How to Make PERFECT Swiss Meringue Buttercream

Photo by  Alexander Tat

When it comes to frosting cakes, my favorite type of frosting to use is Swiss Meringue Buttercream!

Here are my top 5 reasons why I love using Swiss Meringue Buttercream:

  1. It is super silky and smooth.

  2. It’s better in flavor and texture than regular American buttercream.

  3. It is very forgiving.

  4. It freezes super well!

  5. It keeps really well overnight at room temperature.

What is Swiss Meringue Buttercream (SMBC)?

SMBC is a type of buttercream made by heating egg whites and sugar, whipping it into a stiff meringue, then adding in softened butter. It creates a creamy, delicious, and super silky buttercream that is perfect for frosting and creating smooth cakes.

American Buttercream, on the other hand, is made by whipping softened butter, powdered sugar, and either milk or heavy cream. It’s super easy to make, but can tend to be on the sweeter side.

If you’ve ever been intimidated by SMBC or if you’ve had issues before, I’ve got you covered! My recipe is foolproof, and as I’ve mentioned before, super forgiving!

The ingredients are very simple as well - you just need egg whites, granulated sugar, salt, butter, and vanilla or any other flavoring you’d like! I definitely recommend making this in a stand mixer, but it is possible with a hand mixer as well.

To get the FULL RECIPE + GUIDE, filled with all my tips and tricks, get the downloadable PDF HERE!

I include lots of tips, but to get a little preview, here are 3 tips to achieving perfect SMBC:

1.  Start with cold large eggs.  Cold eggs are easier to separate. Crack your eggs on a table or flat surface.  Cracking on a flat surface creates larger indentations into the egg and you will be less likely to get shells into your bowl.  

2. Your mixing bowl should be free of any grease!  You can rub a lemon all around the bowl, or dampen a cloth with a little vinegar and wipe.  Just make sure you wipe it dry. 

3. Your butter should be softened in order to create a silky smooth texture.  If your butter is too cold to add to your meringue, place on a plate, and pop it in the microwave for 5-10 second intervals.  Your butter should be ready when you can easily slice through with a butterknife.  

Have you tried making Swiss Meringue Buttercream yet? What are your thoughts?

If you have any questions at all, leave a comment below! Also, if you try this recipe out, let me know what you think. Better yet - take a picture and tag me on social media @justbakecause!

I’ve also made a video showing the process, which you can watch here: