Swiss Meringue Buttercream (SMBC) is the epitome of professional cake frosting, known for its silky-smooth texture and not-too-sweet flavor profile. This recipe creates a stable, pipeable buttercream that’s perfect for wedding cakes, special occasions, or when you want to elevate your everyday baking. Unlike American buttercream, SMBC offers a sophisticated, velvety finish that melts effortlessly on your tongue.
Ingredients
For approximately 4 cups of buttercream:
- 125g (4.4 oz or about 4 large) egg whites
- 250g (1¼ cups) granulated sugar
- 375g (1⅔ cups or 3¼ sticks) unsalted butter, room temperature
- 1-2 teaspoons vanilla extract or other flavorings (optional)
Optional Add-ins:
- Fruit preserves: 2-4 tablespoons
- Melted chocolate: 115-170g (4-6 oz)
- Nutella: 60-120g (¼-½ cup)
- Cream cheese: 115g (4 oz)
- Gel food coloring: as needed
Instructions
Step 1: Preparation
- Cut butter into 1-inch cubes and let it come to room temperature (65-70°F/18-21°C)
- Clean all equipment thoroughly, ensuring it’s completely grease-free
- Set up a double boiler: find a heatproof bowl that fits snugly over a saucepan
Step 2: Cook the Meringue
- Fill saucepan with about 2 inches of water, ensuring it won’t touch the bottom of the bowl
- Combine egg whites and sugar in your heatproof bowl
- Heat the mixture over simmering water, whisking constantly
- Continue until mixture reaches 60°C (140°F) and sugar completely dissolves
- Test by rubbing mixture between fingers – it should feel smooth with no graininess
Step 3: Whip the Meringue
- Transfer mixture to a stand mixer fitted with the whisk attachment
- Beat on medium-high speed until stiff peaks form and bowl feels cool to touch (about 8-10 minutes)
- Meringue should be glossy and at room temperature before proceeding
Step 4: Add Butter
- Switch to paddle attachment
- With mixer on medium speed, add butter one cube at a time
- Wait for each cube to incorporate before adding the next
- Continue until all butter is used and mixture is smooth and creamy
Step 5: Flavoring and Finishing
- Add vanilla or other desired flavorings
- Beat until fully incorporated
- If using additional ingredients, fold in gently with a spatula
- Add gel food coloring if desired, mixing until even color is achieved
Nutritional Information
Per 2 tablespoons:
- Calories: 102
- Total Fat: 8.5g
- Saturated Fat: 5.3g
- Cholesterol: 22mg
- Sodium: 8mg
- Total Carbohydrates: 7.2g
- Protein: 0.6g
Timing
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
- Whipping Time: 15-20 minutes
- Total Time: 40-45 minutes
Tips and Tricks
- Ensure all equipment is completely grease-free
- Use room temperature butter – not too cold or too warm
- Don’t rush the meringue cooling process
- If mixture appears curdled, keep mixing – it will come together
- Use a candy thermometer for precise temperature control
- Always use fresh eggs for best results
- Wipe bowl with lemon juice or vinegar before starting to eliminate any grease
Variations and Substitutions
- Chocolate SMBC: Add 170g melted and cooled dark chocolate
- Berry SMBC: Add 60ml strained berry puree
- Coffee SMBC: Add 2 tablespoons instant espresso powder
- Cream Cheese SMBC: Beat in 115g room temperature cream cheese
- Salted Caramel SMBC: Add 60ml cooled salted caramel sauce
- Citrus SMBC: Add zest and 1 tablespoon juice of desired citrus
Common FAQs
Why did my buttercream curdle?
Temperature issues usually cause curdling. If butter is too cold, keep mixing. If mixture is too warm, refrigerate for 10-15 minutes, then continue mixing.
Can I make this in advance?
Yes! SMBC can be refrigerated for up to 1 week or frozen for up to 3 months. Bring to room temperature and rewhip before using.
Why won’t my meringue form stiff peaks?
Ensure there’s absolutely no egg yolk or grease in your whites, and make sure the mixture reached proper temperature during cooking.
How much buttercream does this recipe make?
This recipe yields approximately 4 cups, enough to fill and frost a 6-inch three-layer cake or generously frost 24 cupcakes.
Storage and Make-Ahead Tips
- Room Temperature: Up to 2 days in an airtight container
- Refrigerator: Up to 1 week in an airtight container
- Freezer: Up to 3 months in freezer-safe bags
- To reconstitute: Let come to room temperature naturally (about 4-6 hours)
- Rewhip in stand mixer until smooth before using
- Store away from strong odors as buttercream can absorb them
- Always bring to room temperature and rewhip before using stored buttercream
Swiss Meringue Buttercream is the perfect choice when you need a professional-quality frosting that’s stable, smooth, and not overly sweet. Master this recipe, and you’ll have a versatile base for countless cake decorating projects!
