🧁 How to Make Swiss Meringue Buttercream
✨ The Ultimate Guide to Smooth, Silky Frosting
🍰 What Is Swiss Meringue Buttercream?
Swiss Meringue Buttercream (SMBC) is a luxurious, smooth frosting made by gently heating egg whites and sugar, then whipping them into a glossy meringue before adding butter and flavorings.
🧂 Ingredients:
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🥚 Egg Whites
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🍬 Sugar
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🧈 Unsalted Butter
Unlike the more sugary American buttercream, SMBC is delicate, less sweet, and infinitely customizable. Vanilla is classic, but you can go wild with chocolate, fruit, coffee, or caramel!
🧪 Tools You'll Need
✅ Stand mixer (or strong arms + hand mixer)
✅ Metal/glass mixing bowl
✅ Whisk + paddle attachments
✅ Small saucepan
✅ Candy thermometer (optional but helpful)
✅ Clean towels or paper towels
✅ 🍋 Lemon juice or vinegar (for wiping)
🔧 Step-by-Step Tutorial
🔹 Step 1: Degrease Everything
🧼 Clean all your tools with lemon juice or vinegar. Any grease or yolk will sabotage your meringue.
⚠️ Avoid plastic bowls – they often hold onto grease.
🔹 Step 2: Prep the Double Boiler
💧 Fill a pot with 1–2" of water and bring to a simmer.
Your mixing bowl should sit over the pot without touching the water.
🔹 Step 3: Separate the Egg Whites
🥚 Crack eggs one at a time into a small bowl, then pour each clean white into the mixing bowl.
Why? One broken yolk can ruin the whole batch!
🔹 Step 4: Cook Sugar + Egg Whites
🔥 Place your bowl over the simmering water.
Whisk constantly until the mixture hits 160°F or feels hot and smooth between your fingers — no graininess!
🕒 Takes 2–3 minutes. No thermometer? Use the touch test!
🔹 Step 5: Whip the Meringue
🌀 Move your bowl to the mixer. Whisk on high until stiff peaks form and the bowl feels cool.
🧊 This takes 5–10 minutes.
✅ Goal: Glossy, stiff meringue — no droopy peaks allowed!
🔹 Step 6: Cube the Butter
❄️ Your butter should be soft but cool.
Cut into 1" cubes while the meringue whips.
💡 Pro tip: If you can press your finger in but not all the way through, it’s perfect!
🔹 Step 7: Add the Butter
🧈 Switch to the paddle attachment. On medium speed, add butter one cube at a time.
It may look weird at first:
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Soupy? → Too warm 🥵
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Curdled? → Too cold 🧊
✨ Just keep whipping! Walk away and come back in 5 minutes to magic.
🔹 Step 8: Add Flavoring
🌿 Now’s the time to add:
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Vanilla, almond, or other extracts
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Melted chocolate
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Peanut butter
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Fruit powders
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Espresso or caramel
Whip again until fully incorporated.
🎨 How to Make It Whiter
SMBC can look yellow due to the butter. Here's the fix:
🎨 Use a toothpick-tip of violet gel coloring (like Americolor Violet) to cancel the yellow tone.
Just a dab will do! Whip it in and watch it brighten.
🛠️ Troubleshooting SMBC
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❓ FAQ
Can I make it ahead?
✅ Yes! Store in an airtight container:
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Room temp: 1–2 days
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Fridge: 2 weeks
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Freezer: 3 months
How do I thaw it?
🌡️ Thaw at room temp (not in the fridge). Rewhip before using.
Is it safe to eat?
✅ Yes — once the egg whites reach 160°F, it’s food-safe.
Can I color it?
🖌️ Yes, but go with gel or powder color. Liquid coloring may split it.
No stand mixer?
💪 It’s possible with a hand mixer, but you’ll be mixing for a long time!
📜 Base Recipe: Swiss Meringue Buttercream
Yield: About 6 cups
Prep Time: 25 min
Cook Time: 5 min
Total Time: 30 min
📝 Ingredients
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6 large egg whites
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2 cups granulated sugar
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2 cups unsalted butter (cubed, softened but cool)
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Vanilla or other flavorings (to taste)
👩🍳 Instructions
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Combine egg whites + sugar in a metal mixer bowl.
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Heat over simmering water, whisking constantly until hot and smooth (or 160°F).
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Whip meringue in stand mixer until stiff peaks form and bowl is cool.
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Switch to paddle, slowly add cubed butter.
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Whip until smooth. Add flavorings and beat until fully incorporated.
🌈 Flavor Variations
| Flavor | Add-ins |
|---|---|
| 🍫 Chocolate | Melted dark/white/milk chocolate |
| 🫐 Berry | Freeze-dried fruit powder |
| ☕ Mocha | Espresso powder + cocoa |
| 🍁 Maple | Real maple syrup |
| 🥜 Peanut Butter | Creamy PB or PB powder |
| 🥥 Coconut | Coconut extract |
| 🍯 Honey | Honey or honey powder |
| 🍬 Caramel | Homemade or thick caramel sauce |
🎉 Final Thoughts
Swiss Meringue Buttercream might feel intimidating, but once you master the basics, it becomes second nature. It’s a forgiving frosting as long as your meringue starts off strong.
So grab your mixer, cube your butter, and give it a whip — your cakes (and your taste buds) will thank you. 🎂