipe below. Feel free to keep scrolling to the full recipe if you’d like!
A small egg separator is a helpful tool in this recipe.
Cook and whisk egg whites and sugar over indirect heat. When it’s ready, the mixture will be frothy on top and thin. (Below, right.)
After several minutes of mixing, the meringue should form stiff glossy peaks. This means it forms stiff, smooth, and sharp points in the bowl or on the lifted whisk attachment.
Stiff peaks do not droop down.
After reaching stiff peaks, let the meringue cool for a bit, then beat in the butter 1 Tablespoon at a time.
Success Tip: Because butter needs to be on the cooler side, I don’t remove it from the refrigerator and cut it into Tbsp pieces until I start whipping the meringue.
Add vanilla and salt, then you’re done.
Buttercream is now deliciously creamy and smooth!
This is vanilla Swiss Meringue Buttercream perfection. It's the ideal balance of sweet and creamy, without being as cloyingly sugary as American buttercream. (This is a far cry from how sweet that is!) Thick, sturdy, and perfectly pipe-able. This in-depth recipe sets you up for success on your 1st try.
